Carbonara with Brussels Sprouts

brussels-sprouts-carbonaraIngredients:

3 oz pancetta, chopped
2 T olive oil
1/2 sweet onion, thinly sliced
4 large garlic cloves, minced
10 oz Brussels sprouts, shaved
1 lb thin spaghetti
2 ladles salted pasta water (reserve a third for use as needed)
1 cup parmigiana reggiano, grated
4 eggs, beaten
1 t oregano
Ground black pepper

Garnish: grated Parmesan Read More




Butterscotch Brown Sugar Cookies

butterscotch-brown-sugar-cookiesThe Daughter was making a double batch of our favorite cookie – Brown Sugar Cookies. Because it is always my way to imagine changes to things, I wondered what would happen if we added butterscotch morsels to the cookies. The Daughter agreed that this could be a marvelous thing indeed and so before baking the last dozen, we poured in a good cup of the beautiful morsels.

Result: the world’s best cookie stirred up to perfection. Make your own today!

Butterscotch Brown Sugar Cookies

Ingredients:

2/3 cup shortening
2/3 cup butter, softened
1 cup sugar
1 cup firmly packed mounding out of the cup brown sugar
2 eggs
2 t pure vanilla extract – get the good stuff do not use Imitation Vanilla
3 1/4 cup flour (plus a little extra for rolling out)
1 t baking soda
1 t salt

Addition: 2 cups butterscotch morsels

For the directions, click here, and don’t forget the morsels!


The Ceremony of Food

flowers-with-lightingA pleasing arrangement of flowers in the garden nourishes my love of artful design.

Listening to the Goldberg Variations satisfies my craving for beauty in music.

Try engaging all of your senses by actively connecting purpose, tactile sensation, appearance, aroma, and sound, with the deliciousness of a meal or snack.

There is fun and enjoyment in creating ceremony for food. A handful of nuts placed inside a whimsical china bowl transforms a small snack into a rather more important and filling treat. Wouldn’t it look even prettier with few bits of colorful and nutritious dried fruit?

Today I chose a minimalist black on black stoneware plate to serve as the backdrop for a perfect Fuji apple. It was enjoyable to slice and arrange the juicy slivers into a pretty spiral of off white, red, pink, and yellow. Not only was it gorgeous, but I do believe that apple had superior aroma and crispy crunch!

Pause and take a mindful breath. See if you are able to bring the fruit to life in your imagination. Could you picture it as well if you had just grabbed any old apple and mindlessly eaten the thing while playing on-line Sudoku? Likely not, as it is the art of paying attention to your senses that make apples so satisfying and memorable. Food remembered is more likely to be logged for successful weight loss.

It’s nice to stop and smell the roses… or the gerbera daisies. I think instead I’ll stop and see, smell, feel, listen to, and taste an orange – hmmmm, which of my bowls would look best with an orange?

Peace,

Janice



Recipe of the Week: Cashew Chicken with Extra Vegetables

cashew-chickenIngredients:

1 T soy sauce, low sodium
1 T Chinese rice wine
1/4 t sesame oil
1 t cornstarch
1 pound chicken breasts, boneless, skinless, cut into 1 inch chunks
2 T peanut oil
4 garlic cloves, minced
1 yellow onion, sliced into 1 inch pieces
1 large green bell pepper, sliced into 1 inch pieces
8 oz baby bok choy, sliced on diagonal
8 oz sliced water chestnuts
1/4 cup soy sauce, low sodium
2 T Chinese rice wine
2 T oyster sauce
2 t sesame oil
2 t sweet chili sauce
2 t cornstarch
1 cup roasted cashews

For the directions, click here.