Sunday, December 10, 2017

Set the Table 2017 | Week 49




It's time for a 2-for-one deal.

Night 1
Crockpot Cherry Chipotle Chicken

5-8 Organic chicken thighs and/or breasts
1 cup stock (vege or chicken. I used Better than Boullion Organic Chicken Base)
1 jar Holcomb Hollow Cherry Chipotle Jam
1 bunch fresh sage (stems and leaves intact)
sea salt and pepper

Place all ingredients into a crock pot and cook on low for 6 hours or on high for 4 hours. Reserve juices and refrigerate. 

Night 2
Organic Cheese and Spinach Ravioli in a Cherry Chipotle broth

Leftover Cherry Chipolte broth
1 heaping tablespoon of Marscapone cheese
Parmesan cheese

In a medium saucepan, heat up leftover broth to a simmer. Add marscapone cheese and slowly mix into broth until dissolved. Cook ravioli to package instructions. Place 4-5 ravioli's in a shallow bowl and pour 3-4 ladle fulls of broth over the pasta. Top with freshly grated parmesan cheese.


So good.
Mac, Chris and I LOVED this dish. Abbie and Tommy were not fans of the ravioli texture (it was their first crack at it!).

***************************

    Week 49's Game Plan:

    • Taco Tuesday
    • Mac's 13th Birthday 
    • Italian night
    • Breakfast for dinner

    Wrap it UP with last week's family table action:


    A close up of my cherry chipotle home plate. This chicken was so moist and flavorful, it fell apart with my fork touched it!


    Tonight = Breakfast for dinner. 

    Just call me waffles.


    Set the Table.
    It all starts at home plate.


    To the Mullies we go... 
    xoxoL



    ps


    My Top 11 #SettheTable2017 Topics:
    1. Study: Eating Food with Fewer Pesticides Boosts Women's Chances to Conceive.
    2. Will the Gut-Brain Connection Revolutionize Wellness?
    3. Come to the table - Join Slow Food USA!
    4. Stay on TOP of the Global Food Revolution Newsfeed.
    5. Robyn O'Brien: Why Our Food Is Making Us Sick.
    6. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
    7. Buy Antibiotic Free and Know the Source of Your Family's Meat.
    8. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides = Antibiotics harmful to our gut microbiome + mycobiome.
    9. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
    10. Why, When and How to Eat Wheat.
    11. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).

    Sunday, December 3, 2017

    Set the Table 2017 | Week 48








    Have you ever eaten sautéed mushrooms on toast!? It's wonderful. I enjoyed this lovely plateful on Saturday at The Kitchen for a very special 17 year anniversary lunch with my very "stuer" husband Chris (Thanks for the new handsomely rugged Dutch term Terri!).

    Introducing Deliciously Ella today! I found this lovely mushroom toast recipe to inspire your home plate:

    Creamy Garlic Thyme Mushrooms.

    And here is the other Deliciously Ella recipe I'll be making this week for my family table. I still have some butternut squash from the Fall harvest so I may slice and roast those up instead - We'll see where the week takes me:) Taco Tuesday here we come!


    Loaded Mexican Style Stuffed Sweet Potato Skins with Garlicky chipotle Black Beans + Guac.

    ***************************

      Week 48's Game Plan:



      Wrap it UP with last week's family table action:















      We finished our day long Chicago Anniversary date at Blackbird. Here is what I had to say about our fantastic evening on my Instagram. No need to re-say it again!








      A perfect ballin finish to our anniversary. Let's keep scoring together babe.


      Set the Table.
      It all starts at home plate.


      To the Mullies we go... 
      xoxoL



      ps


      My Top 11 #SettheTable2017 Topics:
      1. Study: Eating Food with Fewer Pesticides Boosts Women's Chances to Conceive.
      2. Will the Gut-Brain Connection Revolutionize Wellness?
      3. Come to the table - Join Slow Food USA!
      4. Stay on TOP of the Global Food Revolution Newsfeed.
      5. Robyn O'Brien: Why Our Food Is Making Us Sick.
      6. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
      7. Buy Antibiotic Free and Know the Source of Your Family's Meat.
      8. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides = Antibiotics harmful to our gut microbiome + mycobiome.
      9. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
      10. Why, When and How to Eat Wheat.
      11. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).

      Monday, November 27, 2017

      Set the Table 2017 | Week 47


      I saved our Thanksgiving turkey bones and I'm making fresh turkey stock right now as I type this belated post!

      Anytime I make a turkey or chicken roast, I save the carcass (sometimes in the freezer) to make fresh stock later. It's so so so so so so so easy. Seriously. You can make stock in the crockpot (no babysitting needed) or on your stove top. I hope you try it someday! It's rumored to be pretty darn good for ya: Dr Axe - The Healing Power of Bone Broth for Digestion, Arthritis and Cellulite.

      Tonight, I will be making a version of Bon Appetit's gorgeous Turkey and Mushroom Risotto Recipe (Peden & Munk photo cred).

      Maaaaaaaaan, I sure wish I could teleport my kitchen smells to your device dear reader cuz it's throwin AMAZEBALLS!

      ***************************

        Week 47's Game Plan:


        Wrap it UP with last week's family table action:


        Persimmon pudding! Ever tried it? Well, you should.


        The salad forgotten, the tortillas, just a little moldy. The nachos, so very delicious.
        #tacotuesday.

        And here comes our Thanksgiving 2017...













        Dear Mom and Dad, I am the luckiest girl alive to be living next door to you! Cheers to many many Thanksgivings and sunrises to come on the Diamond together! I LOVE YOU!!



        Set the Table.
        It all starts at home plate.


        To the Mullies we go... 
        xoxoL



        ps


        My Top 11 #SettheTable2017 Topics:
        1. Study: Eating Food with Fewer Pesticides Boosts Women's Chances to Conceive.
        2. Will the Gut-Brain Connection Revolutionize Wellness?
        3. Come to the table - Join Slow Food USA!
        4. Stay on TOP of the Global Food Revolution Newsfeed.
        5. Robyn O'Brien: Why Our Food Is Making Us Sick.
        6. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
        7. Buy Antibiotic Free and Know the Source of Your Family's Meat.
        8. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides = Antibiotics harmful to our gut microbiome + mycobiome.
        9. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
        10. Why, When and How to Eat Wheat.
        11. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).

        Sunday, November 19, 2017

        Set the Table 2017 | Week 46






        I don't know about you, but I always have more butternut squash than I need after roasting one.

        Here's my latest butternut inspiration, and just in time for Thanksgiving! I was inspired by Jamie's Harissa Squash Salad and tweaked it into this loveliness.

        I decided not to list the exact amounts of salad ingredients because I didn't measure them myself when I put it all together. SO, I am challenging YOU to make a salad with gumption too.

        Trust your instincts and build your plate exactly how YOU want. You can high five me later.

        A Grateful Butternut & Brussel Salad 

        Roasted butternut squash
        Instanbul spice blend (Raid your spice cabinet and sprinkle a little bit of each of these following: chili powder, cumin, garlic powder, onion powder, oregano, coriander, basil, minced bay leaf).
        Avocado
        Pomegranate seeds
        Feta cheese
        Fresh lemon juice
        Extra virgin olive oil
        sea salt
        freshly ground pepper
        Mixed salad greens
        Roasted brussel sprouts (I found them already halved + seasoned at Trader Joe's!)

        Preheat your oven to 400 degrees. Halve your butternut squash, scoop out the pulp and cut into half and crescent moon chunks about 1/2-3/4 of an inch thick. (I leave the skin on because it's easier to take them off after roasting). Line a baking sheet or two with parchment paper or a silpat baking mat. Drizzle with extra virgin olive oil, sprinkle generously with salt, pepper and whatever "Instanbul spices" you have on hand. Roast for 40 minutes. Let cool.

        On another lined baking sheet, toss the halved and seasoned brussel sprouts with some extra virgin olive oil and spread out evenly. If unseasoned, toss with sea salt, garlic powder and pepper. Roast for 20 minutes - toss and roast for another 5-10 minutes or until leaves and edges begin to char. Let cool or serve over salad hot... just depends on how your timing assembly goes. It's all good!

        Spread the salad greens over a large platter or serving plate. Using clean fingers, pinch off chunks of butternut squash from the skins and distribute as many squash "lumps" as you want over the salad. The more the merrier!

        Slice in the avocados and generously sprinkle the pomegranate seeds (I probably used a cup or so) over the top. Squeeze fresh lemon juice all over the salad (I used an entire lemon) and sprinkle with extra virgin olive oil (a few tablespoons). Sprinkle with sea salt and pepper. Lastly, evenly distribute the feta cheese and top with the roasted brussel sprouts.

        Enjoy setting your table with this colorful show stopper! I am forever grateful to be sharing it with you for Thanksgiving!

        Gobble Gobble

        ***************************

          Week 46's Game Plan:


          • Taco Tuesday
          • Pork Tenderloin & Chutney
          • THANKGIVING
          • Leftovers for dayzzzzzzzzzz


          Wrap it UP with last week's family table action:


          Gawd I love making French Toast.



          Taco (chicken fajita) Tuesday had the family table all over the place, and eating at different times. I sat down with Tommy boy after his basketball practice and in between my pitching lessons:) 





          Super happy with the Pollan Family Table's Linguini with Spinach and Parmesan Breadcrumbs recipe. Everyone adored it and I will happily be making this again! It reheated really well for leftovers.


          Happy HAPPY Thanksgiving to YOU and YOURS.

          Set the Table.
          It all starts at home plate.


          To the Mullies we go... 
          xoxoL



          ps


          My Top 11 #SettheTable2017 Topics:
          1. Study: Eating Food with Fewer Pesticides Boosts Women's Chances to Conceive.
          2. Will the Gut-Brain Connection Revolutionize Wellness?
          3. Come to the table - Join Slow Food USA!
          4. Stay on TOP of the Global Food Revolution Newsfeed.
          5. Robyn O'Brien: Why Our Food Is Making Us Sick.
          6. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
          7. Buy Antibiotic Free and Know the Source of Your Family's Meat.
          8. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides = Antibiotics harmful to our gut microbiome + mycobiome.
          9. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
          10. Why, When and How to Eat Wheat.
          11. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).