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Shouldn’t Every Day be Mother’s Day (or at Least Mother’s Hour?)

May 6th, 2010

 

Have you been feeling stretched a little thin lately? Many of us not only run our own businesses or have demanding jobs or other ongoing commitments, but it can also feel like we are, as my friend Jessica put it, CEOs of our own household. Do you find that you are not only responsible for your own work and to-do lists, but also those of everyone else in your household? In addition, many of us also find we have family members and friends who need our help, requiring more of our attention and energy.  No wonder we sometimes feel like we’re going to snap!

 

None of this daily chaos or drudgery diminishes my deep joy of being a mother to Solomon and Celia.  They are the loves of my life and nothing makes me happier than exchanging hugs and kisses, cheering or jeering at American Idol together, and having meaningful talks around the dinner table. But that joy can get sapped after driving endless carpools through traffic, finding dirty socks under couch cushions, and badgering everyone to help with basic chores.

 

Last week I told (to put it mildly) my family that I was tired of being the house nag. It was time for everyone to take charge of their own activities and schedules (take out the trash, write thank you notes, practice instruments, fill water bottles before sports practices, etc.) without me having to remind them (Keep dreaming, right?).  Since the storm, they’ve all been on their best behavior, but as the designated worrier of the house, I’m sure I’ll be back to my constant reminders before long (Sigh.). 

 

Recently my business group hosted a guest speaker who led a discussion about how hard it is for moms especially to make time for leisure in our own lives. Our group agreed that we all needed to make our own needs a bigger priority, even if it means scheduling (and then sticking to) appointments with ourselves as we would any other commitment.

 

Although I sometimes complain about being too busy, I do actually take time for myself every day. I go for a long rejuvenating walk in the woods with my dogs (and often a friend or two), I read a novel before bed (right now I am loving The Postmistress by Sarah Blake), and I’m also pretty good about getting together with friends in the evening every couple of weeks.

 

So how do you make time for yourself? Can you squeeze in at least an hour a day of “you” time? With Mother’s Day this Sunday, my message this week is to look beyond special holidays like Mother’s Day and our birthdays, and to put ourselves at the center of our own lives for at least a short time every day. We are the pillars upon which our families and friends lean for support and strength. When we don’t make time for our own needs, our pillars can start to lean or even crumble.  This Sunday, and every day, buttress your precious ability to “mother” others by nurturing yourself.

New England Light and Creamy Clam Chowder

April 24th, 2010

Please let me know what you think of this new recipe. It came out incredibly well for us but of course testing in others’ kitchens is key. Thanks!

 

New England Light and Creamy Clam Chowder

 

Prep + Cook = 30 minutes

4 servings

 

I’ve always had a weakness for creamy clam chowder but the creaminess also meant lots of fat and calories—until I created this new, absolutely delectable low fat version!  Serve it with oyster cracker and crispy snow peas.

 

2 slices turkey bacon, chopped

1 tsp. butter

1 small yellow onion, finely chopped

½ tsp. minced garlic (about 1 clove)

1 tsp. Italian seasoning blend

1 Tbsp. flour

1 can (6.5 oz.) chopped clams

8 oz. bottled clam juice

1 ½ cups canned evaporated nonfat milk

2 medium russet potatoes, peeled and diced

1 cup fresh or frozen corn kernels

 

In a heavy saucepan over medium heat, melt the butter and sauté the bacon, onions, garlic and Italian seasoning until the onions are tender, about 5 minutes. Meanwhile, drain the clams, reserving the juice, and set them aside. 

 

Stir the flour into the saucepan, then add the bottled and reserved clam juices, and bring it to a boil. Reduce the heat and add the milk and potatoes to the pot. Cover and simmer, stirring occasionally, for 20 minutes until the potatoes are tender. Stir in the clams and corn and heat the soup back to serving temperature (but don’t let it boil!), and serve it immediately.

 

Scramble Flavor Booster: Season the soup with ¼ tsp. white or black pepper.

First Print Review of New Scramble Cookbook, SOS!

April 7th, 2010

With just 6 days from the launch of the new Scramble cookbook I was elated to see our first print review today:“Healthy Eating Made Easy: The perfect guidebook for busy parents trying to feed their families well: SOS! The Six O’Clock Scramble to the Rescue. Author Aviva Goldfarb runs thescramble.com, a service that makes meal planning simple, and she brings her dinnertime sanity to these 198 quick, earth-friendly recipes. We also love the seasonal shopping advice and side dish ideas for every entrée.” Kiwi magazine, April/May 2010

Get a Jump on Spring Cleaning and Save 20% with the Clutter Diet

April 4th, 2010

Now that your meals are getting organized with The Scramble, have you been craving organization in the rest of your life, but think you can’t afford to hire a professional organizer?  My friend Lorie Marrero, founder of the Clutter Diet, who has been featured in Good Housekeeping and in Better Homes & Gardens, has helped thousands of people get organized through membership in her Clutter Diet website and access to her team of online professional organizers.  Lorie wanted me to share with Scramblers a one-week-only discount that takes 20% off of her most affordable membership price between now and April 9th.  If you are ready to get your family organized, take advantage of Lorie’s limited time offer, by using the code “spring” at www.clutterdiet.com, and sign up to transform your home and become clutter-free for only $8.08 per month. 

Creamy Feta Veggie Dip

March 17th, 2010

I was attempting to make a ranch dressing but I accidentally came up with something I like even more!  You can scoop this up with veggies, French bread, or use it as a creamy salad dressing.  let me know how you like it!

 

4 Tbsp. nonfat Greek yogurt

4 Tbsp. reduced fat mayonnaise

2 Tbsp. crumbled feta cheese

1 tsp. fresh or dried dill

½ tsp. garlic powder

¼ tsp. white or black pepper

Dash of hot pepper sauce (optional)

Serve with celery sticks, carrots, red pepper strips, or veggies of your choice.  (Can also be used as a creamy salad dressing)

Classic Crunchy Tacos

March 2nd, 2010

Crunchy Tacos

 

Prep + Cook = 20 minutes

4 servings (or 6?)

 

Who doesn’t love crispy tacos, even though they are practically designed to fall apart at first bite?  If the crumbling gets to you, make soft tacos or crumble up the shells or use tortilla chips and make taco salad instead.  In my version, I use lower fat (and less greasy) turkey instead of ground beef, and make my own seasoning blend to flavor the meat.  Serve it with a green salad with chopped tomatoes and cucumbers.

 

1 lb. ground turkey

1 Tbsp. chili powder

¼ tsp. salt, or more to taste

2 Tbsp. salsa, plus extra for serving

12 taco shells (or use whole wheat or white flour tortillas)

½ head iceberg lettuce, thinly shredded

1 ½ cups shredded Cheddar cheese

 

Preheat the oven to 425 degrees.  In a nonstick skillet, brown the turkey over medium heat, mixing in the chili powder, salt and salsa as the meat starts to cook, and breaking the turkey with a spatula into small pieces as it browns, 8 – 10 minutes.

 

Meanwhile, put the lettuce, cheese and extra salsa in serving bowls.  When the meat is nearly done, put the taco shells on a baking sheet, overlapping them a little bit, and heat them for about 2 minutes until they are warm (this makes them extra crispy).  Serve the tacos immediately, letting family members layer the fillings to their own tastes.  (We like to add the meat, then cheese, then lettuce, and finally drizzle salsa over everything.) 

Edible Coffee Fix: Another Clever Solution from my Mom

February 17th, 2010

Some of you longtime Scramblers (I can’t tell you how much I appreciate you long timers!) might remember that The Scramble was built around my mom’s weekly menu planning habit when I was growing up.  My mom is an organizational genius and a great problem solver, so I had to share this private note I received from her after last week’s column about my coffee desperation during the blizzard. 

 

“Hi, Honey.  In reading your column (which I love to do), I was reminded of the worry I had going to Honduras in 1987 that I might not find my coffee fix (little did I know how important coffee was to the people there!).  So I took along edible espresso beans–maybe chocolate covered, just to get the “fix” if needed–which it wasn’t.  A little stash of those in your home might allay the coffee anxiety.”
Much love, Mom

Orange-Glazed Chicken

February 16th, 2010

Just created this one tonight.  We thought it was fantastic but it hasn’t gone through testers yet.  If you try it, please let me know what you think.

 

Orange-Glazed Chicken

 

Prep (10 min.) + Cook (20 min.) + optional marinate

4 servings

 

This is a light, healthy and delightfully fragrant smelling chicken that your kids will probably enjoy as much as you do.  Serve it with steamed brown or white rice, and Asian coleslaw. 

 

1.5 lb. boneless, skinless chicken breasts, cut crosswise (the short way)

1 orange, use 1 tsp. orange zest and ¼ cup juice

½ lemon, juice only

1 Tbsp. honey

1 Tbsp. reduced-sodium soy sauce

1 Tbsp. Chinese or Dijon mustard

½ tsp. minced garlic (about 1 clove)

1 tsp. cornstarch

 

Put the chicken in a flat baking dish with sides just large enough to hold it.  Preheat the oven to 375 degrees if you don’t have time to marinate the chicken. 

 

In a small bowl or a large measuring cup, combine the remaining ingredients.  Stir them thoroughly and pour them over the chicken.  Marinate the chicken for at least 15 minutes and up to 24 hours, if time allows.

 

Bake the chicken in the marinade for 20 minutes, then put it under the broiler for 2 minutes to brown it in spots.  Serve the chicken immediately with the sauce spooned over it, or refrigerate it for up to 3 days. 

 

Side Dish Suggestion: To make the coleslaw, put 12 oz. (about 6 cups) broccoli slaw or coleslaw in a serving bowl.  In a measuring cup or small bowl, combine 2 Tbsp. reduced fat mayonnaise, 2 tsp. prepared hot Chinese mustard or Dijon mustard, 1 Tbsp. reduced-sodium soy sauce, 1 Tbsp. rice vinegar, 1 Tbsp. honey, and 1 Tbsp. toasted sesame seeds.  Pour the dressing over the slaw and toss it thoroughly.  You can prepare it and store it in the refrigerator up to 2 days in advance. 

New Recipe: Spiced Chicken Soft Tacos

February 2nd, 2010

Spiced Chicken Soft Tacos

 

Prep + Cook = 30 minutes

6 servings

 

These tacos are melt in your mouth delicious, although the can be a little messy to eat.  They can also be served over rice instead of inside tortillas, if you prefer a neater feast.  Serve them with a Caesar salad. 

 

1 Tbsp. olive oil

1 red bell pepper, cored and chopped

1 ½ lb. boneless, skinless chicken breasts, cut in half crosswise (the short way)

12 oz. salsa or picante sauce

½ cup reduced-sodium chicken broth or water

½ tsp. cumin

½ tsp. cinnamon

1 Tbsp. honey

1 avocado, peeled and diced

12 corn tortillas

 

In a large heavy skillet, heat the oil over medium heat.  Add the chicken, and cook for about 2 minutes per side until the outsides start to brown.  Pour the salsa, broth or water, spices and honey over the chicken, stir to combine, and simmer it for 8 to 10 minutes, partially covered, flipping the chicken once or twice.  When the chicken is just cooked through, remove it from the sauce, and using two forks, pull it apart to shred it into bite size strips.  Return the chicken to the sauce to warm it. 

 

Heat the tortillas by wrapping them in a clean damp dishtowel and warming them in the microwave for about 1 minute until they are warm and soft.  Serve the chicken inside the tortillas, topped with the avocado, if desired. 

 

Tip:  when measuring honey, spray the spoon first with nonstick cooking spray so the honey doesn’t stick to the spoon. 

Sound Like Your Morning? Saved by the Menu Plan

January 7th, 2010

It was a pretty typical morning.  By 7 a.m. I had cleaned up the kitchen and cleaned up dog vomit, made 2 breakfasts and 2 lunches, changed the laundry and changed a light bulb.  I had been up several times during the night with a sick child, Andrew had left at 5 a.m. for a business trip, and my head was groggy, but fortunately coffee was brewing (yes, also made by me).  You know, the usual. 

 

As I looked ahead to my chaotic day full of meetings and to-do lists, I realized the only thing that didn’t stress me out was dinner.  I knew what I was making—an Italian vegetable and white bean sauté with Parmesan cheese—and I knew that it would only take me about 20 minutes to have a gourmet and healthy meal on the table for my family, so I could finally sit down with them and relax a while. 

 

I’m telling you this story because a) you can probably relate to my morning, and b) if your dinnertime routine feels as chaotic as the rest of your day, and you wish you had the comfort of already knowing what you were making for dinner and that you had all the ingredients you needed without having to add a grocery store drive-by shopping to your day, then I hope you’ll consider the joy of weekly menu planning with The Six O’Clock Scramble, www.thescramble.com.  In fact, I’ll even plan your weekly meals and give you a grocery list to take with you to the store each week.  Then it will be on my to do list–not yours. 

Healthy Family Cooking
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