Monday, June 27, 2011

Letting Go with Counter-Top Salads for Dinner

Counter-Top Salad



IMPORTANT MESSAGE: Please read my message after the story especially my gracious email subscribers.


She was three years old when she performed in her first dance recital. Twinkle Twinkle Little Star and The Bunny Hop. Her little feet could be heard "tap, tap, tapping" away as she practiced for her big debut.

Considering that when she wasn't dancing she was impersonating Mary Poppins, she seemed destined for life as a performer.




On the soccer field, she was the one with bows in her hair, picking daisies, twirling around and skipping as the ball rolled past her.

When the girls around her and the competitiveness of the game grew to such a level that skipping as the ball rolled past you wasn't considered cute anymore, the Rooster and I decided to pull her from soccer. We encouraged her to forge her own path in dance.

And dance, she did...ballet, pointe, jazz, hip-hop, tap, lyrical. Six nights a week. She blossomed into an amazing dancer. And call me bias....but I love to watch her dance. She's beautiful on-stage.


Day 44


And just when there seemed to be no end to her dancing days and at the height of sequins, sparkles, lycra, stage make-up and dark auditoriums, she said to me, "Mom, I'd really like to try lacrosse."

Like a needle being ripped across a record, the room went silent.

"Lacrosse?"

"Yeah, my friends who play are always telling me how fun it is."

"But, sweetie, you have to wear goggles...and a mouthguard," I said to my fashion-concious daughter.

"I know."

"And you have to get in there and mix-it up with sticks and a ball," added the Rooster. "You don't like competitive contact. Remember when you played soccer?"

"No, I don't remember. Last time I played I was like in fourth grade."

That was probably true. While her "out-in-the-field picking daisies" ways were still very present in our minds, for her it was four years ago. Practically a lifetime.

We continued to throw out reasons why lacrosse wouldn't work for her and she continued to come back with reasons why it would.

On her own, she worked out a schedule that would accommodate lacrosse, dance and school. She contacted coaches about getting on the team. She figured out how to get to and from practices. When game time came around, she not only got in there and mixed-it up, she was aggressive. And fast.

When she asked to go to a tournament in Seattle at the end of the season, we had to say no. "You are committed to your dance classes that conflict with the lacrosse practices. Your recital is coming up. You can't miss class. Other dancers are counting on you."


Day 115


She contacted the coaches for the tournament and arranged to miss Monday night practices so she could be at dance. I told the Rooster that her determination should be rewarded so we agreed to let her go to the tournament.

Her team, the Bulldogs, played three games in the tournament. The Rooster and I watched every one from under umbrellas, down jackets and fleece blankets. We watched our daughter flying down the field in the rain, fighting for the ball amidst a swarm of sticks and on occasion, putting that little ball into the net to score.

Her team lost all three games. The final game had a score of 2-13 but her coach awarded her "Player of the Game" for her persistence and hard work and I felt myself tear up.

There is something so gratifying about watching your child succeed at something that she alone wanted. Something she was determined to do even if her parents were trying to talk her out of it.




So last week, instead of feeling bitter about driving her out to a lacrosse camp clear across town, leaving no time to cook but only time for counter-top meals, I was happy to do it.

And as she limped along into her dance recital over the weekend, I could tell by her demeanor that perhaps this phase of her life was coming to a close. She was still beautiful on-stage but there was something removed about her stance. And when I asked her if she thought she'd take dance next year, she said to me, "Well, I know you like me to do dance...."

That's when I told myself, "Let go."

I don't know whether her future will hold mouthguards or ballet slippers but I do know that it is her future and I am loving watching her decide for herself just what that future will be.


...


IMPORTANT MESSAGE: I know I have alluded to the fact that  I have been working with web designer, Kirsten Hope, to create a new look for La Pomme de Portland. She has helped me create a lovely new space. I know you will love it.

The time has come for us to do the site transfer. In order to do so, my website will be down for about a week starting July 3rd. I'm letting you know this for a couple of reasons.

1. I am crossing all fingers and toes that nothing will happen but there is a chance that in the transfer I may loose a few of my email subscribers' subscriptions. I apologize in advance for this. Should you not receive your regular emails from me after July 10th, you may need to go back onto my site and re-subscribe. My site address will remain the same: www.lapommedeportland.com

2. In case you want any recipes for Fourth of July, I encourage you to print them off soon. :) Once the site transfer happens, all recipes, new and old, will be available again.



Counter-Top Salad x2



Counter-Top Salads
Sometimes there just isn't time to cook. Sometimes I don't want to cook. During the summer, I don't like to spend a lot of time in the kitchen especially considering that we've just come off of the coldest, wettest spring on record in 117 years...I want to be outside where it is finally sunny. One of my favorite meals when I'm feeling like this is the ole counter-top salad. Basically, pull out any leftover bits and pieces from your refrigerator and slap them on the counter with some lettuce as a base and a vinaigrette as a topping and voila....dinner. I'm always amazed at the things my children will put on their salads...that I didn't think they would like...when I let them choose their own toppings.

Ingredients
Of course, these ingredients could be anything you have leftover but here are my favorites....

a head or two of romaine lettuce, washed and coarsely chopped
cherry tomatoes
blanched green beans
cooked red potatoes, cut into quarters
hard boiled eggs
leftover roasted chicken
crumbled gorgonzola
and usually, I put a little crumbled bacon on top or avocado but I didn't have any leftover this time

homemade vinaigrette, recipe here.


Directions
I'm assuming that most of this is leftover from other meals but should you be making it from scratch, here are a few quick tips.

To blanch green beans, trim the ends then put in boiling water for two minutes. Drain the water and immediately run cold water over them to stop them from cooking.

To cook your potatoes, wash them, quarter them and put them in a pot of salted boiling water for about 12-15 minutes or until just softened. Drain water and set aside.

For the hard boiled eggs, everyone has a different method for the timing but I put mine in a pot, cover with cold water, bring to a boil, reduce heat to very, very low and simmer for 12 minutes. Drain and run cold water over them.

For your chicken, get a roasted one from the grocery store.

Put all of your ingredients out on your counter...plates at one end, vinaigrette at the other and let the troops have at it. Quick and easy....enjoy.

...


Organizing Project
The only thing I have been organizing is my summer....travel dates, camp registrations, down time, up time...so that I can simply enjoy and not have to worry about the details.



All original text and photographs copyright: Carrie Minns 2009-2011

Wednesday, June 22, 2011

What's In Season? Cherries

Cherry Season!


Well, it's cherry season! While I'm absolutely in love with the Rainier cherry - those unique little yellow and red orbs - I'm starting to have a new crush on the super-sweet Bing Cherries coming out of Washington. Of course, right now as I'm typing this to you and need to know the exact name of those Super-Sweets, I cannot recall it so...I'll get back to you on that one.


Five little cherries...



My favorite way to serve cherries is right out of a bowl. For meals I'll just stick a bowl on the table with a ramekin next to it for pits and stems and for the "littler" guys I always have "Charlie" handy.



Cherries Jubilee!!



If I was going to stray from the bowl of cherries and actually make something with them, the following recipes would serve as inspiration.
Chocolate Cherry Clafoutis
Cherry Jam
Grilled Peaches, Poached Cherries and Vanilla Bean Ice Cream

And I can say that I have made Julia Child's Cherry Clafouti to rave reviews.


Happy Pitting!!


All original text and photographs copyright: Carrie Minns 2009-2011

Thursday, June 16, 2011

Cherry Tomato and Asparagus Summer Salad on AM Northwest

Day 232 - Like candy....

So, my dear friends, this week has been filled with milestones, celebrations and a few tears on the part of yours truly. One headed to high school, one to middle school and one leaving that sweet, sweet year of Kindergarten and as I've said before every first for my littlest one is a monumental last for me. To say, "last day of Kindergarten" is a bit extra-emotional for me. Me, the weeper.

I'm sure you will understand when I say that I won't have one of my usual musings post this week. My time this week is being spent with family but I do leave you with a live version of a delicious summer salad I posted on La Pomme last July. Toss in a little chicken, some leftover grilled steak or serve it on the side of your grilled salmon. A perfect summer meal!!


Cherry Tomato and Asparagus Salad
Brought to life on AM Northwest
Click here for the recipe. (It's the second recipe...although the first one is good too!)



If a video screen does not appear above this line, click here to be taken directly to the site.


All original text and photographs copyright: Carrie Minns 2009-2011

Tuesday, June 14, 2011

What's In Season? Copper River Salmon

Simple Salmon

Well, friends, it's Salmon Season and more specifically it's Copper River Salmon season. I've been in conversations where the "hype" surrounding the Copper River Salmon has been debated. Is it just a marketing ploy? Is it worth the cost?

I am not a salmon expert although I grew up eating salmon the way other people grew up eating meat and potatoes so I do have a pretty good idea of which species of salmon I like (sockeye) and how I like it prepared (grilled, simply, with no crazy butter sauce.)

Now, I did have the opportunity to sit in on a "salmon class" taught by Christine Keff, Chef/Owner of the Flying Fish restaurant in Seattle who IS a salmon expert and she stressed to us the fact that the flavor of each salmon is determined not only by its species but also by which river it travels up to spawn.

As for the salmon of the Copper River, they have a 300-mile trek that takes them up a thousand foot elevation gain to where they finally reach their spawning grounds in an unspoiled wilderness...literally. And something about how these fish prepare for their marathon of sorts gives them their singularly distinct flavor...whether you think it's worth the hype or not.


My Favorite Grilled Salmon

My absolute favorite way to prepare salmon is grilled and I learned a little trick from the Weber boys that ensures the salmon turns out perfectly each time.

Pre-heat your grill to direct medium heat. Take your 1 1/2 - 2 lb whole salmon fillet with the skin left on. Generously brush both sides with olive oil and sprinkle it with salt and pepper.

Most people have a general idea that the average salmon fillet takes about 10 minutes to cook and they have the inclination to flip it at 5 minutes. Don't do it.

Place your generously oiled fillet on your pre-heated grill, flesh side down. Leave it there...don't touch it...for at least 7 minutes. You know it's ready to flip when the fish lifts up easily from the grill or at least, fairly easily.

Then, flip it, skin side down and cook for the remaining 2-3 minutes. When you are ready to take the fish off the grill, slip a metal spatula between the skin and the fish. The grilled fillet should lift easily off the skin and onto a plate. Perfection.

My favorite topping for grilled salmon is a Tomato/Shallot compote I've alluded to before here. Basically, I saute a chopped shallot or two in 1-2 tbsp of olive oil over low heat for about 7-10 minutes. During the last 3-4 minutes of cooking I add in a cup or two of cherry tomatoes cut in half, a generous sprinkling of kosher salt, some freshly ground black pepper and a tbsp or two of fresh thyme.

Enjoy...





All original text and photographs copyright: Carrie Minns 2009-2011

Saturday, June 11, 2011

Rosemary Cheese Bites and The Winner Is....

Rosemary Cheese Bites

So, my dear friends, I have a bonus post for you this week...weekend...whatever you want to call it. Katie Goodman, who is the author of the beautiful blog, GoodLife Eats, asked if I would do a guest post for her while she was taking some time off to spend with her sweet hubby. Of course, I said, "Absolutely...."

What you will find when you hop on over there is a little bit of musing...of course...and a recipe for Rosemary Cheese Bites that are like a grown-up Cheese-It. I can't tell you how good they are. You won't be able to stop eating them and no, they don't have any butter in them. None at all. They are calorie free. They aren't at all like a savory shortbread cookie. :)

Click here to hop on over to Rosemary Cheese Bites


And the Winner Is.....
Thanks so much all of you who entered to win the National Pork Board Giveaway I talked about on my last post. I wish I could have given it away to all of you but since I only had one, and to keep me honest, I let the Kindergartner choose the winning "ticket" and here's how it went.



The Kindergartner is stirring up the names.

He's pulling out the winning ticket.

He's opening it up.


And the Winner Is....


Amy M., I have your email address and will be in touch to gather all pertinent information. Congratulations!!


Organizing Project
The only kind of organizing getting done these days is what I have now coined as:
Drive-By Purging and Organizing: Creating Calm Out of Chaos

It's when your To-Do list has you so overwhelmed you simply abandon it and then, grab a paper sack and start throwing things in it to be donated without any thought. And even when you are loading it into the car, you are still looking around the garage saying to yourself, "What else can I throw in here? Oooo, small army man on the ground, you are a goner."



All original text and photographs copyright: Carrie Minns 2009-2011

Wednesday, June 8, 2011

A Heartfelt Thank You, A Giveaway and Some Chili-Rubbed Pork Chops


I pulled the car to a halt in front of the mailboxes. With half my body out the window, I hoisted the usual haul of catalogs, coupons and bills onto my lap. Methodically, I sifted through the stack on the very, off-chance that there would be something unexpected in the pile.

Caught between a Pottery Barn catalog and a Pottery Barn Teen catalog (Note to PB: Give it a rest already....), lay a small square envelope with handwritten script for the addresses. After shooing the boys out of the car and telling them they could walk up the driveway if they were that impatient, I slid my finger under the envelope flap and pulled out the floral embellished card. Upon opening it, I was treated to a heartfelt thank-you from a friend. Her words truly made my day, my month, my year.

I immediately felt the need to "reply" back. To thank her for her thank you as we do in the world of email. But with a handwritten and postal service delivered note, there isn't that option. Instead, her words were like a gift...given to me...without expecting anything in return.


I'm not a good gift giver...at least not tangible gifts. I know I've mentioned this to you before but it's true. I still cringe when I think about the batik shorts outfit I gave my sister for Christmas one year. I overthink the gift.

The same is true for thanking people. What should I get them? What would be appropriate? Will they like it? Does the gift seem trivial compared to what they've done for me...my family?

As I roll toward the end of the school year in a tumbleweed of chaos, I have managed to carve out some time to consider how much I have to be thankful for. How much generosity has been bestowed upon me, my children, my family. And again, feeling inadequate on how to properly give thanks, I decided that perhaps a handwritten note would be best.







Giveaway
When I was in Atlanta a few weeks ago, I happened to be graciously invited by Lori Lange on a Pork Crawl hosted by Jaden Hair and the National Pork Board. Essentially 10 of us climbed in a Land Rover limo and were taken, over the course of the evening, to three of Atlanta's top restaurants where the head chef of each place had prepared us multiple creations all made of....pork. Delicious would be an understatement. 

Upon returning to our hotel rooms, we found a huge, wrapped box for each of us left by the wonderful gals representing the National Pork Board. Yes, I realize that on some level, they are doing their job to get us excited about cooking with pork but even considering that, their gift was extremely generous.

And the generosity doesn't stop there. They also offered to pass along that same "wrapped box" to one of you. And considering how grateful I am to you...I couldn't pass up the opportunity.

Inside the wrapped box were these goodies:
  • Pork Be inspired branded Apron
  • Pork Be inspired Brochure
  • Digital Meat Thermometer
  • Cuisinart CCJ-100 Citrus Pro Juicer
  • Vacu Vin Pineapple Slicer
  • Norpro Grip-Ez Jalapeno Pepper Corer
  • Cuisinart Grill Pan (I'm most excited about this!)
  • Dry Ingredients (Salt, Light Brown Sugar, Garlic Powder, Onion Powder, Chili Powder)




And not but a few days later, four pork chops were sent directly to my home and they will be sent to your home as well. Then you will have everything you need to make Chili-Rubbed Pork Chops with Grilled Pineapple Salsa.

If you are interested in receiving this generous gift from the National Pork Board, leave a comment with your email address here on this post before midnight, PST, Friday, June 10th. And yes, I realize my "commenter" can be temperamental so if you have trouble with it send me an email instead. I will go ahead and add your name in the comments. (carrieminns (at) me (dot) com)

I will have the Kindergartner draw the winning name from a hat and announce it on Saturday, June 11th

For those of you who see my Kindergartner on a regular basis, he may accept bribes. He loves AirHeads (thank you Mr. Kurtz) and Chocolate Chip Mint Ice Cream.





Chili-Rubbed Pork Chops and Pineapple Salsa
Adapted a bit from the National Pork Board's recipe

My family LOVED these pork chops. I changed the salsa recipe from the original one I've linked to above because I didn't have the time or the inclination to grill pineapple and jalapeno but I can't imagine that I missed much. The only negative part about making these was that I didn't make nearly enough! I think this dry rub would also be delicious on pork tenderloin. My stomach is grumbling just thinking about it.

Pork Chop Ingredients
4 pork bone-in rib chope, about 3/4 inch thick, trimmed
1 tbsp chili powder
1 1/2 tbsp light brown sugar, packed
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp salt

Pineapple Salsa Ingredients
1 1/2 c diced fresh pineapple (approx...)
1/2 c Rainier cherries, quartered
1 sm orange pepper, diced (approx 1/2 c)
1 tbsp fresh lime juice
1 tbsp chopped fresh cilantro
a pinch of salt

In a small bowl, combine your chili powder, brown sugar, garlic powder, onion powder and salt. Rub all sides of your pork chops with this mixture and set aside.

Next, combine all ingredients for your salsa in a medium bowl and set aside. I have to be honest here that I was planning on just using pineapple, lime juice and a bit of salt but I added too much salt so I started throwing in other things to dilute it....the cherries, the pepper, the cilantro...and in the end, the fruit salsa I made was devoured by the family and was perfect with the chops.

Next, prepare a grill to medium-high heat and lightly oil the grate. (Um...I forgot the "oil the grate" step, hence the extra-dark grill lines in the above photos.) Grill pork until the internal temperature reaches 145 degrees F or about 4 to 5 minutes per side.  Take those babies off the grill before they dry-out and let them rest 5-15 minutes. Serve with brown rice and salad greens tossed with a simple vinaigrette. Enjoy....

Yield: Maybe 4 people but that could be stretching it since they are that good.



All original text and photographs copyright: Carrie Minns 2009-2011

Thursday, June 2, 2011

Chicken Marinara or Dinner from a Bottle and a Bag

Chicken Marinara, Take 2

It's 6:00 a.m., the radio is blaring but I'm not budging. Gone are the mornings when I gleefully arose, tiptoed downstairs through the dark house and pedaled my legs around the elliptical for a half hour like a gerbil in a habitrail while watching french films. This particular morning, I barely exert the energy to roll over and whack that alarm sending it into snooze mode. And so it goes, every 20 minutes for the next hour.

Finally, at 7:00 a.m. by sheer willpower, I lumber out of bed, open the doors of my sleeping chickens (except for my middle guy who is always up and at 'em before anyone), holler out a half-hearted "Good morning. Time to get up.", before I reluctantly make my way downstairs. I'm dreading what's waiting for me down there. And what's waiting for me is....the dang school lunches.




Can I be honest here? I'm worn out. I'm tired of being the cheerleader. The one who motivates everyone to get their homework done, get ready for this or that, speeds around the city getting them to their activities on-time which is a major feat for me considering I'm never on-time myself.* The one making sure they pick-up after themselves, brush their teeth, get to bed on-time, treat other people with respect, use good manners. And the one making meal after meal after meal. If only they would stop eating.




Just last week my middle-guy tells me with a twinkle in his eyes about his need for a nap...during school. How he convinced some buddies to turn the pages of his book during quiet reading time while he snoozed. For crying out loud! Normally, I would have launched into some big lecture on the importance of school, of getting to bed early, of how crucial reading skills are for success in life and on and on. But I was too tired for all of that. Instead, I just looked at him with fascination and said with a sigh, "Well, I guess everyone has their methods for getting through life."

(Although, Mr. Most Fabulous Teacher of my Fifth-Grade Son, if you happen to be reading this...consider yourself "tipped-off" but please, don't reveal your source. :) )

And then just this weekend, we were enjoying a lovely time on the Oregon Coast. We had our cars parked to block the wind so we could soak in a little sun. The adults were circled around in our beach chairs. The children were splashing in the water, building sand castles, tossing around the lacrosse ball and all seemed blissful when suddenly, the 5th grader emerges from the car with a bloody lip.

Upon further investigation, he had apparently been hit by an unidentified flying object hurled by the kindergartner. When I asked the kindergartner why he had thrown the object at his brother, he said with a quivering lip, "He was pressing on my heart!" Now, I could have launched into a dissertation about how we treat each other or tried the "hold hands" method of reconciliation again but that seemed like a lot of effort. Instead, I sighed and said, "Well, I guess what goes around comes around."


And basil...


And as you can imagine, in this household, we have a constant dialogue running about eating healthy. I'm constantly pushing the fruits and vegetables. Yes, we have some "junk food" in-house but it's not a lot. And while all of my children are good eaters, my daughter definitely wins the award for "Healthiest Eater."

Recently, I had noticed that she had stopped making her normal smoothies for after-school snack but instead was gravitating toward bowls of ice cream. Just a few days ago, she somehow managed to get a tub of Butterfinger Ice Cream into the grocery cart and then, proceeded to munch it down, bowl after bowl. And guess what? Instead of lecturing her about healthy eating and on and on and on....I shrugged my shoulders, scooped myself up a bowl and plopped down on the couch to eat it with her because to bring it full circle...I'm pooped.

Which is why, not only do I dread making the school lunches these days, I dread the dinnertime hour....and I love to cook. But the problem is, I'm out of energy and ideas. Plain and simple.

This is when I tell myself, "not every meal has to be from scratch." "It's okay if the chicken and the vegetables didn't come from your own backyard. Really." Because sometimes you just need to get dinner on the table and preserve what little energy you have left to try and enjoy the end-of-the-school-year celebrations. A year of hard work - yours, your husband's and the children's. Celebrating your daughter leaving middle school and heading to high school. Your middle guy leaving grade school and heading to middle school. And, the last few weeks that you'll ever - ever and ever and ever - have a kindergartner. {sigh}


*For the record, the hubs helps with all of this as well and he's just as tired but he doesn't really like me to talk about him here on La Pomme; however, I wanted to make sure he got his "credit due" which is hugely appreciated and I couldn't do it without him. xo


Chicken Marinara


Chicken Marinara
I find that I tend to make this meal every year around this time. When I'm out of energy and ready for summer. The kids always love it as well as the hubs. (As you may have noticed, I kind of like calling him "the hubs.") You can use whatever your favorite jarred marinara/pasta sauce is. For awhile I was using Dave's Gourmet Pasta Sauce but now I have a crush on Trader Joe's Organic Vodka Sauce. I also use a cast iron skillet for this recipe which moves easily from the stove-top to the oven but if you do not have an oven-friendly skillet you could always sear your chicken in a skillet and then, transfer the chicken to an oven-safe dish before you pour on your sauce and cheese.

Ingredients
3 boneless, skinless chicken breast sliced lengthwise into 3 pieces each
1-2 tbsp olive oil
salt and pepper
2 cups of jarred marinara/tomato sauce (I'm loving Trader Joe's Organic Vodka Sauce right now.)
1 bag pre-shredded mozzarella and parmesan cheese or Italian Cheese Blend

Directions
Pre-heat your oven to 425 degrees.

Begin by cutting your chicken breasts lengthwise into 3 pieces each - although sometimes I end up with four. I'm sure I'm breaking all kinds of poultry rules here but since I'm not a chef...ignorance is bliss...and I don't care to "pound" my chicken into thin pieces which always results in microscopic chicken bits flying everywhere.

If using a cast iron skillet, put it on the stove over medium-high heat to begin heating up.

Brush both sides of your chicken pieces with olive oil and sprinkle generously with salt and pepper.

Turn your heat down to medium and lay your chicken pieces in the hot skillet. I know you're not supposed to "crowd the meat" but with this dish, my chicken pieces are usually quite snug with other pieces. However, if you want to be a rule follower you could always do this step in two batches. Allow your chicken to sear and brown for one minute on each side. Remove skillet from heat.

Carefully, pour your tomato sauce over the chicken. Sprinkle with the grated cheese to your liking and pop the whole thing in the oven for another 6-7 minutes or until the chicken is cooked through.

Pull it from the oven and serve with bread and applesauce on the side. Rice and bagged salad. Spaghetti and roasted asparagus. Whatever is easiest and gets the troops fed. Make your kids do the dishes. If you don't have any kids, find some neighbor kids.

Enjoy.

Yield: Dinner for a family of 4 and a kindergartner who doesn't eat much

...

Organizing Project
Does organizing the piles that have accumulated on the dining room table count?



All original text and photographs copyright: Carrie Minns 2009-2011
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