good things come in small packages

After several weeks of living off the kindness of friends and family when baby omnivore made his grand entrance in our lives, the carnivore and I then resorted to the easiest meals to make. I mean we were still trying to figure out how to get dressed every day, much less cook and eat. As such, we ate many pre-packaged meals that were easy enough for the carnivore to cook. Think mac and cheese. Bless his heart, he really did keep me alive those first few bleary eyed weeks.

Anyway, once things settled down a bit I started cooking more. This meant much more fresh fruits and veggies in our lives - especially this time of year. And to pay him back for all the meals he made for us I decided not just to sneak these beauties on his dinner plate, but to also create a sweet dessert out of some of this summers finest fruits. Here is how I made him mini fresh fruit tarts:

I started with some frozen puff pastry dough, which I thawed and rolled out on a lightly floured mat. I cut 12 small circles out of the dough and placed them in a greased muffin tin. I then preheated the oven to 400 degrees. Next I got two bowls out. In one I sliced four cleaned/hulled strawberries and one small peach. In the other bowl I added a small chopped pink lady apple and a bartlett pear. To each bowl I added one tablespoon of sugar, one teaspoon of brown sugar, and a dash of cinnamon. I stirred the mixtures and let them set for a few minutes. I then piled the fruit into the cups, creating two types of dessert. I cooked the cups for 20-25 minutes, till the dough was golden. The little darlings popped right out once cooled for about five minutes. 

Severed alongside vanilla ice cream and another dash of cinnamon while still warm they were delightfully delicious. I was fondest of the strawberry/peach ones, but the carnivore thought the apple/pear ones were like little pies. Either way you can't go wrong. You know what they say - the best gifts come in small packages - small sweet doughy packages!

playing chicken

People always says "it tastes like chicken," when talking about any strange meat. Everything from alligator to frog legs, people think weird meat tastes like chicken - the most ubiquitous of all meats. And while it has been eons since I have even had chicken, I am also guilty of this. My dad used to feed us all kinds of strange things he killed and pass it off as chicken. I could tell you of an awful experience I had with rattlesnake once, but I won't.

In any case, I always think it is sad that everything gets compared to chicken. I mean, I don't eat the stuff myself any more, but I do know that there are many flavors that can be added to chicken to change the way it tastes. Everyone knows fried chicken and chicken pot pie don't have the same taste, after all. Think about it. Nobody ever says bacon and pork chops tastes the same, or a fillet and a burger. It all depends on the cut of meat and how you cook it in the end. (For the record the same holds true with veggies.)

This time of year the carnivore and I like to do lots of grilling (less heat in the kitchen is a good thing when the heat index reaches well over 100 every day). And, I like to get the large bag of frozen organic chicken so that I can always have something on hand to throw on the grill in a matter of minutes. But, in order to change things up, I am always looking for new marinades. And while the carnivore is very fond of the lemon and oregano I add to his nearly naked drummies, the other day I switched things up a bit by coating his chicken breast in the juice of one lime, several sprigs of cilantro from our herb garden, and a bit of the usual suspects (olive oil, salt, and pepper). Tossed in a large freezer bag and left in the fridge for a few hours these bright and spicy flavors added a different kick to the plain ol' breasts. So what's you favorite simple sauce do you use to play with your chicken? Let me know below.

menu ideas:
Served along side some seasoned black beans and rice the meal had a slightly Mexican flair. FYI - I opted for some fresh avocado and tomato in the same marinade as my main course. A few tortilla chips served as a nice starter while we waited on the the grill.

i've had enough

Many times when people find out I am a vegetarian they have questions. Strange, I never have questions about why they eat meat. But in any case, the most popular question is "why?" followed closely by "how do you do it?" The answers (which I have down pat by now) overlap really. I never really liked meat (my mother claims I wouldn't even eat the meat baby food when I was a baby). It just seemed natural to me, especially the more I researched it. But, it never fails someone always asks - "but how do you get enough protein?" Well, putting aside all the research out there about how much protein the human body actually needs, strangely enough there are a lot of ways to get this vital element in your diet without meat. Shocking, I know.

This sandwich is just one example. I start with some good bread that I toast. Depending on the type you buy, you have already gotten a couple of grams of protein there. Then I add some provolone cheese to one piece of the bread while it is still warm. More protein. Next I smash an avocado half to the other slice of the bread. More protein. Then I add a chopped boiled egg. More protein. Then a few thin slices of a ripe tomato and red onion. Which yes, have protein. Finally, some salt and pepper to taste.

See, its not that hard really. And as for the other most asked question - do I still miss meat / crave it sometimes? The answer is simply no. You need only look at this protein packed sammie to see why. Oh, and if you are wondering, the carnivore never asked why I don't eat meat - it just means more for him! Let me know how you "get enough protein" below.

my thai

The carnivore and I both love Thai food. Unfortunately, I am not the greatest Asian food chef. Sure I can do a quick stir fry. And I have even managed to make a sesame recipe that tastes like take out, but that's about it.  Needless to say my adventures in Thai food are normally relegated to eating out.

However, when I stumbled upon a simple Thai recipe at Worth the Whisk I thought I would give it a go. Click here for the original recipe. Of course, I had to do a bit of adjusting to make it friendly for both me and the carnivore.

I started by using veggie broth instead of chicken both. (This is key meat eaters!) So, I made the broth with 3/4 cup of veggie broth, 1/4 cup rice vinegar, 2 tbsp. soy sauce, 1 tbsp. minced fresh ginger, 1 tbsp. minced garlic, 1/4 tsp. hot chili flakes, and a few chopped green onions. At the same time I boiled the pasta in one pot. Then, using two skillets, I fried up some chicken and tofu separately in sesame oil. Once everything was ready I piled the linguine in two bowls, topped one with chicken and one with tofu. I then poured the some of the broth over each. Finally, I topped the bowls with a bit of fresh cilantro, lime juice from 1/4 of a lime and lots peanuts.

While this might not be much to look at it was so good we wanted to slurp up every last drop! Even better the second day once all the flavors had mixed together. Not that I am going to stop eating out at Thai restaurants, but now at least I can make my Thai too.

getting your zzz's

Not surprisingly, since baby omnivore has arrived the carnivore and I have been getting less sleep. And, we are learning the hard way that getting enough rest is just as important to your health as getting enough water. (Seriously, sometimes when I am driving I feel less than sober.) So while we continue to hope that some day soon we will be getting more ZZZ's, we are trying to at least eat well. This means getting a good supply of green veggies on our plates - and in this particular case zucchini. Well, it's a way to get one Z at least.

Since the universe of veggies the carnivore will tolerate (note I didn't say like) is small, I do sometimes resort to an old trick - breading. What's not to love about a veggie coated in a crunchy crust? And since this veggie is in season now it is even better. Plus, baking these "fries" means it is healthier than it might seem at first glance.

This simple recipe requires 1 egg, 2 medium zucchini, 1/2 cup of seasoned bread crumbs, 1/4 cup of parmesan, and salt and pepper to taste. Start by preheating the oven to 425 degrees. Then line a baking sheet with foil. Next wash and slice the zucchini into strips. Beat the egg in a shallow dish. In a separate dish combine the bread crumbs, parm, salt and pepper. Then simply dip each piece of the zucchini first in the egg and then in the breading. Coat them well and transfer them to the baking sheet. Bake for about 20 minutes, until golden brown and a bit crispy.

Even a sleep deprived person can do that!

something special for no special reason

The carnivore doesn't usually bring me flowers for things like my birthday or our anniversary. More often than not I get flowers just because. For example, he sent me a bright bouquet while he was in Vegas. It was sweeter because it was unexpected. And the other night when I sent him to the store for green beans and dishwashing liquid, it was wonderful that he brought home two dozen roses too. Not that I am not all about making a big deal about big days, but it is nice to occasionally get something special when there is no occasion calling for it.

The same goes for cocktails. I like to make a fruity flirty concoction every now and again just because. It can make a Friday night at home with leftovers feel a bit like a date night (especially if you can get baby to take a nap while you enjoy it together). And, while this drink might not be very manly, my carnivore enjoyed it all the same. It combines wonderful summer flavors in a fizzy swirl.

To make this drink start with a few bruised leaves of either mint or basil (depending on your taste and your adventure level). Place them in the bottom of a glass with a shot (or two) of rum (depending on your taste and tolerance level). Next slice four strawberries and half of a peeled orange. Stir this fruit together in a small bowl with 1 tsp of sugar and let it soak together for about two minutes. Add some of the fruit mixture to each glass. Top with several cubes of ice. Then pour 1/2 a can of sprite zero over each. I like to leave in a long spoon so I can scoop up the rum soaked fruit at the end. Finally, sip and savor this special drink for no special reason at all.

(FYI - you can easily leave out the rum in this drink and make a pretty pregatini too.)

outer space

I don't know about you, but the carnivore and I don't exactly have a huge kitchen. As such, we often scout our local William Sonoma Outlet for space saving gadgets. Let me introduce you to two of my colorful favorites - magnetic measuring spoons and collapsible measuring cups.


The measuring spoons are fantastic because not only do they save me space, they also save me time. I no longer have to hunt through my drawer for that little 1/4 tsp that always hides. The magnet in the middle holds them all together in a neat little stack - little being the key word because my drawer is not that big.

The measuring cups are equally genius. We all need these different sizes, but who has the room? Each one pops out to be used and then folds up nicely to fit into already any overcrowded drawer. Seriously - all four of these take up about the same amount of space as one that doesn't collapse. What's not to love about that?!

If you don't already have these super savers you can get them by clicking on the highlighted words above. So, what space saving kitchen gadgets to you have? I would love to add them to my (stuffed) drawer!

everybody must get stoned

Certain foods carry me back to my childhood. My earliest memories of fresh food came from my great-grandmother's kitchen. They had a small farm in their backyard full of fresh corn that we shucked ourselves, purple hull beans that we snapped until our fingers were inky, and ripe blackberries that were best popped right into your mouth from the prickly vine. There was also all manner of fruit trees on the property. And while I have found memories of the bartlett pears, pink lady apple and dark cherries, my favorite by far was the plum trees. I remember the ripe fruit would fall to the ground next to the watermelons. There is just nothing sweeter than a juicy plum.

Harking back to these fond childhood memories, I decided to make a stone fruit salad after I came across some pristine plums at my local produce market the other day. I combined one red plum and one black plum with a peach and half of a naval orange. I chopped each coarsely and tossed them together. I topped this fruity mix with a squeeze of fresh lemon and a few sprigs of mint from my own garden.
  
menu ideas:
This simple stone salad is great at lunch. I recently had it myself along side an avocado drenched in oil and lemon juice, and some chickpeas mixed with tomatoes and red onion in red wine vinegar. It was divine. But this is also a fruit salad that I can get the carnivore to eat at the end of a meal. It would be great with burgers and grilled corn on a hot summer day. I served it when my mom was visiting with a dollop of honey vanilla greek yogurt topped with a strawberry - delicious!