Not MY Day, but an Important One

First, the great stuff.  This lady had an adorable baby girl yesterday afternoon!!  It is not the baby in the picture (that would be MY baby thank.you.very.much) but I like this picture of her.  I'm not sure how she feels yet about sharing the baby's name or any pictures, but I'll find out and update you.  For now, big congratulations and lots of love to the Grab family.

My day yesterday was a bit different.  In the space of a day of regular length I managed to:

• Meet with a plumber and determine that the repairs needed to fix my current dishwasher are not worth the expense.  Oh yeah, our kitchen floor pooled with water a few hours before our guests arrived last Saturday night for dinner and I've been washing dishes ever since.
• Drop Yogi off at school with one minute left to spare after practically shoving the (super.slow) plumber out of my house.
• Run home to meet the bug guy who also seemed to be in no rush whatsoever.  It took him more than two hours to do whatever it was he needed to do.
• Run to Kinko's to send a fax.  We MUST buy a scanner....
• Make a doctor's appointment
• Pick Yogi up at school
• Meet HVAC guy at the house.  No problems in this department, just making sure we're ready for winter.
• Drive to the other side of town to meet Kate at the title company and refinance our house.
• Have a quick dinner at California Pizza Kitchen where Yogi ordered from the kid's menu!  First time that we didn't bring his dinner to a restaurant.
• Make our way to Home Depot to buy new dishwasher.
• Crash at home

I'm not sure how all of this got scheduled for one day but clearly I need to re-evaluate my planning efforts.

Quinoa + Dog = Disaster

I got maybe four hours of sleep last night and I blame this guy.  Yeah, the Viszla in the party hat.  Sure I rocked a sick Yogi for a few hours of that, but all of my sleep deprived frustration is reserved for the dog. 

Why did a dog keep me up last night AND make the latter half of my day yesterday miserable?  Because he ate TEN of these muffins while Yogi and I were grocery shopping on Friday morning.  Yup, you read that correctly.  In the space of probably less than three minutes, Baker consumed very close to:

1 cup of quinoa
2 cups of whole wheat flour
10 foil muffin liners
1 Ziploc bag

I hope he enjoyed it while he was eating it, because I am certain that NO ONE has enjoyed the aftermath.

Pumpkin Curry with Tofu

I'm still mildly obsessed with pumpkin and so when Kate FINALLY agreed that she would be willing to try curry, I knew this was the one.  I haven't tried it yet, but I'll let you know when I do.  Speaking of obsession I found the recipe on my new favorite foodie site Peas and Thank You.  LOVE that blog.  And the cookbook.  Have I mentioned that?

INGREDIENTS

Marinade:

• 1/4 c. maple syrup
  
• 1 1/2 t. apple cider vinegar
  
• 1/2 t. salt
  
• 1 1/2 t. cinnamon
  
• 1/2 t. ginger
  
• 1/2 t. nutmeg

Curry:

• One 16 oz. package of extra-firm tofu, drained and pressed
  
• 1 1/2 c. fresh oriental pumpkin (i.e. Golden Nugget, kabocha or other winter squash), peeled and cut into 1/2 in. thick pieces
  
• 1 T. minced ginger
  
• 1 t. minced garlic
  
• 2 carrots, peeled and cut into coins
  
• 1 c. broccoli florets
  
• 1 c. red bell pepper, cut into 1 1/2 inch pieces
  
• 1 1/2 T. curry powder
  
• 1/2 t. garam masala, if desired
  
• One 14 oz. can light coconut milk
  
• 1/2 c. canned pumpkin
  
• 1 T. cornstarch
  
• 1/2 lime
  
• 2 T. fresh cilantro, chopped
  
• Granular sweetener to taste (sugar or stevia), if desired
  
• 2 c. cooked brown rice

PREPARATION

1. In a shallow pie plate or dish, combine marinade ingredients.
   
2. Add pressed tofu and turn to coat.
   
3. Allow tofu to marinate for at least 30 minutes.
   
4. Meanwhile, peel, seed and slice pumpkin.  Set aside.
   
5. Preheat broiler. Spray a large skillet with cooking spray and place over medium high heat. Sauté ginger, garlic, carrots, broccoli and peppers for 4-7 minutes.
   
6. Remove from pan and place in a large bowl covered with tin foil to keep vegetables warm.
   
7. Place tofu and pumpkin on a prepared cookie sheet and broil for six minutes on each side.
   
8. To prepare pumpkin curry sauce, heat curry powder and garam masala over medium heat until aromatic. Add coconut milk and bring to a low boil.
   
9. In a small dish, combine canned pumpkin and cornstarch. Mix until fully combined and then add mixture to curry sauce and bring mixture back to a boil.
   
10. Add juice of 1/2 a lime and cilantro, and then add vegetables, tofu and roasted pumpkin.
    
11. Stir, heat through and serve over brown rice.

Green Tea Smoothie

I'm branching out a bit in the smoothie department and looking forward to trying this soon.  Just got to buy some green tea and honeydew.  I'm thinking this could make it into heavy rotation.  Oh and I got this one from the ever delightful Eat, Live, Run.

INGREDIENTS

• 1 frozen banana
  
• 1/2 large honeydew melon, cut into chunks
  
• 3/4 cup strong brewed green tea (use two tea bags and seep for ten minutes)
  
• 1 tsp honey
  
• 1/4 cup almond milk

DIRECTIONS

1. Blend until smooth.

Peas and Thank You

 

A few weeks ago I opened my front door to find an Amazon package that looked very much like a book.  Knowing that we weren't expecting a delivery, I was immediately excited.  A surprise book!  My very favorite thing!  I opened the package to find that Les had sent this book.  How cool is that!!!

I had heard nothing of this book or the VERY cool blog that inspired it, but now I'm hooked.  If you:

• Are always looking for easy, healthy and flavorful meal ideas
  
• Want to limit your meat intake without eating boring food
  
• Love cookbooks with great food photography and cute family pictures
  
• Like to read stories written by a smart, funny Mom

you should check out this book.  I have had so much fun with it and it's really changed the way I cook.  So far, I've made the following dishes and each one was a winner:

• My Kind of Bar (homemade Kind bars - YUM!)
  
• Panzanella salad
  
• Spicy African Peanut soup
  
• Thai Veggie burgers
  
• Green and Red Lentil enchiladas with Homemade salsa
  
• Pea Daddy's Jambalaya

If you've got the book, let me know what you've made.

Summer Farro Salad

Although it seems to be the case, I have not abandoned this blog.  I'm back to share this delicious summery recipe that is perfect for a hot summer night.

INGREDIENTS

• 2 cups uncooked farro (or substitute barley)
  
• 1 medium red onion, cut in half
  
• 1 clove garlic
  
• handful of fresh parsley plus 1 tablespoon finely chopped
  
• 1/2 teaspoon salt, plus more if needed
  
• 1 cup finely diced (about 1/4 "cubes) fresh mozzarella cheese (I used shredded mozzarella)
  
• 2 teaspoons minced pitted kalamata olives
  
• 1 pint grape tomatoes, cut into quarters
  
• 1 tablespoon finely chopped fresh basil
  
• Freshly ground pepper, to taste

FOR THE DRESSING

• 1/4 cup extra virgin olive oil
  
• 1 teaspoon balsamic vinegar
  
• 1 tablespoon red wine vinegar
  
• 2 teaspoons honey

 PREPARATION

1. Add the farro, one onion half, garlic, handful of parsley and salt along with 2 3/4 cups water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes.
   
2. Turn off burner and let sit, covered, for 5 more minutes. Discard the onion, garlic and large pieces of parsley. Spread out on a rimmed sheet pan and let cool completely (do not skip this step or the mozzarella will melt into the finished dish).
   
3. Whisk together the olive oil, vinegars and honey to prepare the dressing.
   
4. Chop the remaining onion half finely. Add onion, cooled farro, mozzarella, kalamata olives, tomatoes, remaining tablespoon of parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper.
   
5. The salad is ready to serve, but can also be made and stored in the fridge, covered, one day ahead.

Meyer Lemon Spaghetti with Asparagus

Everybody is talking about the Meyer lemon and once I found this recipe I've decided to see what all the fuss is about.  This won't make the menu this week, but I'll be giving this one a try soon.  It seems like a delicious light Spring dish.

INGREDIENTS

• 8 oz linguine pasta
  
• 2 T extra virgin olive oil
  
• 3 cloves garlic, minced
  
• 1/4-1/2 tsp red pepper flakes (depending on how spicy you like it!)
  
• juice of two large meyer lemons to equal about 1/2 cup
  
• 1 bunch asparagus, sliced
  
• /2 cup chopped sundried tomatoes
  
• pinch of salt and pepper
  
• 1/2 cup freshly grated Parmesan cheese
  
• fresh parsley for serving

PREPARATION

1. Cook the pasta in boiling salted water until done. When pasta is done, remove noodles with a slotted spoon, reserving boiling water.
   
2. Blanch asparagus in water for thirty seconds, until bright green. Drain and reserve 1/2 cup of cooking liquid.
   
3. Heat the olive oil in a pan over medium heat. Add the garlic and red pepper flakes, and saute for thirty seconds. Remove from the heat.
   
4. Add the pasta, sundried tomatoes and asparagus to the pan and toss everything together. Pour in the lemon juice along with additional cooking water if the dish seems too dry. Season with salt and pepper.
   
5. Add the Parmesan cheese and fresh chopped parsley.

My Reading Life (Pat Conroy)

Oh Pat Conroy. I do love you.

On the days in which the weather allowed for it, the boys and I have been taking walks with Pat Conroy.  Well..... I'm the only one with the earbuds, so I suppose I have been taking walks with Pat Conroy.  It's been awhile since I've read him and when I found this collection of essays in audio and read by the man himself at the library, I jumped at it.  Almost before he had made his way into the second paragraph I was wondering what had taken me so long.

In high school a teacher handed me a copy of The Lords of Discipline.  I didn't so much read that book as I, as Conroy himself might say, devoured it.  I fell in love with the passionate intensity of his language.  The way he told a story was unlike anything I had ever seen and I was hooked.  In short order I read The Great Santini, The Prince of Tides and The Water is Wide.  Reading Pat Conroy was electrifying.  His stories made me want to write a story of my own.  What I knew of his Southern childhood made me feel like I could.

Then, I went to college.  Among the English majors, citing Pat Conroy as one of your favorite writers was a bit like admitting that you sleep with a stuffed elephant.  It just wasn't done.  It was fine to show an interest in Southern fiction, but for heaven's sake read Flannery O' Conner or Robert Penn Warren.  So, I let him go.  I have read neither Beach Music or South of Broad.  My Reading Life reminded me that I need to get on that.  Pronto.

Reading Pat Conroy makes me happy.  Well, if you've read his books you know that's something of a stretch.  His stories don't so much make me feel any one thing as that they make me feel.  They also make me proud to call the South home.

And because I can't resist, here are a few excerpts from the book.

I had witnessed with my own eyes that a poem could make a Colonel cry. Though it was not part of a lesson plan, it imparted a truth that left me spellbound. Great words, arranged with cunning and artistry, could change the perceived world for some readers. From the beginning, I’ve searched out those writers unafraid to stir up the emotions, who entrust me with their darkest passions, their most indestructible yearnings, and their most soul killing doubts. I trust the great novelists to teach me how to live, how to feel, how to love and hate. I trust them to show me the dangers I will encounter on the road as I stagger on my own troubled passage through a complicated life of books that try to teach me how to die.

I grew up a word haunted boy. I felt words inside me and stored them wondrous as pearls. I mouthed them and fingered them and rolled them around on my tongue. My mother filled my bedtime hour with poetry that rang like Sanctus bells as she praised the ineffable loveliness of the English language with her Georgia-scented voice. I found that hive of words beautiful beyond all conveyance. They clung to me and blistered my skin and made me happy to be alive in the land of crape myrtle, spot-tailed bass and eastern diamond backs. The precise naming of things served as my entryway into art. The whole world could be sounded out. I could arrange the whole world into a tear sheet of music composed of words as pretty as flutes or the tail feathers of peacocks.  From my earliest days, I felt compelled to form a unique relationship with the English language. I used words to fashion a world that made sense to me.

Roasted Carrot Soup

I have been on the hunt for a delicious carrot soup recipe and here it is.  Not surprisingly I found it on my new favorite foodie site Food 52.  If you like to cook simple, clean and delicious food, you must hop over there.  SO many good ideas.  This dish was super simple and really tasty.  I served it with crusty bread and a big salad with lots of bright strawberries.  Delicious!

INGREDIENTS

• 6 to 8 large carrots (about 1 3/4 pounds)
  
• 1/4 cup olive oil
  
• Salt
  
• 6 cups vegetable stock
  
• 1 piece ginger, an inch long, peeled
  
• 1 sprig thyme, plus more for garnish
  
• 1/2 large sweet onion
  
• 2 large garlic cloves, chopped
  
• Freshly ground black pepper

PREPARATION

1. Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
   
2. Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.
   
3. Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.
   
4. Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
   
5. Use blender (I used my Cuisinart) to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme.

Baked Salmon with Spinach and Strawberry Salsa

This was our special Mothers Day meal this year.  Fantastic.  I will certainly make this salsa again on any and all kinds of fish.  Yum.

INGREDIENTS

• 4 (3-ounce) salmon fillets, skin removed
  
• 1 teaspoon lemon zest
  
• 1 pound strawberries, diced
  
• 2 kiwifruits, peeled and diced
  
• 1 cucumber, diced
  
• 1 jalapeño, seeded and minced
  
• 2 tablespoons chopped fresh mint leaves
  
• 2 tablespoons fresh lemon juice, divided
  
• 1 pound baby spinach leaves, rinsed but not dried

PREPARATION

• Preheat oven to 350°F. Place salmon on a baking sheet and sprinkle with lemon zest. Bake 15 to 18 minutes or until cooked through.
  
• Meanwhile, place strawberries, kiwi, cucumber, jalapeño, mint and 1 tablespoon lemon juice in a medium bowl and toss until combined. Set aside.
  
• Heat a large, high-sided skillet over medium heat. Add spinach, with water still clinging to leaves, cover and cook 5 minutes or until wilted, stirring occasionally. Stir in remaining lemon juice. Divide spinach among plates. Top with salmon and salsa and serve.

Quinoa with Butternut Squash and Pumpkin Seeds

I'm violating seasonality by dragging my butternut fascination into the spring, but I can't help myself.  This dish is delicious.  My favorite element is the crunch of the pumpkin seeds.  A nice touch for sure.  This recipe comes from one of my new favorite foodie websites, food52.

INGREDIENTS

• 1 cup quinoa
  
• 2 tablespoons olive oil
  
• 1/2 red onion, finely diced
  
• 3/4 teaspoons chili powder
  
• 1 2-pound butternut squash, cut into 3/4-inch cubes
  
• 1 3/4 cup water or vegetable stock
  
• 1 teaspoon salt
  
• 1/2 cup pumpkin seeds
  
• 2 large handfuls baby spinach
  
• 1/2 cup dried cranberries

PREPARATION

1. Put the quinoa in a bowl and cover it with cool water. Rub it between your hands and pour off most of the water. Add fresh water and repeat two or three times, until the water runs clear. Drain thoroughly in a fine-meshed strainer. Set the strainer over a bowl until you are ready to cook the quinoa.
   
2. Heat the olive oil in a large (4 to 5-quart) pot. Add the onion and cook over medium heat for about 3 minutes, until it begins to soften. Stir in the chili powder and the squash and cook, stirring every so often, for 3 more minutes. Add the drained quinoa, water or stock and salt. Bring the liquid to a boil, adjust the heat to a simmer, and cook, covered, for 15 minutes.
   
3. Set a small plate next to the stove. Pour a few drops (about 1/2 teaspoon) of olive oil into a small skillet. Heat the oil over medium heat and add the pumpkin seeds. Stir and shake the pan until the pumpkin seeds turn from green to olive to slightly golden brown. Sprinkle with a pinch of salt and immediately scrape them onto the awaiting plate.
   
4. Remove the pot from the heat and add the spinach and cranberries. Cover the pot and let rest in a warm place for 10 minutes. Mix and fluff up the grains with a fork. Serve sprinkled with toasted pumpkin seeds.

Farro and Roasted Butternut Squash

INGREDIENTS

• 2 cups farro, rinsed and drained
  
• 2 teaspoons fine-grain sea salt
  
• 5 cups water (or stock)
  
• 3 cups butternut squash, cut into 1/2-inch dice
  
• 1 large red onion cut into 1/8ths
  
• 1 tablespoon fresh thyme, minced
  
• 3 tablespoons olive oil
  
• 1 tablespoon balsamic vinegar
  
• 1 cup walnuts, deeply toasted
  
• 3 tablespoons toasted walnut oil (or more olive oil)
  
• 1/4 cup goat cheese, crumbled

PREPARATION

• Preheat oven to 375.
• Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water, and set aside.
• While the farro is cooking toss the squash, onion, and thyme with the olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet. Arrange in a single layer and place in the oven for about 20 minutes. Toss the squash and onions every 5-7 minutes to get browning on multiple sides. Remove from the oven, let cool a bit, and mince just 1/2 of the red onions.
• In a large bowl gently toss the everything (except the goat cheese) with the toasted walnut oil (or olive oil). Taste and add a bit of salt if necessary. Serve family-style in a simple bowl or on a platter garnished with the goat cheese.

Pumpkin Oatmeal Chocolate Chip Cookies

BAKE THESE COOKIES.  I.mean.it.  You NEED these cookies.

This is a recipe that comes courtesy of one of Toad's new running friends.  I don't know what is up with the baking/foodie runners, but there seem to be lots of them.  Who knew?  In the last two weeks, I have made these cookies twice.  They are delicious and very close to nutritious (for a cookie).  They are also Vegan if you're into that kind of thing.  Enjoy!

INGREDIENTS

• 2 cups flour (all-purpose or half whole-wheat/half all-purpose - all whole-wheat is too grainy)
  
• 1 1/3 cups oats (quick-cooking or rolled)
  
• 1 tsp baking soda
  
• 3/4 tsp salt
  
• 1 tsp cinnamon
  
• 1/2 tsp nutmeg
  
• 1/2 tsp ginger
  
• 1 cup sugar
• 2/3 cup canola or vegetable oil
  
• 2 tbl honey
  
• 1 cup mashed pumpkin
  
• 2 tsp vanilla
  
• 1 tbl ground flaxseeds
• 1 11.5oz  pkg milk or dark chocolate chips

PREPARATION

1. Mix dry ingredients (flour through sugar)  in a medium bowl.
   
2. Mix wet ingredients (oil through flax) in a large bowl.
   
3. Fold dry ingredients into wet ingredients in 3 batches.
   
4. Fold in chocolate chips
   
5. Drop by tablespoonfuls onto a greased cookie sheet or parchment paper **Cookies will not spread, so feel free to put them an inch apart**
   
6. Bake at 350 for 16 minutes

Kale & Quinoa Pilaf

In case you're not watching Modern Family (and really, you should be) and missed it, kale is the new spinach.  Or in my life, kale is the new black.  It's crazy good for you and not bad for something as green as it is and this dish is DELICIOUS.  We had this a few nights back and Toad already wants it on next weeks' menu.  I think the flavors might have been a welcome respite to my southwestern heavy leanings,  but this was one yummy dinner!  Also, I found this recipe on my new favorite foodie site Food 52.

INGREDIENTS

• 2 cups salted water


• 1 cup quinoa


• 1 bunch lacinato kale, washed and chopped into 1" lengths


• 1 meyer lemon, zested and juiced (I used a regular old lemon)


• 2 scallions, minced


• 1 tablespoon toasted walnut oil (I used olive)


• 3 tablespoons toasted pine nuts (I used almonds)


• 1/4 cup crumbled goat cheese (I used feta)


• salt and pepper

PREPARATION

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.



2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil, pine nuts, and goat cheese.



3. Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Farro Salad with Roasted Mushrooms and Parmesan

I have been wanting to cook with farro for the last few months and this recipe might just inspire a trip to the grocery to pick some up.  I found this one at a beautiful (love the foodie photography) website called Food 52.  This goes on the menu for next week.  I'll let you know how it turns out.

INGREDIENTS

• 1 cup uncooked farro


• Salt


• 1/2 pound wild mushrooms (use a mix of your favorites)


• Olive oil


• Freshly ground black pepper


• 2 tablespoons lemon juice


• 1/4 cup finely chopped or crumbled parmesan (not grated - you want a slightly coarser texture here)


• 1/4 cup roughly chopped parsley

PREPARATION

1. Heat the oven to 350 degrees. In a medium saucepan, combine the farro and enough cold water to cover it by about an inch. Soak for 20 minutes. Drain well and return the farro to the pan, again covering it with cold water. Add a few generous pinches of salt and bring to a boil over high heat. Lower the heat, cover and simmer for 20 minutes, until the farro is tender but still has some bite.



2. While the farro is cooking, wipe and trim the mushrooms and then cut them into bite-sized pieces. Arrange them on a rimmed baking sheet and drizzle generously with olive oil. Sprinkle with salt and pepper, and toss gently to distribute everything; spread the mushrooms out evenly on the baking sheet and put in the oven for about 20 minutes, stirring halfway through, until crisp around the edges and cooked through.



3. When the farro is cooked, drain it well and spread it on a clean baking sheet to cool. Do the same with the mushrooms once they are cooked. When the farro and mushrooms are close to room temperature, or just barely warm, combine them in a serving bowl. Add the lemon juice and 6 tablespoons of olive oil, tossing gently to combine. Then add the parmesan, parsley and a generous grinding of pepper and fold gently. Taste and add more salt and pepper if necessary. Serve at room temperature.

Seeded Pizza with Mushrooms and Taleggio

I love pizza and we've decided to have a pizza night around here once a week, so I'm always on the lookout for a new recipe.  If you have any ideas, leave them in the comments!  Everyone can use a new pizza idea.

INGREDIENTS

• 1 pound prepared pizza dough (thawed if frozen)


• 2 tablespoons olive oil


• 3 medium shallots, thinly sliced


• 2 ounces assorted mushrooms, such as shiitake, oyster and cremini, sliced


• 1 1/2 teaspoons chopped fresh thyme leaves All-purpose flour, as needed for rolling out crust


• 1 teaspoon white sesame seeds


• 1 teaspoon black sesame seeds


• 4 ounces Taleggio cheese (or fontina or soft goat cheese), cut into small pieces

PREPARATION

1. Cover dough with a floured dish towel or plastic wrap and allow to rest two to three hours at room temperature.


2. Heat oil in a large, heavy-bottomed skillet over medium-high heat. Add shallots and cook until softened and golden, 4 to 5 minutes. Add sliced mushrooms and a pinch of salt. Cook until mushrooms are soft and have begun to brown, stirring occasionally, about 10 minutes. Stir in thyme leaves and remove from heat. Taste and adjust seasoning with salt and pepper.


3. Preheat oven to 500°F. Roll out dough on a lightly floured work surface. Form a flat round, as thin as desired. Sprinkle dough with seeds and press them into dough. Transfer dough to pizza stone or lightly oiled baking sheet. Arrange shallots and mushrooms evenly on top of dough. Scatter with cheese and bake 10 to 12 minutes, until crust is crisp and golden brown and cheese is bubbly. Serve immediately.

Eat Less, Move More

We all know that if we want to lose weight we have to eat less and move more, yes?  For reasons that I would rather not explore I have never been able to both eat less AND move more.  At the same time.  This has always been an either/or proposition.  Prior to Yogi, I found it much easier and more satisfying to move more and simply try to be reasonable (most of the time) with what I eat.  Now that I spend my days:

• Doing laundry
  
• Feeding an increasingly distractableYogi
  
• Cleaning bottles
  
• Reading stories
  
• Standing strong on my conviction that napping happens in.the.crib
  
• Dealing with a dog who thinks he is the baby
  
• And generally ensuring that the house and everyone in it stays on track

I don't have much left over for exercise in the formal/intentional sense.  Or course there is technically time for it if you ascribe to the "I'll sleep when I'm dead" school of thought, but I don't.  I like to sleep.  I need to sleep.  My family needs for me to sleep.  So..... a new day has dawned.  The "Eat Less" day.

I'm back on the Weight Watchers train.  I've done it once and I'm doing it again.  In my absence they have made some changes and somehow now fruit is free!  I don't really get the wisdom of that exactly, but I'm in.  This is the 2nd week in my Eat Less (or at least more thoughtfully) Life and so far, so good.  Here's hoping I can get off all the baby weight that I gained before swimsuit season. ;) Snort....

The Green Monster

I have been intrigued by this breakfast concept for years and after Toad surprised me with a Magic Bullet for Christmas (this was actually quite exciting for me), I was ready to try my own.  You can find tons of variations on this all over the web, but I decided to start with the basic recipe.  The verdict?  Delicious!  Truly.  Not delicious in the "well, it is healthy after all" way, but actually delicious.  Try it for yourself and let me know.

• 1 frozen banana


• 2 cups spinach


• 1 cup milk


• Handful of ice cubes

In order to get the spinach as blended as possible, arrange it closest to the blades with the banana and ice weighing it down.

Room (Emma Donoghue)

You should read this book, but first you should watch this video.  I found it while looking around for book cover images to use for my review.  I couldn't describe it any better than this.

Tomato Bulgur Soup with Warm Spices

This soup is on the menu this week for two reasons.  Reason #1 - I bought bulgur wheat on sale a while back thinking, "Sure, I'll use bulgur wheat, I've heard that's good for you" and have yet to find a use for it.  Reason #2 - the word "warm" in included in the name of the dish.  Warm is good.  When Baker, Bean and I took our walk this afternoon making sure to avail ourselves of the high temperature of the day, 22 degrees did not feel much like a high temperature.  At least not if you live in the south.  So, warm soup it is!

INGREDIENTS

• 4 cups low-sodium vegetable broth, divided


• 1 small yellow onion, finely chopped


• 1 clove garlic, finely chopped


• 1 teaspoon ground coriander


• 1/2 teaspoon ground cinnamon


• 1 cup uncooked bulgur wheat


• 1 (14-ounce) can no-salt-added diced tomatoes


• 1 tablespoon fresh lemon juice


• 2 tablespoons chopped fresh parsley leaves


• 1 tablespoon feta cheese crumbles (optional)

PREPARATION

1. In a medium pot over medium-high heat, bring 1/2 cup broth to a simmer.


2. Add onion and garlic and cook about 5 minutes or until onion is translucent and tender.


3. Stir in coriander and cinnamon and cook 1 minute.


4. Add bulgur and cook for 30 seconds, stirring constantly.


5. Add remaining 3 1/2 cups broth and tomatoes with their juices and bring to a boil.


6. Reduce heat to low, cover and simmer 10 to 12 minutes or until bulgur is tender.


7. Stir in lemon juice. Garnish with parsley and feta.