Sunday, August 28, 2005


With the frozen Costco Tri-Tip in the freezer, I made delicious fajitas. First, I barbequed the tri-tip. It was marinated in something I didn't have to worry about, and I grilled it for about 45 minutes total, some of that with the lid on, some off.

I also made
Guacamole (two avocado's and a package of the dry mix).
Grilled two big bell peppers and one onion in a tin-foil pocket on the grill: salt and pepper, a dash of cumin, a drizzle of olive oil, and fold it all up at the edges so no steam escapes.
Brown rice (with a cube of bullion and a pat of butter)
Black beans
Salsa Verde (Two handfuls of tomatillos (~8), handful of cilantro, squeeze of lime juice, a fat clove of garlic, shake of cumin, salt and pepper to taste, two shakes red pepper flakes...all blended up. No chopping involved. Let it sit for at least 45 minutes before eating. YUM)
All served up with chips, finely shredded Mexican cheese and Trader Joe's handmade tortillas.

My husband praised it. And the picky Bug? Sat down to it saying, "This looks delicious Mommy!" Ate a whole bunch and told me all night how good dinner was all night long. Plus, he got to toast marshmallows bt the grill after dinner.

Tomorrow: The Bug's thoughts on Saturn Peaches.

Sunday, August 21, 2005

Cooking for Your Husband is Easier when He's Away

DH is trying to be healthier...and some of the ways include cutting out meat and seafood, cutting down on sugars and fats, and even cutting down on spices like garlic.

For a garlic fiend like me, that last one cut me to the core. But I'm trying. I planned a stir-fry dish with just broccoli, carrots, snow peas, bamboo shoots and brown rice. Little bit of sesame oil, chicken broth and soy sauce. The Bug and I were going to have some shrimp on the side.

Got it all going, brown rice bubbling away in the rice maker. DH is off for a ride. More time goes by. And by. And by. Finally, I realize he's gone to a class but didn't think to tell me. goes a big fat clove of garlic, teriyaki sauce, shrimp, a little white wine. Very yummy. And no complaints from anyone. Could cooking be easier when you don't have anyone to serve?

Saturday, August 20, 2005

Would You Like a Little Thumb with That?

DH sharpened knives this afternoon. I was enjoying the fine edge while I was chopping tomatoes for a delicious no-cook pasta dish. As I was cutting I thought, "It's a wonder I never cut myself while this was so dull" and adjusted my fingers inwards. Just then, chop! Right into the tip of my thumb.

DH and the Bug ended up finishing up cooking dinner, while I "supervised." I really enjoyed them working together with me in the kitchen and hope to do more of the same tomorrow(minus the maiming). We wrapped it up with a great 30-minute walk around the neighborhood, enjoying the rising full moon.

Note about dinner: Marie's Spinach Salad dressing is really strong; a little goes a long way.

No-Cook Pasta Sauce
3 Cups fresh tomatoes, chopped
A bunch of fresh basil, torn by hand
One small clove garlic, pressed (this won't be cooked, so make it a smaller clove)
One cup ricotta
Handful of shredded mozzarella
1/2 C chopped red onion
1/4 C olive oil
salt and pepper
Large pasta such as penne, wagon wheels, rotinni, etc.

Mix everything but the pasta in a large bowl. Cook pasta according to directions; drain. Mix into tomato mixture--serve immediately.

We had spinach salad (spinach, red bell pepper, celery, and red onion) and crusty bread with this. And we added a HUGE clove of garlic--half would have been fine.

A Fine Start

When a fat family decides to get fit...what happens to flavor? Good cooking? Family dinners? Here's your semi-average California family. Overeaters, reliers-on-pizza, enjoyers of ice cream, consumers of alcohol (the parents, that is).

Fleagirl--that's me--works 55 hours a week and is on the road an additional ten, and knows the location of every drive-through Starbucks on her commute. To unwind, she cooks.

The husband--DH--has been working for a long time to get healthy. He meditates. Practices yoga. Goes on vegetarian binges at least once a year. But we've figured out he consumes 30 pounds of sugar in his tea each year. That's just his tea, folks.

The Bug. He's just a kid. Eight years old. Will happily have soup for dinner or a couple of corn dogs. Will make a breakfast of waffles for breakfast and finish it off with a carrot and some celery. Sulks at salads. Craves meat. Loves fruit. We want to do right by him and start eating well ourselves.

These are the tales of one family, different tastes, different needs. And how we go from Fattening Cooking to Fine Cooking.