A Foodies Life

The Big 2010

Ok so this is the deal, it's a new year and it's time to make things happen. I had a December to remember, work was busier than it's ever been with Christmas parties, gingerbread house decorating and having some associates on vacation. I had come to the conclusion that I was miserable in my job. Ok, so that didn't just happen in December it was building up. I decided a couple of things. First of all I wasn't going to stay somewhere that I wasn't happy. So I called some friends of mine who own a local restaurant cause I knew they were looking for a chef. They hired me almost immediately.

My last day at my current job is February 4. I actually downloaded a counter on my iPhone to countdown. I currently have 21 days, 10 hours and 14 minutes! I'm so excited to go back to a restaurant where I can be creative and won't have too many dietary restrictions.

So that's phase one. Phase two is to ramp up the running and run a marathon either in the fall or next year. What's everyone else doing for the new year?

Gingerbread House!

I have to admit that I haven't been looking forward to the holiday season this year. I feel like event's are piling up on events, more than any other year. I'm also desperately trying to carve out some time for my family that hasn't been together in about five years.

One event I've been dreading more than any other was making a gingerbread house. I had never made one before, last year we had a guy working for us that had made many. I ended buying a kit from a company called Gingerhaus, they sell it on Amazon.com. You make the gingerbread and then bake it on cardboard panels. Then you can either decorate it before you assemble it on it's cardboard base or you can assemble than decorate. I chose the latter.

Te best part of decorating the house was the time I got to spend with the resident's. I got to know them better and likewise. Turned out the residents like the one this year better than last years. Happy Holidays everyone!

Brie

I love baked Brie and the other day I work I made the prettiest I've ever made. One of my friends gave me a basic recipe. Take the Brie and cut it in half. I use a knife that I have dipped in really hot water then dried. Then spread some preserves and nuts in the center and put back together. Then wrap in puff pastry and put in the freezer, preferably overnight. Preheat and oven to about 375. Take Brie out of freezer and brush with an egg wash. Bake until flakey and golden brown, about a half an hour. Enjoy!

Baked Alaska

Ok so I just got a message from a good friend asking me for this recipe.  I thought I would post it on here.  I thought I had before but can't find it.  

Baked Alaska, this recipe, is my favorite dessert.  I haven't had it in a long time but I can dream of having it as I'm typing this message.  

Baked Alaska

Pie Shell

9 Inch Pan

1 cup crushed chocolate cookies

1/4 cup Butter

1 T. Sugar

Combine and baked at 350 degrees for 10 minutes.

Pie Filling

Spread 1 quart and a little more of any flavor ice cream.  Drizzle Hershey's chocolate sauce over (a lot).  Top with 1/2 cup of finely crushed nuts.  

Topping

3 Egg White

1/2 t. vanilla

1/4 t. cream of tarter

6 t. sugar

Beat egg whites, vanilla and cream of tarter until you get soft peeks.  Then add 6 tablespoons of sugar beating 1 minute after each addition.  Put over and refreeze pie.  Take out and bake at 350 degrees for 4 minutes and serve immediately.  Make sure you only bake it for 4 minutes.

Above is the full recipe.  Honestly these days I'd just buy a cookie pie shell at the grocery store and use it but I'd follow the rest as the recipe says.  Simple recipe and delicious!  

Spaghetti Squash- it's what's for dinner!

In my quest to find more things that I can eat I bring you spaghetti squash. A friend of the family told us that she takes the squash pokes holes in it and microwaves it for 12 minutes and it comes out perfect. It did! Becareful though because it's very hot. After you let it cool down cut it in half scrape out the seeds and guts and then peel the inside apart with a fork.

In another pan on the stove I sauteed some onions, garlic, and put some halved cherry tomatoes in. I mixed it all together and then added some fresh basil from the garden. Finish it by adding some butter, I used earth balance spread.

It was delicious! I bought some more squash yesterday and some pre made bruschetta and pesto, might try that tonight!

Amy Grant with the Alabama Symphony Orchestra

Yesterday at the spur of the moment I decided to make a trip to Birmingham, Alabama to see Amy Grant perform with the Alabama Symphony Orchestra. Those of you that read my blog are I'm sure stunned at that news. Yes, I had see Amy perform just a few short months ago in the Atlanta area but this was a symphony show and you don't get the chance to see your favorite artist perform with a symphony very often.

From the moment the audience was asked to rise and sing the national anthem I knew we were in for a treat. The sound at the BJCC concert hall was amazing. There is something magical (I'm going to use that word a lot in the next couple of paragraphs) about listening to a group of a thousand or so people singing together. Amy's band came out and included Jenny Gill, Vince Gill's daughter, singing back up. The first song Amy did was "Stay For Awhile." The strings, percussion, and wind instruments joined in creating a new depth to music that I've loved for a long time.

From the start of the evening Amy made it clear how many family members and friends were in the audience. Two of her three sisters were there, the other one was back in Nashville awaiting the birth of a grand daughter. Of course her step daughter was there. One of the most incredibly touching moments came when her daughter, Sarah Chapman, came out and sang with one of her friends. Amy introduced her by saying that Sarah had turned 17 back in October and her birthday present was singing with the Alabama Symphony Orchestra. The rest of the band members left the stage and Sarah took to the mic with her friend on the keyboards and the beautiful orchestra in the background. Sarah's voice had a smoky soulful texture to it. You could tell that she was the product of two amazingly talent individuals, Gary Chapman and Amy Grant. What made the moment more special was to look over and see a clearly proud parent watching and cheering her on.

Amy also briefly spoke about her parents being in assisted living. It was nice to hear her stories of her parents and visiting them. I work as a chef in assisted living, in case you didn't know that, and sometimes you forget how deeply your work can affect other people. At times it's hard to remember that every resident has a child or family member that cares about them. It was a nice perspective.

Seeing Amy with the Symphony was a dream come true. The only other time I've seen her with a symphony live is during her Christmas concerts, which are great but I'm a fan because of her music. I literally decided to go on this trip yesterday morning. I got the approval at work, bought my ticket, got a hotel room and here I am. Usually my trips to an Amy concert include going backstage to say 'hi' or going to a soundcheck. This time it was just to come be a fly on the wall and enjoy some music that I love.

Acorn squash- it's what's for dinner!

As mom and dad were preparing a huge ribeye for dinner I stuck to my guns last night. Slightly tempted while watching them eat I sat down to a wonderful meal of sauteed mushrooms and onions, a broccoli cole slaw (I added pumpkin seeds and a dairy free honey mustard vinaigrette), and roasted acorn squash.

It was delicious but I did kind of want a piece of steak. I didn't have one though. I do think I need to put more beans in my diet to get a little more protein. I've been very low energy this week. Anyway, I'm off to work. Have a great day everyone!

Udon Noodles with sauteed vegetables

I made this dish last night. Basically I carmelized some onions, added mushrooms, some teriyaki sauce, veg stock. I cooked the udon noodles per package directions and added them to the other ingredients. I topped it with bean sprouts. Made for a nice yummy meal!

Vegetarian Thoughts-Week 3

Can you believe it's been three weeks since I've eaten meat?  I can't.  I have to say that I do feel much better, lighter, healthier etc.  Notice that I titled this vegetarian thoughts and not vegan thoughts.  I don't feel like I can call myself a complete vegan because I'm having a very hard time cutting the dairy out of my diet.  It's mainly because of the pressure that I succumb to when I'm at work.  The muffins, scones, macadamia nut cookies still get the best of me.  It's to the point though that the thought of eating meat kind of makes me sick.  

The hardest part about the last three weeks has been the response that I get from people.  I try to not put myself in situations where it's going to be an issue.  On Friday night I went to play pool with a group of friends, they were cooking ribs and wanted me to come over for dinner.  I said I wouldn't eat the ribs but they had macaroni salad and asparagus so I ate that.  They kept egging me on but I didn't succumb to the pressure.  I have to say they smelled delicious.  

The hardest part about the whole thing is when people make you feel like there is something wrong with you because you refuse to eat meat.  What's really sad to me is how what we put in our bodies is so driven by money, that includes medication.  If people would just focus on what they put in their body in the beginning they wouldn't need the medication.

You know that saying that goes you should walk in someone else's shoes before you judge someone?  Well I have to say that I feel like a little bit of a hypocrite.  When I was younger I worked at a theater company in Massachusetts.  I had a friend who was a vegan and I remember thinking how weird.  I just couldn't imagine it.  I felt bad for her and I judged her a little bit.  I don't think I ever did it to her face but I remember having the thoughts.  This past three weeks of being vegetarian has made me realize how wrong I was to judge her.  So in some terms just trying this out has made me a better more understanding human being.  

Temptation

You would think that a temptation would come in the form of an apple pie, fried chicken, steak, or even a lobster but tonight my temptation came in the form of a beautiful piece of brown sugar glazed salmon.  My favorite salmon recipe in the entire world.  Today seemed to be one of those crazy Monday's.  I went to work at seven planning on leaving early so that I could go on a run but things actually slipped away from me very quickly.  The time ended up flying and next thing I knew it was five o'clock and I needed to try to be back at work by six.  I desperately wanted to get a run in before, what the always accurate weather men say might be two days of rain.  So I rushed home, suited up, put a load of laundry in the washing machine and went on a quick 40 minute jog.  While I was craving getting on the road and running today when it actually came time I was lethargic and wanted to walk the whole way.  I survived and did what my nike plus system said was three miles, although I don't believe it.  I came home, changed laundry, took a quick shower and was back to work at 6:15.  

I knew Dad was making his salmon and thought about having it but then decided I would stick with the veggie burger and a salad.  When I got home from work the salmon was cooked and it looked wonderful.  I took a bite out of the extra piece in the pan. It was wonderful.  The veggie burger was warming in the microwave, bread all ready in the toaster.  I thought about just eating the salmon but decided against it.  I've done so good why quit now?  Granted I know it wouldn't be quitting just a slight misstep.  I ate my salad with beans, lettuce, cherry tomatoes and a dairy free honey vinaigrette.  I was starving still.  I thought well I could do it but the salmon wasn't going to beat me.  I warmed up half of the acorn squash that was left over from last night.  I was still hungry.  I ate two pieces of bread with earth balance butter and a mango chutney.  

I'm half a pound from being under the 200 hundred mark and I'm sure I'll hit it this week.  I'm still a little hungry but the salmon didn't win!