Tuesday, April 21, 2015

Stuffed Artichokes - Not So Secret Family Recipe

I loved helping my mom prepare stuffed artichokes as a kid. We don't have many family recipes, and I think I've adapted it a little here and there over the years, but it's tried and true. It's a little time consuming but well worth it!



1. Cut off the sharp tips of the artichoke leaves. When you get to the top where it's hard to cut them individually, level it off with a sharp knife so it's flat across the top. Also cut the stem so it's level - you'll want to stand them up in the oven eventually.

2. I boil the artichokes for about 15-20 minutes depending on how large they are. You want the leaves to pull off without a fight, but don't overcook the artichoke!

3. Drain the artichokes from the boiling water and rinse with very cold water to stop them from continuing to cook. Squeeze out excess liquid and let them dry out a bit before stuffing. Preheat the oven to 350.

4. Meanwhile, mix up your stuffing. You can use regular Italian breadcrumbs, any variation you like, or something like quinoa. When I want to be healthier I use quinoa but it's not my favorite for this recipe. I tend to use whole wheat Panko breadcrumbs which are lighter. I season them myself with fresh and dried herbs - oregano, basil, parsley, thyme, rosemary - whatever you want. I also mix in grated parmesan. Measurements are about 1/3 cup breadcrumbs and 1/4 cup parmesan for each artichoke. Season with salt and pepper, maybe a tiny (tiny) bit of cayenne if you want a kick.

5. Once you have your mixture, drizzle with olive oil and blend so that it's not entirely dry.

5. Use a teaspoon to scoop some stuffing mixture into every artichoke leaf. You'll want to expand the leaves away from the center just enough for the stuffing to sit inside the leaves. I make sure to fill every single leaf. Toward the top it gets tricky; sometimes I spoon the stuffing into the center cavity but do that last. Sprinkle some shredded mozzarella across the top (you can include this with the stuffing mixture if you want it really cheesy).

6. You have to gauge whether the stuffed artichokes need more of a finishing drizzle of olive oil before cooking.

7. Arrange the artichokes snugly into some kind of baking dish. I often use a meatloaf pan because it's tall enough to hold them upright. Put 1/4 inch water at the bottom of the dish.

8. Bake at 350 for 30 minutes. I usually cover with aluminum foil for the first 15-20 minutes and then remove to get the cheese browned for the last 10 minutes.

Enjoy!

(Hopefully these instructions are clear enough - it's not an exact science (like all cooking) and you can't really mess it up.) If you need help finding your way to the artichoke heart after eating all the leaves, let me know. :-)

Monday, April 21, 2014

My Granola




I've been making homemade granola for about a year now.  It's SO easy.  I wanted granola that did not contain any bad oil or added sugar.  I consider coconut oil 'good' oil hence the distinction.  I could not find this in any store!  I hope to never purchase granola again.


My recipe is adapted from this Epicurious recipe:   http://www.epicurious.com/.../views/Everyday-Granola-359317.


Here's what I do - note you can substitute lots of other things, or remove an item you don't like - just keep the proportion of dry ingredients to liquid and spices about the same:


3 cups old-fashioned oats

1 cup sliced almonds
1 cup pecan pieces
1 cup unsweetened shredded coconut (impt to use unsweetened; I find it at Whole Foods or Sprouts)
1/4 cup pure maple syrup (I use grade B)
1/4 cup coconut oil
1/2 tsp vanilla extract
1/2 tsp ground ginger
3/4 tsp cinnamon
1/4 tsp salt
1 cup mixed dried fruit (cranberries, raisins, blueberries or other). 

Mix everything except for the dried fruit in a large bowl until moist. Spread onto cookie sheet (I did not use parchment paper) and bake at 250 degrees for 90 minutes.  You can bake at 300 for 40 minutes, but then you need to stir it around every 10 minutes.  I prefer to just let it bake untouched.


I usually add raw pepitas, sunflower seeds and walnuts - I just sub out for some of the oats or add a little more.  I also use gluten free oats - Trader Joe's sells them now!

Monday, December 16, 2013

Books and Cookies 2013


There is no better way that I can think of to spend an afternoon during the holiday season than to be surrounded by the amazing women in my life, enjoying delicious treats and discussing great books! I wanted to share the titles that were exchanged this year and I figured I'd list the titles from last year as well, for anyone who is interested.  

2013 Books
And the Mountains Echoed - Khaled Housseini
Omnivore's Dilemma - Michael Pollan
The Fault in Our Stars - John Green
The House of the Spirits - Isabel Allende
Style 101: What Every Stylish Woman Should Know - InStyle
On the Chocolate Trail - Deborah R. Prinz
The China Study - T. Collin Campbell
Chicken Soup for the Woman's Soul
Real Life Stories - Alice Munro
Cold Tangerines - Shauna Neiquist
Bittersweet - Shauna Neiguist
Veil of Roses - Laura Fitzgerald
Tracks - Louise Erdich
Bless Me Ultima - Rudolfo Onaya
Man's Search for Meaning - Viktor Frankl
Baby's First Tattoo - Jim Mullen (baby book)
Good Night Moon - Margaret Wise Brown (children's book)
The Candymakers - Wendy Bass (children's book)
The Day the Crayons Quit - Drew Daywalt (children's book)

2012 Books
The Sense of an Ending by Julian Barnes
A Cook's Tour by Anthony Bourdain
The Alchemist by Paulo Coehlo
One Amazing Thing by Chitra Divakaruni
What is the What by Dave Eggers
The History of Love by Nicole Krauss
The Secrets of Mary Bowser by Lois Leveen
The Invitation by Oriah
The Cardturner by Louis Sachar
Fast Food Nation by Eric Schlosser
Stuff Every Man Should Know by Brett Cohen
Stuff Every Woman Should Know by Alanna Kalb
And, if anyone has kids or pre-teens to shop for, we had Fated by Alyson Noel for a pre-teen and Smile by Raina Telgemeier for 8-12.


Sunday, October 27, 2013

Homemade Energy Bars

This recipe came directly from Eating Rules which got it from Krista and Jeff Roche of Rambling Roches.

They are delicious!

Ingredients
  • 1 cup gluten-free rolled oats
  • ½ cup unsweetened shredded coconut
  • ½ cup peanut or almond butter
  • ½ cup chocolate chips
  • 8 medjool dates (pitted)
  • 1 tablespoon ground chia seeds
  • 1 tablespoon flaxseed meal
Instructions
  1. Place all ingredients in a food processor. (Oh, the irony of October Unprocessed!)
  2. Mix thoroughly.
  3. Roll into balls.
  4. Store in an airtight container in the refrigerator.
Notes
1. Make sure all of your ingredients pass the Kitchen Test. Not all nut butters pass. For the chocolate chips, we use Enjoy Life.
2. Use organic ingredients if you can. 
3. We prefer Bob’s Red Mill for the oats and flax.

Tuesday, October 8, 2013

Lentil, Kale and Sausage Soup

This is one of our all-time favorite soups. We eat it pretty much all year long in Los Angeles. The recipe comes from the original Whole Foods Cookbook. I've included the original recipe below, and added my notes on changes/substitutions so you can decide for yourself. I'm sure you can swap out other things, make it vegetarian, etc. but the one thing I would say is the fennel seeds are imperative! And using the hot sausage gives it all a nice kick.

1 tablespoon olive oil
1 medium onion, chopped
2 large carrots, chopped
4 cloves garlic, minced (2 teaspoons)
1 teaspoon fennel seeds
1/2 pound sweet or hot Italian chicken or turkey sausage, removed from casing
2 bay leaves
12 cups chicken stock
1 cup uncooked lentils, rinsed
1/2 cup brown rice
10 ounces fresh spinach, washed and stemmed

Notes:
1. I use a mirepoix pre-chopped mix of onion, carrot and celery from Trader Joe's.  Sometimes I also add chopped parsnips.
2. I use the jar of minced garlic
3. I use the Sicilian chicken sausage from TJ
4. I prefer kale to the spinach, pre cut package from TJ - I use about half a package and make sure to cut out the stems.

Heat the olive oil in a large sauce pot over medium heat; add the onion, garlic, carrots and fennel; cook until soft and golden, about 5 minutes.

Add the raw sausage and cook over medium heat for 5-7 minutes, breaking up the sausage with a spatula.

Add the bay leaves and stock.

Bring to a boil; reduce heat to a simmer.

Add the lentils and rice. Simmer uncovered for about 45 minutes, or until the lentils and rice soften.

Add the spinach (or kale) during the last 5 minutes of cooking. My note: I actually add it right as I turn off the burner. Enjoy!

Thursday, June 3, 2010

Graduation Day

Today is a major milestone and moment of pride that I wanted to share. As you may know, I have been serving as a volunteer for the San Francisco Court Appointed Special Advocate Program (SFCASA) since 2001. As a CASA, I work one-on-one with a child in foster care. I get to know her caretakers, physicians, teachers, therapists, lawyers, family members, social workers — everyone in my child’s life. We spend time together each week, doing fun activities as well as working on life skills and other needs. An important part of my role as a volunteer is to ensure that the court acts in the best interest of the foster child that I am working with.

There are over 1,800 foster children in the city of San Francisco alone. I serve as the voice for one of them. I’ve been working with the same child since I was first sworn in by the court in 2001. She was 9 years old when we met; she will turn 18 this July. She is a sweet-natured, beautiful girl whose resilience never ceases to amaze me.

Today she will earn her high school diploma.

Graduating from high school was not inevitable for my child. She has lived in 15 foster care and group home placements since entering the system at age 5. Until high school, she changed schools at least once per year as a result of her placement changes. As her CASA, I quickly became the single consistent adult in her life, a role I take very seriously.

I also became her educational surrogate – holding legal rights for her education – when she entered 9th grade. During her first semester of high school she was disengaged, emotionally stressed, and became truant, leaving campus everyday for hours and wandering the city. During that time, she went AWOL from her group home for more than 7 days; to this day, no one knows exactly where she was during that time. Any academic concerns we had were pushed aside: our only priority was keeping her safe.

As an educational surrogate, I had a steep learning curve to climb in advocating for my child’s educational rights to an IEP and to specialized services. She eventually qualified for special education under the category of Emotional Disturbance, which brought access to resources but also stigma attached to the label. I am grateful to the SFCASA staff as well as my Facing History colleagues and especially Jack Weinstein for helping me navigate a complicated system of acronyms and school bureaucracy, to make the best decisions I could make for my child. I know I made some mistakes along the way, but I am confident that my advocacy has made a real difference.

Throughout the entire process I have often contrasted my CASA child's experience with my own high school experience. I had 'real' teenage concerns, including coping with my mother's cancer and moving across the country in between my sophomore/junior years, but mostly I worried about getting good grades, making varsity on the cheerleading squad, and wondering if any boy I liked would ever like me back. For my child, caring about grades and college-readiness has often been sidelined by thinking about where she will live next, why her family hasn't come for her.

I am immensely proud of my child for sticking with her education, when there were many times she could have given up - many young people faced with similar circumstances do. She has dealt with challenges in her life that most of us cannot fathom. She lives with uncertainty at almost every turn.

I don’t want to sugarcoat reality – or to suggest that graduating from high school is the golden ticket that will ensure a successful transition to adulthood. It *is* a huge accomplishment, but the challenges will only intensify as she emanicipates from foster care.

Her current foster placement will end on her 18th birthday. She craves freedom and independence, which is understandable both as natural teenage stuff, and as a rebellion against the 'system'. She wants nothing to do with 'programs' and 'services' that are available to former foster youth, such as transitional housing, college scholarships, job assistance and placement. But she lacks many of the basic life skills needed for successful, independent adulthood, so there are greater risks for her to leap out on her own. Her cushion to fall back on doesn't exist the way it did for me, or for many of us. Her imagination of what her life can be remains limited, even as those of us in her life have tried - and will continue to try - to expand her sense of what is possible.

Among other big questions about her future (college? job?), we are in the midst of a heated debate about where she will live next. I am advocating strongly against placement with her biological mother. Though I never thought I would side *against* family reunification, this is not the first time in my role as a CASA that I've been forced to question what I thought I knew about my own beliefs. The issue of living with her mother is complicated, and could be the subject of its own post, but I will just say here that it raises many questions for me.

My formal role as her CASA will also end upon emancipation from foster care, but I will continue to support her to the best of my ability. I believe that every child deserves at least one person in her life who commits to love her and to be there, simply be there, unconditionally. I am proud to be that person for my CASA child, and that won't simply end on her 18th birthday.