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Kimberly’s family menu for the second week of June 2014

MONDAY: 

• Sopes (Mexican corn cakes) topped with:
  • shredded roasted chicken breast
  • black beans
  • grated cotija cheese
• Sauté of zucchini, corn, and tomato

TUESDAY:

• Spaghetti with garlic, lemon, kale, and parmesan

WEDNESDAY:

• Carne Asada (marinated, grilled skirt steak)
• Tortillas
• Corn on the cob
• Peas

THURSDAY:  

• Take out sushi

FRIDAY:

• Grilled pork tenderloin
• Grilled zucchini
• Brown Rice

SATURDAY:  

• Pizza night: take out

SUNDAY:

• Herb-roasted chicken with shallots, carrots, and celery
• Couscous

Summer Best of Basics365
We’ve included a few of our favorite recipes that bring out the flavor of fresh tomatoes; they’ll be in season soon (if not already) so give these a try!

There’s a lot to be said for the fantastic flavor of a great tomato. When they are in season, or when you find a variety you like in the grocery store, it is tempting just to eat the tomato as is. More often than not, however, tomatoes found in the store out of season just don’t measure up. Of course, there are recipes or dishes where fresh tomatoes are a must (salads, guacamole, etcetera), but when you need some good tomato flavor in a cooked dish, canned tomatoes are the way to go. Tomatoes are picked and canned at their peak, so they retain great flavor.  Just as we choose different types of tomatoes for various reasons, there are different types of canned tomatoes to consider depending on how you plan to use them.

Fresh Tomatoes

Types. The basic types of tomatoes found in grocery stores are: round or globe; beefsteak (usually larger with irregular shapes); plum or Roma (oblong shape and usually fleshier varieties, so good for using in sauces and cooking); vine-ripened (supposedly have better flavor since they are allowed to ripen on the vine); grape (small Romas); cherry (small and round).

Storing tomatoes. Tomatoes are best stored at room temperature. They should not be refrigerated since it affects flavor and texture.

Seeding. The easiest way to seed a tomato (this helps reduce the water content when you use the tomato in a dish) is to cut it in half and squeeze out the seeds. Sometimes you can use either your fingers or a spoon to brush out the seeds.

Peeling. Often when cooking with fresh tomatoes, it is best to peel them. If you don’t, then you will have bits of the tougher outer skin floating around in a dish, or giving it an unpleasant texture. Here’s the easiest way to remove the skin from a tomato: cut an “x” at the smooth end of the tomato, drop into boiling water for about 20-30 seconds. Transfer to a bowl of cold (preferably ice) water. The skin should peel off easily as you pull at the cut end.

Freezing. You can freeze tomatoes. It will affect their texture though, so you only want to use tomatoes you have frozen in cooked dishes.  If you are going to freeze, we think it is best to freeze them already peeled. Stewed tomatoes or tomato sauces also freeze really well.

Sautéed Grape or Cherry Tomatoes by John Besh, July 2014 Food and Wine Magazine
This recipe from New Orleans Chef, John Besh is simple and bursting with flavor.  It is fantastic served with simply seasoned chicken, either grilled or roasted.

• 2 pints grape or cherry tomatoes, halved
• 2 tablespoons finely chopped basil leaves
• 1 garlic clove, thinly sliced
• 1/4 teaspoon crushed red pepper
• 1 teaspoon sherry vinegar

In a small skillet, heat 1 tablespoon of olive oil over moderately high heat.  Add the garlic and cook, stirring for 45 seconds, until golden brown.  Add the tomatoes, red pepper, and vinegar; season with salt.  Cook, stirring frequently, until the tomatoes are softened, about 3 minutes.  Transfer to a serving bowl, stir in the basil, and season with salt and pepper.

Slow-baked Tomatoes with Garlic and Mint

• 1 1/2 pounds cherry or grape tomatoes
• 1/4 to 1/2 cup extra-virgin olive oil
• 7 garlic cloves, peeled, split lengthwise, and green shoot removed
• 1 bunch fresh mint, leaves picked
• 1 to 2 teaspoons coarse or flake salt
• 1 teaspoon freshly ground black pepper
• Toasted slices of rustic bread
• Goat cheese (optional)

Preheat oven to 325° F.  Wash and drain tomatoes well.  Pat dry with paper towels.  In a 2-quart baking dish place tomatoes in a single layer.  Pour on olive oil so they are well coated and there is thin layer (1/8 inch) of oil on bottom of dish.  Toss in garlic, mint, salt, and pepper.  Bake, uncovered, for 45 to 60 minutes or until skins split and soften but tomatoes still retain their shape.  Serve hot, warm, or at room temperature.  Spoon or mash over slices of toasted bread and serve with goat cheese.

Canned Tomatoes

Since there are several types of canned tomatoes available, we wanted to mention them here, but our preference (unless specifically stated in a recipe) is to buy whole, peeled tomatoes,  because the best tomatoes are kept whole and canned. Usually diced, crushed, and pureed tomatoes are not the finest of the crop. We recommend Muir Glen or San Marzano. One (14.5oz) can of tomatoes is the equivalent of about 2 cups chopped tomato.

Types. Whole, peeled; diced/crushed (convenient, but definitely a difference in texture); pureed (cooked and strained); sauce (different than jarred spaghetti sauces available in stores, canned tomato sauce is also cooked and strained like pureed tomatoes, but thinner and used as a base for lots of dishes); paste* (concentrated tomato flavor from tomatoes that have been cooked a long time. Use small amounts to give a more intense tomato flavor. Can be found in tubes as well since you usually only use a small measurements at a time, although the tubes are more expensive for that convenience).

Freezing. *Freezing tomato paste is a great way to use any left over in the can. Just measure out 1 teaspoon scoops onto a baking sheet, freeze, then put into a plastic bag once solid. You can also use an ice tray).

Basic Recipe for a Quick, Delicious Marinara

•  1 (28-ounce) can of whole, peeled tomatoes (You can chop the tomatoes, or just use your hands or a spoon to break down, or crush, the tomatoes when you add them to the pan.)
• 2 tablespoons olive oil
• 4 cloves garlic
• 1 to 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons sugar (optional)

1.  Crush garlic cloves and sauté in oil for about a minute, being careful not to burn them.

2.  Add the can of tomatoes, and simmer for 15 to 20 minutes.

3.  Add salt, pepper, and sugar, if using (taste the sauce before adding sugar and add if you want to balance out some of the acidity). Simmer another 5 minutes.

Variation: Add about 4 tablespoons of coarsely chopped basil at the end.

Enjoy the summer bounty!

Table365 Feeding Your Family

Sharon’s family menu for the third week of June 2014

This was a very unusual meal week for our family because almost every night the adults and kids ate different entrées.

Monday: 

• Seared Steaks
• Roasted Potatoes, Onions, Bell Peppers
• Green Salad with Parmesan

Tuesday:

• Steak (leftovers) Tacos – adults
• Black Bean Burritos – kids
• Sautéed Corn and Zucchini
• Sliced Avocado

Wednesday:

• Spaghetti Puttanesca for adults
• Spaghetti Marinara for kids
• Green Salad with Parmesan

Thursday:

• Local take-and-bake “Zaw” Pizza:
  • Gluten-free Crust, Prosciutto and Arugula for adults
  • Whole Wheat Crust and cheese for kids

Friday:

• Rotisserie Chicken
• Potato Salad
• Sliced Peaches

Saturday:

• Adults out to dinner with friends
• Babysitter and Kids:
  • Roasted Hot Dogs
  • Watermelon Wedges
  • Sliced Peaches and Strawberries
  • Blue Corn Chips

Sunday:

• BBQ Potluck with Preschool Association
  • Sliced Tomatoes, Onions, and Lettuce for Hamburger  *Sharon’s contribution

Honey is a table365 pantry basic.  Naturally sweet with additional health benefits, pure and local honey is a welcome addition to your weekly family meals.  Honey is so versatile that it compliments menus in all seasons but it pairs exceptionally well with the fresh fruits, berries, smoothies, and grilled meats that take center stage in summer meals.

10 Ways to Enjoy Honey

1. Drizzle over a yogurt, fruit, and granola parfait.
2. Add to smoothies, like mango lassi, for sweetness.
3. Mix into oatmeal instead of brown sugar.
4. Use in marinades and vinaigrettes.
5. Make a glaze for fish, chicken, or pork (recipe below).  Or make something like this Martha Stewart recipe for a honey coriander glaze.
   
6. Mix in with Dijon mustard to make a delicious spread for bread to use in appetizers or sandwiches.
7. Drizzle over cheese (like Manchego, blue cheese, Brie, or goat) for flavorful variety on a cheese plate.
8. Use instead of sugar in baking, like for honey rolls.
9. Use infused honeys, such as lemon verbena or lavender infused honey, in tea or baking.
10. Make a honey and nut or seed butter sandwich (banana slices optional, but recommended!).

Kimberly’s Fast and Easy Honey Glaze:

• ½ cup chicken broth
• ½ cup balsamic vinegar
• 2 teaspoons honey
• 1 tablespoon butter

Mix chicken broth, balsamic vinegar and honey in pan.  Boil and reduce for about 3 minutes.  Stir in the butter until melted.   Spoon over or brush on grilled fish, chicken, or pork.

Honey Basics:

• The basic mechanics — and we mean basic, since it is really an amazing and complex process! — of how honey gets made: bees collect flower nectar, return it to the honeycomb in a beehive, and through a process of evaporation it turns in to the gorgeous amber liquid we get to enjoy.  As bees collect the nectar, they are helping to pollinate plants.
• The flavor and color of honey is dependent on the kinds of flowers the bees are drinking nectar from.  The differences in flavor are really interesting and can be best appreciated if you taste different honeys side by side.  For example, a fall harvest honey will have subtle, but noticeable, differences in flavor and color from a summer harvest honey. A farmers market, if there is a honey vendor there, is one great place for tastings. Locate local honey producers by asking at your farmers market, or try using Local Harvest’s website to search.
• Raw honey can help boost the body’s immune system and even help build immunities to local allergies if you consume honey from the region where you live.  A teaspoon of honey is a natural cough suppressant.  You can give a few spoonfuls before bed to children 1+, and it is a soothing addition to hot water with lemon for a cold.
• A reminder about feeding honey to little ones – it should not be given to children under one-year old since their immune systems aren’t strong enough to fight off any bacteria that may be found in honey.
• Helpful tips for baking with honey from the National Honey Board site:
  • A 12-ounce jar of honey equals a standard measuring cup.
  • To make measuring easier, coat the measuring cup or spoon with a thin film of oil or cooking spray first. (If you consistently use larger amounts of honey for cooking or baking — or other tough-to-measure-and-pour ingredients like peanut butter — consider an adjustable measuring cup that allows you to measure and then push out the ingredients. Any Alton Brown fans will recognize this great kitchen tool.)
  • When substituting honey for sugar in baked goods:
    • Reduce the liquid in the recipe by 1/4 cup for each cup of honey used.
    • Add about 1/2 teaspoon baking soda for each cup of honey used
    • Reduce oven temperature by 25 degrees to prevent over-browning.

Honey in Current Events

• Colony Collapse Disorder (CCD):  You may have heard about this disease that is wiping out colonies of honey bees at alarming rates in the United States and Europe.  The cause of this phenomenon is being studied, but initial research points to pesticides as the cause. The impact is enormous, since bees are vital to pollinating crops all over the U.S.  Check out these links for more information:
  • http://www.nrdc.org/wildlife/animals/bees.asp
  • http://www.theguardian.com/environment/2013/jul/30/buzzfeeds-bees-colony-collapse-disorder
• Fake Honey Warning:
  • There have been several recent articles calling attention to the fact that a significant amount of the honey sold in the United States cannot be classified as honey; most has been adulterated with corn-syrup, as well as ultra-filtered to remove the pollen.  The pollen in honey identifies where the honey comes from, but since it is filtered out, the origin of the “honey” cannot be identified.  It is suggested that most of this “fake honey” is coming from China.  The FDA has restricted the importation of Chinese honey due to its exposure to heavy metals and chemicals. So, make sure your honey is local! Here is more information: http://www.foodsafetynews.com/2011/11/tests-show-most-store-honey-isnt-honey/#.UfsY8xZXC44

Drizzle it on!

Summer Best of Basics365
Recipes and Serving Ideas

Granola is definitely a multi-tasker: eat it for breakfast with yogurt and fruit, or by itself with milk; as a snack throughout the day or on trips; on ice cream or frozen yogurt for dessert.  With so many brands of granola on the market, many of us would never bother to think of making our own. But it is so easy to make that once you find a combination of ingredients you love, you will probably never buy it at the store again!  It will save you money, and you can probably make a batch today with ingredients you already have in your kitchen.  Not convinced?  Here are some other great reasons to give it a try:

Customize the Ingredients

• This can be especially important for families dealing with allergies.  Any recipe can be adjusted to leave out nuts, or other allergy-causing ingredients.  For example, instead of nuts, consider using sunflower seeds, sesame seeds, flax seeds, or even toasted quinoa grains.  All of these substitutes add nutrients and great texture!
• Granola ingredient preferences (salty/sweet, dried fruit/nuts, etc.) seem to be very individualized.  By making your own, you can decide where on those spectrums your granola will fall.
• Kids can help decide what goes in the granola and can help mix all the ingredients together.

Control the Quantity

• Depending on how much granola you and your family eat throughout the week, there may be some that ends up going to waste.  Either make a full batch of a recipe, or make a half-batch.  The only difference in the recipe will be a shorter cooking time for a half batch.  Alternatively, recipes can be doubled.  Homemade granola is a great snack for play dates; when packaged in a nice airtight container, it could make a nice housewarming or hostess gift.

Control the Texture

• The same recipe can be adjusted so that the granola is either crunchy or chewy.  You can also search out recipes that clearly indicate if the recipe is for a crunchy or chewy granola.

Five Favorite Serving Ideas

• Add to yogurt, with diced fresh fruit or berries
• Sprinkle on frozen yogurt or ice cream, or make layers with each ingredient for a parfait
• Pack snack size zip top bags with granola for easy-to-grab snacks
• Mix in with muffins and quick breads for added texture
• Spread a seed or nut butter on apple slices or celery sticks, then sprinkle granola on top

Granola Recipes and Comparisons
I usually make a variation of Classic Granola Recipe from The America’s Test Kitchen Family Cookbook (recipe below); it’s an excellent basic granola, but I wanted to try a few others for comparison.  So, I made Ina Garten’s Homemade Granola from The Barefoot Contessa Cookbook and Katie Workman’s Crunchy Chewy Granola from The Mom 100 Cookbook.  They were both delicious, although all three of these granolas are very different.  The one important thing to point out is that they are all super easy to make!  You can easily alter any of these recipes to reflect your personal tastes, but here is a quick breakdown of the differences.  Ina Garten’s recipe is chewier and moister than the others — mostly because there is a little more honey and dried fruit in this recipe.  Katie Workman’s recipe incorporates vanilla and cinnamon, flavors that really complement the oats and fruit.  Her other interesting addition is egg white.  It binds the ingredients together (giving you those yummy clusters of granola) without having to add more honey, syrup, or oil.

The basic steps to making granola are to coat the oats with honey and oil (some of the recipes add maple syrup and other flavorings, like the cinnamon and vanilla, here too) along with any seeds, nuts, or coconut.  This mixture is baked anywhere from 15 to 45 minutes depending on the temperature, with frequent mixing to avoid burning.  (I found that the higher the temperature, the crunchier the oats get.)  Then the dried fruit is added in before the entire mixture cools.  Knowing these basic steps will allow you to customize your own granola recipe.

Classic Granola Recipe from The America’s Test Kitchen Family Cookbook 

• 3 cups rolled oats
• 1 cup walnuts, chopped coarse
• 1/2 cup unsweetened shredded coconut
• 1/2 cup slivered almonds
• 1/2 cup sesame seeds
• 1/3 cup vegetable oil
• 1/4 cup maple syrup
• 1/4 cup honey
• 1 cup raisins

Adjust an oven rack to the middle position and heat the oven to 325 degrees.

Mix the oats, walnuts, coconut, almonds, sesame seeds, and sunflower seeds together.

Heat the oil, maple syrup, and honey in a small saucepan until warm, then pour over the nut mixture and toss to coat.  Spread the granola evenly over a large rimmed baking sheet.  Bake, stirring every 5 minutes, until the granola is light golden brown, about 15 minutes.  Stir in the raisins.

Let the granola cool to room temperature.  Loosen the dried granola with a spatula and store in an airtight container for up to 7 days.

Enjoy!

Kimberly’s family menu for the second week of June 2014

MONDAY: 

• Beef and broccoli
• Brown rice

TUESDAY:

• Penne pasta with grated, sautéed zucchini and sausage

WEDNESDAY:

• Chana Masala (Indian dish with garbanzos in a tomato-based sauce)
• Spinach with potatoes
• Dal (split lentils)
• Naan bread (frozen, from Trader Joe’s)

THURSDAY:  

• Grilled Chicken Souvlaki with peppers and onions (Greek chicken kabobs)
• Couscous
• Tzatziki sauce
• Pita

FRIDAY:

• Take out dinner from a favorite local restaurant, North Star Cafe

SATURDAY:  

• Pizza night

SUNDAY:

• Pork in Salsa Verde
• Tortillas
• Black Beans
• Rice
• Lima Beans

Personalized Pizza Recipe

• Whole Wheat Pizza Dough (homemade or pre-made)
• Marinara Sauce
• Mozzarella Cheese, Shredded

Toppings of choice:

• Basil
• Bell Peppers, sliced or diced
• Mushrooms, sliced
• Sweet Onions, thinly sliced
• Garlic, minced
• Sausage, crumbled or sliced
• Spinach
• Tomatoes, sliced
• Zucchini, sliced

1.  Shape pizza dough into personal sized pizza on a baking sheet or pizza stone.  2.  Spread marinara sauce on pizza to cover almost to edge.  3.  Sprinkle generous amount of mozzarella cheese to cover marinara.  4.   Top with toppings of choice.  Bake in 400 degree oven until cheese is bubbling and beginning to brown (5-10 minutes).

Sharon’s family menu for the first week of June 2014

MONDAY: 

• Rotisserie Chicken
• Potato Salad
• Strawberry and Blueberry Salad

TUESDAY:

• Tortilla Soup

WEDNESDAY:

• Spaghetti

THURSDAY:  BBQ Picnic Dinner

• Goat Cheese and Crackers
• Baked Beans
• Hot Dogs
• Watermelon
• S’mores

FRIDAY:

• Pan Fried Salmon
• Spinach and Strawberry Salad
• Mushroom, Rice, and Quinoa Pilaf

SATURDAY:  Family Birthday BBQ Potluck* Sharon’s contributions

• *Roasted Garlic with Brie, Goat Cheese, and Crackers
• Hamburgers
• *Potato Salad
• *Fruit Salad
• Baked Beans
• Corn on the Cob
• Birthday Cake

SUNDAY:

• Pico de Gallo
• Guacamole
• Tortilla Chips
• Black Bean Tostadas

Summer Best of Basics365
Eggs + Recipes: Hard Boiled Eggs and Deviled Eggs

Eggs are the definition of a power food.  They are an excellent source of protein, an inexpensive whole food, an essential baking ingredient, and they are fast and easy to prepare.  Eggs are featured in almost all cuisines and can be served for every meal of the day or for snacks.

For all of these reasons, eggs are also a good summer basic.  Hardboiled eggs are easy to pack for travel and picnics.  Chop or slice hardboiled eggs to top cold soup like gazpacho and salads including spinach, crab, Niçoise, pasta, and cobb.

Eggs are a key ingredient in many summer classics like potato salad, macaroni salad and deviled eggs.  For lunch and dinner entrees eggs cook quickly so you don’t need to use the oven and will have a limited amount of time over the stove.

A Good Egg
Eggs have a long shelf life but it is best to look for the most fresh and local eggs available.  Most recipes are designed for Large or XL eggs so you will get the most consistent results (especially with baking) if you use them.  There is no nutritional difference between white and brown eggs.  The breed of chicken determines the eggshell color.

Top Ten Great Ways to Eat Eggs:

1. Egg salad on lettuce or sandwiches
2. Deviled eggs
3. Scrambled, fried, or in an omelet
4. Egg drop soup
5. Breakfast burritos (scrambled eggs, potatoes, green chilies)
6. Pasta carbonara
7. Chopped hard boiled eggs to top soups and salads
8. Fried rice with scrambled eggs
9. Fried egg served over asparagus with parmesan
10. Huevos rancheros

Basics365 Recipe:  Hard Boiled Eggs
This may seem overtly basic, but a good hard-boiled egg is not under or over-cooked, the yolk does not turn green from over-cooking and it is easy to peel and use.

• Eggs
• Water to cover the eggs by at least two inches.

Gently put the desired number of eggs in a pot large enough to cover the eggs with at least two inches of water (this will allow them to cook fully and not be susceptible to salmonella).

Bring to a low boil.  As soon as the water reaches a gentle boil, cover the pot with lid, turn the heat down so that they can cook at a steady simmer but never a hard boil (it will crack the shells).  Cook for 9-15 minutes.  Pour out the hot water, and replace with cold water and ice cubes to stop the cooking.  Let the eggs cool in the ice water for 5 minutes then use or refrigerate.

Sharon’s Simple Deviled Eggs
These deviled eggs don’t contain a lot of ingredients, and I don’t take the time to pipe them with a pastry bag to make them  look fancy, they just taste delicious!  I’ve added my favorite brands in parenthesis.  This recipe can be doubled or tripled. Enjoy!

• 4 hard-boiled eggs (cooled)
• 1/4 teaspoon or dash of Worcestershire Sauce
• 1/4 cup Mayonnaise (Best Foods/Hellmann’s)
• 1 teaspoon Dijon mustard (Grey Poupon)
• 1/4 teaspoon Kosher salt
• 1/4-1/2 teaspoon Fresh ground pepper
• dash of Paprika *optional for garnish color if preferred

1.  Peel and cut hard-boiled eggs in half.  2.  Take yokes out of eggs and mash with a fork.  Stir in mayonnaise, mustard, salt and half of pepper.  3.  Fill egg whites with a spoonful of yoke mixture (tap with back of spoon to create peaks if you’re interested in presentation).  4.  Sprinkle filled eggs with freshly ground pepper and paprika*.  Enjoy!

Cheers,

For the summer, we are going to share what we’re feeding our families for the week.   We like to discuss what we’re cooking, making, serving, and buying with each other for inspiration and new ideas.   Table365 has created a weekly menu and shopping list of items available at the Farmers Market for each month of the summer.  Produce and products vary regionally, but you can use this as a starting point and get creative in substituting ingredients as needed.  We’ve been pleased to create these menus for a program at the Mercer Island Farmers Market, Healthy Families All Year Round, in partnership with MI Community Fund, MI Preschool Association, and MI Food Revolution.

June Farmers Market Menu for a Week of Dinners

Main Course Recipes:

• Personalized Pizzas
• Vegetarian Chili
• Taco Salad with Carne Asada
• Salmon Pasta
• Tomato-Basil Soup and Kale Salad
• Honey & Herb Roasted Chicken
• Flank Steak

Cheers to fresh summer produce to keep your family healthy!