Baby Prep: HypnoBirthing + "Labor Inducing" Eggplant Parmesan

When Steve and I started discussing our preparations for baby, we decided that we'd skip the traditional classes that are offered for first time parents. This may have come as a shock because everyone knows I love to plan and prepare.

But as I mentioned in several of my other Baby Prep posts, pregnancy has been an exception to the rule when it comes to my obsessive planning and organizing traits. I realized very early on that trying to control this process would lead to nothing good. People have been having babies for millions of years; I felt comfortable relying on nature's process and calling it a day. {Especially because I had done a lot of reading before pregnancy.}

These days, there is SO MUCH information available to parents who are embarking on this adventure. It can be overwhelming. And you know what I've seen? A lot of meltdowns that occur when pregnancy, labor, delivery and the itself doesn't follow the typical route, leaving parents feeling like they're spiraling out of control early on.

Don't get me wrong; I think it's great to be prepared, especially if it gives you peace of mind. But I also think we've been bombarded with so many parenting methods and techniques in the last decade that it can hinder rather than help our plight. We've forgotten that it may be helpful to MEET our babies and get to know them before we decide how we will "handle" them. That's always made the most sense to me.

There's a lot to be said for a mother's natural instincts. My decision to keep things simple came from a desire to keep my brain unclogged and let nature dictate how things will fall into place. I didn't want to learn too many things that would confuse me or make me feel pressured to do something that maybe wouldn't come naturally had it not been suggested by one of the nation's "leading experts." The truth is, these experts have never met MY baby. I haven't even met my baby! So how am I supposed to decide what will be right for him before he even arrives? It just seemed a little backwards to me.

Though I wasn't jumping at the chance to sign up for baby care classes, breastfeeding classes, birthing classes or any of the other courses that are suggested for new moms and dads, I also didn't want to feel unprepared for the task that lay ahead -- especially the grand event of labor and delivery, which is what I had the most trepidation about. I mean, it is the first step in the process, right?

After my first OB visit, I came across a pamphlet for something called HypnoBirthing. I looked it over and almost immediately wanted to roll my eyes; it seemed a bit "crunchy" for me initially, I won't lie. But the weeks progressed and thoughts of giving birth circled around more often. I kept coming back to what I had read on the flyer about it helping to release the fear and negative images that are often attached to the birthing process. It also mentioned learning to relax and allowing the body to do its job naturally when the time of delivery comes around.

So, I talked it over with Steve and he was on board for signing up for a local HypnoBirthing class. {I think he would have agreed to anything that claimed it could potentially make labor easier on me... and on him!} The classes, as it turned out, were 2.5 hours long, meeting once a week over the course of 5 weeks. A bit of a commitment, yes, but worth a shot.

I looked over my course materials. They included a folder with lots of informational packets containing visuals of the philosophies discussed, some anatomical/biological diagrams, the course book and a "conditioning" CD called Rainbow Relaxation. Oh boy. This was going to be interesting for sure. Can we say, "Kumbaya?"

Because of a scheduling conflict, the first class we attended was with a different group than the one we would eventually join locally. We arrived and found the instructor seated cross-legged with special seats that were meant for floor sitting all set up for the attendees. By each seat, there was a small container of Play-Doh, which we wound up using to create model cervixes later in the class. Yup. So far, this was exactly what I had envisioned.

In the first session, we talked a little bit about the history of HypnoBirthing and how the founder, Marie Mongan, came up with the method as a result of being unhappy with the standard of treatment for pregnant and birthing mothers in the 1950's. In short, women were thought to be in a delicate state that required adequate medical care all throughout their pregnancies, culminating with a pretty violent birthing scenario when it was time to deliver their babies. This included strapping down of arms, general anesthesia and devices for removal of babies from the mother. Nothing "natural" about that.

After educating herself on the body's process of birthing and the history of how "modern" practices came to be, Marie decided to take birthing into her own hands and have her children naturally {gasp!}.  This was a big no-no back then. In fact, they thought she was nuts! Her doctor mocked her and, even throughout her laboring, they told her they'd wait to hear her screams before administering pain meds. Those howls never came. Though she labored calmly and peacefully {in relatively no pain} for her first two children, she was still subject to the abrupt removal of her babies in the integral moment of childbirth, leaving her feeling very ticked off. For her third child, she finally convinced her doctor to let her birth her baby the way she had always envisioned, and he was shocked at how serenely and smoothly she did so. And so, not only was her daughter born just the way she dreamed, but so was The Mongan Method.

I'm going to stop right there because I can already see many of you making faces at me and thinking I drank the hippie juice. It is not as it seems. HypnoBirthing does not claim to be completely painless or magical. It simply suggests that learning to relax your mind and body completely during those integral moments of birthing can make the experience so much more peaceful and comfortable than we imagine it to be. And doesn't that sound like a nice idea? I thought so.

Over the next few weeks, I learned about releasing fears that have been instilled in me by society {and even loved ones}, about the body's process of birthing, and about different methods of entering deep relaxation. In order to do this, I had to listen to the conditioning CD daily. Though I wasn't fond of the idea at first, it was amazing how quickly I began to enjoy this part of my evening -- it became my bedtime routine and I'd be out like a light within minutes once I learned to let tension melt away and get in "the zone." {Hence the "Hypno". As in "hypnosis", except minus the swinging pocket watch and clucking like a chicken.}

See, self-hypnosis is actually a useful technique that we can all benefit from whether we are trying to get through a tough time, learn to relax a little more or give birth to a baby. It's a natural method of intense relaxation that we do all the time without even knowing it, and it has all kinds of benefits for us.You know the times when you find yourself in a groove? Maybe while you clean, iron, shower, cook or drive to work? That's a form of hypnosis. Some people just become better at focusing it through methods of visualization and meditation, using it as a healing property. During this deeply relaxed state, our minds become more absorbent of suggestions, leaving preconceived ideas and cynicism at the door and allowing positive thoughts to take hold.

There have been scientific studies that show that hypnotism can benefit people with all kinds of traumas, injuries, psychological hurdles and stresses. In fact, my own mom underwent hypnosis after being diagnosed with breast cancer. Though she was pretty doubtful about it, she said it helped her feel better almost instantaneously -- and she's a tough nut to crack! {I had get my stubbornness from somewhere.}

Whether or not HypnoBirthing will ease the "pain" of childbirth, I can't tell you. But I can tell you that it has made a big difference in how I view my body and the process that is about to unfold in just a few weeks!

I've been asked if this means that I will refuse an epidural, and the truth is...I don't know. I can't really know until that moment comes, but I plan on using every technique possible to be as comfortable as I can possibly be, hopefully leading to a healthy and smooth delivery. This response often gets uncomfortable giggles from people, and I've become used to it. Their knowing smiles and raised eyebrows speak volumes. Some even go as far as to say something to the effect of, "Have fun with that!"

When I asked one person why she thought women like to regale each other with stories of pain and horror being the inevitable end to childbirth, she said, "Well... probably just to warn each other so they're not caught off guard." Noted. But really, do you think any woman that has a tiny idea of what birthing entails thinks it's going to be a cake walk? I mean, it IS referred to as "labor" after all.

Here's what I've learned: There's a difference between sharing words of wisdom or helpful tips and sharing frightening tales and negative messages. Why not lift new moms up and give them confidence instead of filling their minds with more fear and self-doubt? I'm sure there's already plenty of that floating around in there anyway! Would you tell an athlete who is about to run their first marathon that they will get excruciating cramps and probably gas out half way through the race? I didn't think so.

HypnoBirthing has given me confidence in my body, my mind, my baby and even gave me enough gumption to switch doctors at 34 weeks so that I would feel more comfortable with my practitioner. {My new doc has worked with HB moms and said it's pretty cool. And he's a real, certified doctor...not a witch doctor, in case you were curious.} I'm now looking forward to the process that will bring my son to me rather than dreading it, which I think is a huge first step. This means that I'm comfortable with whatever may happen during childbirth, whether it's part of what I've hoped for or not. I have no unrealistic expectations, but I do have a newfound outlook that makes me think, "Why shouldn't it be wonderful?"

And learning to fully relax? That has been a priceless skill that I wish I would have learned long, long ago!

I'll be sure to let you know how my practice is put into action when the big day comes... it's just around the corner!

In the meantime, I'm just waiting impatiently for this little nugget to arrive. Around this time, many women get the urge to do everything in their power to evict their tummy tenants -- it is quite exhausting to house someone for 40 weeks! At our last HypnoBirthing session, our instructor gave us a recipe for Scalini's Famous Egglplant Parmesan. It's a recipe served at an Italian restaurant in Georgia that is said to have sent hundreds of full-term mamas into labor within 48 hours of eating it.

Now, I don't know how true this is {I actually ate it 2 days ago and have had strong contractions but no other signs that he's coming}, but I can tell you that the dish was very good! And I don't even care for eggplant.

Though the recipe calls for stacking the eggplant lasagna-style, I made my version in single portions, sort of like Chicken Parm would be served on individual cutlets. Maybe that's why its magical properties haven't worked on me! ;)

 

So, moms-to-be... if you're full term and at the end of your rope, you may want to give it a go. Even if it doesn't work, you'll have a great dinner for you and your family to enjoy!

Scalini's Famous "Labor Inducing" Eggplant Parmesan
Adapted from Scalini's Restaurant, for the authentic version, click here

For Eggplant:
1 large eggplant, cut lengthwise into 1/4 inch pieces*
Sea salt
1/2 cup all-purpose flour
1 1/2 to 2 cups Italian seasoned breadcrumbs
3 eggs, beaten
1 8 oz. container ricotta cheese
1/2 cup grated Parmesan
1/2 cup grated Romano {I actually used an aged Havarti because that's what I had, but feel free to use your favorite cheese}
1/2 cup grated mozzarella {I like the Polly-O kind or fresh, the grated stuff in the bag is too rubbery}
Olive oil

Lay eggplant pieces out onto a large baking sheet lined with paper towels. Sprinkle with salt, then cover with another set of paper towels. Place another baking sheet on top and anchor with something heavy. Set aside for about an hour. This will remove the excess moisture from the eggplant.

1. Preheat oven to 375 degrees. Spray two 9x13 inch dishes with olive oil. Have one large baking sheet set aside for placing breaded eggplant as you go, and line another large baking sheet with paper towels for blotting cooked eggplant. Set aside. Head about 2 tablespoons of olive oil in a large skillet over medium heat.

2. Set up your breading station: In 3 separate dishes, have flour, egg and breadcrumbs ready. For each piece of eggplant: dredge in flour, shaking off excess. Dip into egg, allowing excess to drip off. Finally, coat in breadcrumbs. Set each piece onto lined baking sheet as you go. {I find that letting the breading "set" actually makes it easier when sautéing.}

3. In several batches, pan-fry breaded eggplant on each side until golden brown and crisp. You may need to add extra oil to the pan in between batches. Place cooked pieces on paper towel-lined baking sheet to drain of excess oil.

4. Ladle about half of the marinara sauce into each baking dish to cover the bottom. Place as many eggplant slices as will fit side by side on top of the sauce. Spoon about 2 tablespoons each of ricotta cheese, Parmesan cheese and Romano cheese on top of each piece of eggplant. Ladle the other half of the marinara over the eggplant slices. Top each piece with mozzarella. Sprinkle with extra herbs if desired.

5. Bake for about 25 minutes or until the sauce is bubbly and the cheese is melted.

*For the traditional version, you may slice the eggplant into rounds and "stack" the slices lasagna-style.

For Marinara:

2 tablespoons olive oil
1 cup onion, diced
3 cloves garlic, minced
2 cans diced tomatoes, blended to desired consistency
1/2 teaspoon red pepper flakes
1/4 cup fresh basil, finely chopped {or 1 teaspoon dried basil}
1 teaspoon oregano
Pinch of rosemary
Pinch of thyme
Salt and pepper to taste

1. In a large skillet, sauté onion in olive oil over medium heat until onions are tender and translucent. Add garlic and continue to cook for about a minute.

2. Pour in blended tomatoes and stir. Bring to a bubble.

3. Add in the rest of the ingredients, stir, and allow to simmer for about 20-30 minutes or until sauce has deepened in color and thickened slightly. If your sauce thickens too much, add a bit of water or broth to thin it out.

Set aside until ready to use.

Barolo Ristorante | North Palm Beach, Florida

I've become pretty picky when it comes to Italian food. Between being schooled by my in-laws and eating my father-in-law's amazing home-cooked versions of all the classics, it's safe to say that my standards have been raised by leaps and bounds.

So, when I received an invite from Barolo Ristorante in North Palm Beach to come dine at their restaurant, I was cautiously optimistic. It looked nice. Sounded good. Seemed worth a try. But I wasn't going in with lofty expectations, just in case.

Barolo has been around for about 6 months, and in that time, they've found great success in doing what they do best -- pouring perfectionism into their dishes and providing a wonderful dining experience for patrons.

I chatted with Barolo's General Manager, Anthony Cammarano, who told us a bit about the labor of love that goes into creating the ideal restaurant, menu, and service. For him, it all starts with seeing the experience through the eyes of a customer, starting right at the front door. He asks himself, "What am I seeing, hearing, and smelling from the moment I walk in?" He knows that, as is the case in meeting individuals, the first impressions often sets the tone.

From our first few minutes at Barolo, I knew we'd "hit it off" just fine. The dining room was low lit and attractive {even romantic, one might say}, with a modern feel and clean lines -- no rustic barrels draped with fake grapes at this Italian restaurant. A view of  their climate-controlled wine room subtly nudges diners to peruse the extensive wine collection and indulge in a glass or two. {Though sadly, I had to stick with water this time. Is it November yet?!}

Where the impression of the surroundings leave off, the service picks up with their friendly staff. We immediately loved our server, who not only was sweet and bubbly, but also knew the menu and was able to quickly get the answer to anything she didn't know offhand. {Like, "Is there raw egg in the Caesar dressing?" Gah, I hate being that pregnant person.} She promptly offered suggestions and her opinion on anything we couldn't decide on right away -- very accommodating and patient... we got carried away with the chatting a took a while to order.

Steve and I both decided to go with the Prix-Fixe that Barolo is promoting for the summer. Four courses plus wine sounded like a good deal. But first, we started off with an appetizer: a classic Italian antipasto, which my dear husband cannot pass up if it is offered. I obliged to his suggestion, but soon remembered that technically I shouldn't eat half the stuff on the platter! Oops. You could tell that the items were high quality; the cheeses, cured meats and veggies made a beautiful presentation.

Next course was salad and soup; I had the Minestrone and Steve the Caesar salad. The soup reminded me of "grandma soup". That's a good thing as far as I'm concerned.

The entrees came and I was actually surprised at the portion sizes, especially for a fine dining spot. I had the Sole Francese, which was served over sauteed spinach and fingerling potatoes, and Steve had the Veal Pizzaiola. Both looked beautiful, and I though the fish was delicious, though I had a little remorse over not going rogue and getting one of their homemade pasta dishes. The entree did come with pasta -- spaghetti with marinara -- which was good, but I felt like it probably didn't speak for their other, more exciting options.

Though everything was delightful, I must confess there was one downfall to the meal: Dessert. The Prix Fixe menu comes with a standard scoop of gelato with a drizzle of chocolate sauce, which is sort of boring, but never underappreciated in my world. But :::gasp::: I actually wasn't a fan of the gelato! You know how sometimes ice cream that's left in the freezer too long gets a sort of chewy edge around the top? I kept finding those in my scoop, which made for a very sad pregnant girl. The gelato itself wasn't smooth and silky, but sort of icy. Did it stop me from eating the whole thing? Nope. But after such a great experience, I wished it had ended on a better note! Next time, we spring for a dessert OFF the Prix Fixe!

My final conclusion: Barolo is going to do just fine. From the happy chatter around us from other folks enjoying their meals to the rave reviews they've already managed to acquire on Yelp and Facebook, it seems the community has spoken.

When we visit again {I think this place would be Mama & Papa Muscari approved, which says a lot}, I'm going to choose more creatively, because I really think they have something special to offer.

Thanks so much for the great visit!

Soft Polenta with Shrimp Ragout

 

I have had the focus and attention span of a gnat today. No, really.

I woke up early, got the day started, and promptly sat down to make my To Do list for the day & weekend, and ...

Hold on, need to switch the laundry over to the dryer.

See what I mean?

Obviously, some days do not allow for lengthy meal preparation and such. {Ok, MOST days, I'd say.}

But that doesn't mean that you should just throw in the towel and reach for the Hamburger Helper or the instant Mac & Cheese. {Fun fact: I have never actually had HH! No offense to lovers of this product! But seriously are there any??}

Wanna fake out your family and make them think you slaved away in the kitchen between juggling job, errands, life and everything else on your plate? Make them this:

And light some candles while you're at it for some ambiance. {Except, maybe not if you have kids because that might end up being more of a hazard than a mood-enhancer.}

This is one of the easiest dishes I've made in a while. It was quick, simple, and had tons of flavor. {And a heck of a lot of spice, too, but that's because my delicate little taste buds are not accustomed to red pepper flakes and I used the entire 1/2 teaspoon in ours.}

It also looked surprisingly pretty without a whole lot of effort.

Don't get scared by the word "ragout" either... it may seem fancy, but this dish is basically down home Shrimp & Grits masquerading as a snooty entree in designer Italian flavors. {Though the word itself has French origins. Whoa, we're gettin' all global here. Haha!}

Oh, heavens. The "flash mob" is surely going to show up at my door for this one.

And I don't mean the friendly dancing kind.

If you're wondering why the pictures have a funny tint to them, it's because I had to photograph the dish right before dinner time and it was already dark out... and there were no leftovers to shoot the next day. Good sign. :)

Alright, off to check a few more things off my list for today. Or at least attempt it before I get distracted!

Soft Polenta with Shrimp Ragout
adapted from Food & Wine

For Polenta:

2 cups water
2 cups low sodium chicken broth
1 cup polenta
1 tablespoon butter
1/2 teaspoon olive oil
1/2 teaspoon sea salt

For Shrimp:

2 tablespoons olive oil
1/4 to 1/2 teaspoon red pepper flakes {I recommend being conservative if you're not used to it!}
4 scallions, sliced thin, plus 1 extra sliced on the diagonal for garnish {optional}
3 tablespoons tomato paste {did you see my tip I shared on my Facebook page for saving leftover tomato paste?}
1/2 cup white wine
2 tablespoons water
1 pound peeled, deveined large shrimp {I used frozen, but fresh is even better}
zest of 1 lemon
1 tablespoon fresh lemon juice
1 teaspoon of fresh parsley, minced {or 1/2 teaspoon dry}
salt and pepper to taste

1. Bring water and chicken broth to a boil over high heat in a medium pot. When it comes to a rolling boil, stream in polenta, whisking constantly.

2. Lower heat to medium. Bring back to boil and whisk until it begins to thicken, whisking often and making sure it is not sticking to the bottom of the pot.

3. Once the water is mostly absorbed and the polenta is thick but pourable {about 10-12 minutes}, remove from heat and add salt, butter, and olive oil. Stir until the butter is melted and everything is thoroughly mixed.

4. Cover the pot with a lid and set aside to keep warm.

Shrimp:

1. Heat olive oil over medium high heat in a large pan. Add in red pepper flakes and scallions, and cook for about 1 minute, stirring often.

2. Add tomato paste and stir or whisk, cooking for about 2-3 minutes until slightly darkened.

3. Carefully pour in wine and water, whisking to incorporate into a uniform sauce and bring to simmer.

4. Add shrimp and cook until just pink, opaque and cooked through, about 4-5 minutes.

5. Stir in lemon zest, juice, and parsley, and simmer for a minute or so.

To Serve:

Spoon soft polenta in the center a bowl or dish. Ladle shrimp with sauce on top. Garnish with scallions if desired.

Florentine Cookies

I'm going to be honest: I had grand plans of posting tons and tons of amazing cookie recipes throughout the month of December leading up to Christmas.

But if my eyes aren't deceiving me, the calendar says that it's the 27th... a mere 4 days away from the New Year. And while I've been able to share a few recipes here and there, it didn't quite work out as I had anticipated.

Does that ever happen to you? You look forward to something so much, and then when it's over you realize it didn't go at all like you had planned.

Sometimes things happen that kind of dash your plans to bits: Changes in a work schedule. Life events that take priority over being in the kitchen and blogging. Surgery. Recovery.

And so, plans change.

We are forced learn to be flexible, even those of us who are quite rigid most of the time. We learn that our "plans" are more of a rough draft than a strict itinerary. We take it day by day and do what we can, when time allows. And we learn to be content with that.

Or at least, that's been the case with me personally as this year comes to a close and we look to the possibilities and experiences that lie ahead in the New Year.

With that said, I'd like to share a great cookie recipe with you, even though Christmas has come and gone for this year. {Because heaven knows you don't need it to be Christmas to make cookies.} This was a cookie that I brought to an Italian Potluck party at a friend's house earlier in the month. Everyone that tried these cookies raved about them... one person told me it was the best cookie she ever had, which is quite a compliment in my book!

 

As it turns out, these are the perfect cookie to share for today's post, because they sort of represent what I was trying to explain earlier. They start out a bit hard and rigid... kind of rough and difficult to work with. You watch them in the oven and think, "These aren't going to turn out." But sure enough, they eventually soften and relax. They let the heat wash over them and mold them into their new form.

They stop trying to hold together and just let you see right through.

 

And when they do, they turn out to be one of the prettiest things you've ever seen.

So, as we wrap up 2012, I'll be working on finding the balance between planning and experiencing, scheduling and anticipating. It's a challenge I feel grateful to take on because it means that I'm learning, growing, and getting a chance to continue to work on it all.

Perhaps my mantra this year will be, "Be the Florentine!".  :)

How are you "preparing" for 2013?


Florentine Cookies
 Adapted from Food Network

1 3/4 cups sliced, blanched almonds (about 5 ounces)

3 tablespoons all-purpose flour

Zest of 1 orange, finely grated {alternatively you can use about 1/4 tsp orange extract, but the taste won't be quite as strong}

1/4 teaspoon fine salt

3/4 cup sugar

2 tablespoons heavy cream

2 tablespoons light corn syrup

5 tablespoons unsalted butter

1/2 teaspoon vanilla extract

 

Optional Topping:

 

1/4 to 1/3 cup semisweet chocolate chips, melted

*For a runnier drizzling consistency, add about 1/4 to 1/2 teaspoon canola oil

 

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat. Set aside.

 

2. In the bowl of a food processor, grind the almonds until finely ground but watch to make sure they do not start turning into almond butter. Combine ground almonds, flour, orange zest, and salt in a medium bowl. Set aside.

 

3. In a small saucepan, melt sugar, cream, corn syrup, and butter over medium heat. Bring to a rolling boil, then cook for 1 more minute. Remove from heat, add vanilla, then stir and pour into almond mixture and mix until just combined. Set aside to cool, about 15-20 minutes.

 

4. Using a teaspoon measure {will yield 3 inch cookies} sprayed with a little non-stick cooking spray for easy removal, scoop a teaspoon of mixture and roll into a ball. Place 3 to 4 inches from each other on baking sheet {they will spread a lot}.

 

*Note: If, after a while, your mixture has hardened and it hard to scoop, heat in the microwave on high for 30 second intervals until it reaches a softened state once again.

 

5. Bake cookies for 10 to 11 minutes until they are thin and lacy with an even golden color. Be careful not to over bake.

 

6. Remove cookies from oven and allow to cool slightly on baking sheet before gently removing them with a spatula and transferring to a baking rack.

 

Optional:

 

Lightly drizzle cookies with melted chocolate and in refrigerator for 15 minutes or until set.

 

{Chicken} Sausage & Pepper Quinoa

I have a confession to make: I am a blog-oholic.


That's right. Because one blog simply wasn't enough, I've gone and started another one, Behind the Pink Curtain, for my little Etsy shop.


And now I find myself conflicted on whether I should spend time blogging about all the things happening in my kitchen OR the projects going on on my coffee table. {a.k.a. "The Craft Studio". Here's a pic of it on my Facebook page.}


If you've never tried blogging before, I'm here to tell you that it can be a whole lot of fun. Especially if you're a wannabe writer like me. It can also take up a whole lot of time, especially if you like to make sense with somewhat coherent sentences {I am not always successful at this} and try to take pretty pictures {I am definitely still working on this part!}.


So, when you start giving yourself so many side-projects {you know, aside from regular life and real work}, you start having to become selective about how you spend your time. And, in my case, the labor intensive recipes and important things like cleaning the house grocery shopping and doing laundry go by the wayside.

Sometimes, that means having to get creative with the ingredients you have in your fridge and pantry... which can get a little scary depending on what's in there.

Except, you know how they say that some of the best inventions came about completely unexpectedly? Well, now I know why.

This was a last minute, completely made up dish that Steve and I both wound up loving quite a bit. And because it's made with chicken sausage instead of pork sausage, and quinoa instead of pasta, you end up with that yumminess you love from classic Sausage and Peppers without all the guilt. Score!

I have been majorly slacking in the photography department lately, so I didn't really take flattering pictures... but I promise you, it tasted much better than it looks.

Anyway, the plan is to work on my time management and share fun/exciting/quality stuff on BOTH blogs... until I lose my mind. ;) But have no fear we have a good headstart of month or two before that actually happens. {I think}

Meanwhile, give this Chicken Sausge & Pepper Quinoa a try and let me know how you like it!

{Chicken} Sausage & Pepper Quinoa

1 cup quinoa, rinsed
1 1/4 cups water
1/2 teaspoon  salt
1/3 {ish} cup of marinara sauce {jarred or homemade}, plus extra for topping
1 teaspoon Italian seasoning blend
1-2 tablespoons olive oil
3 chicken sausage links {I used organic Hot Italian}, casings removed & chopped into 1/2 inch bits
1 large green pepper, cut into strips
1 large yellow pepper, cut into strips

Bring 1 1/4 cups of water and salt to a boil in a medium pot over medium high heat. Add rinsed quinoa and cover. Return to a boil, then reduce and simmer until most of the water is absorbed. Stir quinoa, then return lid to pot. Reduce heat to low and allow to steam until all water is absobed and quinoa is tender. Fluff with a fork.

Meanwhile, heat 2 tablespoons of olive oil in a medium skillet over medium high heat. Add chopped chicken sausage and allow to brown lightly. Add peppers and saute until tender and golden in parts, about 12-15 minutes {it takes a while, hang in there}.

Stir about 1/3 cup marinara sauce and 1 teaspoon of Italian seasoning blend into quinoa. {I also had a tiny bit of leftover calzone filling consisting of ricotta, mozzarella, spinach, onions, garlic, and Italian spices that I added in as well.}

To serve, plate quinoa and spoon extra sauce over top if desired. Top with sausage & peppers.

Dinner for Superwomen {and Men}

Lately, it's been a miracle if I can manage to go grocery shopping before mid-week, let alone cook fabulous things with the items I buy, put the finished product on a plate in a semi-presentable fashion, photograph it relatively decently, and post a simple, delectable recipe for you to add to your weekday arsenal. {The irony, huh?}

{And we don't even have kids yet. Lord, help us.}

No matter how organized I try to be, things just get... busy. I'm sure you can identify.

Yesterday was one of those days when I just wanted to say,"The heck with this!" and gun it to the nearest drive-thru. {For the record, I cannot remember the last time we ate anything that came from a drive-thru. Years, at least.}

But, I didn't.

Instead, I stood in front of our refrigerator and channelled my inner Bree Van de Kamp. {Minus the whole murderous housewife thing.} I powered through the urge to order take out, and prepared a quick meal that - unbeknownst to me - would turn out fantastically. {At least that's what I took away from the man-grunts that escaped my husband's lips when I asked him if he liked it.}

And so, I figured I'd share it with you since you might just be gravitating towards your car keys right now lured by the siren song of the closest place that serves anything that comes in a grease proof liner.

When dinner on the fly turns out like this, you will be glad you exercised your McWillpower.

Easy Bruschetta Chicken comes together in a snap. Cook your chicken. Chop up some tomatoes and herbs. Melt a little mozzarella over the top. And voila. You just gained some Superwoman points and saved yourself a few extra thigh dimples.

Now go grab yourself a glass of wine. You deserve it.

Easy Bruschetta Style Chicken

2 to 4 boneless, skinless chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 tablespoons olive oil, divided
1 to 2 Roma tomatoes, chopped into small dice
5 leaves of fresh basil, chopped fine
1 small clove garlic, minced or grated
1 to 2 oz. mozzarella cheese
sea salt
1/4 cup balsamic vinegar {optional}

Preheat oven to 350 degrees.

In a medium skillet, heat 2 tablespoons olive oil over medium heat.

Season chicken breasts with salt, garlic powder, and onion powder on each side. Place chicken breasts in hot skillet and cook 6-8 minutes or until browned. Flip over and cook for an additional 4-6 minutes or until just cooked through.

Meanwhile, in a small bowl, add chopped tomato, chopped basil, grated garlic, a sprinkle of salt, and 2 tablespoons olive oil. Combine thoroughly.

When chicken is just about done, remove from skillet {or if you have an oven proof skillet, you can just use that} and place onto a small foil-lined cookie sheet. Top with a few spoonfuls of tomato mixture, and desired amount of mozzarella cheese {I just cut a few small slices from a block, but you can use shredded or fresh... whatever you have}.

Place in preheated oven and allow cheese to melt 5-8 minutes. {This step will also help subdue the raw garlic flavor in the tomato mixture.}

As an optional step, add 1/4 cup balsamic vinegar to a small saucepan, and bring to a boil over medium high heat. Boil until reduced by about half. {Keep an eye on it, it will evaporate quickly and you'll be left with balsamic molasses if you let it go too long.}

Remove chicken from oven and place on a plate. Drizzle with balsamic reduction if desired.

Serve with a side of whatever you have time to make! {In my case, a glass of red wine. Ha!} :)

An Almost Liquid Dinner

So, remember how I mentioned a few weeks ago that I thought we were moving? And then I thought we weren't? Well, soon after I found out we were. And then we did. So, here we are.

We spent the entire weekend packing and moving and unpacking and getting settled. We're still not completely finished, but I'm really looking forward to getting rid of all the boxes and feeling like we actually live here and not like we're making forts out of boxes like 5 year olds.

To top off the moving madness, this week has been a little {extra} crazy. My poor grandma has been in the hospital for the past few days {she's ok, thank goodness!}. The entire contents of my closet is still at our old apartment, so I've mostly been walking around in pajamas, possibly even to the store. {Not obvious looking pajamas... don't worry.} My phone has been acting all crazy and hung up on a prospective employer mid-conversation. Twice. And then on the representative from our cable company that it took me 10 minutes to get on the line in the first place. {I wish I was joking.} My Google reader is ridiculously backlogged with about 100 posts that I'm dying to read, but haven't had time to. {Ok, so this isn't a problem problem, but it makes me very crabby}.

Needless to say, the theme of this week has been WINE! : The Poor Woman's Alternative To Therapy.

But woman can't live by wine alone {I lie. Woman can, but husband definitely can't.}, so in the midst of my stress and pity partying I decided to whip up some homemade gluten-free gnocchi a few nights ago as our first "real" meal in our new place. Because, you know, making something ridiculously sticky and messy doesn't add to one's stress at all. ;)

The reason I even attempted these Mascarpone and Lemon Gnocchi was because I miraculously had the exact ingredients I needed for the recipe in our nearly barren fridge. {And because I happened to see them on an episode of Giada at Home - while starving - during the 2 minutes I sat down that day}. What are the odds? That was enough of a sign for me.

Thankfully, they weren't as time consuming as you'd think, and didn't turn out to be nearly as messy either {which is probably a good thing because I may have just lost my $*#@ cool if one more thing went awry this week}. And, once again, the hubs completely cleaned his plate. Glad I didn't serve a Pinot Grigio dinner after all. :)

Yes, I eat my dinner on a salad plate. I know that's weird, but that's how I roll. :)

You should definitely give these a try. Because if I could do it with completely frazzled nerves and the majority of our belongings in boxes scattered around me, then you certainly can, too!

Mascarpone and Lemon Gnocchi
adapted from Giada at Home

Gnocchi:

• 1 cup mascarpone, at room temperature (8 ounces)
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1/4 teaspoon ground nutmeg {I used just a tiny pinch}
• 2 large lemons, zested
• 1 cup grated Parmesan (4 ounces)
• 1/2 teaspoon kosher salt
• 3/4 cup all-purpose flour, plus extra for forming the gnocchi {I used Bob's Red Mill Gluten Free All Purpose Flour}

Sauce:

• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/2 cup chopped fresh basil

For the Gnocchi:

1. In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt. Using a hand mixer, beat on medium speed until light and fluffy, about 1 minute. Gradually beat in 3/4 cup flour until the mixture forms a soft dough.

2. Sprinkle a pie pan or rimmed baking sheet with flour. Using 2 small spoons, drop 1 teaspoon-sized pieces of dough into the pie pan. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes. {I found it easier to flour my hands and pinch off teaspoon fulls of dough, rolling them between my hands to get them lightly floured. Then, using the tines of a fork, I rolled each ball of dough to give them their ridged appearance.}


3. Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnocchi. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Drain and place in a large serving bowl.


For the Sauce:

1. In a small saucepan, warm the oil and salt over medium-high heat for 1 1/2 minutes. Remove the pan from the heat and stir in the basil. Let the mixture sit for 5 minutes to allow the flavors to blend.


2. Add gnocchi to the pan and gently toss until coated. Serve with a BIG glass of wine! ;)

Sweet Love

Why, hello!  I'm back from our Anniversary Weekend Getaway to Sanibel & Captiva tanned and ready to talk food. :)  The hubby & I headed over to the West coast of our state last weekend to celebrate our 2 year wedding anniversary the best way we know how: Lounging, eating, and spending lots of time on the beach!

June has been overflowing with bridal showers, weddings, anniversaries {and babies... so many babies! But that's a whole different department! ;) }, and I love all of the above. Mostly because all of the occasions I mentioned mean joyful celebrations with family and friends {and, who am I kidding... yummy food!}. What's better than celebrating love with people you love and food you love?? Nothing!

So, in honor of all the lovey-doveyness going on, I thought I'd get a little mushy on you and share a recipe for a classic Italian cookie representing two lives intertwining in marriage or two people "tying the knot". {If you're feeling a bit cynical or jaded today, this post may not be for you... but the cookie will still hit the spot!} :P

I tried this recipe out back in April, when I was invited to my college roomate's bridal shower. I wanted to give her something really special along with the predictable {though lovely!} registry gift. So I dedided to include a "sweet" little addition to the serving platter I purchased... cookies! But not just any cookies. Cookies that reflected her Italian background and her Polish fiance's heritage as well. After doing a little research, I decided on Italian Love Knot cookies and Polish Faworki {big thanks to Anna, Gen's sister-in-law-to-be, for the wonderful suggestion!}.

Italian Love Knots often make an appearance at Steve's family's Christmas dessert table {made deliciously by his Aunt Fran}, decorated in the classic style with white glaze and rainbow colored sprinkles. Decorated with a little romantic flourish, I knew they'd make a great gift to give to a bride-to-be -- especially one who loves food as much as Gen does! ;)

The dough for these cookies comes together quite easily, but their assembly is a bit of a labor of love, so to speak. But don't be intimidated. Once you get the hang of creating the little knots, they're actually pretty easy to crank out. If you start to get frustrated, just recite "Love is patient, love is kind..." a couple of times and you should be fine. ;) 

Below you'll find the recipe for the Love Knots, and I plan on sharing the recipe for the Polish Faworki later in the week. I hope you'll enjoy sharing these with your sweetie or with family & friends. They're a cookie everyone will be sure to LOVE!


The Bride-to-Be & opening her gift. :)

Italian Love Knot Cookies
found on Sprinkle with Salt

You'll Need:

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons butter, room temperature

1/2 cup sugar

3 large eggs

1 teaspoon vanilla

2 tablespoons lemon juice

2 tablespoons lemon zest

Icing:

1-1/2 cups confectioners' sugar

4 to 5 tablespoons milk or half-and-half

1 teaspoon almond extract

Colored sprinkles or heart sprinkles.

Preheat the oven to 350 degrees F. Grease 2 baking sheets withnon-stick cooking spray or line with parchment paper & set aside.

1. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

2. In a large bowl, cream together the butter and sugar until light and fluffy, scraping down the sides of the bowl.

3. Add the eggs, one at a time, beating well after each addition. Then, add the vanilla, lemon juice and zest.

4. Add the flour mixture slowly, mixing until well combined. {The dough will be relatively soft.} Wrap the dough in wax paper or plastic wrap and refrigerate for about 1 hour.

To Assemble Love Knots:

1. Prepare your surface by dusting lightly with flour. Take pieces of dough that are roughly the size of a golf ball.

2. Roll each ball of dough into a rope shape about 7 inches long and 1/2 inch thick.

3. Carefully tie the dough into a knot as you normally would. One end will poke up in the center. 

4. Place each knot 1-inch apart on your prepared baking sheets. Bake for about 12 to 15 minutes or until lightly golden.

Transfer the cookies to a wire rack to cool slightly. {The cookies are best iced when they are slightly warm.}

For Icing:

1. In a bowl, combine confectioners' sugar and milk and mix until smooth. Add in the almond extract and stir until well combined.

{IF your icing is too thick, add more milk a small amount at at time to thin it.}

2. Carefully dip each cookie, top down, into the icing. Flip over and place the cookies on wire racks and allow the excess icing to drip off.  Top with the colored sprinkles while the icing is still wet and allow to dry completely before storing.

These cookies will stay fresh in an airtight container for about 1 week.

That's a Tasty Meatball... Sub!

Last Sunday, Steve and I decided to mix it up and replace Pasta Sunday for Meatball Sunday (although we did sneak in a little pasta as well). And boy was it a good decision! 

A trip to the grocery store, some recipe browsing, and a small mess in the kitchen later... we had this:



Taste & Temperature

The husband & I are geared up for a fabulous weekend of art, entertainment, and marketing at Jupiter's ArtiGras festival, where we'll be manning a booth for New Path Chiropractic. And let me tell you, the weather could not be any more pleasant and perfect for an outdoor event!

Currently, I am blogging from my balcony where I am tanning my {nearly translucent with paleness} legs and enjoying the cool breeze. This weather is such a treat, even for Florida, where we rarely get the perfect mix of sunshine, low humidity, and a refreshing breeze. (I know, "waa, waa, waah" is all you hear if you are reading this from a frigid state.Well, my apologies, but we in tropical climates are entitled to have complaints, too.) :P