Food Delivery #12

Vegetarian, Low Fat, Low Calorie

Cherry Wood Smoked Roasted Salmon "Chef Salad" with Mustard Shallot Vinaigrette
Fingerling Potatoes, Green Beans, Hard Boiled Egg, Pear Tomatoes

Organic Omelet with Neufchatel Cheese, Asparagus and Pear Tomatoes

Roasted Portabello Mushroom with Balsamic Glaze, Roasted Asparagus with Parmesan and Organic Quinoa Pilaf

Stir fry Tofu "Chicken" with Napa Cabbage, Snow Pea, Carrot, Scallion, Mushroom served with Brown Rice. Soy and Rice Vinegar Sauce on the side.

Classic Ratatouille (all organic) with Organic Brown Rice
(recipe)
This week I made the old vegetarian stand by, ratatouille.

One medium eggplant
2 zucchini
2 yellow squash
one small yellow onion
1 bell pepper (I used yellow, but any will do)
2 cloves of garlic
two tablespoons of chopped fresh basil
one 15 oz. can of diced tomatoes
Olive Oil
Salt
Peel the eggplant. I like to leave some stripes of peel on. Chop into one inch cubes. Chop the zucchini and yellow squash into one inch (or so) chunks. Dice the onion and bell pepper into 1/2 inch dice. Crush the cloves of garlic.
Pour one tablespoon of olive oil into a large saute pan over high heat. When the pan is very hot put in the eggplant and saute over high heat until browned and then dump into a large pot like a Creuset or similar. Add another tablespoon of olive oil to the saute pan and when good and hot dump in the zucchini and yellow squash and saute until soft, then dump that in the pot with the eggplant. Next, saute the onion, bell pepper and garlic in a little oil until soft and put that in the pot with the squash too. Add the can of diced tomatoes, salt and the chopped basil to the pot with the eggplant and squash and simmer over medium to low heat for anywhere from 1/2 an hour to an hour. (I like it to cook for the longer time, but that's just me. Season to taste.

Meal Delivery #11

Lemon and Garlic Shrimp with Organic Jasmine Rice and steamed Asparagus and Oven Roasted Organic Tomatoes

Organic Eggplant Rollatini with Side Salad

Roasted Portobello Mushrooms and Fennel Bulb with Corn, Tomato and Olive Salsa served with Quinoa

Organic Egg Omelet with Steamed Asparagus, Neufachatel Cheese and Sundried Tomato

Lemon and Garlic Shrimp with Organic Jasmine Rice and steamed Asparagus and Oven Roasted Organic Tomatoes

First Sleep Over!

So our daughter hosted her first sleep over this past weekend and we all had such a good time. I bought some ready made pizza dough from our local Italian specialty shop, Russo's. The kids (both 4 years old) did a great job pushing and pounding out their dough balls into pizza shape discs.
I put out a "pallette" of ingredients for them to work with. Again, they did a wonderful job. I encouraged them to make faces.

For tomato sauce I cheated and used a simple small can of the stuff. I had polenta on hand which I used to coat the pans so the dough wouldn't stick. I turned the oven up as far as it goes and put the pizzas in, checking them often. I'd say it was about 10 minutes to done.

The next morning we made animal pancakes. I just made a simple buttermilk pancake recipe and used a regular spoon to spoon the batter into shapes. I used one of my favorite products, Cascadian Farms Organic Frozen Berries. We just sprinkle a little sugar over the top and microwave them for 30-60 seconds, then stir gently.

Bunny

Mickey Mouse

Bear

Video Juice Box

The cast and crew of Video Juke Box outside the Knitting Factory

In a little break from food posting, I thought I'd do some "mommy" posts. First up-

Video Juice Box and the Brooklyn Knitting Factory.

This event is super fun. Jeremy Pollet and gang host an afternoon of fun videos, games, prizes and other various acts around a central theme. (We've seen Circus and Dinosaurs) These guys are great fun for kids and their adults. Plus a killer happy hour deal goes on during the whole day (check the board in the photo).

You can find more info here- http://www.facebook.com/?ref=home#!/group.php?gid=307476970853&ref=ts
or check out Kniting Factory's website. The shows happen on Sundays. They also host sing along movies for kids. The last one was Muppet Movie, the one coming up on April 18th is Nightmare Before Christmas!

Seared Salmon with Oven Roasted Fennel and Tomatoes

I know, another Salmon meal?! Well my client, who is mostly vegetarian, loves salmon, so I try to include it as much as possible. It works well since salmon, because of how moist it is naturally, keeps nicely.

For the side dish I cut wedges of plum tomatoes and slices of a fennel bulb. On two separate baking sheets I poured a couple of tablespoons of olive oil and sprinkled on a couple of big pinches of salt and a few twists of the pepper mill and then swirled that around together and added the fennel to one and the tomatoes to the other and then tossed the vegetables on the pan to coat lightly. Put them in a 400 degree oven and check on them after 10 minutes. The fennel will do well to be turned once. Don't move the tomatoes, they'll fall apart. The vegetable took about 20 minutes total and I placed them under the broiler after for a little additional browning.

Weekly Food Delivery Menu #10

Seared Organic Salmon Fillet with Oven Roasted Fennel and Tomatoes

Organic Chickpea and Mushroom Curry with Organic Basmati Rice and Cucumber Raita

Organic Egg and Egg White Omelet with Tofu Mozzarella, Sauteed Mushrooms and Spinach and a Red Onion Pickle

Organic Black Bean Cake with Oven Roasted Organic Garnet Sweet Potato "Fries", Fresh Salsa and Yogurt with a Red Cabbage and Apple Slaw

Low Fat, Low Sugar Chocolate Chip Muffins

Weekly Food Delivery: Menu # 9

Vegetarian, Low Fat, Low Calorie-

Poached Organic Salmon Filet with Tomato, Cucumber and Dill Salad

Organic Tofu with Mushroom, Scallion, Organic Buckwheat Soba and Organic Broccoli

Organic Egg and Egg White Omelet with Tofu Mozzarella and a Basil and Tomato Salsa

Vegetarian Zucchini Tamales with Organic Quinoa Pilaf