Original White Lasagna 

Original White Lasagna

I created many original recipes when my kids were young. My younger daughter disliked tomato sauce, so I made this gorgeous baked pasta dish with fresh whipping cream. Below is my recipe. 

White Lasagna

Ingredients:

1 package dried no boil Lasagna 

15 oz.  whole milk ricotta cheese 

2 cage free eggs

1 pint organic heavy whipping cream

8 oz. mozzarella balls

1 teaspoon fresh lemon zest

Fresh basil leaves

Fresh grated Parmesan 

Salt and pepper 

Steps:

  • Preheat oven to 350 degrees.
  • Whip eggs with ricotta by hand or with mixer.
  • Layer ingredients starting with cream on the bottom and ending with layer of cheese on top.
  • Cook until brown on top.
  • Allow to cool before cutting.
  • Sprinkle with Parmigiana cheese.

Sydney’s White Lasagna

Love and blessings to all.

Chicken Soup

Quick Chicken Noodle Soup

Because of the healing properties in chicken soup, I always make a version of one of many recipes when someone is ill.

I even made it for my dog Polly. She cut her paw open on a piece of glass walking through the creek with the kids when she was a puppy, and it refused to heal and became infected. She then had an adverse reaction to the anitibotics, so taking matters into my own hands, I fed her homemade chicken and brown rice soup and vanilla Greek yogurt.

Sometimes, I make my own noodles and you can do this with a simple pasta recipe, a rolling pin and a knife. This was fun for the kids when they were small, as making and handling dough is always high entertainment for children. Then, you simply cook the fresh pasta in the broth and vegetables. Or, I use orzo, or any kind of rice.

For myself, I like rice, tarragon, and lemon when I’m feeling under the weather. If I’m just hungry, I like to add bourbon and cream (see my recipe for Chicken, Whiskey and Wild Rice Soup here). 

My daughter wanted egg noodles and just carrots, so that’s what I made. I usually make my own broth, and this is obviously better, but time was limited, so I used this quick recipe instead.

It’s no secret that you can now buy excellent organic broth and pre-roasted organic chicken in most grocery stores, and although not made with fresh herbs from my own garden, they are not as bad as they once were.

Quick Chicken Noodle Soup

Ingredients:

2 cups shredded cooked organic chicken from Whole Foods

32 oz. organic chicken broth

1 cup diced carrots

1 package egg noodles

Sprig of thyme

1 teaspoon lemon zest

Salt and white pepper to taste

Steps:

  • Add diced carrots and broth and bring to a rolling boil to cook carrots.
  • Reduce heat, add noodles, and cook per package directions.
  • Remove from heat, add thyme, lemon zest and season to taste.

Love and blessings to all.

Margarita Pizza

Handmade Margarita Pizza
On Friday, I got the big guns out, after my daughter who recently had knee surgery refused to eat anything but, donuts and candy. My chicken noodle soup could not compete, so I had to get creative.

I made her favorite soup (recipe to follow), which she enjoyed for two seconds, and then went back to the pounds of candy delivered by friends. Being desperate to get her to eat something more nutritious I made her favorite pizza.  

Making pizza is fast and easy, but you do have to stay close to the kitchen, and keep an eye on it as it cooks. I had enough dough for two, so while they were baking I made her a white lasagna (recipe to follow).

Note: The oven must be well preheated and very hot. 

Margarita Pizza

Pizza dough (Whole Foods)

3 tablespoons tomato sauce (any kind)

1/2 oz. extra-virgin olive oil

2-4 ounces fresh mozzarella (small balls)

4 to 5 basil leaves

Instructions:

  • Let dough rest for half an hour in a warm place. In the meantime, preheat oven to 400 degrees
  • Rollout dough with extra flour on stone. Place a pizza stone (or cookie sheet, but grease with olive oil) to warm in the oven.
  • Roll dough with a rolling pin into a circle. Spread the sauce using the back of a spoon evenly across the surface, stopping approximately 1/2 inch from the edges.
  • Cut each ball in half and place evenly and gently on the sauce. 
  • Place onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
  • Add fresh basil. 

Make as many as you have time for, as these disappear magically. They can also be eaten cold, or reheated with excellent results. 

Delayed Reaction 

Yesterday was my late husband’s birthday, I met up with my college friends at the Lafayette Art and Wine Festival, we laughed in the way only old friends can, over nothing, like we were nineteen again. After, I came home and let Siena have friends over since she’s on crutches and I want her close. I made dinner, and watched a movie.

This morning, I woke up feeling a little depressed, so I went to church, then grocery shopping. I had that same lonely feeling I often had as a kid, but rarely feel now. 

I wondered around the grocery store like a ghost, and came home with ingredients for ten different dinners. Comfort food. Right now, I’m making chicken and wild rice soup, with fresh cream, bourbon and thyme from my garden.  I will move onto linguine and prawns in a lemon butter sauce next. After, I’m toasting rosemary focaccia with olive oil and fontina cheese.

Happy Sunday.

Love and blessings to all.

Birthdays & Milestones

It’s my late husband’s birthday today, if things were different, I would be having a party for him tonight and cooking ribs, BBQ chicken and smashed potatoes with bacon and cheddar cheese. He would have a mint chocolate chip ice cream cake with his name on it.

That was the past.

Yesterday, the men’s signature jacket prototype arrived for Ocean SF. Which after a year of development was quite a milestone. 

This is the future. 

I am on the advisory board for a new nonprofit my friend Nick Firestone started in partnership with Tesla. The organization will bring renewable energy to hurricane impacted communities.  So, yesterday I went to the Yacht Club to help with the filming of his video documentary, but on the way, I stopped by the sailing club to give my sailing instructor, Tom Dryja his jacket. 

Because Tom and Nick are also friends, Tom came along, and after filming, we had dinner with the video crew.  This is not the life I thought I would have, but it’s a very good life nonetheless. I’m grateful to have work I love, inspring people to spend my time with, and countless other blessings. 

Later, the girls and I will have a three way call to say a prayer for their father, as we will all be in different places this afternoon. 

Another first. One more milestone. 

Love and blessings. 

Grounded

Manicotti

I’ve finally started to feel grounded again, after a busy few weeks, I thought spending time alone in Tahoe would make me feel better, but it didn’t. 

What has helped me has been to come home, water my pink and white flowers, and pots full of impatience, pansies and daisies, tend to my basil plants, and trim my beloved Meyer Lemon tree and cook for my children. 

I should have known this, because nothing comforts me more than the fog rolling in and cooling off my creekside home in the summertime. I love the wildlife that thrives in our beautiful town, and the way we are so close to the city, but feel so far away. 

There is no better feeling than puttering around barefoot, watering the plants, and making dinner for the kids.

Love and blessings. 

My Charmed Childhood & Chinese Chicken Salad

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The Sideboard Kitchen, Danville, California

If you read my book, Real Food (Amazon), there are many references to my charmed childhood growing up on a farm in the Willamette Valley, in Oregon, and as with many people, the older I get, the more I appreciate my roots and my life there.

My mother was a complete and total “foodie” twenty years before the term was coined. She was the epitome of fresh, organic and sustainable.  All of our food came from our land.  I had my first Twinkie in fifth grade.

My mother grew up in St. Johns, Newfoundland, Canada (below Iceland).  It’s tundra, so very little grows there.   My father had grown up on a cash crop farm in Illinois, so they were from very different backgrounds and he was 14 years her senior.  They met when he was working with the Strategic Air Command (SAC) for the Department of Defense during the cold war.  This is how my sister and I got our names as we both have the SAC initials.  They were married when she was 23 and he was 37.  They moved to Washington, D.C. where he worked for the Pentagon, and then to Nurnberg, Germany where he worked undercover for the CIA (and where I was a born), then he went to Vietnam, after the war they bought our farm and restored the 100 year old farmhouse where we lived.

They raised  race horses and my father taught history at the local college and coached the high school football and basketball teams.  My mother wore black silk cigarette pants with jeweled velvet slippers and invited the locals over for cocktail hour.   It was not unlike the T.V. show Green Acres.

When she wasn’t socializing with the neighboring farmers, my mother gardened, cooked, canned, baked and made jam.  She had a massive three acre garden full of tomatoes, lettuces, watermelon, strawberries and everything inbetween.  The black angus and lamb that roamed our fields eventually landed in a giant freezer, the size of a coffin, in our kitchen.  My father made wine.  There were orchards of peaches, apples, cherries and pears, and walnut and hazelnut trees, raspberry bushes and a blanket of mint around our pond.  Wisteria and hydrangeas, lilacs and honeysuckle graced the parameters of the historic house we lived in.  Our backyard was so big the grass was cut with a tractor.  White sheets blew in the breeze on the clothes line.  It was all wonderful.

As I watch the food scene evolve it reminds me of skipping through my mother’s garden on the farm and waiting for dinner to be ready.  This usually included a large garden salad dressed with just oil and vinegar, a T-bone steak the size of a dinner plate, and little else.

If you are in the area stop by the Sideboard Kitchen in Danville, owned by a local couple, their food is fresh and organic and very reminiscent of life on the farm.  They will be opening a second location in Lafayette where Squirrels used to be.  If not, here is my favorite recipe for Chinese Chicken Salad by the master, Bobby Flay, of the Food Network.  I substitute half of the romaine for kale and add cilantro like Sideboard, as pictured above.

 

 

 

 

 

 

Cooking for Teen Athletes – Gluten free Spaghetti and Meatballs

Although I’ve been very busy with my entrepreneurial ventures and teaching at Berkeley, I’m still required to cook for my athletic teenage daughters.  Cooking for athletes is different than cooking for a normal family as there are serious time constraints and, “food as fuel” is more of a practice than a concept, although I think it should be an extremely high priority for anyone feeding growing children, athletic or otherwise.

My daughter will often swim for an hour and a half.  She does this after school, so she has already had a full day and has eaten next to nothing.  She’s also prone to anemia, so I am always trying to pack her meals with nutrients, and they need to be iron dense.  My other daughter plays soccer and has practices in the evening, so between soccer and swimming there is a tiny slice of time for dinner, and it’s around 5 p.m.

As many mothers know, teenage girls don’t eat much at lunch, which makes them very hungry when they get home from school.  This is when the bad snacking is often done.  I’ve tried many strategies over the years, but have recently decided to serve a quick dinner at this time when possible.  I know how lucky I am to be able to have the flexibility to cook early in the day, but if you don’t, try making a double batch of this to freeze in single serving glass containers, or to serve the next day.

When the kids were little, and I was for the most part a stay-at-home mom, I could spend two hours cooking dinner, but that is no longer possible.  Someday, I hope to have time to make homemade ravioli again, but for now this will have to do, and it checks the boxes of the top criteria for me.  Fast, easy, hot and nutritious. Plus, they love it, which might be the most important criteria.

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Spaghetti and Meatballs

Ingredients:

1 package gluten free spaghetti cooked

1 jar of marina sauce or make your own

1 package of meatballs from Whole Foods Market or make your own

Parmesan cheese (I like these large shavings)

Instructions:

Begin cooking gluten free pasta as per package instructions.  Then, in a large sauce pan heat the meatballs and sauce until they come to a slight boil, reduce heat and let simmer while the pasta is cooking.  Once pasta is done, add to the pan and gently toss while hot.  Reheats and freezes well.

 

 

 

 

 

Comfort Food

Pasta, Prosciutto and Peas

I’ve saved the best for last.  This is one of my most cherished recipes, and I make it over and over again for my kids and friends.  I had this for the first time at Tre Vigne in St. Helena when I was 24 years old and on my first trip to the Napa Valley.

Michael Chiarello, now a very famous chef, vintner, TV host and sustainable farmer with his own restaurant, Bottega in Yountville, was the chef.  I still love this restaurant and had lunch there on my birthday this year (December, 2015).

Back then this entrée cost only $8, and we had lunch on the beautiful Tra Vigne patio.  I was with my sister, Sandra Sheehan and my Auntie Deborah. It was a hot summer day and there is nowhere on earth more pleasant than the Napa Valley in the heart of the wine country in the summer. What bliss. I returned many times and I always ordered this dish until it was taken off the menu a few years ago, but I highly recommend the Maltagliati Verde (herb infused pasta with slow cooked lamb) which we had on my last visit.

After the kids were born, I couldn’t make it to Tra Vigne as often, so I taught myself how to make Michael’s recipe at home, and my kids love it too. It’s perfect in a pinch when you find yourself with 12 unexpected and very hungry kids for dinner (double the recipe below), add a salad and some crunchy bread.

As for Michael Chiarello, he can still be found at the stove and was gracious enough to join us (on the patio of course) one afternoon at his restaurant Bottega for lunch.  He will forever remain one of my favorite chefs and inspirations.

Thank you Michael Chiarello!

Ingredients

▪ 1 lb of pasta

▪ 2 tablespoons of olive oil

▪ ½ lb chopped prosciutto, pancetta or bacon (shown)

▪ 2 cloves of garlic, chopped

▪ 1 cup of peas, fresh or frozen

▪ ½ stick of unsalted butter

▪ ½ cup of heavy whipping cream

▪ Parmesan cheese, as needed

Preparation

Boil the pasta, as per the package directions, and then begin making the sauce.

Heat a large sauce pan or dutch oven to medium heat.  Once hot, add the olive oil, then the chopped prosciutto and garlic. Brown lightly.  When the pasta is done, drain and add it to the ham and garlic mixture.  Then, add the butter and cream and reduce heat to low. Stir gently until the ingredients are well combined.  Add the cream, fresh grated parmesan cheese, stir well and reduce for 5 minutes.  Serve immediately in a warm bowls with freshly grated Parmesan.

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Kid Friendly Chicken Pad Thai – Gluten Free and Packed with Nutrients

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I’ve made this 12 times over the last six months and both of my daughters still adore it.  I pack it with whatever vegetables are in season, so what’s not to love?

My 16 year old especially asks for this every time I cook.  As I’ve written before, my daughters both love Asian food, and I am much more of an Italian food flavor person.  However, the virtues of this dish are endless.  It is very healthy, low fat, gluten free (if you use gluten free soy sauce), packed with veggies, easy to make, can be eaten hot or cold and reheats beautifully.  This is an all around winner, but you have been warned, if you make it once you will get to make over and over again.

pad thai 2

Ingredients for the Sauce:

2 Teaspoons sesame oil

4 Tablespoons low-sodium soy sauce – stock

3 Tablespoons lime juice or 2 limes squeezed in pan

3 Tablespoons tangerine juice or 2 tangerines squeezed in pan

2 Tablespoons chopped or grated fresh ginger

3 Tablespoons brown sugar

Pad Thai

Ingredients for the Pad Thai:

8 oz. Pad Thai noodles

½ lb. thin-sliced boneless, skinless chicken breast, cut into bite-size pieces

½ Tablespoon sesame oil

2 medium carrots purchased grated

1 red pepper chopped

1 head broccoli chopped into bite size pieces

1 zucchini diced Salted/roasted peanuts (optional)

2 1/3 cup fresh cilantro, roughly chopped

Preparation:

1. In a glass bowl, whisk together sauce ingredients and set aside.

2. You can cook the rice noodles by submerging them in a bowl of warm water until they are tender or let them sit while you do the following steps.

3. Heat a large wok and add sesame oil. When oil is hot add the chicken and ginger and cook until chicken is white.

4. Add vegetables and cook for 2-3 minutes so they are still crunchy. Remove the pan from heat and toss in the noodles and sauce. Toss well to combine. Garnish with chopped cilantro and peanuts and serve warm.

*I do not use egg in my Pad Thai because my children do not like it, but if you would like to add it then scramble one egg along with the chicken and ginger in step 4.