Tuesday, April 5, 2011

Carrot Soup and Pasta Primavera

Meal 1: Spiced Carrot Soup, Lentil Salad, Sweet and Sour Bulgur
• Warm the soup. Garnish with a little yogurt if you like.
• Serve the lentils and bulgur at room temp.

Meal 2: Pasta Shells Primavera, Roasted Cauliflower Salad, Semolina Rolls
• Warm the pasta in the oven – 350° for 10-15 minutes.
• Serve the cauliflower at room temp or warm it briefly in the oven.
• Warm the rolls in the oven for about 5 minutes.

NOTES:
  • Yep, a little bit of heat in the soup.  A little ginger too.
  • Primavera mix: spinach, chevre, fennel, and some roasted reds for color.
  • Try a dash of lemon juice on the cauliflower - I didn't want it to get 'soggy' in transport.

Tuesday, March 29, 2011

Soba and Edamame Salad & Stewed Black Eye Peas

The Food Nanny
March 29/30, 2011
Meal 1: Soba and Edamame Salad with Miso Soup and Glazed Turnips
• Warm the miso soup but do NOT boil it.
• Serve the noodle salad at room temp.
• Quickly sauté the turnips and carrots with a little butter and a splash of water to heat them through.
Meal 2: Stewed Black Eye Peas, Cornbread Squares and Braised Collards
• Warm the stew on the stovetop – feel free to add some ham or bacon first!
• Quickly sauté the collards and onion with a little butter and a splash of water to heat them through. Ditto the pork…
• Warm the cornbread in the oven for about 5 minutes.

Tuesday, March 22, 2011

Mu Shu Tofu & Spinach Eggplant Lasagna

The Food Nanny
March 22/23, 2011
Meal 1: Mu Shu Tofu with Rice Flour Crepes and Fried Rice
• In a hot pan with some oil, fry the rice to warm it. Add a splash of water to steam it through. Transfer to serving plates.
• Return the pan to high heat and quickly stir fry the mu shu to heat it. Serve.
• At the table, fill the crepes with the mu shu and eat as little packages.
Meal 2: Spinach and Eggplant Lasagna, Whole Wheat-Olive Oil Batards, Organic Lettuce Salad
OPEN CAREFULLY!! The lasagnas are very full!
• Heat the lasagna at 400 ° for about 15 minutes or the interior is bubbly and the cheese on top begins to brown. Warm the bread too!
• Dress the salad.

Friday, March 18, 2011

Sanity

Sanity never came my way
Sanity never came my way

I don’t know what I’ll do today
‘Cause sanity never came my way
-Anastasio, Fishman, Mcconnell, Gordon, Pollack, Marshall

     Life and work; the whirring clutter of the ins and outs, comings and goings, risings and sleepings; the peeing, the pooping, baths, dishes, clothes, e-mails, news postings and on and on can create a din that we come to accept as normal. A mental white noise to which we are as inured as New Yorkers sleeping through 6 alarm fires. When sanity does come, it settles on you like a peaceful snow; a quietude where you say things like “Oh, hi Self. I know you.”
     As K. and I finished up this week’s meals and prepared for pack-out I realized that the quiet reverie descending upon my mind was a dose of sanity. The source: my parents were in town and the help they offered by spending time with the kids was beyond therapeutic. It was humanizing.
     One of my driving cultural inquiries is: How and when were we convinced to accept quantity over quality? For example, why make and eat only one or two good strawberry -rhubarb pies each year when you can get a limitless supply of crappy ones year round at the super market? Somehow we accepted this trade a few generations ago with all the trappings of prosperity and ingenuity that nearly replaced breast milk with “Formula!” Now we know better. Nothing beats what mom makes, and it is probably just as true for pie. For strawberries too.
     Precipitate from this: Why did we ever abandon the multi-generation model of home and community? According to Wendell Berry’s The Unsettling of America and Wes Jackson’s Becoming Native to this Place the fracturing of American culture from settled communities into scattered ‘nuclear’ units was not an incidental consequence of natural progression. It was the calculated impact of economic policies deliberately designed to drain rural America of its population and autonomy so as to flood urban centers with cheap labor, and to replace homemade with Made in China. In hindsight, we allowed ourselves to be flossed of our insurance, our health, our history, our faith and culture, our know how, our safe havens - our humanity. No wonder people are already lining up to become compu-symbiants.
     My family is no different. My closest sibling is 200 miles away. My parents are 1000 miles away. My children’s aunts, uncles, and cousins of varying degree are scattered all over the US east of the Mississippi, and some overseas. I’m guilty of it myself. And no, Facebook does not make it better. So when they eventually get fed up with me and run away from everything I taught them, to whom will they go? Someone who loves them, or someone with something to sell?
     I confess I don’t have answers. This is a lament. All I have learned is that you can’t make your kids stay near you, but perhaps you can work to make something they want to come back to. It is inevitable that as teens and young adults they will want to get out into the world to walkabout and make themselves. But at some point, probably when they turn to forming their own family, they will begin to feel like coming home. It would be nice to have something to offer them other than a commute.

Tuesday, March 15, 2011

The Food Nanny
March 15/16, 2011

Meal 1: Vegetarian Sloppy Joe with Whole Wheat Rolls, Hand-Cut Tortilla Chips, and Macaroni Salad
• Heat the joe on the stovetop or microwave. Thin with a little water if necessary. Toast the rolls.
• Enjoy the mac salad chilled. You know what to do with chips!
Meal 2: Winter Squash Bisque, Sun Dried Tomato & Chevre Fougasse, Spinach Salad
• Heat the soup on the stovetop, and warm the fougasse in the oven 5-10 minutes.
• Dress the salad.

Tuesday, March 8, 2011

Indian Spice and Francophile Beans

Meal 1: Curried Split Peas, Golden Cauliflower, and Spinach-Potato Bhaji’s

• Heat the curry on the stovetop and thin if necessary. Be on the LOOKOUT for some whole allspice!
• Heat a dry pan ( not non-stick), cast iron or seasoned is best, over medium heat. When hot add the bhaji batter in dollops to make pancakes. Toast on each side for about 3 minutes. If you have very sticky pan, add a little oil first and then wipe it out and proceed as above. Top with spicy yogurt!
• The cauliflower is best at room temp.

Meal 2: French Cabbage Stew with Flageolets, Pain d’Epi, Potatoes au Gratin
• Heat the gratin in the oven at 400° for about 20 minutes or until browned and bubbly. Be careful to not burn it!
• Heat the bread in the oven too, and warm the stew on the stovetop.

Notes:
  • If you have some fatty pork or preserved duck, by all means add that to the stew.  Believe me, I will.

Tuesday, March 1, 2011

Pan Pizzas & Grilled Pita

The Food Nanny
Mifferdag2011
Meal 1: Individual Pan Pizzas and Chic Pea Soup Florentine
• Warm the Pizzas in the oven at 400° for ~10 minutes or until hot and the cheese is melted.
• Heat the soup on the stovetop.
Meal 2: Grilled Pita with Hummous and Crudite, & Grilled Winter Greens over Lebanese Pasta Salad
• Warm the Pita in the oven or in a dry skillet. Tear into wedges and dip, or build a sandwich with the hummous and veggies.
• Serve the pasta and greens at room temp.