A Year of Firsts

This is the year of many firsts for Lyla. I remember shortly after she was born, the nurses kept telling us to look for her first wet diaper. When they saw that yellow line on her newborn Pampers turn to blue they celebrated and then celebrated some more. Since then, each day has brought many other firsts, and all are constant reminders of how quickly my little girl is growing up.

She had her first car ride.

Followed by her first night at home, her first restaurant experience, her first round of visitors and her first mass.

In July she celebrated her first 4th of July, went on her first walk, met her cousin Sophia for the first time and had her first bath.

In August, she had her first play date, her first party and her first round of shots. (That was one first that was not so much fun.)

In September she went on her first plane ride, visited Pittsburgh and Kansas City for the first time, went to her first wedding, spent the night at Grandma's for the first time, met her Kratofil cousins for the first time, slept in her own room for the first time and watched her first football game (one in which her Uncle John dominated).

In October she went on her first road trip to Notre Dame, rolled over for the first time, picked out her very first pumpkin and celebrated her first Halloween.

As you can see, she was not pleased with the group shot.

And last week, she had her first bowl of rice cereal.

She was no pro. I am pretty sure she got more on herself then in her stomach, but that's fine for now. We are just in the practice stage anyway. But this first felt like a big first. I experienced the same feeling that I had when I packed up her newborn clothes: proud of my little girl for growing, and learning and doing so very well, but sad that my teeny, tiny 6 lb 10 oz baby is no more. 

I know that this first will lead to another first and that with each passing day she will grow bigger and stronger. She is rolling for now, but in no time she will be crawling, then walking, then running. I get emails about where your baby should be in terms of development each week. It tells new moms  what they should be working on with their little ones and how they should be progressing. Last week it said that at 20 weeks old Lyla should be rolling one direction, be able to lift her head when on her stomach, laugh out loud, and reach for an object. I felt an overwhelming sense of pride when I realized that not only can Lyla do all of those things, but she is dominating them. She rolls not just one direction, but both. She has been able to lift her head and hold herself up on her arms for almost two months now. She's been laughing for weeks and not only does she reach for an object, she rolls towards it, picks it up and then rolls back to where she was. My little girl is kicking butt and taking names and I am one proud mama.

With my pride though, comes nostalgia. I have loved watching Lyla learn and develop with each passing day, but time is flying and I am afraid I will blink my eyes and she'll be going to Kindergarten. (I am thinking that my husband should start preparing himself now for that day. Pretty sure I am going to be a mess.)

As these days fly by and Lyla grows bigger, I keep telling myself to cherish these times. To pause and memorize specific moments so that I will never forget. To not wish away the present, but live in the "now." And this past weekend when Lyla's Fischer aunts came to visit, I did my very best to do just that. As she laughed and played with her aunts,  I sat back and watched, trying to freeze frame each smile, each look, each moment of love. She may not stay teeny and tiny forever, but she'll always be my little girl and I want to remember every precious moment, every first. 

Lyla wanted to make a very special meal for her aunts' visit. She requested, flank steak with mushrooms, roasted coriander, chickpea and lime rice (recipe below), greek salad, bread and for dessert, peanut butter and chocolate shortbread bars (recipe below). 

Marinated the steak over night.

The mushrooms!

Greek Salad with feta, cherry tomatoes and olive dressing.

Roasted Coriander, Chickpea and Lime Rice (recipe from McCormick):

Bring 1/2 cup of jasmine rice, a bit of sea salt and 1 cup of water to a boil. Reduce heat and cook on low for 18 minutes.

In a bowl combine 2 tablespoons of olive oil, 1 tablespoon of roasted ground coriander, 2 teaspoons of lime juice and 1/4 teaspoon of sea salt. Whisk together. Add in 1 cup of halved grape tomatoes, 1/3 cup of chopped cilantro and 1/4 cup of green onions.

Add 1 can of drained and rinsed chickpeas and the cooked rice. Toss together and serve!

Peanut Butter and Chocolate Shortbread bars (recipe from Fine Cooking):

First, to make the shortbread, finely chop 1/2 cup of unsalted peanuts. In a bowl combine 7 oz of unsalted, melted butter, 1/2 cup of sugar and 1/2 teaspoon of salt. Stir in the peanuts and 9 1/2 oz of flour.

Once combined, place the mixture in a 9x13 sized pan, lined with foil. Press the dough flat into the bottom of the pan before pricking it all over with a fork.

Refrigerate for 30 minutes. Then bake the dough for 20 minutes at 325 degrees. Drop the oven temperature to 300 and bake for an additional 20 minutes. Let it cool completely.

To make the peanut butte filling, combine 1 cup of peanut butter and 3 oz of room temperature butter in a mixer. Add 3 oz of confectioners' sugar, 1 teaspoon of vanilla and 1 tablespoon of hot water. Mix until smooth. Add in another 3 oz of confectioners' sugar and another tablespoon of hot water. Mix until thick.

Spread the peanut butter mixture over the cooled crust.

In a small pot, bring 1/2 cup plus 2 tablespoons of heavy cream to a boil. Pour over 5 oz of chopped bittersweet chocolate.

Let it stand for 3 minutes before mixing.

Finally, spread the chocolate ganache over the peanut butter mixture. Let it rest for 3 hours or refrigerate until serving.

Enjoy!

I am Legendary

It was about four years ago that I was called legendary. Now some would take pride in being called such a name, but me, I was not pleased. We were at my in-laws house preparing for my now sister-in-law's wedding when this comment, which to this day still irks me, was made. Even today I still have no idea where this comment came from, why it was made or what previous comment made by an unknown third party brought it about. My husband sometimes still calls me legendary just to get a reaction out of me and it works; every time. It was my sister-in-law's soon to be mother-in-law who said it, and she is by far one of the sweetest, most generous people that I have met, so I cast no blame. But still this comment hit me like a bucket of cold water to the face. It was quick, simple and intended to be harmless.

"I hear you are a legendary sleeper."

I remember standing there, looking back at her, forcing a smile to my face, allowing a simple laugh to pass my lips, begging my cheeks not to turn red and forcing the annoyance which was exploding up through my body to go back down. My mind raced. I am a legendary sleeper? What? Why? Where in the hell did that come? Even if I am, how in the hell would she know? WHAT?

Again, I am positive that her intention was harmless, nothing more than smalltalk. Most people probably would not have even thought twice about it if the comment had been directed at them. But for some unknown reason it stuck with me. It bothered me. I hated it.

The day I was called Legendary.

I won't lie, like any other normal person, I do enjoy my sleep. I need a solid eight hours otherwise I drag all day and just do not feel like myself. Without eight hours I don't perform as well in work or play. But I am pretty sure eight hours does not make me legendary. Perhaps it was because at that time I was more of a night owl, staying up way too late, sleeping in later. Perhaps that gave off the impression that I was sleeping many more hours than just the simple eight. I do not know. I will probably never know, but I still hate that I was called legendary.

Fast forward to now. Sleep to me is like a drop of water to a lost man wandering the desert. I never get it, my body begs for it, I can barely remember what it feels like. Before Lyla was born people always said how babies sleep all of the time, for hours on end, how they look so peaceful when they are sleeping, just like little angels. My older sister Kelly even told me that her daughter slept so much at night that they would have to wake her to feed her. Well let me tell you, Lyla is not one of these babies. My husband and I joke that she actually hates to sleep. And even when she is sleeping, she doesn't look peaceful. She looks pissed. Her mouth scrunches together forming the most heart wrenching frown. Her fist stay locked in tight grips as if to say 'these mean parents of mine, they are making me do that sleep thing again.'  She is in no way legendary when it comes to sleeping. Apparently, and according to some, she does not take after her mother in this respect.

Lyla is more of a take a nice little nap then lets all get up and play kind of girl. At night when I put her to bed she fights, but I always win or so I think. Then about two hours later (give or take half an hour) she's up. I feed her, I change her, I rock her, but she doesn't want to sleep. Finally she goes back down and then as if she has an alarm inside her body, two hours later, she's up again. It wouldn't be so bad if I could fall back asleep immediately after putting her down, but no, my mind races and I lay in bed exhausted but awake. Sleep to me is a distant memory that I hope to one day know again.

"haha it's past my bedtime, but I get to stay up because my grandparents are here!"

A few weeks back after another sleepless night in which Lyla woke five times, I turned to my husband and told him that I am pretty sure my legendary status has been revoked.

I know that it will get better and eventually Lyla will learn to sleep through the night. After hearing from my sister Erica about an adorable little baby boy she knows named Oakes who is suffering from many health problems and still in the NICU, I can only count my blessing and thank God that our biggest challenge is a lack of sleep. I could not be more thankful for my beautiful baby girl who is healthy, growing leaps and bounds and learning with each new day. I am beyond blessed, and I am beyond grateful. And some day soon enough (I've said those words before) I hope to earn back my legendary status and when that happens, this time, I'll be proud.

For other sleepy parents out there, here is yet another slow cooker meal for when you are running low on energy.

Turkey Chili
In a saute pan, add one chopped onion and 1 1/4 lbs of ground turkey. Cook until browned.

Drain the meat mixture and add to the slower cooker. Add in one can of corn, drained. You can also use frozen corn if you prefer.

Next, add in one chopped red bell pepper, one chopped green bell pepper and two chopped jalapenos (seeds included, unless you prefer a milder chili.)

Following the peppers, add one can of crushed tomatoes and one can of whole tomatoes.

Add one can of black beans, drained and rinsed and about a cup of tomato sauce.

Now the fun part! Add in your seasonings. You can honestly add as little or as much of the seasoning as you want. Add in a little extra chili powder if you like a kick to your chili, a little less if you don't. I used a mixture of chili powder, coriander, cumin, oregano, cayenne pepper, salt and pepper. If you make the mixture before hand you can taste test and adjust to your likings. Finally mix all of the ingredients together and cook on low for 8 hours.

Serve with cheese and enjoy! As I am sure you have noticed, I am still loving my slow cooker!

Up next, our trip to the pumpkin patch and the delicious applesauce that resulted.

Vegetable Casserole

Eating takes on a whole new meaning when pregnant. I am constantly trying to come up with meals that don't make me want to gag, provide good nutrients for the baby and do not show up on the dreaded "do not eat" list. I've read in several books that by this point in my pregnancy, the baby has already developed his or her taste buds. Meaning the foods I eat from here on out will not only play a huge role in the health and development of my baby, but can also help determine what types of foods the baby will be inclined to eat once he or she is born. Upon learning this my first thought was of vegetables and how I could incorporate as many possible varieties into all of my meals (Adam's first thought was, "Eat as much meatloaf as possible!"). So, in an attempt to get this kid on a healthy eating track I decided to try out a new vegetable casserole with a little help and inspiration from my good friends at Food and Wine.


Pregnancy friendly dish #1: Vegetable Casserole


Ingredients:
Olive Oil
1.5 lbs of zucchini
1.5 lbs of eggplant
1/2 of an onion
1 lb of tomatoes
Blend of Italian Cheeses such as Parmesan and other pasteurized hard cheeses (the original recipe called for feta, but soft cheeses such as feta are on the "do not eat" list for pregnancy - a blend of hard Italian cheeses are a great substitution)
Fresh basil
1/3 cup of panko crumbs
Salt and pepper to taste


First preheat the oven to 425 degrees and prepare the ingredients by slicing both the eggplant and zucchini lengthwise. Make sure to slice them approximately 1/3 of an inch thick. If you slice them too thin (as I did with a few of mine) they will brown too quickly in the oven and will not hold up as well in the casserole. Once the eggplant and zucchini have all been sliced, lay them on an oiled baking sheet and season with olive oil, salt and pepper. Bake until soft or about 10-15 minutes.

Next, chop up all of the tomatoes and dice up 1/2 of the onion. Heat a bit of oil in a large pan. Add the onion and allow to soften for a few minutes. Next add in all of the tomatoes and allow to cook until the tomatoes soften and the sauce begins to thicken. Season with salt and pepper.

Once the eggplant and zucchini have been removed from the oven, it is time to begin layering the casserole. Start by using half of the eggplant in the bottom of the pan. Next spread part of the tomato sauce on top until there is a nice coating over the eggplant. Sprinkle with chopped basil and the Italian cheeses. Next add a layer of the zucchini and then another layer of tomato sauce and basil. Add the rest of the eggplant and zucchini and top it off with the last bits of tomato and cheese. Finally, in a separate bowl, mix the panko crumbs with a tablespoon or so of olive oil and sprinkle over the entire casserole.

Bake at 425 degrees for about 20 minutes or until bubbling. 

Serve with a lean protein like chicken for the perfect pregnancy friendly meal. I went with an easy roasted chicken that I seasoned with oregano, basil, onion powder and a little garlic salt and cooked until crisp and juicy.

This casserole can also be a great lunch or snack and heats up wonderfully the next day. It is one that mom and baby (and its meatloaf-loving dad) can enjoy.

Here are a few benefits for both mom and baby founds in theses ingredients:


Eggplant - a good source of fiber, Thiamin and Vitamin K. Also very low in saturated fat and cholesterol.
Zucchini - provides folate, potassium, and vitamin A as well as an extensive list of minerals. 
Tomato - a great source of Vitamin C which aids in tissue repair and fiber which aids in digestion. All vital to overall pregnancy health. 
Cheese - 1 oz provides about 300 mg of calcium which is crucial for the development of strong bones as well as muscle, heart and nerve development. Also a good source of vitamin A and D.
Olive Oil - a good source of monounsaturated fat (the good fat!). Heart healthy for both mom and baby.
Chicken - 4 oz gives about 25 grams of protein which plays a huge role in the growth of the baby. Also a good source of vitamin B and iron. 


To find further nutritional information visit the United States Department of Agricultural website.

Italian Favorites

I have been quiet for awhile. Not because I wanted to or because I was not cooking, but rather because the husband and I were traipsing our way across Europe. Two of our weeks were spent falling in love with Italian food and with every taste and every bite new ideas came to mind. I cannot count the number of times my husband said "we have to make this when we get home." From pastas and pizzas to soups, salads, pastries and gelato, we were treated to something new and exciting every day.


Although there were many great restaurants and cafes (some fabulous, others somewhat less fabulous), there were three main places that stood out in our minds and would persuade me to fly all the way back to Italy just to experience them again. So in case anyone out there is thinking about taking a trip to Italy, here are my three Italian favorites:


1. Trattoria da Fiore - San Marco 3461, Calle delle Botteghe, Venezia

My husband found this restaurant on our first night in Venice. We had no idea what to expect, but as we watched many locals stream in, we figured it must to be worth the try. We were met by a very friendly staff who seated us at the front of the restaurant right next to the window which allowed for an endless amount of people watching. The restaurant itself was simply yet nicely decorated with a full anti pasta bar that the waiters would prepare mouthwatering plates of food from. After reviewing our menu multiple times, I settled on a simple pasta with fresh crab meat and the husband ordered linguini Frutti di Mare.


Within no time, we were both served the most beautiful bowls of pasta. They were simply prepared, but each bite was perfection. We were both so impressed - and it was the simplicity of the dishes that made them so wonderful. Rather than being weighed down with thick sauces and heavy pastas, we were treated to fresh pastas dressed in light sauces and drizzled with olive oil and seafood that tasted exactly as they should. Our dishes were not over done with spice and cream, instead, they were true to their ingredients, and better for it. The only thing I could have asked for was more.


2. Trattoria le Mossacce - Via del Proconsolo, 55r, Firenze

We actually discovered this Florentine restaurant because of a rave review in one of our travel books. It was a bit of a hike from our hotel and there was a bit of a wait when we arrived, but the food made it all worth it. It is one of those places that you immediate feel like you are home upon entering. We sat at a table with one other couple and a young man who was dining alone. It was crowded with tables on top of tables, but the atmosphere was friendly and conversation entertaining. We started off by sharing a bowl of Ribolitta, a twice-cooked vegetable soup made with beans and day old bread. It was delicious, one of the best bowls of soup I've ever tasted; a dish so warming and savory, that it quickly supplanted Minestorne as my favorite Italian soup, and inspired a new obsession.  We tried about five different Ribolitta's as we made our way through Italy - but I can say with full confidence, Tattoria le Mossacce's was the best.


After our soup, I ordered Cotolette alla Milanese (Veal Cutlets Milanese), and the husband went with Osso Buco, while we shared a side of "sauteed vegetables." The great thing about our table was that we were right next to the kitchen and got to watch as three Italian men whipped up meal after meal and did so with speed. Before I had the chance to get over how wonderful our Ribolitta was, our meals were served. My veal, again so simple and paired only with lemon, was the probably the best piece of veal I've ever had. It was lightly breaded, and bursting with flavor; crisp on the outside, and tender on the inside. When the husband asked for a bite, I contemplated keeping it all for myself (then, quickly thought better of it). Although I did not get a chance to taste his Osso Buco he raved about it for weeks and from my own experience I trust that it was good. And if the first two items were not  enough, our side of sauteed vegetables (essentially, a big bowl of spinach) was incredible. It appeared to be prepared in olive oil, and again, with lemon juice. We more or less licked the bowl clean. Walking home after that meal, I think proclaimed Tattoria le Mossecca the best restaurant in all of Italy.  


3. Pizzeria Baffetto - Via del Governo Vecchio, 114, Roma

Finally, pizza. Obviously there was quite a bit of pizza in Italy. We had some great finds early on; and then there were a couple places that catered a bit too much to the America taste, disappointing us with their thick, doughy crusts and heavy mounds of plastic-like cheese. But when we made our way off of the tourist track, we found some of the best pizzas in the world.

One of our favorite pizzeria's was in Venice, but our number one place was a hole in the wall joint on a side street in Rome. We had heard of this place earlier in our trip and were told that you had to get there early because there would be a line outside the door. We knew it did not open until 6:30 p.m., so at about a quarter til we made our way over and decided to duck into an Irish bar for a quick drink before dinner. At 6:20 p.m. we left the bar and to our surprise found a line already formed outside of Pizzeria Baffetto. At 6:30 on the dot, the doors burst open and the owner made a joke in Italian, telling us they were closed for the night and told everyone "vada via!" (go away). People looked back and forth at each other not knowing what to do before the owner came back out laughing, and ushered the line inside. Again, we sat at crowded tables with other families (which, by this point, we realized was a good sign that we'd found a great place).

Our meal: bruschetta with tomatoes, mushrooms, beans, olives and prosciutto, drizzled with olive oil and topped with sea salt. Next, the thinnest pizza (I am talking about cracker thin crust) topped with fresh mozzarella, zucchini flowers, and artichokes. Although the toppings were too slim (I personally would have added more) the pizza was so thin and cooked so perfectly in a wood burning stove, that by the end of our meal we were actually contemplating ordering another one. We ended up resisting, but with that, Baffetto became our favorite pizzeria. It was the only place that we found that perfected the cracker thin crust, and the energy within the restaurant added extra points to an already fabulous meal.

There were many other places, in many other cities that we truly enjoyed (I had an amazing pumpkin ravioli and a superb stuffed squid, both in Rome) but these three, without any debate, were our favorites. Each served a different type of true Italian cooking and each left us wanting another round. So if any of you find yourselves heading to Italy, trust me when I say, you must go to these eateries. You will not be disappointed.

Oh and just in case anyone is wondering, the best gelato I had was "Peanut"- truly amazing and worth every last calorie. Adam claims his favorite was "Amaretto" (but he had at least seven "ciocolattos," so I think he might just be trying to sound cultured). I am still sticking with Peanut as the best. Perhaps someone else can make their way to Italy and cast a much needed third vote for us.

Tailgate, game and a meal?

Each fall I am presented with the same old challenge. Can I wake up early on a Saturday, tailgate all day with friends and family, go to a 4 hour long football game (many times in heat, wind, rain, or snow), walk home after the game and then cook a satisfying and tasty meal? Many Saturdays in the past, especially those which have included many guests, the answer has been no. Sometimes it is just easier (and nicer) to go out or eat leftovers. But after a day of tailgate food and beer, sometimes a nice, healthy homemade meal is what everyone really needs. So this last weekend I vowed to turn that “no” into a “yes” and I had the perfect tool to do it with: a dutch oven.

As a little kid I was never a big fan of the “one pot meals.” I stuck my nose up at the beer stews I was served, I would stare in disbelief if soup was the main attraction and I only stirred my chili around in my bowl rather than eating it. Now that I am older and cook for myself, I have come to love those one pot meals with all my heart. You can throw several different ingredients into a pot, turn it on low and let it be for hours on end. The results are tender meat, flavorful gravies, perfect vegetables and a happy family after a long day. Trust me, this method of cooking can save both you and me every Saturday this fall.

Although we did not have family in for the weekend, we had lots of friends to meet  and tailgates to hit before the big game. So first thing Saturday morning I was off to the store. I grabbed beef, onions, carrots, beef stock, mushrooms and red potatoes: my staples. The rest of the meal could be created from items already at home.

Once at home I seasoned the meat with an array of spices: rosemary, onion powder, paprika, salt and pepper. I then seared the meat in a large pan to lock in the juices.

Next I chopped up my vegetables - all at once - so that the rest of the process would be simple and quick.

I heated up a little bit of olive oil in my dutch oven until hot and then added in my sliced onions. 

After letting the onions sweat for a few minutes, I then threw in the carrots and potatoes and allowed them to begin to soften. 

After a few more minutes I added in a bit of flour so that when it came time to pour in my liquids they would begin to thicken more easily.

Finally I added in the meat, beef stock and the drippings from the pan in which I had seared the meat and raised the heat to medium-high.

To add some additional flavor I added a bit of mustard, tomato paste, a touch of cooking sherry and a splash of red wine to taste. All these flavors worked together to create a full-bodied sauce. Lastly for some richness and since I had it on hand, I added Guinness (my sister, who studied abroad in Ireland last year, was a huge proponent of this addition).

After those ingredients had cooked together for about ten minutes, I added my final ingredients: mushrooms and spices to taste.

At this point everything was ready to go. All that was needed was time to cook. I turned the flame down to low and let it dutch oven work it's magic for the next 8 hours. By the time the festivities and football game were all over, the house was bursting with the succulent smell of stew. 

Right before dinner was ready to be served, I removed the meat for the pot and put the husband in charge of slicing it. I then made a simple rue out of flour and butter. Once complete, I added the liquid from the pot, turned it on high and allowed the sauce to thicken into the perfect gravy.

The only thing left to do at this point was warm up some crusty bread for dipping, strain the vegetables from the stew pot and serve! 

This was a great meal that was much needed after a long day of football activities! It filled us up and there were plenty of leftovers to save for the rest of the week. I hope you take advantage of this slow cooking method when you need a great meal on a busy day!

And here is the quick appetizer I whipped up before dinner. I simply chopped up tomatoes and added balsamic, fresh oregano from the pot I planted earlier this summer, fresh basil, pepper and sea salt. I also made an olive tapenade. I topped bread slices witch each of the toppings, a bit of the parmesan cheese and threw it in the oven for about 10 minutes. The husband loved them and they could not have been easier to make!

Happy fall cooking to all you great chefs out there!