Blogmas Day 2: Christmas Food!

The two recipes I make every year for Christmas, without fail, are these two recipes from Ina Garten:

Hermit Bars (like gingerbread) : I don’t do the glaze on them, to cut down on unnecessary carbs. :) Feel free to try it at your house if you like! (For sixteen bars, they’re 20.6 carbs each—that’s without the glaze.)

Hermit bars with tea, December 23. It was -5 that day! (And that was up from -8!)

Blueberry (at our house!) crumble bars (47 g of carbs per bar (if you make 12)). I leave out the almonds because the granola I use has almonds in it, and I also leave out the confectioner’s sugar.

Blueberry crumble bars

I’m including the carb count for my fellow folks-who-need-to-know-that :)

For today’s music, it’s music AND video! Enjoy the dancing Candy Canes of New York City Ballet while you have some treats!

Seven Quick Takes--Giveaway Winners!!!!

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It has been BUSY here this week! First there was the book giveaway—and the winners are….

Christy Thomas and Rachel Anna!

Congratulations!! I hope you love the book! I I have emailed you to get your information. :)

Thanks to EVERYONE who entered! If you’d like your own signed copy, email me—they are $20 and include a bookmark and prayer card! (And shipping!)

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I also wrote this: No, you cannot cure ALL THE THINGS with diet….

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Speaking of health stuff….this vaccine rollout has been sort of nuts.

First, the state decided that my group of people—people with “congenital” issues, which CF is, but it’s weird to call it that—can begin getting the vaccine on Monday. Ok. Fine.

I talked to my transplant clinic (OSUMC) and they said, well check with the Department of Health.

Oooookay.

So I register with my county’s health department. Fine.

Then I hear that OSUMC is doing a big vaccination clinic for their patients, even turning the basketball arena into a vaccine clinic. Yay!

Oh wait. I’m not eligible for that, because…….health departments are taking care of me? Huh? OSUMC is only doing their elderly patients? (Which makes zero sense given that I am a transplant patient and they see adult CF patients?!)

This makes no sense to me. OSU is doing elderly people, which, OK, obviously they need it. But health departments aren’t getting a ton of vaccines, especially in a county like mine which has a smaller population and is mostly rural. They’re getting a few hundred doses and they have thousands of people signed up.

So. I have no idea when I’m getting the vaccine or where, but I’m really annoyed that the place where I get my healthcare isn’t making an effort to put its patients in their clinic.

This sort of dovetails into something else I’ve been wanting to talk about….

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Adult hospitals really don’t care about making your life easier. They don’t. Children’s hospitals do.

The Resort had everything there. Radiology. Labs. Clinics. ER. Hospital. EVERYTHING. All under one roof. I drove, I parked once, I got everything done. It was easy.

At OSUMC, nope. I have to drive to one building to get my tests done before clinic. Because we can’t use the radiology department in the hospital. And there’s no pulmonary function testing lab at the hospital. REALLY? They do lung transplants. And there isn’t a PFT lab at the hospital itself?

So I have to go to this place, register twice, and then drive to the hospital itself for my appointment.

At the hospital, they do not take you early. They did at the Resort. At the Resort, my day started with an 8:0 lab draw in infusion. I was often out the door by 11 am. I’d seen everyone.

Here? NOPE. I’ve got labs at 9, then PFTs, then X-ray, then I have hours to wait before my 2:00 appt., because they won’t take me early. Seriously?

So I have to find ways to amuse myself between these two things, and I waste an entire day. This annoys the crap out of me.

Ad finally, the free parking is only good for a few hours. So there’s that.

Adult hospitals, quite frankly, suck at this stuff. They’re so awful. And if it wasn’t COVID-tide this would be somewhat better because I could go to cute cafes nearby, or go shopping or something. With COVID, this all becomes a massive pain in the butt because places are either closed to indoor seating, or I’m sitting around wearing a mask in all these places for hours, which is annoying.

ADULT HOSPITALS! DO BETTER.

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OK after that you deserve some Patty. Here you go

She just had her six month check-up and she has gotten taller and heavier so yayyy! And then she got her six month shots, poor bebe. :(

That’s one reason I want the vaccine NOW—I want to see Patty!!!!!!!!! I want to travel!

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This weeknight bolognese recipe is EPIC and you need to make it….I didn’t use ground sirloin, I used regular old ground beef. :) Also left out the cream. But SO GOOD.

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And finally, I read The Lost Man this week and really liked it. If you like mysteries, this is a really good one!

Christmas Baking!

I don’t do a lot of baking for Christmas. I don’t make cookies because it’s just me here and I don’t need 4 dozen cookies sitting around. :) But there are two things I like to make and bring to my parents for Christmas Day celebrations, so I thought I’d share them with you!

The first one—which you see above in its unbaked state—are these Crumble Bars, from Ina Garten. She uses raspberry jam in hers but I’ve found any type works as long as it’s good jam and not like, basic store brand jam. I use Stonewall Kitchen a lot of the time, or Trader Joe’s preserves. The other tweak I make to the recipe is I don’t use sliced almonds. The granola I use does have almonds in them—you can see them in the photo—and if people want it, they can eat it, if they don’t, no biggie. :)

The second are Ina’s Hermit Bars. These are basically like gingerbread but cut like biscotti, so they’re really good and easy to make. I don’t do the glaze because I don’t need any more sugar in my life. These are great and people really like them! I also don’t chop up the crystallized ginger unless it comes in really big chunks like mine does this year. If you get it in the spice aisle in the jars, it usually comes in fairly small bits so you can just add them whole. The other great thing about the hermit bars is that you can make them ahead of time. I’ll make them tomorrow, wrap them in plastic wrap in the fridge, then bring them to room temp and slice them on Thursday before I go to my parents.

Happy baking!

Seven Quick Takes--Easing Into August

Linking up with Kelly!

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Hiya, August! Whew!

This summer has been sort of intense, at least June, and then July was sort of decompression, and now it’s August! In some places around here, the kids go back to school in two weeks!

So here’s what going on around Orchard House….

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My city has a farmer’s market every week in the summer and then once a month the rest of the year (it’s indoor then, too). And now I live essentially three minutes away from it, so yesterday I decided to check it out. There’s a vendor that sells meat from his farm! That made me really happy, so I bought a brisket (which I’ve never cooked, but hey, why not), and a pound of ground beef. I also bought tomatoes and candy onions, and I should’ve gotten a LOT more tomatoes so I could make sauce, but…..next week!

Fortunately the market runs weekly through September, so I have two months to stock up on stuff. Looking forward to that.

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I also made a few new recipes this week. I don’t really like to cook in the summer, but somehow in August my brain switches over and says, OK, we can cook now. No idea why. So I’ve made a few good things this week, all Barefoot Contessa recipes: chicken thighs in creamy mustard sauce (I subbed light sour cream for the creme fraiche), Israeli Couscous and Tuna Salad, and Raspberry Crumble Bars.

The topping is granola and some of the shortbread base.

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In book news: I have a copy edited manuscript, and now I have to go over it to see if I want to make any changes (or to catch any glaring errors). So that’s due next week. It’s so weird to re-read what I’ve written…..I hope I don’t think it’s all awful and want to chuck it out. :-p

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We’re in a really busy section of the church year—there are so many feasts and saints’ days in August! And St. Dominic is next week!

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Here’s a look at the state of the To Read Stack:

WHEW!

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Also, if you’re looking for some daily spiritual reading, check out A Year With the Mystics. It’s not out until next month, but through an Amazon glitch, I got my pre-ordered copy early!

It’s so beautiful, and it’s making for wonderful spiritual reading!

Food Friday 6: Pork chops with apples and onions

Continuing my apple theme here on Food Friday, here is one of my favorite pork chop recipes (besides this one). Apples and onions are a classic combination and they work well with the pork chops. Pork is really easy to overcook, so be sure you don't--keep an eye on them! Dry pork is really terrible. The recipe also calls for apple cider, so we're really getting the full apple effect here. (If you don't have cider, you can substitute water or apple juice.)

Mustardy Pork Chops with Apples and Onions

from Dinner: A Love Story

Four pork chops, about 1 1/4 lbs., without bones, salted and peppered on both sides

olive oil, for the pan 

one apple, sliced

one large onion, sliced to the same width as the apple slices (You want these fairly thin)

two tbsp. mustard (dijon, whole grain, whole grain dijon....whatever)

2 tbsp. apple cider vinegar

1/4 c. apple cider, apple juice, or water

Heat a large skillet with a lid over medium-high heat and add olive oil to the pan. When it's hot, add the pork chops and cook for four minutes on each side (they don't have to cook through). Remove the pork chops to a plate. Add the apples and onions to the skillet (adding more oil if needed), reduce the heat to medium-low, and cook until soft, 5-7 minutes. 

Add the mustard, cider, and vinegar to the pan, and scrape up any brown bits from the bottom. Bring to a boil for one minute. Add the pork chops back in, nestling them in among the apples and onions, and reduce to a simmer. Put the lid on the pan, and let cook for five more minutes. When time's up, remove the lid, and serve. If the sauce is still too thin, remove the pork chops and boil, uncovered, for a minute. 

Note: the original recipe called for the apple to be peeled, but I didn't peel it. The apple skin has a good amount of fiber in it, so not only is it better to eat the whole thing, but it reduced prep work! 

Food Friday 5: A recipe for apple season

I actually have two recipes for apple season, but I want to share the second with you next week. 

This is a great time to see if there are any U-pick orchards or farm stands near you, because apples and so many other vegetables and fruits are peaking right now. Every year my parents make at least one trip to the fruit farm near us to buy cider (even peach cider!), apples, and other produce and locally-made products. So while you can always get apples at the grocery, when they're local and fresh, they're even better!

There are so many types of apples, it's enough to make your head spin.  I like Granny Smiths, Golden Delicious, Jonathans, Galas, Fijis, and Honeycrisps. You can taste test to see what you like best--I think it's fun to try the different varieties! Apples are high in fiber, vitamin C, and various antioxidants. So besides being delicious, there are plenty of health benefits in them. 

This year my bag of apples are BLANK HERE, and when I have the bag on my counter or in my fridge (and you can even freeze them for longer-term storage), I pull out my apple recipes. This first one is a very quick option for a filling breakfast the next morning and it takes less than five minutes to prep. Really. 

Overnight Apple Oatmeal

adapted from The Oh She Glows! Cookbook

2 apples

1 cup oats (I use steel-cut)

1 cup vanilla yogurt (you can use coconut or non-dairy yogurt if you want) 

Peel and core both apples. Grate one into a mixing bowl, and dice the other. Place the diced apple in the mixing bowl. Add the yogurt and oats and mix well. Place in the refrigerator over night (or for at least two hours). In the morning, you'll have a ready to eat breakfast, no cooking required! 

Food Friday 4: An Outer Banks recipe

From Our State magazine 

This is one of my favorite recipes from The Outer Banks Cookbook. Whenever I feel the urge to get the beach, but can't, I usually make this. Shrimp are one of my favorite foods, and they're a good nutritional deal too; they protein-packed (one shrimp contains about 3 grams of protein, and 3 ounces of shrimp is almost equal to a 3 oz chicken breast for protein, having about 20 grams), and provide important nutrients like selenium, Vitamin B12, and phosphate. 

This is a very, very easy recipe--it requires only one pot and, aside from the shrimp and Old Bay, these are probably things you keep around your house. (Unless it's my house, in which case, I always have shrimp and Old Bay!) Even if you don't like beer, try this. Trust me. 

Shrimp 'n' Beer

from The Outer Banks Cookbook by Elizabeth Wiegand

2 pounds shrimp, unpeeled

one 12-ounce beer (not lite)

1 cup water

1 medium onion, sliced

1 lemon or lime, sliced

4 garlic cloves, slivered

1 bunch parsley, coarsley chopped (or about 1/4 cup dried)

1 tbsp salt

2 tbsp Old Bay seasoning

1 tsp. red pepper flakes

1 tsp. whole black or mixed peppercorns

1 c. prepared cocktail sauce (your favorite brand)

Rinse shrimp and set aside to drain. 

In a large pot, add beer and all other ingredients. Over medium-high heat, bring to a boil, and allow to bubble for two minutes, reduice heat if necessary to keep it from boiling over. 

Make sure the beer mixture is at a raucous boil, then add the shrimp. Stir often, and cook just until the mixture returns to a boil and the shrimp turn pin. Drain. 

Serve in a large bowl, with an extra bowl for discarded shrimp shells and a small bowl of cocktail sauce.

NOTE:

Sometimes Old Bay seasoning is labeled "Chesapeake Bay seasoning" or "Chesapeake Seafood Seasoning". You can usually find it in the seafood section of the grocery store, or at places like Williams-Sonoma in the spice section. 

(And congratulations to Abby, who won a copy of Reading People! Thanks to all who entered!) 

Food Friday 2: Open Faced Avocado Sandwich

Avocados are AWESOME. Really, they are! It's high in healthy fats (because we do need some fat in our diet, guys!) They contain more potassium than bananas, and are high in antioxidants. 

And did I mention it's delicious? 

One of the problems is that avocado flesh can become brown quickly once you've started to eat the avocado. So this recipe uses an entire avocado. All you need for this is a toaster (and you can probably do without the toaster, if you want). And it's really not even a recipe. It's so simple it's hardly even cooking!

One of the changes I made back in April was cutting out bread--but not entirely! I stopped eating pasta except on special occasions awhile back, and I honestly don't miss it. But I still loved cereal, bread, all that other carb goodness. And I've decided I can have it, but I have one piece in the bread basket. A soft pretzel is a treat, and usually when I'm having serious salt cravings in the summer (thanks to my CF genes, since my body doesn't regulate salt secretions appropriately. In the summer, I have to be sure I'm getting enough sodium, which means some not-so-healthy treats, like salty pretzels and popcorn, are important for that.) But sometimes you want a sandwich. Or toast. The key is to have one or two pieces--not four. 

I've started using Ezekiel bread (Trader Joe's carries it now! Yay!), which is good toasted. I don't really like it un-toasted. But you might. So try it. 

This is adapted from a Weight Watchers cookbook, and I've actually left out the prosciutto the recipe calls for, because I don't think it really worked here. But hey, if you want to try it, go for it. Just go easy on it. 

Open Faced Avocado Sandwich

Makes four slices 

1 ripe avocado

1 lemon, zest and juice (so zest it first!)

kosher salt

pepper

four slices regular bread or Ezekiel Bread

Toast the bread. While that's happening, split the avocado and put the flesh into a mixing bowl. Crush it with a fork to break the flesh into small pieces. Add the lemon zest, lemon juice, salt, and pepper to taste, and combine with fork until well-mixed. Spread on toast. Place the rest of the mixture in a container such as Tupperware or Pyrex, and refrigerate. Can be used again the next day. 

Food Friday 1: Salmon with mustard dill sauce

This is one of the easiest and most made recipes in my healthy food box. I hope it makes it to your house, too!

I love fish, almost all of it. And that's a good thing, because we can get a lot of great nutrition from fish, especially salmon. It's an excellent source of high quality protein (which keeps you feeling full longer), potassium, selenium, and vitamin b12. They're also a great source of Omega-3 fatty acids, which contribute to healthy brain, heart, and joint function, as well as general well-being. It's a power-packed bit of fish!

I know fish can be pricey, so try to find the best and most affordable source in your area. Even adding it to your diet once a week can reap great benefits. 

(And for the Catholics among us, it's good to stockpile fish dishes in the recipe boxes to use on Fridays during Lent, or every Friday, if you want to do that, or your diocese requires it.) 

This dish takes maybe 20 minutes, and 10 of those are preheating the oven. 

Salmon with mustard dill sauce

(from the book Dinner: A Love Story)

4 6 oz. salmon fillets, skin removed

kosher salt

pepper

1/2 cup Greek yogurt (any fat content, but I usually go 0%)

one lemon

1 heaping teaspoon dijon mustard

1/4 tsp. dried dill weed

Preheat the oven to 450 degrees. While that's happening, place the salmon on a baking sheet lined with foil or parchment paper. (If you have a stoneware baking stone, that's great for this too, and easy clean up!) Sprinkle salt and pepper over the fillets and roast for 10-15 minutes. 

Meanwhile, add the yogurt, salt, pepper, dill weed, and mustard to a mixing bowl. Add half of the lemon, whisk together, and add the rest of the lemon if needed. Taste for seasoning and adjust as required. 

When the salmon's done, place it on a plate and top with the sauce. 

Notes: 

I use one fillet for me, and eat all the sauce. It's delicious and healthy and so filling. 

Roasted cherry tomatoes, or even raw ones, are good served along side this. You can also put them in a hot pan with some extra virgin olive oil and toss them around for a few minutes, until they start to blister/open, and serve. 

You can get fresh dill weed, but I prefer the dried, because it's more cost friendly (given how often I make this). 

My Italian Kitchens

My dad is 100% Calabrese (Calabria is seen above--it's the tip of the boot). His grandmother grew up on Mulberry Street, in NYC's Little Italy, at the turn of the 20th century.  Thus, when my grandparents got married, food was an important part of their household. 

My First Communion, April 1990, with my grandmothers: Grandma D is on the left, and Grandma H is on the right. 

One of the things I regret about my life is that I never got to know my Italian grandmother as an adult. She died when I was 20, and she had dementia for the last few years of her life, so I really only got to talk to her to my early teenage years. She scared me a bit a a child, because she was very particular about things. If I got an A on a math test, she'd ask me why I didn't get an A all the time. She didn't have  much of a filter when it came to talking to her family. But as I've grown up, I've realized how much we are actually alike. We both love food and cooking, and entertaining people. She received a college scholarship to study voice, but she couldn't take it. She did beautiful embroidery work. I would've loved for her to teach me how to cook. In a way, I guess, she did. 

Grandma D. certainly instilled a love of food and cooking in me. When I was a small child, we spent the Christmas holiday in Pittsburgh, and Christmas Eve was spent with my Dad's family. Grandma D's house was a great place for kids, because the basement was essentially another house. There was a kitchen down there, a TV, a bathroom, the parlor organ, a player piano, and furniture. A huge storage room held the tins full of Christmas cookies, wrapped in wax paper, that Grandma made all year. In the basement kitchen, my aunts would be peeling, chopping, slicing, and baking, their voices echoing off the concrete floor, which was covered in some sort of rough, fuzzy "carpet" material. The women always looked so happy, surrounded by cutting boards and knives, laughter ringing through the room. I wished I was old enough to help. I missed the Feast of the Seven Fishes, because I was too young. I ate at the kids' table, and we ate pasta. It was good, but it wasn't the magical meal of seafood that I would've loved (even the crazy parts). Her Christmas cookie plates and special desserts are still mentioned with longing by my dad. Mom got a pizelle maker a few years ago, and she'll make them at Christmas. They're a lovely throwback to Christmas at Grandma D's. 

Reggio Calabria 

When I was about eight or nine, Dad taught me how to cook pasta correctly. Our family al dente is a bit past "regular" al dente. In the Betty Crocker cookbook my mom had received as a wedding gift, Dad had scribbled a gnocchi recipe. He could make it from scratch, and his mom or grandma had probably taught him. We preferred red sauce to just about anything else; being Southern Italian, we didn't use the creamy white sauces of the north. The south is a poorer region not blessed with the dairy goodness of some other parts of Italy. Dad is a red sauce man all the way. I am too, actually. (Well, red sauce woman.) Not only is it easier to make, but it's so versatile. (You'll see what I mean in a second.) 

It's a cliche that food is love, but in this case--it really was. Grandma's affection for us might not have been in typical grandmotherly hugs and kisses and heaped up praise. It was hard, as a kid, to believe she really liked us. :) But now I think I would've understood her a lot better, and I hope we would've cooked together in the upstairs kitchen, overlooking the hills of her property that stretched farther than we could see. 

Basic Red Sauce 

yield: 4 cups

2 tbsp. extra virgin olive oil

6 garlic cloves, peeled and thinly sliced

4 large basil leaves, or a palmful of dried basil. (If fresh, chopped) 

1 28 oz. can whole tomatoes, and 1 28 oz can crushed tomatoes--both with their juices

Coarse salt (I use kosher salt)

freshly ground black pepper

Heat olive oil in a large sauce pan or Dutch over over low heat. Add garlic and cook for 5 minutes. Add half the basil and stir for one minute. Add tomatoes, their juice, and the rest of the basil. Turn heat to high and bring to a boil. Reduce heat to low, season with salt and pepper, and let cook for 45 minutes, stirring occasionally and crushing tomatoes with the back of the wooden spoon. Cool and refrigerate. Use within 3-5 days. 

This basic sauce can be turned into a puttanesca sauce with the addition of red pepper flakes and anchovies. It's great for any shape pasta and reheats beautifully. You can use this for lasagne, too.