Category: 5. Summer

surf n’ turf

July 1st, 2011 · Bambino Steps (Kimberly) ·

We spent an impromptu afternoon at the coast last week. It was so nice to get out of the city for awhile, a change of pace, change of scenery, away from the endless to-do list, a chance for fresher air. My favorite part of the day was flying a kite. It was so freeing! And just totally fun and helped keep me in the moment. Funny how such a simple, silly thing like that can renew one’s spirit. The only thing about getting away, at least for me, is that once I get a taste of it, I’m hungry for more.

Speaking of hunger and food and all that, while at the coast we enjoyed a killer meal: oyster shooters (no cocktail sauce for me), bay shrimp cocktail (again sans cocktail sauce, but plenty of lemon), a glass of white wine, and an amazingly good field green salad, with tiny bits of bleu cheese and hazelnuts. So yeah, I cheated on my special diet with the dairy just a pinch, but I’ve been dairy-free again for five days. I totally deserve pats on the back for this though. Typically coast food for me consists of bowls of clam chowder, fried clam strips, etc., so I’m doing well. I neglected to take photos of the meal, probably because Babe was on my lap the entire time, stealing shrimps from my plate and trying to sneak sips of my wine, however…

…we did enjoy a very similar dinner a few weeks back, at home, which I happened to snap a few photos of.

While I’ve had oyster shooters in the past, I’ve never actually purchased them and prepared them at home. I kind of felt like a bad ass asking for them from the fish monger (I know, I lead a thrilling life – ha!), until I had to ask whether or not I needed to shuck them myself. The oysters I got were preshucked and pasterized using this ultra high-tech pressure technology thing, though I’d really like to get my hands, or mouth rather, on raw oysters at some point.

What got me on the oyster kick in the first place was Kat’s post about foods to help heal adrenal fatigue, which is something that I am very much battling with myself. Kat’s blog focuses on the GAPS diet (or, SCD diet), which is one of the healing diets I am considering. Right now I’m essentially eating a Paleo or advanced GAPS diet, which if you’re like “what the wha?” I totally get. I do recommend a quick gander if you’re looking for ways to heal with food, or simply want a change (and challenge). Both diets are quite hard core, though I’ve read that it’s literally been a life saver for some. I’ve been trying to keep that in mind whenever I get a whiff of fresh baked bread, or my neighbor describes, in detail, the stuffed shells she made for dinner. Damn.her. *I think I can, I think I can, I think I can*

PS – For the record, I’ve lost about 10 lbs. since I started this journey less than a month ago. I’ve had just a bit more energy, and days where my mood has been just a touch lighter. Bambino steps…

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5. Summer, 9. Paleo, Health, Mangia, Thrive 2 comments - Tags: , , ,

my (current) favorite breakfast

June 25th, 2011 · Bambino Steps (Kimberly) ·

You might be wondering, “so is this a food blog now, or what?” Uhh…yes and no. This blog will always be a reflection of my current fixations, and right now, that happens to be food. Seriously, all my Internet time (which has decreased significantly by the way, because, you know, I’m actually cooking now), has been dedicated to researching nutrition, healing remedies, diets, etc. To be honest it’s been a bit overwhelming, as there is a lot of information out there, so as I navigate the choppy nutrition waters, I want to share with you what I’m currently eating. I’m nearing the point where I’m about to drop anchor (aka – settle on a specific diet for awhile), so please stay tuned. And also stay tuned for more sewing madness, as I’ve managed to do a bit of that as well.

What I will divulge now, is that at the gentle suggestion of my acupuncturist, I have given up all grains (eek!), dairy and sugar, with the exception of honey. I also decided to give up alcohol, caffeine and soy, and PS, soy seems to be hidden in everything. In all honesty, this morning I had a cup of jo, so, I haven’t been perfect and I’m not about to tout myself as such. It’s been about a month since I’ve been taking this pretty seriously and so far, even with my minor slip-ups, it has changed my life, and oh, I’ve lost weight. Woot! Oh God, I have so much more to say about this! Ack! I’m kind of a wild maniac about food right now, but instead of writing one 5,000 word post, I must pace myself. This is a blog about baby steps you know. So without further ado, here is my most favorite breakfast as of late:

Soft Poached Eggs, Sauteed Veggies and Sauerkraut

Say what? Yes. And it.is.awesome. I’m talking, awesome. And not to mention fairly cheap, filling, super nutritious and healing.

  • 2 organic eggs
  • organic apple cider vinegar
  • 2 Tbls. coconut oil
  • Tons of chopped and diced veggies: garlic, onion, carrots, mushrooms, kale, spinach, swiss chard, you name it, get creative. I tend to go nuts and chop up lots of veggies, and then keep them sectioned in a loaf pan so I don’t have to prep the veggies everyday.
  • a heap of lacto-fermented sauerkraut (I use Bubbies brand, but we’ll begin to make our own soon)
  • dried kelp flakes or Seven Veg Sea Mix (optional, though sea vegetables are so rad and so important)
  • sea salt and black pepper and/or other herbs and spices

To drink: 1 cup bone (beef or chicken) broth. I’ve been making this for months now. It is a wonderfully healing food, full of vitamins and minerals, is cheap and crazy flavorful. I’ll be sure to share a how-to in the future, until then, here’s why broth is so beneficial.

Directions: Heat coconut oil in a large pan. While that heats up, measure out a cup of bone broth and heat on low in a small saucepan. Once the oil has heated, add vegetables and sautee, making sure to first add the harder, firmer veggies, ending with the more delicate veggies (like spinach, if using). Part way through cooking, sprinkle a pinch of sea salt over veggies, add pepper and/or herbs and spices. Don’t be afraid – be creative and just have fun! Transfer veggies to your plate. Using the same pan, fill with water and a splash of apple cider vinegar. Once near boiling, carefully crack eggs into pan, and turn down heat to low. Once the whites of the eggs are cooked through (a minute or two), use a slotted spoon to transfer to plate, on top of veggies. Sprinkle with sea vegetables. Add a bit of sauerkraut to the side. Transfer now hot bone broth to a mug, and add a pinch of sea salt to draw out the minerals. Mangia!

Do you follow a special diet? What works for you and why do you follow it? Health benefits? Food allergies or intolerances? Illness? Weight gain, loss or management? Do tell.

Bambino Step: Saturated fats are good for you. Truth. To add more good fat into your diet, try substituting coconut oil in lieu of polyunsaturated oils, such as canola, safflower, corn or soy. Coconut oil should be cold-PRESSED, unrefined, whole, and preferably organic.

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5. Summer, 9. Paleo, Health, Mangia, Thrive 15 comments - Tags: , , ,

preserving nature’s bounty – part two

October 25th, 2010 · Bambino Steps (Kimberly) ·

Last week I shared my adventures in canning and freezing and provided you with a few of my favorite canning links. In addition to the pesto, pears and peaches, I have also stored several other summer/early fall treats.

When bell peppers reached a decent price at the farmer’s market, I bought them by the bag full. We now have red and green peppers and lots of broccoli tucked away in the freezer. Previous to this year, I had no idea there was a proper way to freeze foods and that some (broccoli for example), require further preparation other than the obvious chopping and tossing into the ‘ole ice box. Through Amanda, I learned about this website. It’s a fantastic resource on proper food storage from freezing to pickling. And speaking of pickling…

I made pickles! Two kinds actually. Classic dill and spicy sweet curry. The first batch was gobbled up so quickly that it was apparent more needed to be made, and back to the farmer’s market we went. I’m not a huge fan of the curry (thankfully Hubs loves them), but I am over-the-moon about the dill. I will probably never change this recipe. It’s perfection. Thanks Jaime and Jacinda!

Lastly, Hubs whipped up some home brew. An IPA to be exact. Using hops is considered preserving food, right? Right? Last night he transferred it from the carboy to the keg and in ten days the brew will finally be carbonated enough to enjoy. I’d link you to beer resources, but I’m not sure what, if any the Mister uses. I do know that he’s shopped here for several years and they’ve always treated him right. Oh, and last year we used the spent grains in homemade bread. Dang. Freshly baked bread with a subtle hint of hoppy goodness is to die for. Mangia!

Note: As Babe has gotten older, it’s become easier to incorporate him into the food preparation process (um. That sounds as if we’re going to eat our baby, but I assure you we are not.) Because you know he’s right there with us, curious about every little aspect of the prep. He enjoys mixing and tasting his “vegetable soup” (an empty pot and wooden spoon) and insists on having every utensil or vegetable named. This keeps him part of the process, teaches him about food preparation, and with every basil leaf plucked or tomato taken off the vine, it teaches him about where our food comes from. It’s not always easy to take a moment to stop what I’m doing and explain the process and I don’t always do it, but with every explanation, I can see the little wheels turning. We’re hoping this approach instills a love of gardening, good, nutritious food, Mother Earth and making meals a social, familial event.

I’m curious, do you have a kitchen helper? How do you include them in the process, from start to finish?

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2. Preserve, 5. Summer, Mangia 11 comments - Tags: , , , , , ,

preserving nature’s bounty – part one

October 19th, 2010 · Bambino Steps (Kimberly) ·

Over the past couple months I have been dabbling in preserving our food through freezing and canning. Late this summer/early this fall, I made three big batches of basil and walnut pesto. I also tried my hand at canning using a pressure cooker and canned seven jars of fresh, organic peaches.

When pears were at their prime, my sister invited me over to learn how to water bath can and all said and done we canned 130 pounds of pears in one day. Holy crap. It was intense. I cannot wait to crack open one of those jars this winter! All pear photos taken by my brother-in-law. My hands were busy yo.

And on Saturday, my husband and I ventured to the Hollywood Farmer’s Market and I bought a ton of fresh basil; the last of the season. I spent all day Sunday preparing batch after batch of more basil pesto.

Still having walnuts, I harvested the last of my parsley and also froze many pints of that as well. The recipe I use for basil pesto with pine nuts is here. And below is my recipe for parsley pesto using walnuts.

Parsley Walnut Pesto

  • 2 cups packed Italian flat leaf parsley. I use stems and all and sometimes mix basil in if I have any on hand.
  • 1/3 cup olive oil
  • 1/2 cup raw walnut halves and pieces
  • 3 cloves garlic
  • full 1/2 cup Parmesan cheese
  • small pinch of fine sea salt

Place walnuts in a food processor and pulse until fine. Add remaining ingredients and pulse until smooth. Scoop into pint freezer jars and freeze, or spoon over hot pasta, adding several tablespoons of pasta water until the desired consistency has been achieved. Mangia!

Canning Resources

Canning isn’t overly difficult once you know the basics. Here are some of my favorite sites:

  • This website is totally annoying and old and looks fake because of all the stupid ads, but it’s a fantastic place to find u-pick farms in your area, recipes and correct canning times and pressures.
  • Sweet Preservation is a new site by the Washington State Fruit Commission. It’s chock full of info and recipes, complete with downloadable labels and even a suggested playlist if you hold a canning party (or just want to rock out by yourself!).
  • Putting By is a fantastic blog dedicated to all things canning (which I discovered via Melissa).
  • I also enjoy keeping up with Food in Jars, who ironically, just came back from a trip from my good ‘ole Stumptown.
  • This local gal provides beautiful canning labels to trick out all those jars
  • And Hubs bought me this book for my birthday, which I have poured over, but have not yet tried out.
  • Lastly, Weck canning jars are both beautiful and functional. The lids are glass, meaning they contain NO BPA. Regular Ball and Kerr canning jar lids do contain BPA. Gross. Whenever I need new jars, Weck is going to be my choice. One small reason why I preserve my own food (other than the fact that it is infinitely more fresh tasting and delicious) is to try to keep crap out of it.

Do you preserve food? What kinds do you preserve? Have any tips or tricks that you’d like to share or favorite canning resources? Leave a comment!

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2. Preserve, 5. Summer, Mangia 13 comments - Tags: , , , , , ,

chocolate zucchini cupcakes

October 1st, 2010 · Bambino Steps (Kimberly) ·

Several weeks back zucchini was at a killer price at the farmers market, so we stocked up. We tossed them in olive oil and sea salt and threw them on the grill alongside salmon, chicken drumsticks, steak. I sliced them in ribbons in lieu of pasta, and you already know, that was a huge hit. I steamed some for baby. I steamed some more. And I also made chocolate zucchini cupcakes. These were hands down the most delicious thing that I have ever baked. Ever.

Fresh from the oven the chocolate chips oozed out and melted in your mouth. They were fluffy, but dense, and light, all at once. The zucchini gave the cake a bit of earthiness, but overall, it was barely perceptible.  The coconut oil made them rich and oh-so decadent.

And I ate four, back-to-back.

I quickly threw the rest in the freezer and delivered them the week after to my sister, along with the doll. And they were still delicious. I used Heidi’s recipe along with her substitutions and I highly recommend you do the same. We didn’t have buttermilk on hand, so I made my own, using this method.

On the Fly Buttermilk

  • Fill a one-cup measuring cup just under the line with milk (I used whole).
  • Add one tablespoon of freshly squeezed lemon juice (or vinegar)
  • If needed, add more milk to get to the line
  • Wait five minutes and use needed quantity

Voila! Delicious cupcakes.

I was very sad that there were no zucchinis at the farmers market yesterday. I might have to make another batch anyway though. And next summer I’m going to stock up at the market and then grate and freeze so that I can make these many more times during the year. Mangia!

P.S. – In more autumn-related baking news, I made this apple crisp yesterday. I divided the apples and topping in half, baking in two glass pie dishes. We gave one away as a little thank you gift, and the other half is the perfect amount for four servings. We do not need more than that in this house! The recipe was so-so; next time I’m going to make an apple cake instead.

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5. Summer, 6. Autumn, 7. Sweet Treats, Mangia 6 comments - Tags: , , ,