Lunch Box Chronicles: Days One-Hundred Eighty Two through One-Hundred Eighty Nine (Seven Days - On Eating)

Cinnamon Raisin Spelt Bread Pudding
In the Shadows Reflecting on the Week

In the shadows, we gain perspective. As we peer back and look forward, we see what worked, what didn’t, what we should change, and what we should keep just the same. Last week was a first for us, but perhaps, not the last. As Tim scaled the Great Wall in search of vast opportunities in the eastern frontier, I had to take on the daily drive from Upper Manhattan to Westchester and back again, throwing in a few Brooklyn and NJ detours along the way. Tim works where the kids go to school, so the drive is usually not on my agenda, and certainly not round-trip twice a day. The kids and I planned how to make seven days less stressful even though the days and nights required more organization from the tween and teen and more mileage from the quinquagenarian. We did seven days solo, and we did it well.

Homemade Home Fries

Spelt Right Bagels, CC, Bacon,
Homemade Pear Sauce, Homemade Custard

We planned it around food, around dinner and breakfasts, around go-to-bed times and early rise times, around planning ahead, packing your backpacks, having your phones, and not-losing it when you did not have your phones. We planned for mistakes, we made mistakes, but we got over them. We cooperated. We made messes. We cleaned them up. We did homework. We forgot homework. We laughed, sang, yelled, danced, and smiled.

The Dining "Room" Table -
 It's More Like the "Dining Corner"

Most transformative of all, though, was that for each of our meals - breakfast and dinner - we sat at our dining "room" table beautifully set and lit as if for guests, and ate our foods with appreciation of their inherent gifts rather than inhaling the foods as an afterthought on the way out the door. It became ritualistic to gather together to share these two meals, talk about the day to come, and the day that just finished. By being purposeful, we calmed our souls and set the tone ready to take on the challenges of each day. We started a new tradition, which we will incorporate into our daily routines. It worked, and we like it.

In all of this, I also made some new recipes, received feedback, and made them again, modified and better as result of the input from the peanut gallery.

So, we are not going to offer all of the recipes for the week (that would be totally insane), but we will tell you our menu, show you some photos, and give you a revised version of the recipe that started and ended this 7 day sojourn: Cinnamon Raisin Spelt Bread Pudding, but this time with less bread, smaller chunks of bread, and less sugar. Definitely, a better version within the shadows."

Sunday
• Lunch and Dinner: two batches of moujadara (Lebanese lentil rice stew)
• Dessert: Cinnamon Raisin Spelt Bread Pudding

Monday
• Chicken Pot Pie (I made the inside; Spencer made the crust) YUM! and salad with homemade dressing
• Protein Bars for Olivia (made by Mom with love as a sure solution to curb the protein lows. Quick recipe: 3 cups all natural rice crisp cereal (I used Trader Joes), 1 cup unsweetened raw almond butter, 1 cup Bob’s Red Mill ground flax seed, 3/4 cup natural Tjs natural chocolate chips, 3/4 cups natural Tjs white chocolate chips. Mix all ingredients but chips together in large bowl. Melt chips in double boiler. When they are melted, mix in. Press the mixture into a buttered 9 inch pyrex pan. Cool in fridge. Cut in squares when done. Put in baggies for quick snacks for school.
• Homemade apple sauce (just peel, slice, de-core a bunch of old apples, add water as need, cook until mushy, add cinnamon to taste, organic sugar (optional), mash with a potato masher)

Tuesday
• Breakfast, homemade spelt banana muffins (made the night before), homemade apple sauce (made the night before) scrambled eggs
• Snack - protein bars (recipe above)
• Dinner: Shepherds pie (made the night before) and salad

Wednesday
• Breakfast - homemade custard (made Tuesday night)
• Dinner - the most amazing chicken and mushroom soup with onions, carrots and potatoes. In large sauce pan, sauté a finely chopped onion with pulverized garlic and 1 teas salt, add 4-5 chopped carrots, keep sautéing, add 2-3 chopped potatoes, keep sautéing, add 2-3 chicken breasts, sprinkle in tarragon, basil, salt and pepper, add frozen green beans if desired, cover all with filtered water. Cook until all is cooked. Take out cooked chicken, cut up chicken in small chunks and put back in. Add more flavor if desired (made Tuesday night)

Thursday
• Breakfast: (spelt right bagels with cc and bacon!?!, homemade pear sauce (pear-ple sauce as named by O), homemade custard squares, side of bacon)
• Dinner: leftovers – lentils, chicken soup, hamburgers, and whatever else remained in the kitchen with homemade homefries.
• Time to go grocery shopping

Friday
• Green Bean Stew with tomatoes and chickpeas
• We all fell asleep after dinner, then Olivia woke grumpy and protein deprived (the green bean stew was not enough to help with a protein low). I made a quick meat and tomato sauce over noodles to help her out.

Saturday
• Both kids out
• Beth dinner solo at local Italian Restaurant (It was a little over-the-top to have so much free time!!). No clean up, no planning, no nothing. Wow!

Sunday – start all over again (Tim arrived home safely from his eastern adventure, but still is on eastern time, so went right to bed after an early dinner. Just to prove that I love him as much as I love the kids, I made….)
• Spelt Right Cinnamon Raisin Bread Pudding –with less sugar (in the shadows)
• Chicken pot pie, non-traditionally made by being folded in Spelt Right triangles (pictures to come)
• Green Bean Stew – repurposed from Friday’s dinner with local ground beef, onions, eggplant, and olives sauteed in EVOO with the green beans. Very very good!
• A new batch of apple sauce
• Green leaf salad with endives, black olives, dill pickles, and tomatoes with homemade dressing with EVOO and balsamic vinegar
• AND, whole spelt white and dark chocolate chip cookies.

Monday- will see a repeat from all the leftovers from Sunday.

What are we going to do for Tuesday??

I believe I am obsessed….

Here is the revised recipe - a picture of which is in the shadows.

7 slices Spelt Right cinnamon raisin bread. Place on baking sheet and bake at 375 – 400 until crisp (10 minutes each side). Let cool. Put in plastic bag, and crush with rolling pin Set aside.
2 TBL melted butter
4 eggs beaten
2 cups milk
1/4 cup organic evaporated cane sugar (so much better than bleached white sugar!) (we halved the amount)
1 teaspoon ground cinnamon
1 teaspoon natural vanilla
(we took out the raisins)

Instructions:
Butter the bottom and sides of an 8" glass baking dish. Preheat oven to 350 degrees F (175 degrees C). Put bread in bowl, pour melted butter on bread.
In medium bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Yum!

Lunch Box Chronicles, Day One-Hundred Seventy One (On Being a Flexitarian - Vegetables with Chicken)

flex·i·tar·i·an noun \ˌflek-sə-ˈter-ē-ən\

Definition of FLEXITARIAN  (
source: http://www.merriam-webster.com/dictionary/flexitarian )

: one whose normally meatless diet occasionally includes meat or fish

— flexitarian adjective

Origin of FLEXITARIAN

flexible + vegetarian

First Known Use: 1998

This recipe is dedicated to my formerly vegetarian, now flexitarian friend.   We both aspire to be completely meat free in our diets, but sometimes we just need a little comfort food – both for our bodies and our souls.

Baked Chicken with Vegetables, or in Flexitarain Lingo: Baked Vegetables Accented by Chicken. (adapted from A Taste of Lebanon by Mary Salloum)

1/4 cup extra virgin olive oil

2 green peppers, de-seeded and sliced in rounds

2 large tomatoes sliced in rounds (field tomatoes are great for this)

2 large onions sliced in rounds
2 large zucchini sliced in rounds

1 large leek sliced in rounds

4 potatoes sliced in rounds

1 chicken cut up, or two-three bone-in breast of chicken

1-2 teaspoons of salt

1/2 teaspoon of pepper

1 tsp dried basil

4-5 cloves of garlic (crushed with salt)

1/2 bunch of fresh parsley (destemmed and chopped)

Set oven at 400F.  Wash and dry chicken (I do this by cleaning with salt and then rinsing – taught to me by my mother and grandmother).  Place all vegetables and chicken in roasting pan.  Add oil and all remaining ingredients.  Coat vegetables and chicken with oil, herbs, and spices.  Cover roasting pan.  Bake for 1 hour or until chicken is tender.

This is an easy comfort meal.  Perfect with Spelt Right rosemary bread - toasted with EVOO.  The kind of food to enjoy after weathering a storm.

Lunch Box Chronicles: Day One Hundred Fifty-Seven (On Cellular Memory and My Grandfather's Cuisine)

Is there such a thing as a cellular memory in which your body, heart, and soul remembers something, not because you personally have ever had the experience to remember, but somewhere in your ancestral past, someone that preceded you, had the experience and your body remembers it?

Bizarre, no? But, I swear I have had this experience with food, and I witnessed something similar with my youngest daughter.

Several years ago, I frequented a now closed Persian restaurant in Portland, Maine, and had a dish that I had never tasted before – Fesenjan. I was immediately taken by the first bite. I absolutely loved it! Despite never having tasted anything like this before, it tasted like home, transported me back in time, and created a sense of déjà vu.

It was a Mediterranean dish made with ground walnuts, pomegranate paste, onions, sugar, salt and pepper blended together. I couldn’t get enough. I was enthralled; I brought my 8o year old mother to the restaurant to sample the dish. “Mom, try this. It is so good.” She tasted it and gave me this faraway look, “Yes, yes,” she said, “I know this dish, my papa use to make it; he brought the recipe from the old country.”

But, her papa had died years before I was born, and I never met him. The recipe was lost with him. My mother did not carry that recipe forward. It was something tucked away in the past. “But, mom,” I protested, “How come you never made this for me?” She lamented, “With 9 kids in the house during the Depression, we needed to stay out of the kitchen and leave the cooking to mama and papa. When I was older, I learned a few recipes, but not this one.”

Now having tasted Fesenjen, it was a part of my present sense. I wanted it again, but the Persian restaurant closed, and I became wrapped up in daily life, and the longing for the taste was tucked away.

Yet, last month, my recent memory was sparked, and my cellular memory went into overdrive when I happened upon a bottle of pomegranate paste in an international grocery store. “I’ve got to have that bottle!” I proclaimed to my business partner. A little perplexed, and slightly amused, he took out $5 to buy the bottle of the mystery syrup, the likes of which he had never previously seen.

I scanned the internet and found a recipe for Fesenjen. I was worried that my expectations would not be met, but I made the dish, tasted it with delight, and gave it to my family with great anticipation as to what they would think of this exotic dish. 

The appearance is brown and grainy with a tart, sweet, and tangy flavor. Certainly, something that typically does not appeal to the average American kid.

And yet, when 9 year-old Olivia gave it a try, her face lit up. “This is one of the best things I have ever tasted!” It was as familiar and comforting to her as a hug from a grandparent or a great grandparent. She knew this taste; she loved this taste; but she only now first experienced it. Like I did several years earlier, she too was experiencing a cellular memory of her ancestral past.

And, here is the recipe for generations to come, borrowed from Whats4Eats website.

http://www.whats4eats.com/poultry/fesenjan-recipewebsite.

4 to 6 servings

Ingredients

• Butter or oil -- 1/4 cup (I used extra virgin olive oil)

• Chicken, cut into serving pieces -- 2 1/2 to 3 pounds (I used boneless chicken)

• Onions, thinly sliced – 2 (I chopped the onions finely)

• Walnuts, finely ground in a food processor -- 2 cups

• Stock or water -- 1 1/2 to 2 cups (I suggest the lesser amount)

• Pomegranate syrup or molasses -- 2/3 cup

• Sugar -- 1-3 tablespoons

• Salt and pepper -- to taste

Method

1. Heat the butter or oil in a large, heavy-bottomed pot over medium flame. Add the chicken pieces a few at a time and brown on all sides. Remove to a plate and set aside.

2. Add the onions to the pot and sauté until translucent.

3. Stir in the ground walnuts and stock or water and return the browned chicken pieces to the pot. Bring to a boil, then reduce heat to low, cover and simmer for 20-30 minutes.

Stir in the pomegranate juice, sugar, salt and pepper. Simmer for another 15-20 minutes until the chicken is tender, the sauce is somewhat thickened and the walnuts begin to give off their oil. Adjust seasoning and serve with plain white rice.

Lunch Box Chronicles: Day One-Hundred Forty-Three (Chicken Scarpariello, Unlikely Sage Style)

“It’s better to be blind and be shown the way, then to bluff one’s way into a dark abyss and fall from a cliff.’  Anonymous –(from a person who should be famous).

So was the advice from a friend after I explained my dilemma of being completely ignorant about the topic of conversation of a recent dinner party.  In other words, “listen and you shall learn, but don’t feign knowledge of the unknown, lest you wish to play the fool.”

Again, I am the beneficiary of some great advice from a not-so-famous person with many big ideas with no venue to expound.

Until now, that is….

The Lunch Box Chronicles is happy to announce that it will occasionally offer words of wisdom and recipes from an unlikely sage who also happens to be a great cook.

In addition to being at a loss for words at the dinner party, I was at a loss of ideas for making dinner a few days later.  Plan of Action? Make a call to the unlikely sage.  Get a recipe. Problem solved.

Chicken Scarpariello

Some simple advice was procured “Make Scarpareillo, The Shoemaker’s Dish in Italy.  You Can’t Go Wrong.”

He was right.  I didn’t go wrong.  This was magnificent.  And it is even better a few days later.

INGREDIENTS

3-4 Tbs. Olive oil

3 Links  Sweet Italian sausage (about 1 lb)

2 Lb. Boneless breast of chicken (though this is usually made with chicken in the bone)

 1 Medium yellow onion, finely diced

3-4  red potatoes cut in small cubes

4 –8 Cloves garlic, peeled, and chopped

1/2 pound of mushrooms sliced

1 Cup dry white wine

2 Tbs. Fresh basil, finely chopped

Salt & freshly ground black pepper


(Could have used red pepper flakes, pickled cherry peppers, lemon, org and lemon, but did not in this recipe)

 Preparation:

Heat a large sauté pan over medium heat, then add just enough olive oil to cover the bottom. Add the sausages and cut up chicken and sauté, regulating the heat to reduce spattering. Turn regularly until they’ve browned; about 8 minutes. Remove and reserve.

In separate skillet, add the onions, garlic and mushrooms, sauté until browned.  Add slightly boiled chopped potatoes and sauté until done.

Raise the heat to high in the meat skillet, and add the wine. Boil for about 2 minutes, stirring with a wooden spoon to loosen any bits of chicken and sausage that have caramelized on the bottom of the pan.  Add the onion, garlic, mushroom, potato mixture.  Continue to simmer.  Salt and Pepper to taste.  Add chopped basil as the end.

Serve over polenta and with Spelt Right rosemary bread crisps.