As evidenced from my infrequent posts, I have been a bit uninspired for the last year or so. Therefore, I feel like I need to reintroduce myself and my blog. I am hoping to share ideas, knowledge and just some camaraderie. I do like to cook and bake — baking is really more of my thing. I will try recipes, especially some of the older (mom/grandma, favorite) recipes and share my results. Also, I am still experimenting to find a “healthy” cake recipe! I like to try new restaurants so

a review or two may appear. I also have a dog, a 20 lb Sichon* (Bichon Frise mixed with Shih Tzu). I may share some tips to save time/money and just to make life a bit easier. If you can share some good food with your family and friends, life is always better and that is a very comfortable place to be.

*I don’t receive any monetary compensation from sharing this link.

https://wagwalking.com/breed/shichon#:~:text=Shichon%20Breed%20Appearance,over%20the%20little%20one’s%20eyes.

Cook Once, Eat Twice – part 2

Well Summer is working its way to Fall – leaves are already starting to turn! Kids are going back to school and soon it will be the ol’ refrain: “What’s for dinner?!” Last post, I covered making a quick spaghetti bolognese (meat sauce). This post, I will share the secret (ok, it’s not a secret) but I will share one of my quick dinners. Easy Ravioli Lasagna! I think I first learned about this on the show “The Chew” where Mario Batali tested the recipe to see if it worked and was it any good. So, was it ….

To his surprise, he said it was surprisingly good! If you are looking for something you can put together and throw in the oven – this may fit into your dinner rotation. I like it because you can change it up based on what you have on hand. All you need is Marinara or other pasta sauce, pre-made fresh or frozen raviolis, shredded mozzarella cheese and desired spices. You just really need to know the formula and then, you can make it the way you like.

I will go over the easiest version first.

Preheat the Oven to 375 degrees and gather your 9×13 baking/casserole dish and ingredients. Decide which “flavor” you wish to make — Frozen raviolis it will take longer to bake.

While the oven is preheating, place some of the jarred or pre-made sauce in the bottom of the dish. Really you are just trying to get the bottom covered so spread evenly. Open the package of cheese raviolis and lay them in a single layer across the bottom. Add sauce mostly on the raviolis and ensure they are covered. If you like a zesty flavor, sprinkle some oregano over the sauce on this layer and you can even add a bit of garlic power too. Now, sprinkle shredded cheese over this layer. If you have more raviolis, lay them in another layer, if possible try to place where there are ‘gaps’ so it will cook more even. Now cover with the rest of the sauce and sprinkle generously with cheese for the top. I like to sprinkle a bit more oregano over the top.

So this is super simple! Not quite as easy as ordering pizza but it may be healthier. And, to help win over the picky kids, you can make this using more of the ‘pizza’ flavors. I have made this with cheese raviolis, marinara sauce and to amp up the flavor, added diced green peppers and pepperoni. I use turkey pepperoni to lower the fat and feel like I am being healthier.

Tonight, I tried two kinds of raviolis: cheese and sausage along with cheese and spinach. They were in the freezer and I wanted to reduce the sodium in the dish. So, I heated (to bubbling) the green peppers in some olive oil, added the no-salt-added stewed tomatoes, and the sauce to get it going. I also added the extra spices here to include a bit of black and cayenne pepper. Using the heated sauce will help thaw the frozen raviolis and jump start the baking.

Bake in the middle rack — it should take about 30-45 minutes to get hot and bubbly. If the raviolis are frozen, it may take longer to ensure the middle is heated to the proper safe temperature.

While this is baking, prep a nice salad or some bread for garlic toast. Or, since this dish just needs to be turned around half-way through baking, you can run down and throw a load of laundry in or move it to the dryer. Or do your homework!

If you don’t have any garlic bread but you do have any left over hamburger or hot dog buns from a cookout, don’t let them go to waste. You can butter them and sprinkle with garlic powder and garlic salt. Toast them up on the top rack of the oven the last 10 minutes of “lasagna” baking time.

Let the “lasagna” cool off a few minutes to setup before you cut into it. Two reasons — one so it does cut easier into servings and two, so doesn’t sear the tongue!! The sauce and cheese can be like molten lava!

This is a great dish to have some leftovers or feed a family. It’s easy enough the kids can help put it together which may get them more excited about dinner. The dish can be a bit heavy and hot so probably best for the adults/teenagers to handle putting in/taking it out of the oven. What a great way to get kids involved in making dinner. So with some creativity (or not) this can be an easy, satisfying meal to make and serve. Coming home to having left overs that heat up in the microwave, can make for an easy, quick meal and that is a comforting place to be.

https://en.wikipedia.org/wiki/Mario_Batali

https://en.wikipedia.org/wiki/The_Chew

Have you ever had one of those days or months where it is hard to get motivated? I am not sure what happened because I tried to write a post for the Super Bowl (“Souper” Bowl) but then I didn’t feel like making soup! Then it was tax time! While I can do my taxes, I had a hard time pulling all of the stuff together, much less actually using the tax software to complete them. Some of this was due to the time change, I really. hate Spring forward. Not to mention, Spring hitting very hard – green pollen covering the deck, the cars, me and the dog after taking her for a walk. My allergies flared terribly and I had no idea when I started watching that there are 17 seasons of Heartland! So I apologize to my loyal followers — do I have any loyal followers – besides the spammers?? So while all those things were just distractions, I woke up this morning thinking about writing this post. It’s almost Mother’s Day so let’s think about how to make your Mom’s or your wife’s, or any special lady’s, day a little better. One of the best ways is

to cook a meal and most importantly to clean up afterwards! This is one of those win/win gifts as everyone needs to eat! And, with some planning and careful shopping, you can “cook once and eat twice!” The wise old adage, “measure twice and cut once,” refers to being precise as it’s better to spend an extra minute measuring again before cutting since the cut is permanent. Wood is expensive, and nowadays, groceries can be expensive. Let’s talk about meal planning because I know when I have set out to make some new recipes that use different spices, etc., it feels like it costs way more! And I have heard folks say that French cooking can be very expensive but it doesn’t have to be. A lot of what makes cooking expensive is trying to buy ingredients that are not “in season,” meaning they aren’t growing/ready for harvesting. To get them, they have to be imported from another area or even another country which pushes up the price.

Cooking with the ‘in season” foods can save you money and also help keep your dinners fresh! I was talking with a coworker last week about eating (no surprise) and she was excited because it’s almost “asparagus season.” I happen to love FRESH asparagus – canned or even frozen is not the same. Fresh young, tender asparagus is really good. So if you are not a fan, could be you have not had the best asparagus or maybe never had bacon-wrapped asparagus – it’s a real thing! A Thai restaurant near my house makes this wonderful Asparagus Stir-Fry and I get it with chicken and extra spring rolls! So enough about asparagus – you get the picture.

When cooking for a special occasion it really helps to create a menu that focuses on your special person’s tastes as well as the seasonal vegetables and fruits. Of course, you usually can’t go wrong with roasted chicken and a nice garden salad. Adding a special appetizer and/or a favorite dessert, setting the table with a nice tablecloth and fresh flowers makes the meal more of an event.

Think about breakfast as well. A nice warm coffee cake with hot, fresh coffee to start the day. Maybe serve with some fresh, seasonal fruit. One year, after a visit to the doctor, my mom said the doctor told her that she needed to watch her cholesterol– the woman loved her sausage! So, I suggested that she eat some fruit with her breakfast and she responded “fruit?! for breakfast?!” I was like … you used to eat cantaloupe and a lot of folks eat that for breakfast and she glared at me. So serve fruit at your own peril!

Along that line, think about eating healthier and reducing the sodium intake. For simple dinners – choose a pasta sauce with lower sodium or even better no salt and low/no sugar – check the back label and compare to ensure the brand actually is lower salt. It’s really easy to use prepared pasta sauce for a simple pasta dish or even jazzed up with some ground beef and extra spices. While it may not be intuitive, adding ingredients can “reduce” the sodium. Adding no salt added, stewed tomatoes can “freshen” the premade sauce and reduces the sodium and adds potassium. Ensure you choose tomatoes that are steam-peeled without chemicals. It isn’t really “reducing” but rather diluting the sodium. This is a really important concept as most of the time, excess sodium can cause health issues, but by adding potassium rich veggies to the sauce, it can also help balance the sodium. Cutting carrots into the “dimes” or even chopping such that they cook down, adds more nutrition and may get kids to eat more vegetables. Adding an “MJ” version of a mirepoix (onions, green peppers and optionally add carrots vice celery) to prepared pasta sauce along with some browned hamburger makes a quick bolognese.

Here are ways where you can use the “cook once and eat twice” methodology:

1- Brown Hamburger 1-2 pounds along with the MJ Mirepoix. Drain the fat, add a can of the aforementioned stewed tomatoes, the jarred pasta sauce (I like the Barilla Marinara). If you are making 2 lbs of hamburger, go with two jars of sauce and 1-2 cans of tomatoes. Bring it together and simmer until for 10-30 minutes – portion out what is needed for the current meal. If you want, you can freeze the rest of the sauce in individual servings. Portion out the noodles and cover completely with the sauce. Cover with plastic wrap and seal the container. Or put just the sauce in a freezer bag or freezer container, and mark with the date and freeze. I am always happy when I get home late and find a some home-made spaghetti dinner that I just need to microwave. This version of the frozen dinner is so much healthier than the store-bought.

2 – I often like to brown the hamburger like the above adding in the green peppers (carrots are optional). Cook until the veggies are soft – drain the fat, sometimes I add in tomatoes here. Save some hamburger to finish cooking your current meal. Portion out the rest of the meat for later to have a jump start on making Tacos, Chili or another pot of spaghetti. You can even add the cooked meat to Mac-n-cheese to make a cheesy hamburger pasta dish, a homemade hamburger helper. Just add in some extra shredded cheese and a bit of milk or cream to blend.

This is a good way to handle buying hamburger in 5 lbs – when it’s often cheaper. Spend an hour or two to brown some of the meat for dinners and portion out some of the meat into hamburger patties and perhaps, a meatloaf. The burger patties can be wrapped individually in wax paper and frozen – take out 1 or 2 at a time or cook all for use for a quick dinner. Even better if you have time to grill. The goal is to do the prep ahead of time and this way the hamburger will be in an easier state to freeze and use later. Especially important these days with everyone’s busy schedules.

Of course, if you would like to lighten up, ground chicken or turkey can be a great substitute for the hamburger. If kids or adults are picky, using the ground meat in the pasta sauce or tacos with the great seasonings may help with the transition. Also, while I am not a huge fan of Quinoa, I like it in tacos! Rinse the Quinoa before cooking it … rinse it several times and pick out anything that doesn’t belong. then cook per the package, don’t over cook since it will cook a bit more when mixed in. Brown the ground meat, add taco seasoning and add extra seasonings and a bit more water. I always use more liquid than the package says. Add 1/2 -1 cup of cooked quinoa. Maybe try 1/2 cup to 1lb of meat at first and then work up to 1 cup. Quinoa is lighter and texture-wise seems to blend well with taco meat. I would not add it to pasta sauce unless you really like the taste – I tried it and I didn’t enjoy it.

Another healthy tip to lighten things up, is add around a 1/2 cup quick cooking oats instead of breadcrumbs when making meatloaf. It helps keep it moist and adds extra fiber which is always a good thing. And since you are adding all the seasonings to include: mustard, eggs, ketchup and Worcestershire sauce, salt and pepper — you won’t taste it. Of course, if you have a family favorite meatloaf, perhaps you can’t change it up without folks complaining, but that is ok. I even make “meatloaf” burgers on the grill. They stay more moist on the grill no matter your skill level and it’s helps stretch your money and helps your heart! See the links at the bottom of this post for more information.

While much of this article is about stretching your time and food budget, this is a good way to save money. This savings can help you splurge for other things. So with Mother’s Day coming, think about how best to celebrate the wonderful “Moms” in your life. Whether it is taking them out to eat or a special home-cooked meal or cookout, bringing flowers or just letting her sleep in, I am sure they will be grateful. And if you can help to keep them happy and healthy, life will be more comfortable!

The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically one or two parts onions, one part green bell pepper, and one part celery.

A Sofrito is used more in Puerto Rico and latin countries. It varies by region but can start with the MJ poix and add tomatoes and garlic and spicier peppers. Actually, see the link below for a basic recipe.

https://www.thespruceeats.com/basic-sofrito-recipe-2138283

https://www.allrecipes.com/bacon-wrapped-asparagus-6572419

https://www.livestrong.com/article/250246-the-psychological-effects-of-low-potassium/

https://www.livestrong.com/article/530885-the-effect-of-magnesium-on-sodium-potassium-balance/

https://www.healthline.com/nutrition/foods/bell-peppers#benefits

Where did the summer go? Like a beautiful butterfly it flitted away …. and this year we have had a fall with lots of colorful leaves and blue skies. One thing I love about living in the North East is the seasons — well, winter is not always white but, it is usually more than cold enough for me!

Thanksgiving is only a few days away and I, along with everyone else, have been making multiple trips to the store. My church has been organizing baskets for meals for the community for those in need. This year my grown son is home visiting and helped me shop and it was so nice to have him to navigate the store with the cart! So while I am trying to finish shopping for our meal and asking my son what would he like for sides, I was trying to shop for family I know not. So I picked a lot of the same things I would for me and I wondered…. do they have a child who says “they like apple pie and pumpkin about the same so either is fine?” So which one to make….

I really only like pumpkin things for Thanksgiving … shhhh. So in the basket went pumpkin pie fixings — we aren’t supposed to put in perishable items and pumpkin calls for evaporated milk and there is now a version that calls for condensed milk too so I grabbed one for them. At my home, we are going for the classic. Isn’t this the time for the classic, traditional family favorites? I hope the family that receives our basket enjoys the food selection to include some Mac-N-Cheese! I added that in due to a friend’s suggestion. While it was not a regular on our holiday table (my southern mom made candied yams), I do know many people who require it and it has to be from a trusted family cook! What are some of your family favorites?

I have been enjoying asking people what are they making for their big meal. So many surprising answers for a holiday that has a ‘standard’ Turkey menu? I love how families have often created their own holiday traditions, sometimes deliberate and sometimes not. I love the laid back, take all day to cook the meal and smelling all the goodness all day long! Often we have only a light breakfast followed by snacking only so we can best enjoy the seasonal feast. When it is only me and my son, I do often make things “lighter” and this year I was able to get the “lighter” version of the turkey. Yes, I got a turkey breast and it is mostly all the white meat … no Henry the VIIIth turkey legs and only 6.26 lbs.

My friends were discussing prices per pound and fresh or frozen for their turkey and I have to admit … I went for the one that would fit in my freezer. What?! Am I the only one that has to worry about freezer space.

Isn’t that part of the planning and strategic shopping so that we can have all of the ingredients at the right time. My Merry MJ Holiday Dinner post talks about how to plan your cooking and how to make some quick and easy versions for when you don’t want the whole day in the kitchen. Or if you want the “experience” without the mega-leftovers.

So, how to use the leftovers? My son loves turkey and will eat turkey sandwiches throughout the year. Folks may have forgotten in our rush to hurry through the holidays, that a long time ago, people used to make big Sunday dinners throughout the year. Maybe your grandparents did too. Part of saving money and eating healthy is meal planning and using leftovers. Before pre-packaged lunch meat and meal prepping were a ‘thing,” folks did meal prep by cooking a large roast beef or chicken or turkey on a Sunday. This was often used for sandwiches and lunches and quick dinners during the week. I know this is not the time of year to think about saving money or eating healthy — that is for after Christmas!

I love to talk about food and Christmas, dare I speak so early about that holiday? Last year, I tried to make a “Roast Beast” or rather a Beef Wellington — ala Italian style, Giada’s Italian Beef Wellington. I should say I did make a Beef Wellington with sun-dried tomato pesto and prosciutto and it was delicious. Perhaps a bit over done for my son as I tried to ensure it wouldn’t be too rare for me. My son still loved it!

I have now learned that some people make individual ‘wellies’ and I think that might even be better as I would like more puff pastry on mine! This year, I have seen someone posting a crown rib roast on Facebook and it looks magnificent. I am now thinking that could be my next cooking extravaganza! Some people want to climb mountains and I tackle intermediate to hard cooking challenges. One day, I will also try to bake some Macarons all from the comfort of my own home! However you choose to celebrate the holiday, whether at home with a family feast or visiting faraway places, may you have a delicious meal to make it a comfortable place to be.

It’s that time of year again and, wow …. This year blew by!  I hope this post finds you well, and you were able celebrate with your loved ones!  I had a lovely Thanksgiving with my family and I am especially grateful my dad, my siblings and I and all of our practically grown kids were all together.  Christmas was also wonderful as I was able to spend it at home with loved ones.   While New Year’s Eve was quiet, it was welcomed to be able to rest and reflect on the year past and look forward to a new year and a fresh start.

There is an interesting book, The 5 Love Languages, that discusses how everyone has things that they equate with caring and makes them feel special and loved.  This may sound like a simple thing but it is important to understand what makes your loved one feel loved!  This is especially important at the holidays whether you celebrate Hanukkah or Christmas or Kwanza.  Selecting the perfect gift for someone is part science and part art and perhaps a bit of intuition.  Bear in mind that for some folks, they may prefer an ‘Experience’ or an ‘Act of Service” (doing something kind for them) as their perfect gift.  I have been told that people are often suspicious of someone is who is always nice, but kind is often confused for nice.  Given all the stress and strife with the pandemic, we all can use some niceness and kindness.  Most important of all — a simple gesture of love is often enough!  A visit, a hug or just a smile can make a huge difference in someone’s life.  With Suicide at its highest rate this time of year, the best gift may be friendship.

My mom used to say that we should celebrate birthdays as that is how we say that we are glad the person was born! I have held onto this saying and believe it is true.  What better way of showing love than to celebrate the day someone was born!  For Christians, this is celebrating Jesus’s birth.  I love hearing about everyone’s special holiday memories and special recipes.  No surprise, food is one of my love languages!  I hope that you and your family can slow down and carry-on family traditions and recipes.  I often make a great coffee cake — it’s not too sweet and the cinnamon streusel is very apropos at the holidays.  Please click on the coffee cake link to see the recipe and instructions. It’s an easier cake than you make think.

Every year, the holidays are usually fun, stressful, joyful and lots of other things all rolled into a few hectic months!  Often, we are so swept up that it can be hard to see that we are making future memories and we don’t need to be perfect.  Our perfectly imperfect holidays are enough!  I hope the holidays have brought you what you wished for and may the New Year bring you and yours a refreshing start for your best year yet.   And, if we can be grateful and create connections and… learn the life lessons, forgive and love then we can have the best life.  Hope 2023 is your best year yet!

As we kick off the New Year, the common theme is that hopefully, 2022 will be a much better year!  I know I am looking at 2022 as a New Year and a New Me.  Ok, it’s the same thing as in years past:  lose weight, get in shape and re-organize my house!  So, as a first step on the first day, I decided to bake muffins albeit the healthier yet tasty muffins.  These are not your giant super sweet (300+ calories) muffins.   These Oatmeal Muffins are only

140 calories and they have the good fiber so sneaky you don’t know it’s there. https://www.allrecipes.com/recipe/22458/easy-oatmeal-muffins/

I pretty much followed this recipe with the following tweaks:   cut the salt to a heaping ¼ teaspoon (I have to watch my sodium) and added a few cracks of pink sea salt to the oatmeal soaking.  I also, like to use an extra egg when baking as I think they bake up better and it adds protein.  As I used the organic granulated cane sugar which is not as fine as white sugar, I used a heaping ¼ cup sugar (closer to 1/3 cup).  More importantly, I added a few sprinkles of cinnamon (probably ¼ teaspoon) and a few splashes of vanilla flavoring (1/2 teaspoon).  I did this as I have made these before and, as we all know, oatmeal can be a bit bland.  I don’t think I bake anything without adding vanilla flavoring.

Extra Optional Ingredients:

• Cinnamon
• Extra Egg
• Organic Granulated Cane Sugar
• Sea Salt
• Vanilla Flavoring

These muffins baked up nicely, that said, they are more like a bread than the usual “cake” muffins.  Think about how a savory, cornmeal muffin tastes – which is very good but not necessarily like dessert.  This a basic muffin that you can serve for breakfast or snacks.  This is especially great for folks who do not like an overly sweet bread – it is more satisfying when you are hungry.  Guess what – you don’t know there is oatmeal inside!!  And by basic, the real beauty of this recipe is that you can customize to your tastes!  Add in some blueberries or cranberries. Hint: toss fruit with a bit of flour to keep it from sinking and if they are tart, I would add a bit of sugar to that flour mix!  I have made these with chocolate chips and my son and I loved them.  So… think of this as a blank canvas for your favorite flavors.  Just not lemon!  I tried adding lemon juice and zest and I didn’t think the lemon worked with the oatmeal.  A great serving idea is that you can bake these and serve hot with some delicious butter and jam! They would also be tasty with some type of spread like cream cheese slathered in the middle.

I like this basic recipe because I have been reading the Zero Sugar Diet by David Zinczenko and he says your body knows and will process food with sugar AND fiber different from just sugary foods and even a low-calorie, no real sugar food or drink.  Yep, read that again!  Actually, better yet, read his book especially if you like to eat, dislike fake sugars or have other dietary issues.  He also points out that folks should understand and steer away from items with ADDED sugars like certain spaghetti sauces and salad dressings.  Specifically stay away from foods where the sugar is hidden or disguised with words like fructose and sucrose.  Fruit has fructose and that is ok in moderation.

Just like Dr. Oz says if you only make one change in your diet, add in a cup of green tea, Zinczenko says even if you only make one dietary change, add in more fiber!  We should clarify, that fiber comes in both soluble and insoluble.  The solubility of fiber refers to its ability to dissolve in water.  Based on this, fiber has often been categorized as either soluble or insoluble:

• Soluble fiber blends with water in the gut, forming a gel-like substance. It can reduce blood sugar spikes, and has various metabolic health benefits (4Trusted Source).
• Insoluble fiber does not blend with the water and passes through the digestive system mostly intact. It functions mostly as a “bulking” agent, and may help speed the passage of food and waste through your gut.  (HEALTHLINE  see link below)

Oats are high in soluble fiber, making oat cereals a better choice than bran for this particular dietary component.  So these oatmeal muffins are also good for the person who is tired of eating a bowl of oatmeal or just dislikes it.

References:

Zero Sugar Diet: The 14-Day Plan to Flatten Your Belly, Crush Cravings, and Help Keep You Lean for Life. By David Zinczenko

Fiber Information: https://www.healthline.com/nutrition/different-types-of-fiber#TOC_TITLE_HDR_3