Category Archives: holidays


Meat Marinade

Happy Fourth of July!  A lot of people are going to be spending time outside today, enjoying the company of friends and family and gathered around the grill.  This link give you information about how to grill safely and healthily.

This is my favorite meat marinade recipe. It works equally well for beef or chicken.

Mira's Meat Marinade

1/3 C. olive oil
1/3 C. ketchup
1/4 C. rice wine vinegar
2 cloves garlic minced
2 T. tamari sauce
1 large sprig rosemary

stab meat with a fork before soaking in marinade
let marinate at least 6 hours before serving (in the fridge), turning as often as you remember
(I have left this as long as 24 hours and it is absolutely delicious)
pull the meat out of the fridge about 30 minutes before you start the grill so it can come to room temperature
this will help the meat cook more evenly

Enjoy!

photo courtesy of www.flickr.com/photos/9229859@N02/

Yum

We're on vacation in Belgium at the moment.  We've been enjoying all sorts of wonderful food, the cheeses, the fresh Belgian endive, mache (a wonderful salad green), chocolates, beer and more.

Today we drove up to Ghent to do some sightseeing.  While we were there we had the incredible pleasure of dining at an amazing restaurant called Kasserolleke.   We sat down, ordered our drinks and our very friendly server brought us some delicious mixed olives in olive oil flavored with red pepper flakes and rosemary.  She also brought us some small rolls and butter.  Steve tried a local beer on tap, I went for the Kriek, a cherry flavored beer that is absolutely wonderful.
The host came over to take our order and when I mentioned that both my daughter and I were vegetarians and we were wondering if we could just get something without the meat in it he offered to check with his son, the chef, to see what he could do.  Our host came back and said that the chef proposed a dish of pasta with mushrooms and parmesan in a light cream sauce.  We agreed that this sounded fine.  Fine does not begin to describe how amazing this dish was.  First of all the presentation was fabulous and I regret that I did not bring my camera cord with me so that I could share the picture.  The dish was mushrooms and shaved fresh parmesan in a heavenly cream sauce topped with finely diced tomatoes and amazingly tender, fresh, young arugula.  We loved it!  We told the server to tell the chef how wonderful it was.  My daughter told the server it needed to be a regular menu item (although who knows when we'll be back).  I told the host how amazing it was.  Good food, cooked well is just a wonderful thing.  And the kindness and accommodation of the chef was a gift, thank you sir.
Steve had a roundsteak in a lovely sauce with a great looking salad, a huge pile of fresh frites with fresh-made mayonnaise.  I stole a bunch of frites because they are just that addictive.  His grandmother had a fresh salad that looked amazing and was so large she could not finish it.  
I can assure you that this was one of our most memorable visits to any restaurant in Belgium and should we ever manage to make our way back to Ghent we will definitely go there again.  If you find yourself in Ghent, look these people up, it's worth the visit.

Auld Lang Syne

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne?
- Robert Burns

 

Auld lang syne, times gone by.  As the New Year fast approaches many of us think back on the year that has been and, of course, eagerly await the year to be.

For some reason, the celebration of New Year's is tied to an expectation of promises for the year ahead.  I will....lose weight, start to exercise, get more organized, anything that we think needs to be fixed.
 
The problem, as I see it, is that many people try to do this in an absolute fashion. It's all or nothing for the diet, the gym, the insert-your-choice-here. My trainer at the gym laughingly tells me that although the gym is starting to get very crowded these days I should be patient because in another 30 days it will empty out again.
 
People will start the New Year with good intentions and lots of motivation. But it is hard work and, if they've done no mental preparation other than making a vague promise to themselves, overwhelming.  It doesn't last long.
 
When I work with clients I encourage them to not work in absolutes.  If you slowly and mindfully make changes, just one or two at a time, they are more likely to stick. 
 
As an example, I have one client who is trying to break a fast food habit.  Instead of never ever ever going to a fast-food restaurant again, we started by having her give up the soda (that was her choice).  Then we began to cut down on the number of times she went out for fast food.  Next, it was to downsize the meal (get a Jr. burger and a small fries).  Eventually, it will not even be a temptation.
 
In the past, because she would say, "that's it, I'm never eating fast food again" she would not have much success and usually within 30 days found herself standing in line to order and feeling really bad about it. Feeling bad about it may be modestly motivating in the short term, but I believe it just helps build up that "I don't care" callus and gets in the way of making positive changes.
 
I don't make grand sweeping resolutions anymore.  I personally see no need to tie all my motivations and changes to one day. Instead, I try to live mindfully; to make thoughtful, achievable choices.  Don't make a huge, possibly overwhelming, promise to yourself later tonight. Consider a modest goal that, when you reach it, will make you feel good about yourself and encourage you to keep going.  
 
Some suggestions might be:
 
  • Adding a gratitude practice to your day - writing down five things a day that you are grateful for
  • Choosing to leave five minutes early for appointments to reduce stress
  • Planning to turn off or not answer the phone the first 15 minutes after you arrive home from work to give yourself some decompression time
  • Deciding that at least one day a week you will set a beautiful table for yourself and your family to eat dinner at
  • Choosing to eat one more piece of fruit or vegetable a day than you normally do
  • Drinking one (or one more) glass of water every day if you, like most people, don't drink enough
Think about what you want to achieve, why you want to accomplish that goal, and a small step as part of the process to get you there.  With this kind of mental preparation and reasonable expectations, you will achieve your goals.
 
Have a happy, healthy New Year, and be well.

Pie

Christmas is, as most of us over four feet high know, not just about the presents.  It's about a lot of different things; for many of us that includes family.  And food.  Lots of food.  And where there's food there is dessert.


We were fortunate to have a large family gathering.  My brother and his wife came to Texas where her father lives.  We drove out for the day, spending it with them plus an assortment of her family, cousins, kids and all; it was wonderful.

I didn't want to go empty handed and decided to make a pie.  Looking around my kitchen I decided that banana coconut custard pie was the order of the day.  Since I made this pie at 10:00 pm the night before I confess that I did use a pre-made pie crust.  Well, that and the fact that I am not very good at making pie crusts…I need to work on that.

The pie was delicious and so easy to make.  It turns out that Poppy's (my sister-in-law's father) favorite pie is anything-to-do-with-coconut.  He tried to hide the pie in the refrigerator to keep for later.  I guess I'll be making this again for the next time I see him.

Banana Coconut Custard Pie

8″ pie crust, baked
3/4 C. evaporated cane juice crystals
1/3 C. oat flour
1/4 t. salt
2 ripe bananas
1 can coconut milk (I prefer Thai Kitchen brand as they have no preservatives, bleaching or added sugars)
3 egg yolks, beaten
2 T. butter
1 1/2 t. vanilla
1 C. shredded coconut

To make the custard:

mix together sugar, flour and salt in a pan
turn burner to medium heat
shake coconut milk to mix and slowly pour in to dry ingredients
mix well to avoid lumps
stir continuously until mixture start to bubble
remove from burner
slowly add 2-3 T. of hot mixture into egg yolks to combine
(this prevents curdling)
add egg yolks to milk mixture stirring well
put back on heat, bring back to a bubble
remove from heat
add butter and vanilla
put back on heat and cook 2 more minutes
remove from heat and let cool

Once the custard has cooled assemble the pie
slice bananas thinly and arrange on bottom of pie crust
sprinkle with 1/2 C. shredded coconut
pour custard over the top of the bananas and coconut
sprinkle remaining 12/ C. shredded coconut on top of pie

Bake 350 degrees F for 15 minutes
chill for one hour before serving

I hope that your holiday celebration was everything that you wanted it to be and that you too were surrounded by family, friends and good food.

Be well.

Hanukkah

Hanukkah is a wonderful holiday in our family.  We love the traditions associated with it, the story, the songs, lighting the menorah, and, of course, all the latkes you can eat.  The tradition is that you eat fried foods with jelly doughnuts (sufghaniot) and potato pancakes (latkes) being the top choices.

I only make latkes once a year, at Hanukkah.  Each year my husband says, “Oh don't make latkes, they are fried and so fattening, we really shouldn't eat them.”  And as we are sitting at the table enjoying them he says, “Oh, I'm so glad you made these, I love them!”  I used to only make regular potato latkes but now I also make sweet potato latkes.  It's hard to decide whether we like the plain or sweet potato ones better.
The recipe is as simple as can be; however it is very important that the latkes be served with applesauce and sour cream.  To serve them without these side condiments would be a shame.
Latkes (this recipe serves 6)
3 pounds of potatoes, scrubbed, peeled and shredded
1 large onion peeled and shredded
1 large egg
1/4 C. flour
salt and pepper to taste
mix ingredients together
heat oil in a pan
drop mixture by very large tablespoons into pan
after 2-3 minutes flip to other side and cook another 2 minutes
remove from pan and drain on paper towels
enjoy!