Beating Morning Sickness

If you hadn’t guessed that I’m pregnant by now, especially with the dearth of original recipes from December through March on this blog, consider the cat officialy out of the bag! We are having a little girl in August of this year, and we could not be more excited to meet OrganicBaby

First things first: this post has a completely misleading title, because it implies you can win against severe morning sickness. You can’t, and the sooner you start seeing morning sickness as Step One in My Life Has Changed Forever Because of this Baby, the better off you’ll be. I went down in flames in my fight against morning sickness day after day for 20 weeks. When people ask how you can get through that much nausea and vomiting, I always say it becomes your new reality and you learn to cope … so that’s what this post is about. None of the pregnancy books or websites did me much help, so I decided to compile my own tips to share with you for when things get really bad. If you have ideas to contribute, by all means, leave them in the comments below.

I wish I could have called this post “natural remedies for morning sickness,” but the truth is that I relied on lots of junk when things were dire, and that I was heavily medicated for more than two months just so I could go to work for 8 hours a day (if that) before sleeping for nearly 12. I’ll share several natural coping strategies for mild sick days or simple nausea, but if you get one takeaway from this post, it’ll be this: nobody gets a medal for enduring debilitating morning sickness, and you could be putting your own health and that of your baby at risk. So don’t be a hero. Just call your doctor before you end up in the hospital. (Second and third takeaway: morning sickness frequently lasts all day, and very often lingers past your first trimester, so start prepping psychologically for that by adopting a stance of acceptance now).

In no particular order, here are my tips for coping with morning sickness.

If a particular food stops being appealing to you, don’t try to force it. Most people who know me know that I abhor wasting food. I’ll eat boring leftovers all week just to avoid throwing away extra food, since the statistics on food waste in America are so alarming. I had to get over this. No sooner will you get home with a steaming plate of Pad Thai than realize it suddenly lives on what I call “the no-fly list.” In this case, my husband was only too eager to eat double his takeout portion, but I can’t tell you how many times this scenario repeated itself, even with foods I usually adore (like Italian) right after I’d told our friends or family a certain restaurant was safe. I had to get used to ordering something only to find it revolting when it arrived on the table, and I took home a lot of uneaten portions that Mark ate later — or not.

Outsource your grocery shopping, cooking & dish washing, ideally to the person who knocked you up in the first place, and don’t even think about reading a food magazine or watching cooking shows. In fact, look down whenever a restaurant commercial comes on screen, too. Why risk it? One minute you’re watching The Biggest Loser and the next you’re hanging over the toilet bowl like an actual loser, just because you didn’t have the good sense to turn away when Red Lobster started hocking some butter-drenched lobster. <<shudder>>

While you’re at it, outsource the toilet bowl cleaning, cat box scooping & anything else involving chemicals to Baby Daddy, too. Not only are many conventional cleaning products unsafe to be around while pregnant (to say nothing of the hazards of cat litter), you’ll be in no mood to encounter whatever germs, smells and hair are clinging to the surfaces of your home once morning sickness strikes. And if you DO get sick and find the sink, shower or toilet in non-pristine condition, you won’t be able to stop. Don’t get sick 10 times when you could leave it at 1 or 2 just because someone doesn’t like to mop.

Leave a snack next to your bed and eat it AS SOON AS you wake up, like before your feet hit the floor. And then, if you need to, just lie there for 5 or 10 minutes to let your stomach catch up. I built in time to do this every morning so I wouldn’t run late. (While you’re at it, keep some Tums on your nightstand, too). The bedside snack will also come in handy if you wake up nauseous in the middle of the night after hitting the bathroom for the second (or third, or fourth) time.

Sleep on your left side. This not only quells nausea quickly, it can lessen heartburn as well. I was shocked at the difference I felt between lying on my right side versus my left.

Don’t leave home without a granola bar. Or whatever your safe food seems to be. Ditto for water. Unlike when you have the flu, water may help you move past a bout of sickness due to baby, and will keep you hydrated — extremely important for your baby’s development while your body’s blood volume is doubling. Other things that worked for me: baby carrots, rice crackers, Cheerios, fruit smoothies (especially, in a pinch, these from McDonald’s), mashed potatoes, bagels and peanut butter & jelly sandwiches. Having hot water with lemon in the morning also proved extremely soothing, and I found that most drive-thrus (such as Dunkin’ Donuts) will sell this to you for 50 cents or less. What did I avoid? Unfortunately, an awful lot — my aversions were WAY stronger than my cravings. I couldn’t be around eggs of any kind, bacon, shrimp, black olives, coffee, melted cheese, pepper, the smell of booze, ground beef, sausage, Thai and Chinese food, and pretty much anything fried. I also learned to indulge the rare cravings very carefully. You might think you want a whole jar of candied jalapenos, but really one or two will suffice — and if you overdo it by one spoonful they’ll come right back up, making them immediately repulsive from that moment onward.

Find the least-foamy toothpaste you can. Brushing my teeth was just insulting: the paste would make me gag, which would make me sick in the shower, which meant I had to clean the tub so my husband could use it next, AND I somehow had to get my teeth clean again without getting getting sick. My dentist had a good tip: if you really can’t take the toothpaste in the a.m., which I truly couldn’t for a few weeks there, just brush as best you can at night, and then brush with a bare toothbrush after rinsing with a good mouthwash in the morning. And don’t forget to floss, even if your gums are bleeding for the first time in your life thanks to all those hormones. You can really develop some serious problems if you don’t take care of your teeth while you’re pregnant.

Don’t take your prenatal on an empty stomach. If you are having trouble getting it down at all — either because it makes you nauseous when it hits your stomach, or because the act of swallowing a pill makes you gag — talk to your doctor about other options. When I had gone almost a week without being able to get mine down (or keep it there), I got the green light to switch to these chewables, available at Target or online via Amazon.

Graze, don’t stuff. Not only will you be shocked at how full “full” really feels when you’re newly pregnant, over-eating will make you nauseous and potentially cause you to vomit too … and all you can do is wait for digestion to take its course, barf bag in hand. (Related tip: if you’re getting in the car or going on the subway, don’t leave home without packing a barf bag in your purse. They actually make stylish ones, believe it or not).

If something works — for example, waffles for breakfast, lunch & dinner — just go with it. I found things with sugar helped stabilize me so I could at least leave the house (canned fruit, cranberry juice, waffles with maple syrup, etc.) but I’ve heard just as many people say sugary things made their nausea worse. Personally, the usual upset-tummy trio of toast, peppermint tea and ginger candies made me MORE sick while pregnant, so don’t be surprised if your go-to cures feel like the opposite as well. There’s no right or wrong (unless you’re thinking Brie, white wine and espresso are your go-to remedies).

Wear loose clothing and don’t be afraid to transition into a bigger size or a maternity outfit earlier than you planned to, aka before you’re really showing. Button down shirts, tight jeans, nylons and even your favorite underwear may just pinch too much around the middle now, and you shouldn’t feel silly going into clothes that are one size larger or switching to maternity hosiery (what’s that, you say? Well Spanx makes a line of nylons for moms-to-be that will change your life. Check ‘em out and order liberally! Just try not too laugh too hard at the photos while you do so.)

I plan on doing a post soon about my top maternity wear recommendations, since it can be so challenging to find a) petite preggo wear and b) work-appropriate attire that’s fashionable, professional and comfortable.

PS: Need a laugh? When all else fails, visit the PregnantHusband Tumblr blog and I promise you, your day will improve. (Not that it can go downhill much when you start with your head hanging in a toilet).

Things that worked great for me

• Getting to bed early
• Starting each day with a carb-heavy meal (like a bagel)
• Sipping broth (like Matzo Ball soup or chicken noodle)
• Avoiding perfume and other strongly scented products
• Dressing in layers to prevent overheating, which often led to nausea
• Keepings baths & showers lukewarm
• Keeping a sliced lemon in a Ziploc in my purse for counteracting offensive smells
• Packing applesauce and granola bars in my purse for emergencies

Things that didn’t work for me, but worked for others I know:

• Peppermint tea
• Ginger candies
• Saltines
• Taking an approved sleep aid to prevent overnight sickness

Other tips from friends that I didn’t try:

• Acupuncture
• Seabands (motion-sickness wrist cuffs, available at any drug store or Amazon)
• Vitamin B6
• Sleep aids

Final words of wisdom: Your baby will be fine no matter how much (or how little) you are eating. My typical day included a bagel in the morning, a bag of Cheerios that I nibbled on all day, ginger ale or lemon water in my hand at all times, and mac n’ cheese or soup and toast for dinner. If I could muster it, I ate an apple and a granola bar for a snack. It was seriously lame and nutrient-deficient. But you know what? You can make up for the lack of vegetables, iron, legumes and Omega-3′s later in your pregnancy. Don’t worry if you can’t fit in much exercise, either. You can get back on board with physical activity after your morning sickness fades, so just take care of yourself and get lots of rest in the meantime! Baking a baby is hard work, and there’s no shame in getting the rest you need. And click here for a helpful prenatal wellness & nutrition guide from the hospital where I’m delivering in Boston.

How can I forget Tasha? Click the photo to see how she is coping with the news.

The BEST Smoothie Tumbler

I have found it! The ultimate on-the-go smoothie container.

Being tested with an actual smoothie, in my office.

I’ve been searching for something for years that would do several key things: 1) Keep my smoothie cold; 2) Provide a straw for drinking; 3) Lock so it doesn’t spill when it’s in my purse; and 4) Be BPA- and PVC- free. Thanks to TJ Maxx, I’ve finally got it — and for just $7.99!

The straw is retractable, so you simply twist the lid and it locks the bottle with the flexible straw inside the lid. You can also take it apart easily to clean it, so there’s no junk left inside the cap or stuck in the middle of the straw.

Here it is locked! I tested it in my purse, and it is completely spill-free. Most importantly, this container is large enough (24 oz.) to hold a meal-sized smoothie, and the straw is wide enough to drink a thick liquid through. In the past, I’ve used stainless steel containers like this one from LL Bean, which is good for keeping things cold, but is inconvenient to drink with one hand, which rules out the subway or anywhere you just don’t have somewhere to put down a drippy lid (like a meeting, or the doctor’s office). And you have to either forgo a straw or remember to pack a disposable one, which is wasteful. And don’t get me started on how these wider-mouth mugs leave a spot of smoothie on your nose when you sip.

This one solves the disposable straw problem, and the lid issue. Everything else I looked at that had a straw had no way of closing it off from leaks. This popular option is cool, but isn’t very portable. Now I can take my smoothie everywhere! Can you tell I’m excited about this??

If you want to get one and can’t find it at TJ Maxx, they seem to be available on Amazon for $11 in three sizes and several different colors. I am very particular about drink containers (as with most things), so if you are, too, then I hope this fills a niche for you And no, Oxo isn’t sponsoring this post, I really am this excited about a travel mug. Click the picture above to buy, but rest assured, I’m not getting anything from it. And stay tuned, I’ll have a new smoothie recipe coming later this week!

Mother’s Day Recipes

Still need ideas for Mom’s brunch or supper this Sunday? I’ve compiled a round-up of things I’ve made in the past that went over well. From breakfast and brunch dishes to salads and desserts, these options should give you lots of ideas. Treat your Mom well!

BRUNCH

Ina Garten’s Berry Blintzes

German Apple Pancake

Bagels with Homemade Scallion Cream Cheese

Mustard Green Frittata

BEVERAGE

Refreshing Basil Lemonade

LUNCH/SUPPER

Fresh Caesar Salad

Springtime Risotto

Crisp, garlicky, mustard-roasted red potatoes

Savory Ricotta Tart with Tomato & Zucchini

DESSERT

Strawberry Yogurt Cake

Rhubarb Crumble

Key Lime Pie

Strawberry Shortcake

Celebrate Cinco de Mayo!

Just like the Americanization of the holiday itself, these recipes are only marginally authentic — but man, are they festive. Cue the mariachi music and host your own fiesta! 

photo & recipe: FoodNetwork.com

Horchata

Ingredients

• 1 cup uncooked long grain white rice
• 1 quart warm water
• 1/2 cup whole milk
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup sugar
• Whole cinnamon sticks, optional, for serving

Directions

In a blender, combine the rice and warm water. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight.

Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids.

Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as stirrers.

Mexican Baked Eggs & Homemade Tortilla Chips

Ingredients

• Olive oil
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon cumin (more or less to taste
• jalapeno peppers to taste (I went light)
• 1 can fire-roasted diced tomatoes (or you could use fresh)
• 1 can black beans, rinsed and drained
• 1 teaspoon oregano
• salt and pepper to taste
• 1 handful cilantro, chopped
• 4 eggs
• 1/2 cup grated cheese like  jack & cheddar or a Mexican blend

Directions

Heat the oil in a pan over medium heat.Add the onions and saute until tender, about 5-7 minutes.Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.Add the tomatoes, black beans, oregano, salt and pepper and bring to a boil.Reduce heat and simmer until the sauce thickens, about 20 minutes.Remove from heat and stir in the cilantro.Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes.Top with the cheese and broil until it melts, no more than a minute or so.

For the tortilla chips: cut a stack of corn or flour tortillas into wedges (I used 8-inch rounds, and cut up about four of them) and brush with olive oil. Spread on a baking sheet, sprinkle with kosher salt and a squeeze of fresh lime (you could also add cumin), and bake at 350 for 7-8 minutes. Turn the pan around in the oven and give the chips a stir, then put the pan back in for just a couple more minutes until they are crisp but not burned. Let them cool briefly before serving.

Spinach Enchiladas

Ingredients

• 1 package of large flour tortillas (you can also use the smaller 6-inch size, but I prefer to make mine a bit larger)
• 1 package (10 oz.) frozen spinach, thawed and squeezed dry
• 1 cup ricotta cheese
• 1/2 cup sour cream (I buy one small container and reserve the rest to serve alongside the enchiladas)
• 1 can enchilada sauce (I used green)
• 1 package shredded monterey jack cheese (2 cups)
• 1 small onion, chopped (about 1/2 a cup)
• 2 cloves garlic, minced
• butter, for cooking
• optional: 1 small can of green chilis or a sprinkle of hot sauce

Directions

Start by preheating the oven to 375. Prepare the spinach (thaw, rinse and squeeze dry), and set aside.

Next, melt the butter in a saucepan over medium heat. Add the onion and then the garlic (so it doesn’t burn), cooking until fragrant but not browned. Stir in the spinach. Cook for 5-7 minutes, stirring, then remove from heat. Mix in the ricotta cheese, sour cream, and half the monterey jack cheese.

Prepare the bottom of a glass baking dish by pouring about a third of the enchilada sauce in the bottom, making sure you spread it around to coat the bottom of the baking dish evenly.

Now, assemble the enchiladas. Take a tortilla, spoon some of the warm spinach mixture into the center and fold into thirds, placing the rolled-up enchilada face down in your baking dish.

Repeat, laying each enchilada side by side until the dish is filled. Pour the remaining enchilada sauce on top, spooning it evenly over each tortilla and making sure it gets down in between the seams to nothing sticks while cooking.

Sprinkle the remaining monterey jack on top of the enchiladas. Bake for 20 minutes or until the cheese is melted and the whole thing looks browned and bubbly. Serve with sour cream, guacamole, rice … you name it!

Restaurant Style Salsa

Ingredients

• 2 1/2 cups tomatoes (about 3 heirloom) or 1 28-oz. can whole tomatoes
• 2 cans (10 oz) Rotel diced tomatoes and green chilies, mild or medium
• 1/2 cup onion, chopped fine
• 1 clove garlic, minced
• jalapenos to taste (start with a few slices and add if needed)
• 1/2 cup cilantro
• 1/4 tsp sugar
• 1/4 tsp. salt
• 1/4 tsp cumin
• juice of 1 lime

Directions

Using a large food processor or blender, combine all the ingredients until you get the consistency you desire. I err on the side of chunky and not smooth. Test the seasonings, refrigerate for an hour and serve! This makes a pretty good-sized batch, so you can definitely bring plenty to a party and still have leftovers (or, if you have a huge family, just eat it all at one sitting).

Mango Margarita

FoodNetwork.com

Ingredients

• 3 tablespoons kosher salt
• 2 cups ice
• 1 lime, juiced
• 1 orange, juiced
• 2 cups mango nectar
• Tequila (optional)
• Lime wedges, for garnish

Directions

Spread the salt out onto a small dish. Dip the rims of 4 margarita glasses in water and then dip them into the salt.Into a blender, add the ice, lime juice, orange juice, mango nectar, and 4 shots of tequila, if desired. Blend until smooth. Pour into the prepared glasses and garnish with a lime wedge.

Where to Find Farm Dinners

You’ve heard of farm-to-table? How about bringing the table to the farm:

Courtesy: BostonGlobe.com/Natalie Stultz

Boston Globe Magazine published an awesome piece about New England farms that welcome everyone onto their land for a locally-harvested dinner. Ranging in price from $20 to $200 per person, there’s an option for every palate and budget, and many even allow you to BYOB. It doesn’t get much fresher than this, does it?

Read the full article here and see my cheat sheet below for dates, times and locations of farm dinners this summer. There’s sure to be one near you!

***

Allandale Farm, Brookline

allandalefarm.com and outstandinginthefield.com

Culinary event organizer Outstanding in the Field travels nearly year-round from Hawaii to Texas to Quebec, staging farm dinners along the way. This particular dinner is co-hosted by Allandale general manager John Lee and chef Tony Maws from Craigie on Main in Cambridge.

August 26

$210 per person, including wine & tip

Apple Street Farm, Essex

applestreetfarm.com

Frank McClelland, chef owner of L’Espalier in Boston, offers a series of five-course dinners throughout the summer on his farm.

June 21 & 22, July 19 & 20, August 23 & 24, September 20 & 21, October 18 & 19

$180 per person, including wine, tax, tip

Reservations 617-262-3023 starting on the 15th of the prior month (i.e., reservations open May 15 for both June dinners)

Chamberlain Farm, Berkley

chamberlainfarm.com/new-events.html

Buffet dinners made with fresh and local produce are held on Fridays on this quaint family-owned farm and cranberry bog. Friday nights (with a few exceptions listed online) from June 7 to September 27.

$20 per person plus tax & tip

508-880-2817 or chamberlainfarm@comcast.net

Coonamessett Farm, East Falmouth

coonamessettfarm.com

Friday night dinners feature barbecued meat and specialty veggie dishes made with crops from the farm.

Dinners start July 5

$22 per adult and $13 per child 4 to 9 (under 4 free) plus tax & tip

Green Meadows Farm, Hamilton

gmfarm.com/calendar

Four Farm-to-Table Harvest Dinners in 2013 have different themes: strawberries (June 22), blueberries (July 18), tomatoes (August 22), &  fall barbecue (September 21).

Cost TBD (the 2012 dinners cost $45, including tax, tip)

Reservations 978-468-2277 or HollyKing@gmail.com

Just Right Farm, Plympton

justrightfarm.com/whats-happening-now

“Evenings at Just Right Farm” feature five-course dinners made with the farm’s own produce.

Fridays and Saturdays, June 14 to September 28

$120 per person plus tax & tip

Reservations 781-936-5330

Red Fire Farm, Montague

redfirefarm.com/news

Following a daylong strawberry festival and fruit-tasting on June 22, chefs prepare a “Strawberry Soiree” featuring local produce and live music.

Cost TBD (the 2012 dinner cost $35 or $15 for children under 12, including tax & tip

Reservationsevents@redfirefarm.com

Smolak Farms, North Andover

smolakfarms.com/news-events

Weekly Wednesday “Whim Dinners,” each of three courses prepared by a different guest chef.

July 3 through August 21

$65 per person plus tax

Reservations 978-682-6332 or events@smolakfarms.com

Verrill Farm, Concord

verrillfarm.com/events.html

Mother’s Day brunch buffet (May 12 from 10 a.m. to 1 p.m.; $30 per adult and $10 per child under 10 years, including tax).

Field to Fork dinners: July 30 &  August 21, $40, including tax

Reservations 978-369-4494

Peanut Butter Chocolate Chip Bacon Cookies

I got this great recipe from the Food Network online. I got invited to a “bacon theme” shindig last weekend, and knew immediately that I wanted to bring bacon cookies like Mark and I had in New York a couple years ago. I thought peanut butter was a genius addition, and I was definitely right.

These are sweet & salty and just a little bit different.

I used peanuts with sea salt; you could also try honey roasted. When I make these again, I think I’ll make them smaller and that I’ll add more chocolate chips and cinnamon. Also, I’ll really ball them up tightly and then flatten them into thinner cookies than I did here.

Peanut Butter Chocolate Chip Bacon Cookies

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/8 teaspoon ground cinnamon
• Pinch of chipotle or ancho chile powder (optional)
• 1/4 teaspoon kosher salt
• 5 strips bacon (1/3 pound)
• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup peanut butter (preferably creamy)
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup roughly chopped peanuts
• 1/3 cup semisweet chocolate chips

Directions

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.Cook the bacon in a large skillet over medium heat until crispy, then transfer to a paper towel lined plate. Keep the drippings as you’ll use them in a moment.

Once cool, crumble the bacon, discarding (by mouth?) any chewy bits or fat. Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about a minute.

Beat in the granulated and brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.

Reduce the mixer speed to low; add the flour mixture gradually, scraping down the bowl if needed, until just combined — don’t over mix.

Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon. Form the dough into 12 balls and arrange 2 inches apart on the baking sheets. Flatten with your fingers, as the cookies will not spread in the oven. Press the reserved bacon and chocolate chips onto the top.

Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Serve fresh!

Optional adjustments:

• You can leave out the peanuts and add in more chocolate chips.
• You can bake the bacon in the oven instead of in a pan on the stovetop, to avoid splatter and the smell of bacon all over your house.
• You can omit the chili powder (or, conversely, double it to pump up the kick)!
• Whole wheat flour substitutes well.

It’s important to note that these don’t keep as long as regular cookies because of the bacon (as if they’d hang around very long anyway!)

Another tip: Make sure you use creamy peanut butter and not chunky, which can make the cookies too bulky. My favorite brand is Teddie’s, which is made just a couple miles from my house, in Everett, Mass. Once you have this natural brand, carried at major supermarkets, I swear you’ll never go back to Skippy! 

Original Recipe at FoodNetwork.com.

Mango Chicken Risotto

This risotto combines mango chicken sausage with roasted red peppers for a sweet, filling, simple meal. It comes together fairly quickly and will give you plenty of comfort-food leftovers! I make it often for Mark when his work schedule is nightly, because it’s easy for him to reheat when he has to eat dinner earlier than I get home from work.

As I mentioned in my last risotto post, Springtime Risotto with leeks and peas, risotto makes great leftovers. It reheats very well and a little goes a long way ~ if you ask me, it actually tastes better a day old. In Italy, this is a popular lunch choice, especially for kids who come home between morning and afternoon classes to eat. (My springtime risotto post has great step-by-step risotto instructions for first timers, so definitely check it out if you’re new to making risotto and want a simple breakdown. There’s no reason to be intimidated by this dish ~ it’s simpler than people make it sound!)

They key ingredient is real Arborio rice, not regular white or brown rice. Arborio is an Italian short-grain rice that is high in starch and absorbs lots of liquid to give you a creamy finished product. When I lived in Italy, I learned that risotto is truly a staple — you can throw just about any leftover veggies into it with whatever meat or seafood sounds good to you (if any).

The second key ingredient is stock, which you’ll add warm to the rice in stages. I have used both vegetable and chicken stock when making risotto, depending on the crowd I’m serving (veg or otherwise). Both taste just fine; I’d only recommend that you stay away from low-sodium broth unless you absolutely have to for health reasons, because risotto needs all the flavor boost it can get, and seasonings are important.

Once the stock boils, you’ll want to keep it at a medium simmer — not so high that it starts to burn off, but not so low that it cools down, either. You need it hot to mix into the risotto properly.

I cook the sausage and red peppers together when I have non-vegetarians eating the dish, and separately when it’s for folks who don’t want the meat touching the veggies. Since you’re adding it all into the pot at the end anyway, it doesn’t affect how the dish turns out. And you can use any kind of sausage you like! Real, fake, chicken or pork, spicy or sweet. I often make this meal with roasted red pepper sausage, which I find at Trader Joe’s or Whole Foods, when I want a savory version. I’m pretty sure you could find similar in the natural grocery section of any store.

First you’ll saute the chopped onions until translucent (you can also use leeks) in a liberal amount of olive oil and butter; each helps the other not to burn. Then, by adding the rice to the buttery onions before adding any liquid, you help coat the risotto with fat which will prevent that mushy starchy thing from happening. Then, you’ll add a splash of white wine. You can also omit the wine if you need to, although most of the alcohol will burn off and very little is retained in the final dish. After the wine, you’ll do a cup of water before you start adding the simmering broth. When you add liquid, stir immediately until the rice absorbs it and before it can stick to the bottom of the pan.

By repeating over and over in small increments until the rice has absorbed all the broth in the pan, you’ll achieve that creamy yet slightly al dente perfection of authentic risotto! Add in your meat and veggies, then top with freshly grated parmesan and pecorino cheese (which is nice and salty), and serve warm.

Mango Chicken Risotto

hands-on time: 30 minutes    Serves: 4

Ingredients

• 2 cups arborio rice (1 package from Trader Joe’s)
• 1 large carton (or 2 cans) vegetable stock
• 1 onion, chopped
• 2 red bell peppers, diced and seeded
• 1 package mango chicken sausage (or any kind you like), sliced thin
• parmesan and pecorino cheese, roughly grated
• salt and pepper to taste
• water, as needed
• olive oil and butter
• splash of white wine (optional)

Directions

Set a sauce pan on medium-high and pour in the stock. Once it reaches boiling, reduce heat and keep the stock at a low simmer, so it doesn’t burn off  but stays warm. I usually add two cups of water to the broth a well, to help it go farther.

Meanwhile, chop the onion and add it to a large stock pot with equal parts olive oil and butter; stir until melted, well coated and translucent.

Chop the red peppers and slice the sausage and start cooking over medium-low in a saute pan on another burner. You can cook these separately if you have vegetarians eating this; that way, you customize each plate.

Add all the rice at once and stir to coat.

Pour a healthy splash of white wine into the pan and stir briskly to reduce. Next, add about a cup of water and stir until absorbed.

Then, start adding the simmering stock, one cupful at a time, stirring constantly to prevent sticking.

Once the stock is gone, taste test; if the rice is too al dente, add water gradually until it achieves the right texture — firm but not stiff, and before it gets soggy.

Grate parmesan and pecorino directly into the pan. Pick a not-too-small grater and be heavy handed with the cheese.

Taste; add salt and pepper if needed.

Serve with white wine or a nice cold beer!

Two-Ingredient Cookies

I was highly skeptical of this, but I’m willing to try anything. Two ingredient cookies? We’ll see….

Courtesy: The Burlap Bag blog

…but they are surprisingly tasty! And dare I say….not all that bad for you?

The only ingredients are overripe bananas, and 1 cup of quick oats. That’s it.

Of course, if you want to, you can add in raisins, walnuts, cranberries, etc. Even chocolate chips. But you don’t have to. The only critical thing to remember is to grease the cookie sheet when you make these, or you’ll have a real mess on your hands. Bake at 350 for 15 minutes and you’re done.

Check out the full recipe @ The Burlap Bag.

Homemade Salsa

Just in time for March Madness! Make enough to get you from the Sweet Sixteen to the Final Four, and you won’t be sorry. Here’s what you need:

Tomatoes, canned jalapenos, fresh cilantro, and — my secret ingredient, cribbed from The Pioneer Woman’s salsa — two cans of Rotel. Here’s her original post, where she also makes some killer nachos. This fresh salsa is awesome with heirloom tomatoes from your garden or the farmer’s market, but regular old supermarket tomatoes will do just fine, too.

Homemade Salsa

Ingredients

• 2 1/2 cups tomatoes (about 3 heirloom) or 1 28-oz. can whole tomatoes
• 2 cans (10 oz) Rotel diced tomatoes and green chilies, mild or medium
• 1/2 cup onion, chopped fine
• 1 clove garlic, minced
• jalapenos to taste (start with a few slices and add if needed)
• 1/2 cup cilantro
• 1/4 tsp sugar
• 1/4 tsp. salt
• 1/4 tsp cumin
• juice of 1 lime

Directions

Using a large food processor or blender, combine all the ingredients until you get the consistency you desire. I err on the side of chunky and not smooth. Test the seasonings, refrigerate for an hour and serve! This makes a pretty good-sized batch, so you can definitely bring plenty to a party and still have leftovers (or, if you have a huge family, just eat it all at one sitting).

I used this handy guide to figure out how many garden tomatoes would give me the same quantity as a 28 oz. jar of the whole canned variety (the answer: about 2 1/2 cups). So if you have no choice but to sub in the canned kind, that’s the size you want to grab.

This salsa has a satisfying smooth yet chunky texture with a tiny bit of heat, but not too much. In my opinion the fresh cilantro really makes it, but you can certainly adjust to your preference if cilantro isn’t really your thing!

***IMPORTANT!!!*** If you are considering canning your salsa, please consult a guide such as the Ball Canning Book or a reputable reference for proper food preservation — this website is a good place to start — because you can’t just take any old salsa recipe and throw it in a hot water bath to preserve it long-term. There are USDA guidelines over the ratio of acidic foods to alkaline ingredients to prevent spoilage and growth of dangerous bacteria. Unless you are using a pressure canner, please be very careful while canning salsa or similar sauces! Mine are pictured in Mason jars because I gave them out as gifts the day after I made them, so they’re safe to keep in the fridge for up to 6 weeks.

Want to learn how to make jam? Check out my how-to guide for fruit preserves.

Early Spring Gardening

What’s more fitting for the first day of spring than to get an early start on this year’s garden? After being a little disorganized and haphazard in laying out our garden last year, we have decided to take a more proactive approach for 2013, starting with this handy seed starter kit available through Amazon or Home Depot:

So far, it’s working great! Here’s what you do (cat assistance optional):

The kit comes with these soil pods in each compartment. They’re designed to expand when you add water. 

See? They more than triple in size.

Even them out a little by hand.

Add your seeds (we did about four per pod). The kit comes with a chart so you can write down which seeds you put in which compartment. 

Water again, then place the lid on the entire kit and in about a week you should see some sprouting!

Give it a warm location outside direct sunlight, and await germination.

We are also working on some strawberries! They were chillin’ on the porch, but we had a couple freezing nights and had to bring them indoors to the kitchen window:

The garden is Mark’s baby, and I feel very loved by the way he plans it out, cultivates it, and provides us with fresh produce all summer and fall. I really don’t have to do a thing except enjoy the bounty, and I’m not sure how I got so lucky!

Looking for more gardening resources? Check out homegrown.org, which is handy for all types of gardening advice, from planning your plot to making the most of what you reap through cooking, canning and preserving. Or, if you’re in the Boston area, visit Allandale Farm in Brookline for seeds, compost, mulch and more along with expert advice for starting your garden. TreeHugger also posted a cool article this week about high-tech indoor gardening tools.

PS — if you haven’t already, check out MiFilter.com! It’s a great new site where you can filter blog content by your interests, and they’re starting with food & drink. Check it out here or follow the button on my homepage (to the right).