Again, I’m trying to cook healthier with lots of flavor. Tonight’s creation was Whole Wheat Pizza topped with Swiss chard, caramelized red onions, kalamata olives, hot Italian sausage and feta cheese. With a drizzle of olive oil and 20 year old balsamic vinegar, this delightful creation won the day with it’s complex flavor.
Yummy, healthy, flavorful pizza
Dinner February 21, 2011 at the Ronald McDonald House in San Francisco
Our meal last night was wonderful. Once again, we fed the wonderful families and staff at the Ronald McDonald House in San Francisco. After the warm welcome I received in January, Don joined in the fun and helped out with our February dinner. Everyone enjoyed the meal which ended with Triple Chocolate Brownie Sundaes (not in the picture). Staff, who were not on duty, came in just to eat with us; a family I’d met in January who’s little one was discharged from the hospital, came back just to say hello and share some food.
It warms my heart to be able to do this, to offer a bit of normalcy to people who’s lives are turned upside down when their child is so ill. As much as this does for them, it does as much, or more, for me. I am filled with gratitude today for all that I have and the health and safety of our family. (You have the same opportunity to feel this good 😉
On technical note. If you read the menu from the last posting, you will see that there was only a turkey and not the ham along with it. Well, when the turkey came off the smoker on Sunday night, we deboned it, there was only 5 lbs of meat in a 12 lb bird. Hmmmmm, that wasn’t going to do. Water injected and deboned, the loss of 7 lbs was surprising. Don popped out in the morning, picked up a 10lb ham and voila, meat for the crowd.
We’re scheduling the next meal for March.
Anyone can volunteer
Today we’re prepping to cook again at the SF Ronald McDonald House; dinner for 25.
The menu is set:
Smoked BBQ Turkey (a specialty of Don’s)
Wheat Berry Waldorf Salad
Maple Glazed Winter Squash and Parsnips
Honey Whole Wheat Rolls
Brownie Sundaes
The turkey’s been sitting in the bring since yesterday. Apple juice, oranges, ginger and more make up this wonderful brew. Today, Don will smoke the bird and baste it with a Chardonnay Butter sauce. Tomorrow we’ll warm the meat gently at the house.
Three batches of dinner rolls are sitting on the counter rising. This afternoon I’ll bake 4 batches of triple chocolate fudge brownies and serve them with vanilla ice cream, chocolate sauce and whipped cream. The recipe says one batch makes 64 1″ brownies…who are they kidding?
The wheat berry salad is delish…I’ve made this before. The squash/parsnip is new, but what’s now to love about vegi’s roasted in maple syrup? Epicurious.com gave this recipe 4 stars.
We’ll bake the squash at the house so the smell of cooking with fill the air. The rest we’ll prep today and tomorrow morning.
Interesting how this meal ends up looking a lot like Thanksgiving….
Don and I have decided we need to eat healthier. The problem is, we’re foodies; we love flavor. So can two foodies, who love food, also find a way to eat healthier?
I decided to take the challenge and begin again to cook with loads of flavor in a healthy way. I returned to one of my favorite food writers, Mark Bittman, and became re-inspired. Using various recipes from the internet and my bevy of cookbooks, I created White Beans with Roasted Tomatoes, Sausage, and Spinach. It turned out delicious.
One side note, I don’t really measure much when cooking (baking is another matter all together) and cook by sight, taste and smell. The measurements in this recipe are approximate and can be changed depending on your tastes.
Enjoy!
White Beans with Roasted Tomatoes, Sausage, and Spinach
When I was in my 20’s, I couldn’t cook. I didn’t grow up in one of those households where maternal generations of women gathered in the kitchen and shared. I could make a few recipes, but cooking to me isn’t just the recipes, it’s the technique of why I do something.
After many failed attempts (I couldn’t even boil rice), I began to get my “food” legs and made my first Souffle….Life International Cookbook Series, the cooking of Provence. It was a great success. If I had to name one moment in my life when my cooking mojo took a shift, it would have to be the day I made that first, beautiful, perfect cheese souffle.
Fast forward 30+ years and a lifetime in the kitchen. About a month ago, I got the bug to make a souffle for dinner. Little did I know, it would lead to this…..
Reliving the dream...the original recipe that started it all
Doesn't this look amazing? It tasted wonderful too
Next it was on to Spinach Souffle; enter Julia Child….. Why not go to the source of all things French and see what Julia had to say about the souffle. The first volume of Mastering the Art of French Cooking is filled with the why’s and wherefore’s of it all. The results were spectacular….
Before baking
Spinach Souffle...chef with prize!
A trip to the farmer’s market brought us to Strawberry Souffle and a recipe from Epicurious.com – http://www.epicurious.com/recipes/food/views/Strawberry-Souffle-with-Sliced-Strawberries-5247
A thing of beauty..
Delicious too!
The latest chapter in the Souffle Extravaganza happened last night. It was back to Julia and Salmon Souffle for Valentine’s day.
Coming out of the oven
Ready to eat, a Valentine's treat!
So now where? Maybe it’s time to switch to a new challenge…….Oh Juliaaaaaaaa