Your wife is hot, so it's cold soup for you!

There is only a small window of time in which I don't really dig living in Texas. That time is right now, and the reason is the weather. Once the end of July rolls us into August, the heat turns up to high. It becomes smokin' HOT. No rain, no cool breeze.  The pool is hot, the Gulf of Mexico is hot, everywhere and everything is HOT. Even the water that comes out of the hose is hot.

About this time, I start to think about becoming a nudist I begin to give my kitchen the evil eye for even considering that I might try to cook something for dinner. Right now, it's all about not cooking. Great White Hunter has had to live with lots of salads and sandwiches lately, and I can't believe he didn't gripe about the cold soup last night.  Most people think gazpacho when they think of cold soup, or maybe vichyssoise, but I was thinking cucumbers. Probably because our garden spits out about 3 a day, and I'm running out of ways to serve them. So, in addition to some pretty tasty submarine sandwiches (watchout all you Subway sandwich artists...) I served this:

Cold cucumber mint soup

A favorite old recipe from Martha, I used to make this all time but have forgotten how good it is. And so easy! The key is getting the right amount of salt and pepper to truly bring out the cucumber and mint flavors. Here's the recipe if you'd like to give it a whirl (in your blender, of course :-) And you can click here for a listing of about 40 other cold soup recipes. Who knew there were so many!

4 cucumbers, peeled and seeded
1 small or 1/2 large clove garlic
1 cup plain yogurt, low-fat if desired (I used Fage Greek Yogurt, ridiculously thick and so good)
2 tablespoons fresh lemon juice, plus more to taste
1/4 cup water
4 scallions, white and green parts, cut into 1-inch pieces
3/4 cup fresh mint leaves, loosely packed
Salt and freshly ground black pepper to taste

Directions
1.  Cut 1 cucumber into small dice, and set aside for garnish. Cut others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender, and puree until smooth.

2.  Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.

3.  Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.

If I seem confused, it's because my mind is on vacation

I can't take credit for the title of this post. My seven year old son uttered this phrase last night while we were walking our dog. It was like the child was reading my mind (which has been on vacation for several days now)!  I'm feeling a little wacky lately, something I will blame on hormones, because these days I blame everything on hormones.  In all seriousness, I have felt a little like I'm losing my mind.

Thank goodness I have plenty to do to keep myself busy. Yesterday I went out to pick some figs from our ginormous tree, 

 

and I was greeted by a party of vermin, trying to beat me to the picking. After I put my heart back in my chest (those dastardly squirrels scared me when they leaped out of the tree, cheeks full of figs) I discovered there were a few figs left for us humans to consume. And consume them we did. Wrapped up these sweet little gems in thin slices of prosciutto di parma, sprinkled them with aged balsamic vinegar, fresh thyme and shavings of parmigiano reggiano cheese, and scarfed them down. Delish.

Ratatouille

It happens the same time every year. Everything in our garden ripens all at once, and I'm scrambling to find ways to use our harvest before Great White Hunter cans it all. While canned garden goods are nice, I think fresh is best.

A little over 10 years ago, way before Disney's movie that managed to make rats seem cute and talented, I started making ratatouille. The way this dish was prepared in the movie, more like a confit, layered in a high sculptural form, was the idea of celebrity chef Thomas Keller (the owner of the famed French Laundry restaurant in Napa Valley). Julia Child insisted on making ratatouille in a similar fashion: by cooking the eggplant and zucchini separate, making a sauce with the tomatoes, peppers and herbs, then layering in a casserole dish and baking in the oven.

My version is much simpler, and much more rustic looking, as everything is cooked together. Inspired by a Provence recipe, I cook my eggplant, zucchini, bell peppers, tomatoes and herbs all in one pot. This is very easy to make, and absolutely delicious. My child devours it - "without the basil please mommy" - but still.

RATATOUILLE

3 tbsp. EVOO

2 cups chopped onion

2 1-lb eggplants, unpeeled, and cut into chunks

4 cloves garlic, minced

2 zucchini, unpeeled and cut into chunks

1 red bell pepper, cut into chunks

1 yellow or green bell pepper, cut into chunks

2 3/4 lbs rip tomatoes, seeded and coarsly chopped

3 sprigs fresh thyme

1 sprig fresh rosemary

1 bay leaf

1/2 cup chopped fresh basil

Heat olive oil in a heavy pot or dutch oven over medium heat. Add onions and cook until soft, about 10 minutes. Add eggplant and garlic, saute 5 minutes. Add zucchini and peppers, saute 5 more minutes. Mix in tomatoes, thyme, rosemary, bay leaf (you can  also add a dash of herbs de Provence if you'd like). Reduce heat to low, cover and simmer until veggies are tender, about 30 minutes. Discard bay leaf, stir in basil and season generously with salt and pepper. This dish can be served hot, warm, or cold, and can be prepared up to 8 hours ahead. It makes a wonderful side dish, or a base for grilled fish, but is also perfect as a light summer main course. Serve it with crusty bread and good wine. Yum!

Summertime

FLASHBACK: It's the last week of school. Your schedule is packed. So much to do, so little time. It's kind of out of control, but you keep your eyes focused on what's ahead. Summertime...

Summer always arrives in the nick of time. Just as you are about to run out of gas, life refuels you with summer. Schedule-wise, things aren't much different: obligations don't disappear in the summer air, and in an effort to keeps our kids from driving us crazy getting too bored, we fill their days with camps, sports, swim lessons and play dates. But there's something about summer that breathes a sigh of relief and brings respite from the monotony and fast pace of the school year. 

At our house, summer means hot days and lots of dips in the pool. In the evening, it's warm enough to eat dinner outside and linger until it gets dark and the air fills with the scent of jasmine and honeysuckle. We spend more than just a weekend at the beach. All the hard work we've been pouring into our garden begins to pay off. And my kitchen gets a little break as the grill takes over.

Summer food. Oh so good, and one of my favorite signs that summer is here. Last night's dinner was amazing. Fresh swordfish, grilled on alder wood planks and topped with a mustard sauce that left us at a loss for words. A bowl of vine ripened tomatoes, tossed with a bit of balsamic vinegar and extra virgin olive oil, sea salt, pepper, and lots of fresh basil.  And since we had just picked about 5 pounds of peaches, peach lavender cobbler for dessert.  

What do you love about summer?

AN HERBAL LIFE

What do you think of when you hear the word herbal? Hippies? Homeopathic remedies? Many things come to my mind when I hear the word herbal: a sense of serenity, fragrant bliss, even romance (some herbs have legends and lore deeply rooted in love).

I LOVE herbs. Maybe because they are so easy to grow, and flourish with the least amount of care. Maybe for their endless culinary uses, or because their scent makes me happy (I'm easily entertained). Whatever the reason, I love herbs. 

When I first moved to the Hill Country of Texas, I discovered a small nursery that was home to a myriad of herbs. I found countless varieties of oregano, sage, thyme, mint, basil, lavender, rosemary, the list goes on. Move over Disneyland, this nursery was now my happiest place on earth. And it still is. I've started incorporating herbs in pots with flowers on my patio. I love the mix of flowers and herbs, and they seem to have a harmonious relationship, growing well together. 

I have several cookbooks centered around herbs, buy my favorite is The Herbfarm Cookbook by Jerry Traunfeld.  For me, cooking with herbs is like icing a cake; it completes the dish. I relish in being able to walk out into your yard, clip a handful of fragrant herbs, and transform an ordinary recipe into an extraordinary one. This recipe, from The Herbfarm Cookbook, makes a wonderful herb infused bread that will show off your herbalness!


Slice a loaf of artisan bread, being careful not to cut all the way through. Brush the inside of the slices with melted garlic butter (In a small pot, melt unsalted butter and add crushed garlic. Heat until  the garlic loses its raw fragrance but does not brown). Tuck handfuls of fresh herbs between the slices (I use a mixture of oregano, rosemary, thyme, sage, and marjoram). Wrap the loaf loosely in foil, leaving the top open. Bake in a 400 degree oven for about 12 minutes, or until  heated through. Discard the herbs when serving.

Lessons of love

I have one of those grandmothers. You know the type. Every time you showed up on her doorstep, she greeted you with the biggest smile and the warmest hug. After smothering you with kisses, she whisked you away to the kitchen and fed you the best homemade delights. Food that let you know you were at Grandma's. And nothing from a box or a can. Ever. She was an expert cook, gardener, hostess, seamstress, and all around domestic queen. She always made you feel like you were worth the effort, and she loved you more than you thought possible (and always "up to the moon").

Just about every memory I have of my grandmother involves cooking. She taught me so many things, from how to scramble the perfect egg to making some of the most complicated dishes. Everything she made looked and tasted incredible. And she did it with such ease. 

My grandmother celebrated her 91st birthday this week. These last few years have aged her and changed her quite a bit. Even though I can still see her and talk to her, I miss her. I miss all the wonderful times we spent together. I miss our conversations and her wisdom. Most of all, I miss cooking with her. I'm so thankful for everything she taught me. I will continue to keep her legacy alive and pass her traditions on.

I love you grandma. Up to the moon.

Tsoureki (Greek Easter Bread)

Tsoureki, pronounced TSOO-REH-KEE, is a sweet bread traditionally served by Greeks to celebrate Easter. My grandmother made it every year. It should be baked on Good Friday and is considered good luck to do so. Intense red-dyed eggs are added to the bread to represent the blood of Christ (again sticking with tradition, the eggs should only be dyed on Holy Thursday). There are many different recipes for Tsoureki, but I always use a scaled down version of my grandmother's.  This is her hand-written copy (I love the hearts) and because she could bake this from memory, only ingredients are listed, no how-to.  Good thing she taught me well.

Ingredients (makes 2 loaves):
2 cups milk
2/3 cup butter
1 tsp. sugar
4 packages active dry yeast (do not use rapid rise)
6 eggs, slightly beaten
2 tbsp. fresh grated orange zest
1/2 cup fresh orange juice
8-9 cups bread flour
1 tsp salt
3/4 cup granulated sugar

Preparation:
Place the milk in a small saucepan and warm over low heat. Add the butter, stirring it into the milk as it melts, then allow to cool slightly to about 110 degrees. Sprinkle 1 tsp. sugar into the milk mixture, then add the yeast. Allow to ferment for about 5 minutes. Place milk/yeast mixture in a large bowl; add eggs, remaining sugar, salt, 4 cups of flour, orange juice and zest. Using an electric mixer fitted with a dough hook, mix until all flour is combined. Add remaining flour, 1 cup at a time, mixing until dough is easy to handle.
Turn dough onto a lightly floured surface and knead for 10-15 minutes. Place in a lightly oiled bowl, cover and let rise for 1 to 1 1/2 hours or until doubled in size. Punch dough down, knead again and then divide the dough in half. Shape each piece into 3 ropes, each 12 inches long. Pinch the 3 ropes together at one end, then braid the 3 ropes into a plaited loaf. Repeat the process with the other 3 ropes.

Once the bread is braided, insert the red eggs and brush with beaten egg. Allow to rise again, about 30 minutes.  For a decorative touch, add blanched slivered almonds after brushing with egg.

Bake the bread in a preheated 400 degree oven for 15 minutes. Reduce temp to 350 and bake for 20 minutes longer. The finished loaves are glorious.

Avocado Poetry

(this one's for you, girls. and you know who you are...)

Here's what I know about the avocado.

Good ones come from California and sometimes Mexico.

Hass are the best by far and bar none.

You can forget all the rest, I've tried them, I'm done.

Not a veggie, but actually a fruit.

They taste devine and are nutritious to boot.

The fat isn't bad, they call it a MUFA.

Won't add cellulite to your bod, so you can put away the loofa.

The fruit hangs heavy in pairs on a tree.

I heard it's named after something from the male anatomy!

Some ancient cultures regarded them as holy.

You can make a lot with them, but my fave is guacamole.

Actually, the way I like to eat avocados the most

is mashed, smashed and spread on toast (rye, that is. the darker the better).

Leftovers in disguise

Great White Hunter is pretty easy to please when it comes to food. I can cook up just about anything and he'll eat it. With one exception: leftovers. He does not like leftovers. Period. I normally don't cross that line with him, but there are exceptions to every rule.

Since we've had house guests FOR THE LAST TWO MONTHS STRAIGHT (I'm fine with it, really), I've been preparing larger meals. The other night I made enough meatloaf to feed 5,000 (wait...that was Jesus with the bread and fish...) 10 people, so needless to say we had leftovers. I am the kind of person who hates to waste, plus I'm always up for an excuse to get out of cooking, so I crossed the leftovers line. Sort of.

"What are we having for dinner?" he asks. "Grilled burger subs with caramelized onions, potato wedges and a salad," I replied (not a lie, just a tiny twist of the truth). He gobbled it up, complimented my effort and was none the wiser about my trick. Or maybe he was and didn't feel the need to call my hand. Whatever. He ate it, and it was good.

Make this: thinly slice one sweet onion and caramelize. Slice leftover meatloaf and grill in fry pan. Spread spicy mustard on whole wheat sub rolls, add grilled meatloaf, top with onions and sliced cheese (I used smoked provolone). Place, open face, under broiler until cheese melts. Add ketchup if desired. Serve under alias of your choice.

A slump to get you out of one

It's unbelieveably cold here right now. Today it's a whopping 21 degrees and I can't seem to get warm. It's been cold for quite some time now, I guess you could say we're in a cold slump.

In my effort to create a more balanced life, yesterday I made a slump. It was a busy day for me: interviews and writing, helping out at our local food bank, and the first day of my new Bible Study class. So last night I decided we needed some comfort food to warm us up and, since I love to cook, balance out my hectic day.

While thumbing through the new issue of Bon Appetite, I came across this recipe for a dried fig, apricot and cherry slump. I'd never heard of a slump before, but anything with fruit poached in wine and topped with dumpling-like biscuits has to be good. And it was. Oh so good. Can't wait for leftovers tonight, or maybe I'll just have some for lunch...

It was very easy to make, and looked and tasted fabulous. I added a bit of sugar and vanilla to the cream, making it even more yummy. If you're up for a dessert sure to warm a cold night, try it. If you don't like dried fruit, you can make slumps with apples and pears, or berries. Hmm, berries. Maybe I'll try that one next.

Do the mash

I love mashed potatoes. To me, they define comfort food (with homemade mac and cheese coming in a close second). This is a shared love in our house, but I have received some hints lately that we've entered the mashed potato doldrums. So, I have been trying to find new ways to enjoy what our house affectionately calls "mashers." I have found some pretty good alternatives to the basic mashed potato, and people seemed to be pleased.

Our favorite so far is white bean mashers. They have been a big hit with both the big and little man around here. And the best part is, they are super easy to make. Here's what you'll need:

3 cans of white beans, drained and rinsed (I use great northern beans)

1 clove of garlic, minced

1 tsp. lemon zest

1/4 c. Extra Virgin Olive Oil

Salt and pepper to taste

Heat the EVOO, garlic and lemon zest in a sauce pan on med-low heat until it becomes fragrant and warm. Don't let the garlic brown. Add the beans, and with the back of a wooden spoon, smash the beans against the side of pan until they become mashed. Heat through, then add salt and pepper to taste.

If beans aren't your thing, try adding some steamed cauliflower or butternut squash to potatoes just before mashing. When blended with the potatoes, they boost the flavor and nutrition. Or try harvest mashers: a half-n-half blend of russet potatoes and sweet potatoes, mashed together with sour cream and a dash of horseradish. Yum.

Wanna trade?

School's back in session, and many Moms across the country are getting up extra early to pack lunches, me included. Yes, my son's school has a cafeteria. I've seen the food. I'm not impressed. I know the years when I will lose all control over what he eats are fast approaching, so I'm hanging in there while I can. I am trying to be creative with lunches, make them fun to eat and healthy at the same time. You know, stuff that will make other kids say, "Wanna trade?"

When I was young, one of my favorite books was Bread and Jam for Frances by Russell and Lillian Hoban. In this book, Frances liked one thing: bread and jam. She ate this at every meal. Her friend, Albert, however, had the most amazing things in his lunch at school every day. Finally, at the end of the story, Frances catches on and her lunches become amazing, too.

When it comes to packing lunches, most parents are not intentionally being boring, they're just being pragmatic. If your child likes peanut butter and jelly and it's easy to make, your child gets peanut butter and jelly every day. If this sounds boring to you, it probably is to your kids as well. Here are some ideas to help you get creative with your kid's lunches and ditch the brown bag blahs. Variety is the spice of life, so expose your kids early and allow them to try new things. They may take a while to warm up to your culinary experiments, but they will thank you for taking the time to pack a little love in with their food.

• Since sandwich bread every day can get boring, experiment with ciabatta rolls, focaccia, wraps, whole wheat english muffins, mini baguettes, pita pockets, etc.
• Use cookie cutters and cut out the sandwich after you've made it to make fun shapes, or use a circle cutter and make a face with raisin eyes and carrot lips.
• Make different variations of BLTs, like adding sliced avocado or making a turkey BLT. Try spreading cream cheese instead of mayo for nice change.
• Send a healthy stuffed potato. Bake large potatoes in a hot oven for 1 hr. Halve, scoop out the flesh, mix with canned tuna or chicken, broccoli and grated cheese. Pile back in the skins and crisp in the oven for 10-15 minutes. Allow to cool and, voila, a perfectly packable lunch.
• Make a fruit wrap: thinly slice apples, grapes and strawberries. Spread pineapple or strawberry cream cheese on a honey whole wheat wrap and roll. Inlcude carrot sticks on the side to squeeze in those veggies.
• Pack a cold pasta salad with chunks of ham and peas.
• Try a Mexican Mango Madness lunch: pack a bean and cheese burrito, sliced mangos and a green salad with dressing on the side. Add a chocolate cinnamon pudding for dessert.
• A new twist on PB&J (and good for those allergic): Almond butter and honey and whole grain bread, carrot and celery sticks and applesauce.
• Pack chicken noodle soup in a thermos, include a whole wheat roll and rice pudding for dessert.

Oh yeah, including a little note is also a great way to pack some love in the lunch box. I love these Lunch Grams - cute papers to write your notes on. Find them here.

When the going gets tough...

I hit the kitchen. Some women shop or hit the spa; I morph into a marathon chef. It's my answer to stress relief. I love to cook and bake anyway, but during tough times I become unleashed. I bake, and my mind clears because I can totally submerge myself in the process. I also cook, comfort food mostly, because there's something about a home-made dish that seems to wash troubles away. And it's not just me that reaps the benefits. My family eats pretty darn good when I get stressed. I can't wait for cooler weather so I can spend three days making Julia Child's boef bourginon.

At present, life seems to be dishing out its fair share to many of my loved ones. This past week alone, I knocked out two loaves of whole wheat bread, enough broccoli cheese calzones to fill my freezer, and six dozen banana-oatmeal-chocolate chip cookies. I'm addicted to them right now, and thank goodness the recipe came from Cooking Light magazine, otherwise I could add weight gain to my list of woes.

Want to share how you cope under difficult times? Or better yet, want to give me some recipes to try? It'll help take my mind off things. Besides, I love to cook and bake, but I also get by with a little help from my friends.

Viva Cilantro!

Cilantro, with it's very strong flavor, is one of those herbs that people either love or hate. Me? I LOVE it. The other day I was dumping handfuls of this flavorful herb on a bowl of brown rice tossed with fresh mango salsa (try this, it's super yummy). I began to wonder if this pungent green herb had many health benefits, which would be nice since I eat so much of it. So my big cilantro-filled bowl and I sat down at the computer, googled a bit, and were amazed at what we found. Grab a sprig and chew on this:

Cilantro, considered one of the world's oldest spices, is an excellent source of nutrients which can be easily added to your diet. Physicians, including Hippocrates, used coriander (the seed from which cilantro is grown) for its medicinal properties. The health benefits associated with cilantro are extensive, but it gets major recognition for diabetic support and is known in some parts of Europe as the "anti-diabetic plant." (get out your bowl, Dad :-). Another health benefit is that Cilantro reportedly works as a natural chelation treatment, which means it can help remove mercury from the body. In India, it is renowned for its anti-inflammatory benefits and in the United States used for fighting cholesterol. Cilantro helps digestion and settles the stomach, helps treat symptoms of arthritis, protects against urinary tract infections, helps lowers bad cholesterol while raising good cholesterol, is a good source of dietary fiber, magnesium, and iron.

Still need a reason to add this wonderful herb to your diet? Try this easy recipe, it's one of my favorites and has been known to convert many into cilantro lovers!

Cilantro-Lime Salsa

• 1 small white onion, finely chopped
• 1 cup cilantro, chopped
• 1/4 cup lime juice
• 2 or 3 tablespoons white vinegar (I use 2)
• 1/2 cup parsley, chopped
• 1/2 cup salad oil
• 1 jalapeno, minced

Mix all ingredients in a non-metallic bowl. This is great served over grilled steak, chicken and fish.

Comfort Food

Comfort. It's like a warm glow inside, the feeling you get from a hug from Mom or curling up next to a fire with a good book. Sometimes it's just what we need at the end of a not-so-great day. When you can't get that hug or curl up by the fire, make this instead. It's the ultimate comfort food.

QUICK CHICKEN & DUMPLINGS

4-6 pieces chicken (bone-in and skin on)

Chicken Broth (enough to cover)

1 Onion, chopped

3 ribs Celery, chopped

3 large Carrots, peeled and chopped

3 Parsnips, peeled and chopped

1 bay leaf

Whole button mushrooms (optional)

Poultry seasoning (1/2 tsp. for chicken and 1/4 tsp for dumplings)

1 1/2 c. baking mix (I use Pioneer low fat)

fresh thyme and parsley, minced

1 cup low fat milk

Heat 2 tbs. canola oil in a heavy pot. Season chicken pieces with S&P, then add to pot and brown well on both sides. Remove chicken from pan. Add veggies (except mushrooms) and bay leaf and cook until tender. Remove skin from chicken and return to pot. Add about 1/2 tsp. poultry seasoning, mushrooms and enough chicken broth to cover. Simmer until chicken is cooked through and veggies are done, about 20 minutes. To make dumplings, put all ingredients in a bowl and stir to combine. Drop by large spoonfuls into simmering broth and cover - do not peek - and cook for about 15 minutes.

Sweet Dumpling Squash

I found these tiny squashes today called Sweet Dumplings at my local market, so I decided to give them a try. They're quick and easy to prepare:

• cut the tops off and scoop out any seeds
• rub them with EVOO and S&P (for a little spice, sprinkle with a bit of fresh grated nutmeg)
  
• place cut side down on a foil-lined baking sheet
• roast at 350 for 35-40 minutes
• sprinkle tops with brown sugar and roast an additional 5-10 minutes or until tops are golden

These gems are super yummy, especially with the sprinkling of brown sugar on top. If you happen to find some, give them a try. Even my son gobbled them up! And check out this website for all kinds of squash recipes.

Pecan Chicken Salad with a Fall twist

I had lunch this afternoon with several girlfriends, and the topic of chicken salad recipes came up (probably because that's what half of us were eating!) I have been making my Pecan Chicken Salad for about 10 years now, and it's always a hit. Although this salad is good as is anytime of year, put a fall twist on it by adding red apple chunks and dried cranberries, and garnish with toasted pumpkin seeds. Yummy!

Pecan Chicken Salad

3 lbs. boneless, skinless chicken breasts (well rinsed and patted dry)
chicken broth (enough to cover chicken)
1 1/2 c. toasted pecan halves
1 lb. red seedless grapes
1 c. diced celery
1/2 c. diced scallions
1 c. chopped fresh dill
1 1/2 c. mayonnaise
1 1/2 c. sour cream
S & P to taste
Preheat oven to 350. Arrange chicken, single layer, in a shallow glass baking dish. Cover with chicken broth, lay a sheet of foil over the pan and roast until the chicken is thoroughly cooked, about 30-40 minutes. Allow chicken to cool in the liquid, then discard liquid and chop chicken into bite-sized chunks. (If you're in a time crunch, you can cheat by purchasing a rotisserie chicken, removing the skin and chopping up the meat.)

Place chicken in a large bowl and add grapes, pecans, celery, scallions and dill; toss well. In a separate bowl, stir together mayonnaise and sour cream (using low fat or fat free will drastically alter the taste of this dish and is not recommended). Add this mixture to the chicken mixture and toss to coat. Season generously with salt and pepper. Serve on a bed of watercress or butter lettuce, garnish with fresh dill sprigs.

Eat Your Spinach

I recently read a hugely funny and informative book called "How To Eat Like A Hot Chick," and came away with a new appreciation for spinach. I've always liked the stuff, never squawked if it was in my food, but never made a steady diet of it either. According to the authors of this book, spinach is a "kick-*** food that will help you feel and look your hottest." Seriously, who doesn't want that? They bring up another good point about Popeye's secret: spinach is totally loaded with antioxidants and may also "help protect our hot little a**** from osteoporosis, heart disease, colon cancer and arthritis." Again seriously, who wouldn't want that?

The book gives many creative ways to sneak spinach into your daily life, and one of my favs is their spinach soup recipe. I've doctored it up just a bit - and hope you try this 'cause it's pretty hot (I even got my four-year old to eat some --- wooo-hooo!)

My version of the Hot Chicks Spinach Soup
In a soup pot set on medium heat, sauté some minced onion in a tablespoon of EV olive oil (if you've read this book you know the authors HATE olive oil. I don't and prefer to cook with it instead of using the butter they call for). After the onions cook a bit, add two cloves of minced garlic and cook for 1-2 minutes. Add four cups of skim milk, a pinch of fresh grated nutmeg and a pound of cooked spinach. (NOTE: you can either puree the cooked spinach before adding to the soup, or use an immersion blender once you've added the spinach, which I prefer, because it purees everything together nicely.) Season the soup generously with salt and pepper and serve topped with LOTS of Parmesan cheese. So good, it's hot!

BBQ Pizza

Pizza on the grill - it's so good, the topping combos are endless, and you get to make pizza on your barbecue, which is fun and easy. This weekend we made two versions and I can't decide which one I liked better (pizza on right is a sausage mushroom, left is White Pizza, recipe follows).

You can top these pizzas with whatever turns you on; I've shared a few of my favorites below that are worth trying.
First, you need to make the dough. Hello? Is anyone still reading this? It's very simple and easy to make homemade pizza dough, so please don't let this part scare you and by all means, don't skip it and buy a ready-made crust.
Food Processor Pizza Dough:
One 1/4-ounce package yeast (about 2 1/4 tsp)
1 tsp. sugar
2 - 2 1/2 cups Bread Flour
1 tsp. salt
1 tbsp. EV olive oil
Combine 3/4 cup lukewarm water, yeast and sugar in the bowl of a food processor fitted with the metal chopping blade. Let this mixture stand five minutes. Add 1 3/4 cups of the flour, the salt and the oil and process until a soft dough forms. Add as much of the remaining flour as necessary, 1/4 cup at a time, until the dough is manageable. Shape the dough in a ball and place in an oiled bowl. Roll the dough around the bowl to coat with oil, then cover and let rise in a warm place until double in size, about 30 - 35 minutes.

Topping Suggestions:

• BBQ Chicken Pizza: top with shredded barbecued chicken (I use the premade stuff that comes in a carton at my grocery store), minced red onion, cilantro and Mexican cheese (I use queso fresco)
• Greek Pizza: puree roasted red peppers to use as sauce, then top with Greek olives, artichoke hearts, sliced mushrooms, spinach, sliced yellow or orange bell peppers and feta cheese.
• White Pizza: mix fresh thyme leaves with ricotta cheese, a bit of salt and pepper, and spread on crust. Top with thinly sliced zucchini and yellow squash and scatter some basil leaves on top.
  

To make the Pizza:
Preheat your grill so that one side is high heat and the other is medium (if using a charcoal grill, put the coals to one side). Roll out the dough on an oiled surface to about 1/8 inch thickness. Put the dough on a pizza plate or cutting board and brush the top of the dough with olive oil. Spray grill with non-stick spray and flip the dough OILED SIDE DOWN on to the hottest side of the grill. Cook until grill marks form, about two minutes. Flip dough and move to medium heat side of grill, then top with desired toppings. Close grill lid and cook until topping appear done and the underside of dough is nicely browned. Check frequently to prevent burning.

Summer Squash Gratin

If your garden is like ours right now, chances are you have zucchini and yellow squash coming out your ears. This recipe is a great use of squash in the summer because it has such a light flavor and goes with anything. You can substitute thinly sliced potatoes or onions for the leeks, and you can also add tomatoes if you choose.

Summer Squash Gratin
2 large leeks (ends discarded) washed and thinly sliced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
3 tbs. EV olive oil, plus more for coating dish
S and P to taste
1/2 cup panko bread crumbs
3 tablespoons grated Parmesan cheese
1 clove garlic, minced
2 teaspoons fresh thyme leaves

Heat oven to 425. Brush a gratin dish (or 9" glass pie plate) with olive oil. Place sliced leeks, zucchini and yellow sqaush in a bowl and gently toss with 2 tbs. olive oil. Add salt and pepper to taste. Arrange vegetables in dish in a circular pattern, slightly overlapping them. In another bowl, mix remaining ingredients and sprinkle topping over vegetables. Bake until veggies are tender and topping is golden, about 20-25 minutes.

Where's the beef?

Great White Hunter has not been thrilled with this week's dinner menu to say the least. As I mentioned, I bought the cookbook Deceptively Delicious in my attempt to handle the current eating challenges presented by child o'mine, and this was it's debut week. Problem for the hubby is most things I chose to make are sans meat. Like the super yummy mac-n-cheese, which had white bean and cauliflower purees, or the butternut squash pasta dinner, which was also really good, however, no meat. Last night we had black bean burgers - oh so good - but Great White Hunter almost had a breakdown. "Where's the beef?" he protested. "Every night this week you've been feeding me plants. I want meat!" I tried to fib and tell him that there was beef in the burgers, but he didn't just fall off the meat-mobile yesterday, you know.

It's hard sometimes when you are trying so desperately to find things both your kids and your significant other will eat. I love to cook, but seriously, the people in this house need to cut me some slack and just eat whatever I serve them or I may stop serving them all together. I refuse to make two different meals - you know, how some people serve their kids different meals than they serve themselves - I'm just not going there. I am pretty close to going on strike; have my picket sign ready and I'm not afraid to use it. What ever happened to the love? What about, "Thanks Mommy for a yummy dinner." or, "That was good, honey, thank you for always cooking for us."

I'm going to take a vacation by myself and let Great White Hunter handle the mealtime for a week. Maybe then I'll get some respect.

p.s., for dinner tonight he's getting steak, pork chops, hamburgers, chicken, ribs, lamb, venison, sausage....you get the picture. Maybe then he'll be happy.