Food at work

The newsroom is very good at coming up with good reasons to eat good food. Melinda and George's baby shower was our excuse today.
Jennifer wowed us with her cheese grits, strawberry cheesecake, and country ham and biscuits. Michele made a carrot cake so George wouldn't have to eat cheesecake.

I made a "superfoods" white bean and caramelized onion dip:
1 can cannelinis
juice of 1 lemon
1 yellow onion (caramelized)
3 T fresh flatleaf parsely
salt and pepper to taste. All zizzed in the blender.

I like this picture of Rachel. She made a vegan greenbean casserole, which made my tummy extremely comfortable. Mary D provided the brownies. I didn't eat any of the cheeser creamier desserts. But my eyes enjoyed gobbling them up. Aren't they photogenic?

Supa-foodz

I'm 29 today. So in the interest of staying alive for as long as possible, we celebrated with a Viking "Superfoods" class. Why, you ask, are avocado temaki, sweet potato fries and shitake, Asian greens and Salmon with coconut lime broth considered Superfoods? Read on.

Well, the official answer is they are made of unprocessed ingredients brimming with antioxidents, nutrients, essential fatty acids, fiber and the like. But I think another answer is that they look like the rainbow and taste good enough to make you wish you had two stomachs. When it comes down to it, though, it's just really fun to say "superfoods" -- or "supa-foodz" if you're from Boston, like our chef-instructor Dave.

This class was different than the Thai and Moroccan dinner parties Joe and I took before. It was smaller and more laid-back. It was also great fun to watch my parents. See what I mean?

I attempted to learn some new skills such as: Zesting a lemon better than Rachel Ray, zesting a nutmeg nut like Rachel Ray, Slicing and dicing just about everything with a ceramic knife (which, looks like plastic annd costs $80), and rolling sushi.
I avoided cutting off any extremities and kept my index finger safely off the top of the clever blade.

We were giddy with excitement nearly 3 hours later when we finally got to chow down.

Superfan Stuffed-le

Sunday was another good food day... our superbowl (Da-Bears!) spread included healthier fare like Tribe 40 spice Hummus (my new favorite brand) and crisp vegetables, blue corn chips and salsa, clementines and not-so-healthy tequila-lime chicken wings. Though the game ended left us feeling down right drizzled on, our stomachs were quite happy.

Before the game, Joe and I warmed up with a chili lunch at Restoration House. I loved Shirley's inclusion of elbow mac in her dish.

Birthday Bun

Pho fun
Actually I didn't get a good shot of Joe's 'seafood everything' Pho. But isn't my bun (a vietnamese dish with fresh veggies on noodles with a tangy sauce) beautiful?

The dish was pretty tasty. But I wish they'd used mi fun noodles, which would have held the flavor of the thin vinegar sauce better than the slick high-starch noodles they used. Those same wiggly noodles tasted great in their fresh spring rolls.
One of many birthday meals of the weekend, we enjoyed a Vietnamese lunch because Mom studies her tour books thoroughly. The restuarant was full of southeast asian faces and it was close to K&S Market in Nashville-- an ethnic megastore that we perused after our bellies were full.

More 'snow'

6:00 a.m.
I was shovelling hot oatmeal into my mouth when I decided to peer between the mini-blinds. Behold, another pretty but pesky fleece of snow to drag us into work an hour early. After I finished cleaning off the car, I couldn't help but snap a shot.

Turkey soup for the soul

One of the "interesting" things about living in the South is the amazing agitation that occurs with even the most gentle dusting of snow. If there's white stuff on the ground schools close. Cars spin out everywhere. And I have to get to work by 6:30 a.m. so the paper can go to press an hour early. Even imagined imminent snow sends all of Hoptown to the grocery store to stock up on bread and milk. (And as my co-worker says, when they realize it hasn't snowed yet, they all head out to the Chinese buffets)

SO all that griping really was a prelude to a new recipe: Turkey Matzo Mood-boosting Soup. Joe and I really needed to go to the grocery store to buy bread and milk... but seeing the parking lot brimming, we decided to head straight home and forage for our dinner. Here's what I came up with:

Turkey Matzo Mood-booster
1 turkey carcass, frozen since Thanksgiving
1 carton chicken broth
1 cup baby carrots - halved
1 red bell pepper - large pieces
1 sweet potato - large cubes
1/2 a large sweet onion - chopped coarse
1 package Matzo ball mix (thanks, Mom)
1 tsp Montreal Chicken Seasoning
1 tsp Lemon Pepper

I filled a large pot with enough water to submerge the turkey bones. Let it boil until the broth smelled nice. I removed the bones and scavenged for any remaining meat, which went into a bowl. Then I added the chicken broth and seasoning. Next I thawed 2 turkey drumsticks and 2 turkey wings in the broth until they were warmed through. I removed them and tore off the meat. Next carrots and sweet potato chunks went into the pot. When they were nearly tender, I added the pepper and onion. Meanwhile, make the Matzo batter and refrigerate 15 minutes. My veggies were tender before the Matzo was ready, so I scooped them out with a slotted spoon to stop the cooking and set them in a bowl. Next I balled up the Matzo and tossed it into the boiling broth. Lid on for a 20-minute simmer. When it was ready I added turkey, veggies, broth and 1 Matzo ball to two bowls. Good stuff.

Looking forward

Last week I had another food column.
Though it seems like I've been disinterested in blogging lately, I have high hopes for the future. Over the weekend Joe and I had our new neighbors, Taizo and Sayaka, over for hot pot. Saya has promised to invite us over for home made tempura :-) On Sunday we met a couple from South Carolina who have founded an organization called Africa for Jesus. They have lived in Tanzania and have a few favorite African dishes... which they promised to make for us when they move the AFJ office and their family to Hoptown. :-) Visions of crunchy fried veggies and ugali dipped in something tasty have been filling my head ever since. And in the very near future, my parents, Joe and I are going to take another Viking cooking class called "Superfoods" for my birthday. The idea is tasty dishes using foods rich in nutrients, omega-3s and antioxidants.

Curry Cup

Way to use leftover baked squash....

1 half baked fiesta or acorn squash filled with
Stir fry of:
1/2 cup frozen broccoli
1/2 cup frozen cauliflower
1/2 cup chicken breast strips
diced onion, garlic to taste
1 Tbs curry powder or garam masala
salt

Drizzle with a little olive oil

Craving bell peppers

Yesterday when I was making dinner something just set me off... maybe it was the spaghetti-O smell of the canned tomatoes or the eyestinging fumes of onions suspiciously labeled as sweet. Or maybe it was the unsettling squish and mush of cold ground chicken between my fingers that did it. Or the tragedy of over scorching my bell peppers, around which the entire meal was planned. I was in a very bad mood, and spiralling deeper into the mire until JOe pushed me lovingly, but firmly out the door. The frigid night air and the prospect of meeting Jennifer at the YMCA helped me get away from the stinking chaos of my kitchen.

When I returned, the smelly tomatoes and the spicy onions and the chicken meatballs were all tucked neatly into the refrigerator. And I had a bowl of cereal.

I was in a much better mood tonight and decided the subs actually tasted OK --not great -- but definitely edible.

Meatballs:
1 lb lean ground chicken (or turkey)
1/2 cup instant oats
several shakes basil
3 Tbs lime pepper
several shakes parmesan
salt if you like things saltier
Bake at 350 until done.

Other stuff:
1 onion, caramelized
1 can whole tomatoes, quartered and sauteed
3 cloves garlic, chopped and sauteed with tomatoes
3 bell peppers, broiled and skinned

Quiche

I'm a slacker. This quiche is a week old. No, I mean this photo is a week old. We gobbled up the quiche in a couple days. Though I don't advocate eating pre-made pie crusts-- (because of those nasty partially hydrogenated oils, etc.) I had one in my refrigerator-- which, in addition to the three tubs of cool whip stacked in our freezer, is a remnant of my parents' visit last month.

Almost Healthy Vegetable Quiche
OK, so enough vindicating. Here's what I put in the crust:
6 eggs, or equivalent Eggbeaters (which is what I used)
1 zucchini, matchstick sized pieces
8 onces mushrooms, sliced thin
1/2 cup thawed frozen broccoli florets, chopped fine
1/2 roasted red pepper, sliced thin with skin removed
3 small green onions, sliced
2/3 cup shredded cheese, or more if you like
salt, parmesan and dill to taste

First I sauteed the veggies with a little oil to cook them down to size. Then I mixed everything together in a bowl before pouring it into the crust. Oven at 350 for 45 minutes.

I put foil around the edge of the crust to avoid over browning. Trouble was I forgot to take it off and so I think it didn't brown enough. Joe liked it though.

food success, football defeat

Recipe for a happy tummy:
My version doesn't use much cheese, so my digestive track can enjoy this as much as my mouth.

Turkey Vegetable Lasagna
Brown in a skillet:
1 lb ground turkey
1 small pack mushrooms, chopped
lemon pepper
montreal chicken seasoning
basil
4 cloves garlic, chopped
Roast in the oven, then add to meat mixture:
1 medium eggplant, sliced 1/4 inch rounds, brushed with olive oil
Slice thin:
1 small zucchini
Have on hand:
1 very large jar Prego
1 package shredded mozzarella
Parmesan to taste
9 lasagna noodles, al dente

Add three noodles to a 9x13, layer with sauce, 1/2 of the meat mixture and a layer of zucchini slices. Sprinkle parmesan if desired. Add more sauce then add the next layer of noodles. Repeat, then top with a layer of noodles, sauce and the mozzarella. Cook for about 45 minutes at 350, or until the cheese is browned.


Recipe for football sadness:
1 friend with a TV
1 football playoffs (or something like that?) game involving OSU and another team
1 husband rooting for Buckeyes
1 fishtank for a disinterested girl to observe while guys yell at the TV


Place all ingredients in living room and wait 4 hours.

Eaglets, horses and barn cats

That blurry dark
blob with a little white head is our national bird, spotted by my coworker Emily's husband Rob, who is himself a Screaming Eagle with eagle eyes. Rob saw the bird before even the LBL staffers who were taking us on a winter eagle viewing tour.
I took a number of blurry photos Saturday, and this is another. Emily Stahl with her horse, Twister. Rob and Emily fed their horses at the Fort Campbell stables after our LBL excursion. Joe spotted a kitty up in the rafters and tried to make friends. Below are some blurry barn cat photos

Winter treats

Looking at this spread, you might find it difficult to believe that one of Joe's and my new year's resolutions is to lose some weight.

Swedish Eve

New Years and Christmas Eve dinners in my family are typically a meal of tasty snacks. This year was no exception. Mom and Dad even brought the candle set that propels 3 angels around a set of two bells... a happy memory from childhood. We had the traditional Swede-treats for Christmas Eve dinner... and then some. No limpa or lutfisk this time, but we had plenty to eat:
1. Smoked salmon
2. Pickled herring
3. Potato sausage
4. Lingonberries (actually cranberries)
5. German potato salad
6. Shrimp
7. Wasa crackers
8. Roasted potatoes
9. Tortilla pizzas
10. Stuffed mushrooms
11. Seaweed salad
12. Sourdough rolls from Schlabachs
13. Many different cheeses
14. Corn salsa and tortilla chips
15. Roasted chestnuts
And we didn't have room for dessert:
1. Schlabach's fudge pie
2. Jennifer's pie (see food quiz below)
3. Pizzelles (Joe's favorite cookie)
4. Almond cigars (made yesterday)
5. Cookies, chocolate

Joe inspects the dinging angel candles for the first time. It was dinging a little awkwardly that night. Nan always had her set out for holiday meals, so it was cool that my parents brought theirs. Below, I hold up a perfectly intact chestnut. Apparently Italian chestnuts are the way to go.. the other kind is just kind of mealy and bland. Ours were rich and sweet.

Cow Christmas

I've been sick the last few days, but thanks to Advil and a lot of multi vitamins, I was able to spend Saturday with my parents and Joe in Nashville. The John Cowan Band was at the Station Inn, which was decked out in Christmas decorations and serving free cookies. We were seated directly to the left of the band, so that's why our pictures aren't that great.

Food Quiz #8 and #9

It's been a long time since I've done a quiz... but because I have an abundance of interesting foods in my house, I figured I'd do a double quiz to make up for lost time.

#8: A chewy Asian snack from the sea...

Can you guess what this is?

#9: A Kentucky-style Christmas treat from Jennifer P. Brown (No guessing if you work at the New Era)

Can you name this pie?

Snack showcase #1

A new favorite

If you or someone you know lives near a Trader Joe's, I highly recommend these Tandoori Masala Pappadums. It's sort of the Indian version of BBQ potato chips. The flavor of these chickpea crisps is sweet and spicy. They are the perfect thing to curb the pain and emptiness of a growling stomach.


Almost gone... but rest assured, Mom Tilsch brought me another bag this weekend.

Priscilla's wedding

I had a wonderful (but exceedingly brief) weekend in Chicago, where we celebrated Priscilla and Chris's wedding.

"Forgetting the things which are behind and stretching forward to the things which are before. I pursue toward the goal, for the prize to which God in Christ Jesus has called me upward..."

Winter snacking

Yes! Veggie Chips!
In this long overdue post...I want to focus on two things.
1) snacks
2) people who give me snacks, and particularly, people who go out of their way to buy and send me snacks I can't get in western Kentucky.

This motherload of Asian munchies comes to me all the way from Darnestown, Md. where my good friend, fellow animal lover and favorite dessert maker, Lily, lives.

Growing up with weekend trips to Chinatown made me no stranger to Chinese snacks-- like shrimp chips and Botan rice paper-wrapped candies. Then living with a Taiwanese roommate in college got me hooked on dried squid, deep fried broad beans and wasabi peas (which, I recently noticed are actually not peas at all, but garbanzo beans masquerading around in an ungodly amount of green food coloring.) Next, a year in SoCal introduced me to the likes of Ranch 99, an Asian megamarket. Mango gummies and Taro jelly cups were standard fare in my house there. But all those Asian snacking opportunities couldn't compare to living in Taiwan, where many of these snacks originate.

One of my favorite parts of Taiwanese culture is the little bowls of snacks and plates of fresh cut fruit produced by any good host or hostess after dinner. On most Friday nights, Joe and I would walk ten minutes to another couple's apartment for our small group meeting. Sister Luan Seong always had the best snacks. :) An evening at the Seongs could involve mango, papaya, guava, wax apple or even durian, if they were able to smuggle one on the plane from Malaysia, their home country. There might be some egg jam and biscuits. Or some watermelon seeds. Or some dainty little cookies from a local bakery. Ahh... those were the days.

Well, whenever Joe and I hosted the small group, we made good and sure that we had the munchies. We also had plenty of origami boxes on hand for spitting out seeds or shells or rinds. I'd like to say we continue the custom today, but we really don't have people over as much as we used to in Taiwan, or in Champaign--where we lived last, and where I met Lily.

Let's take another look at those snacks up close:
It helps the taste buds immensly when candy is packaged in an "attractive small bag"
Though incredibly tempting, I'm going to rip into these AFTER Priscilla's wedding...(Read: AFTER I need to fit into a little red dress.)

This was indeed a happy present, but credit goes to Lily.

Gnocci, made in Italy

AP article caught my eye. Apparently some of the folks who produce foods that are Italiano autentico are not flattered by copycats.


Having lived 2 1/2 years of my life in a city where restauranteurs didn't know the difference between Italian and Mexican food and thought a sign reading "Food fresh from the Franchland" (i.e. France) would woo westerner's business... I'm thinking it would be impossible to regulate what goes on labels in Asia.

I'm going to finish this post soon... more later.