Steele (the Day)

Functional Foodie Friday: Steamed Baby Bok Choy

// May 27th, 2011 // No Comments » // Family, Functional Foodie

It’s once again a day for a simple, easy post because quite frankly, I’m all about baby this week. It’s been a long, wonderful week getting our little Harper Katherine off to a good start, and now that her mom and dad seem to have a system down, it was time for me to step aside and let them play house. Reluctantly (me, not them).

And at this point as much as you’re glad your son doesn’t live in your basement, you sure wish he’d at least bring his daughter and stay for a few days.

I managed a swing by Trader Joe’s before I came home. My plan was to pick up some bacon-wrapped scallops for Ben, but really, if I then had the scallops wouldn’t I have to go and give them to him before I left town? And wouldn’t that mean one more Harper fix for me?

Yup.

While at TJ’s I couldn’t pass up this adorable baby bok choy. You know how I love cute food.

All I did was sautee in a little sesame oil (1 tsp) until they wilted, added white wine (1/4 c) and lavender salt, then covered and steamed for about a minute. I was going to take half of it to work for lunch today but, well, I had to keep tasting it. It was really yummy and after my first exercise in almost a week, it really hit the spot.

These little gems had just the right crisp-tender bite and would make a great side dish for just about anything you’d serve a green vegetable with such as pork tenderloin, grilled chicken, or fish.

Yumm.

And as long as we’re on the subject of babies, here’s your Harper fix for the day.

You know, since we’re talking about baby things….

Tea today: Trader Joe’s green ( know -I’m in a rut here, but I went without my green tea for 5 days!)

Functional Foodie Friday: Breast Milk!

// May 20th, 2011 // 6 Comments » // Faith, Family, Functional Foodie, My Fabulous Life

Nothing like a one ingredient recipe for a healthy foodie post, is there? I’ve been BUSY and not cooking. For that matter, it’s been a fast of sorts, but it’s been such a blessing. If you follow me on Twitter you’ll know that over night I went from a young, vibrant woman to a young, proud, giddy Grandmother. We couldn’t be more blessed and praise God for His creation of a perfect little girl named Harper Katherine. She tipped the scales at 6 lb, 2 oz and 18 inches long and is nursing great for a squirt who was about 5 weeks early. She’s a spittin’ image of her dad at birth, right down to the “stork bites” on her sweet eyelids and her precious cone head.

Her mom and dad are so proud. Our son, who passed out at things like ultrasounds and even childbirth discussions, stepped up like a trooper and was there for the whole thing. Social media kept him focused yet distracted appropriately. Abby’s mom, Kate, RB, and I waited restlessly in the waiting room all night. Well, some of us did.

We finally got the text “It’s a girl!” which we already knew, but suddenly our world got a whole lot better. I know every Grandma thinks her grandbaby is the best, but I’m here to tell you…. Oh. My.

“Her name is Harper,” her daddy said. Such a sweet name. It was several minutes before anyone thought to ask what her middle name is. RB was the first to ask.

“Katherine.”

Our daughter Kate (full name Katherine) looked at Abby in total innocence and said “Really? Is there someone in your family named Katherine?”

And so ended the discussion as she was overcome with gratitude and honor. Apparently we all were tainted with sleep deprivation, but the strength of His hand along with a little adrenaline kept us in the game.

But in case you were wondering, that’s how our Kate rolls. And yes, I worry about her sometimes.

I may have more blog fodder in the future, including why this baby’s name is Harper and not Gordon. Some hilarious text exchanges. And maybe even some baby food recipes. OK, maybe not.

Thank you, all of my blog and Twitter friends, who prayed and walked this path with us. God answered our prayers.

Jesus said, “Let the little children come to me, and do not hinder them, for the kingdom of heaven belongs to such as these.”

Matthew 19:14

Tea today: Trader Joe’s Green

Functional Foodie Friday: Kung Pao Chicken

// May 6th, 2011 // 2 Comments » // Functional Foodie

Wow, this was a tasty dinner. Can you feel the heat off your computer screen? Don’t worry, it’s just those red hot chili peppers again. This time I tempered them with a little sweet, a little salty, and some chewy rice noodles. Usually Kung Pao is served with rice, but frankly I forgot to start the rice and I was almost done with the dish before I realized it. Rather than overcook the veggies, I threw some rice noodles on – 5 minutes and you get a nice chewy noodle that blends well with almost any sauce.

This is so simple to make – don’t ever be intimidated by the ingredient list of oriental cooking. You just chop and prep everything ahead of time, and the actually cooking takes less than 10 minutes. I pretty much chose refrigerator staples for this – didn’t have any fancy snow peas or water chestnuts, but what I had worked fine. And it tasted yummy.

Now excuse me while I go hide the peanuts so somebody around here doesn’t find them.

Kung Pao Chicken

4-5 oz rice noodles, or cooked rice

1 teaspoon sesame oil
1 teaspoon canola oil
1 large chicken breast, diced in small pieces
2 teaspoons rice wine
2 teaspoons Tamari sauce
1 1/2 teaspoons corn starch

3/4 cup carrots, small dice
1/2 cup celery, small dice
1 cup onion, small dice
1 knob (about 1/2 inch) fresh ginger, minced
1 clove garlic
1/2 cup dry roasted peanuts

Sauce:
1/2 cup water
1 tablespoon Tamari sauce
2 teaspoons chili garlic paste (more to taste)
1 teaspoon hot chili oil (or you can use about 5-10 dried chilis, or red chili flakes)
1 tablespoon honey
1 heaping teaspoon corn starch

Cook noodles or rice as directed on package.

Put chicken in a bowl and add rice wine, Tamari (or soy sauce) and cornstarch. Mush it all together with your hands so it’s well blended and all the chicken is covered. Set aside, then go wash your hands and start chopping the veggies. Then mix your sauce in a measuring cup or small bowl.

Heat sesame and canola oils in wok or large skillet. Brown chicken on all sides (I wish I’d have cut mine a little smaller) and cook for a couple of minutes. Remove to plate and add carrots, celery, onion, ginger, and garlic to pan. Stir-fry for about 3 minutes. Add chicken back to pan, add sauce mixture and cook for about 3 minutes until sauce thickens. Stir in peanuts. Save a few aside for garnish if you’d like. Serve on top of noodles.

Tea today: Trader Joe’s green (again)