Morning Sickness and a New Recipe... Finally!

Clearly, I miscalculated the ability of morning sickness to knock me out. I've been so sick the past few weeks that I haven't been able to look at food recipes, much less cook them.  I've mainly been existing off of fruit, cereal, crackers, and Mrs. Grass Soup. As I told you on the phone, I think *fingers crossed* I am coming out of the worst part now, so I decided to make a recipe i've been craving since yesterday.  I thought you might like it, even though I know dad doesn't like beans very much. It's lentil soup, and it was kind of perfect for today.  Joel opened our window so a kind of cold (not too cold) breeze is coming in, making this a really comfy and toasty kind of soup.

Vegetable and Lentil Soup
1 1/2 cups dry brown lentils
1/2 cup dry yellow split peas
1 carrot diced into small cubes
2 cloves garlic pressed
5 cups vegetable or chicken broth
2 cups water
1 15 oz can crushed tomatoes
1/4 tsp onion powder
1/2 tsp paprika
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp ground pepper
1 cup chopped fresh spinach


Heat olive oil in a large pot over medium-high heat. Add carrot and saute until tender, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. After carrot pieces are tender, stir in broth and water and bring to a boil. Once boiling add, tomatoes, lentils, split peas, and spices. Turn heat to a simmer and cover. Allow to cook for 20 - 30 minutes, or until lentils begin breaking away from skin. Add spinach and stir until wilted, about 1-2 minutes.
Serve hot!
This definitely hit the spot today!

Pregnancy Diet Meals

Dear Mom,

In addition to updates on our life (which I haven't been great at yet) i've decided to begin keeping track of the foods i'm eating on here, to make sure i'm getting all (or most, some days) of the nutrients I need in my vegetarian diet to promote a healthy pregnancy and baby!

Elizabeth Somer a dietitian and author of Nutrition for a Healthy Pregnancy: The Complete Guide to Eating Before, During and After your Pregnany lays out a very good list of the nutrients and foods a pregnant mom should be making sure are a part of her diet.  I'm basing a lot of plan on the serving sizes and foods she talks about. :)

Here's what I plan on trying to fit into our meal plan each day to make sure I'm getting the proper nutrients. This list is based on the information I found from Elizabeth Somer at this link here.

Omega-3 fatty Acids: Flax seed, walnuts, dark leafy green veggies, kidney and pinto beans, squash, canola oil, broccoli, cauliflower, and papaya. (some brands of eggs, milk, soy beverages, orange juice, yogurt, bread, and cereal are fortified with algae-based (vegetarian) omega-3 DHA)

Beyond the Omega-3's you should include:
4 servings of cooked dried beans and peas (full of zinc, iron, and protein)
4 servings of calcium-rich foods (nonfat or low-fat cows milk, or calcium-and-vitamin-D fortified soy milk)
8-10 servings of fruits (3-5) and vegetables (5-7) - full of antioxidants
6-11 servings of whole grains (brown rice, oatmeal, or multi-grain bread)
1 + servings of vitamin B12 rich foods (milk, fortified soy milk, egg yolk, or fermented soy products)


That being said, here are two recipes, I made for our dinner, that try to incorporate as many of these foods as possible!

Vegetable Multi-grain Quesadillas (Nubbit Approved*)

Servings: 2 quesadillas

 Ingredients:

4 Multigrain Tortillas
1/4 tsp Olive Oil (per Quesadilla)
1 cup Cheddar Cheese
1 cup Mozzarella Cheese
1/2 cup cherry tomatoes diced
1 avocado diced
3 green onions chopped
1 cup fresh spinach chopped

Place one tortilla on top of olive oil in frying pan. Sprinkle 1/2 of cheddar cheese on top. Add 1/2 of the cherry tomatoes, avocado, green onions, and spinach. Sprinkle 1/2 of the mozzarella cheese on top of the vegetables. Top with 2nd tortilla and cook over medium heat until lightly browned on both sides.

* Nubbit is the first stuffed animal we've bought for our new addition. :)


This next recipe is super healthy, because all of the vegetables involved are uncooked which means they still retain all of their nutrients! This tasted really good too, although now with morning sickness I'm not sure i'll be able to eat it again for a little while. Broccoli has gone from being my favorite vegetable to one of my least favorite because of this pregnancy... I'm definitely looking forward to liking broccoli again.

Vegetable Risotto (Also Nubbit approved, though he opted out of the photo...)
Servings: 4-6

Ingredients

2 cups Arborio Rice
1/2 cup Olive Oil
6 cups No-chicken broth
1/2 tsp Onion Powder
1 small Zucchini
1 medium head of Broccoli
1 cup of Spinach
1 cup of Kale
1/2 cup Parmesan Cheese
Salt and Pepper to taste








Heat a large stock pot to medium-high heat and add olive oil and onion powder. Add the Arborio rice and mix thoroughly to ensure the olive oil fully coats each grain. Ladle about 1 cup of chicken broth into your rice at a time, gently mix with a rubber spatula or wood spoon. Continually stir the rice to ensure it does not stick to the bottom of the pot.

When the rice starts to look dry (about 2 minutes) add another cup of broth. Continue doing this until all the liquid has been mixed in (approximately 30-40 minutes)

While the rice is cooking, thoroughly wash all of your vegetables, and chop them into medium sized pieces. Pulse veggies in a food processor or blender until you are happy with the size. When rice is finished cooking add in your pulsed, raw vegetables, cheese, and salt/pepper. Mix well for a few minutes and serve hot!

This was so delicious.  I found the original recipe here, but made a few changes to the ingredients.  I was cautious about adding the white wine, since i'm pregnant. I know that a bunch of people say it's fine to add to cooking, but many people say it may not be so safe as well.  I decided to err on the side of caution. Don't want to take any chances with baby Sanford! I put in the 6 cups of no-chicken broth and the rice was definitely tender enough.

I hope you like these recipes mom!

Love,
Emily

1/2 Joel 1/2 Emily Pizza

Hi Mom, 

Here I am again, writing another recipe I thought you might be interested in.  It's a new pizza recipe I tried.  You can put whatever toppings on it you want, but I put toppings on that would please both Joel and me.  Considering what incredibly different tastes we have in food, it was a bit fun. 

Here is what I now call 1/2 Joel - 1/2 Emily Pizza

Ingredients - 

Dough:

2 cups pastry flour

1 cup all - purpose white flour

Salt

1 tsp. olive oil

1 1/4 cups warm water

1/4 tsp. dried basil

1/4 tsp. oregano

Sauce:

1/2 tsp. dried oregano

3 - 4 plum tomatoes, cored and roughly chopped

2 cloves garlic, minced

Salt and Pepper to taste

3 leaves of fresh basil, chopped

Topping:

1 tsp. olive oil

1 1/2 cups mozzarella cheese (whole pizza)

2 tbsp. grated parmesan (Emily's topping)

Baby spinach leaves, torn (Emily's topping)

1/2 cup part-skim ricotta cheese (Emily's topping)

torn fresh basil for garnish (Emily's topping)

6 oz jar marinated (or watered) artichoke hearts, coarsely chopped (Joel's topping)

1 red pepper, sliced (Joel's topping)

1 green onion, chopped (Joel's topping)

Directions - 

For the dough: Combine both kinds of flour and 1/4 tsp salt in a large bowl and make a well in the center.  In a small bowl, stir 1 1/4 cups warm water with the olive oil and yeast and pour into the well in the flour bowl. Stir until combined.  Turn out onto a lightly-floured board and knead until smooth and the dough springs back when pressed with your thumb. 

Transfer to a bowl coated with olive oil, roll the dough until covered with oil, cover and let stand until doubled in size, about 1 - 1.5 hours.  

For the sauce: Combine oregano, tomatoes, basil, and garlic in a small skillet and bring to a simmer over medium heat.  Continue to cook, stirring and lightly mashing the tomatoes with a wooden spoon, until the tomatoes have released their liquid and the sauce has become thick and jammy, about 15 minutes.  Remove from the heat, season with salt and pepper.  

For assembling the pizza: Place pizza stone or pan in the oven and turn the oven to 500 degrees F. Place dough on lightly floured surface, and stretch and/or roll dough until very thin. Press 1/4 tsp. of oregano and 1/4 tsp. dried basil into dough on top. 

Carefully transfer to hot baking stone/pan. Bake until lightly browned, 6-8 minutes.  

Remove from oven and evenly spread each pizza crust with sauce, and then top with mozzarella.  Top half of 

pizza with parmesan and spinach.  Top the other half with artichoke hearts, peppers, and green onions. 

Return to the oven and continue to bake until the crust is crisp and the cheese has melted and is browned in spots, 6-8 minutes, rotating the pan if necessary. 

Remove from oven and place small spoonfuls of ricotta on Emily's side and sprinkle with fresh basil.  

I'm eating a piece as I write this and I really like it!  I hope you do too!

Things around here and becoming pretty comfortable.  We went downtown on Saturday, and I absolutely love it!  There's a cool park right across the street from the church we went to on Sunday that we went for a walk through.  And the stores downtown are awesome!  There's a nature center which has a bunch of cool toys, books, and MI made food, like syrups, chocolates, and other things.  I found some MI cookbooks there and figured I would see if you would be interested in any? 

There's also an amazing tea shop with all kinds of teas and spices which is basically gonna become my new favorite place.  We stopped at a popcorn shop right next to the tea shop where they make all their own popcorn, including something called Chicago Popcorn... which we had never heard of, have you?  It's cheese popcorn mixed with caramel popcorn and it was actually pretty good! I really hope you guys can come visit us sometime, I'd really like to show you all of this.  I think you would like the town. 

We also went to this restaurant that's above a 24 hour bakery.  They share each others food and the restaurant even uses the bakeries bread to make all their sandwiches.  It was really cool.  I think that may become one of my favorite restaurants here. 

Next time we go downtown, i'll have to take some pictures so I can put them on here. 

I hope everything is going well with you and dad, and that you are able to find something out soon. Please let me know the exact date of your surgery and i'll be praying.  

Love, Emily

First post from Kalamazoo

Dear Mom,

So I figured I probably should start posting on here since we are officially in Kalamazoo.  We've had a busy past few days; unpacking, job searching, food shopping and other things.  But it's finally starting to feel more like home.

I spent a lot of time unpacking yesterday and Joel told me I made it look like our home, so that was nice!  I've cooked something every night, but the last two night were just a mish mosh of things we had in the house that I put together.  Tonight I made something, I think you would like.  I've made it once before, but this time I switched it up a little because we didn't have chicken and I wanted it to be a little healthier.  It's originally this recipe: Chicken Parmesan Pasta Bake.  But in classic Emily style I made a few adjustments, so I posted my recipe below. 

This time I also cut the recipe in half, so I would have made it in my bigger stainless steel skillet if I had made the normal version. 

Broccoli Parmesan Pasta Bake

1 head of broccoli

1 28 oz can diced tomatoes

1 tbsp. olive oil

5 garlic cloves, minced

1/4 tsp. dried oregano

1/8 tsp crushed red pepper flakes

1/4 tsp. salt

2 cups water

1 cup vegetable broth (I used low-sodium, organic)

12 oz pasta (I used organic fusilli)

3/4 cup parmesan cheese, divided

1/4 tsp. black pepper

3/4 cup mozzarella cheese

1 tsp. dried basil (or 2 tbsp. fresh chopped basil)

Preheat oven to 425 degrees.

Begin by cooking broccoli in a medium sized pot until soft (about 7-8 minutes).  Drain and set aside.

While broccoli is boiling, place an oven-safe skillet over medium-high heat.  Add oil, garlic oregano, red pepper flakes, and salt.  Simmer for about 1 minute or until fragrant. Add tomatoes, water, vegetable broth, and pasta to the skillet and stir to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering until the pasta is tender about 13-14 minutes. Make sure to stir the pasta often as it simmers. 

Once the pasta is tender, uncover and stir in 1/2 cup of parmesan cheese (saving the last 1/4 cup to put on top of mozzarella) and black pepper. * Add the drained, cooked broccoli to the mixture and cover with 3/4 cup mozzarella cheese and remaining parmesan cheese. 

Transfer the skillet to pre-heated oven and bake for 5-10 minutes or until cheese is melted and bubbles around the edges.  Sprinkle dried (or fresh basil) on top and serve bubbly hot!

*If the mixture seems dry at this point add in some more vegetable broth 1/4 cup at a time.  Mine was fine though, so you probably won't need to add more. 

In other news...

I also started some new projects for our apartment. We have bunch of mugs that won't fit in our cabinets, so we're making some mug racks to hang on the wall in the kitchen.  It's just plain right now, but in a few weeks or so we're gonna stain them a dark wood color.  I'm pretty excited about these!  

And then I made this picture that has both of our vows written in it.  It's not quite done, because I think Joel said he is going to rewrite his so it's a little bigger and easier to read.  But I still figured you might like to see it maybe. 

Joel has been applying like crazy to places around here, including a sandwich shop called Erbert and Gerbert, that i noticed while we were driving to another place where he was applying.  I thought it was such a funny name, so I said he should probably apply there.  Apparently it was thought up by this guy who told made-up stories to his kids.  The main characters were Erbert and Gerbert and then all the sandwiches are named after other characters in his stories.  It reminded me of the stories dad used to tell me on the way home from Grandmas with Farvel (Farfal? not sure how to spell the name). Maybe we should sell some kind of product dreamed up by those stories :) Part of me hopes he gets a job there just because the name is so funny and it has a cool story. 

We're getting a lot more used to the roads here and we have a list of restaurants going that we're gonna need to try sometime in our time living here.  So, in summary, it's been a lot of fun exploring, cooking, creating and getting everything set up here.  

I hope everything is going well there! Let me know if you have any cool recipes you wanna share or projects you found.  

I miss you and love you

-Emily

Dear Mom,

So, I know we haven't moved yet and I just saw you today, still I thought this would be a fun way to communicate once we move.

I decided to go ahead and post my first recipe even though i'm still in the area.  Especially since you seemed so interested in the Margherita Pizza.

Here it is...

 Margherita Pizza

Homemade Pizza Dough (see recipe below) or store bought pizza crust
Homemade Basil Pesto Recipe (see below as well)
4-5 roma tomatoes
1/4 cup olive oil
1/2 tsp. salt
12 ounces fresh mozzarella, thinly sliced
2 tbsp. parmesan cheese
Salt and Pepper, to taste

Pizza Directions -
Lightly oil pizza pan or baking stone.  Prepare dough, roll it out and place in a prepared pan.  Set aside.

Preheat oven to 425 degrees. Prepare Basil Pesto recipe.






 Dice the tomatoes, cutting out seeds.  Place tomatoes in a large bowl and combine with olive oil and 1/2 tsp. salt.

Spread Basil Pesto and Tomato mixture over pizza dough.

Bake 15-20 minutes on lowest oven rack.






Remove pizza from oven and arrange mozzarella and parmesan on top of tomatoes.  Sprinkle with salt and Pepper as needed.  Return to oven until cheese is melted and bubbling.  (about 5-10 more minutes)

Enjoy!

Easy Pizza Dough Recipe

1/2 tsp. active dry or instant yeast

3/4 cups warm water

2 cups flour

1 tsp. salt

2 tbsp. + 2 tsp. olive oil

Sprinkle yeast over the 3/4 cups warm water.  Set aside.  In a large mixing bowl (with paddle attachment) combine flour and salt.  Drizzle in olive oil and stir until combined with flour.  Next pour in yeast/water mixture and mix on low speed until combined.  (I used my kitchen aid mixer to do this, but you can also do it by hand)

Coat a separate mixing bowl with a light drizzle of olive oil, and form dough into a ball.  Turn to coat dough in oil, then cover the bowl tightly with plastic wrap.  Let dough sit, and double in size for at least an hour in a warm area. 

Roll and press onto pan or baking stone.

Skinny Basil Pesto Recipe

1 cup basil

1 clove garlic

1/4 cup grated parmesan

salt and pepper, to taste

2 1/2 tbsp. olive oil

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.  Slowly add the olive oil while pulsing.  Spread on top of pizza dough.

Store in a sealed container and refrigerate until ready to use or you can freeze this in ziploc bags to use at a later date.