Podcast 94: Stress Busting, Health-Boosting Tips for Moms (and Dads) … and a Cookbook Giveaway

by The Meal Makeover Moms on February 24th, 2010

Today’s Cooking with the Moms radio podcast is dedicated to YOU … all of our busy mom and dad friends out there who run ragged from morning till night taking care of everyone else but themselves. Sound familiar? For the show, we spoke with Joe Sweeney, lifestyle guru at the fabulous Rancho La Puerta spa in Tecate, Mexico, and author of I Know I Should Exercise, But …. Joe teaches a class there called Taking the Ranch Home, where he offers realistic tips for fighting stress while incorporating fitness, relaxation, and good nutrition into everyday lives.

But before we share Joe’s strategies, we have to tell you about our latest giveaway. To help you eat a healthier diet packed with delicious, seasonal meals, one lucky blog reader (or podcast listener or Facebook fan) will win a copy of Cooking with the Seasons at Rancho La Puerta. This beautiful cookbook was written by spa founder, Deborah Szekely, and it features a bounty of delicious-sounding recipes — Corn, Cilantro, & Arugula Salad with Yogurt Dressing, Lasagna Azteca, and Chocolate Banana Bread. We have cooked quite a few recipes from the book including Squash-Apple Soup with Thai Red Curry and Mexican Red Rice, which you’ll find further down in this post.

To enter our Cooking with the Seasons cookbook giveaway all you have to do is post a comment on this blog post or on our Facebook fan page with your best tip for how you squash stress, relax, or fit fitness and nutrition into your day. The giveaway ends on Friday, March 5 at noon.

We Will Enter You into the Giveaway Multiple Times if you do any or all of the following (just be sure to leave us a new comment every time you do one of these things):

> Tweet about our giveaway on Twitter.
> Tell your Facebook friends about it with a link back to this blog post.
> Become a Facebook Fan.

We hope many of you will enter the giveaway and listen to this week’s podcast, and we certainly hope you’ll read on for Joe Sweeney’s realistic tips … that really do work.

Address Your Stress:
> Schedule at least 10 minutes of relaxation daily.
> When you’re in stressful situations, breathe deeply to calm yourself down.
> Worry for 10 minutes every day. After 10 minutes, no more worrying permitted.
> Look for the humor in life. Begin by taking yourself more lightly.
> Exercise to relax: stretching, yoga, birdwatching, easy walking, easy bicycling.

Make Time for Exercise:
> Make exercise fun. Select activities you enjoy, and frequently vary your workouts.
> Start small and build gradually to at least 30 minutes of exercise every other day.
> Plan to move. Schedule your exercise for the upcoming week by adding it to your calendar in red ink.
> Take active vacations such as spas, walk or bike tours, raft trips, or environmental vacations.
> Make exercise a priority by committing to it for 30 days. After that, it will become a habit.

Other Tips from Joe:
> Switch your weight loss obsession to healthy habits.
> The worst thing for weight loss is to try to lose weight. Instead, focus on gaining health (we really LOVE this tip).
> Don’t give up your favorite foods. Instead, eat less of them.
> Location, location, location: Pack healthy snacks and plan ahead.
> Write down specific and realistic health goals, find a friend to do the same thing (a “goalmate” if you will), and touch base every two weeks to offer support and encouragement.

Below, are two recipes from Cooking with the Seasons at Rancho La Puerta. We consider these recipes more on the adult friendly side than kid friendly (especially the soup since it’s got a bit of heat from the Thai curry paste). Let us know what you think.


Squash-Apple Soup with Thai Red Curry

Makes 6 Servings

  • 2 teaspoons olive oil (we used 1 tablespoon)
  • 1 small butternut squash, peeled, seeded, and cut into cubes (we used a 1 pound, pre-peeled/sliced squash)
  • 1 apple, cored, peeled, and diced
  • 2 leeks, white part only, washed and sliced
  • 1 small carrot, peeled and sliced
  • 1/2 stalk celery, finely chopped
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons thai red curry paste
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tablespoon brown sugar
  • 2 teaspoons sea salt, or more to taste (we used 1 teaspoon kosher salt)
  • Thinly sliced chives
  • Thin strips of orange zest, optional

1. In a 4-quart saucepan, heat the oil over medium heat. Add the squah, apple, leeks, carrot, celery, and basil and cook, stirring often, until the vegetables are softened; do not brown (this took about 15 minutes). Add the curry paste and cook, stirring constantly, for 1 minute. Add the stock, water, brown sugar, and salt. Simmer for 45 minutes, or until the vegetables are very soft.

2. Cool for 30 minutes, then in a blender or in the bowl of a food processor, puree until absolutely smooth.

3. Reheat and taste for seasoning, adding salt if needed. Serve very hot, with a sprinkling of chives and the orange zest, if desired.

Print Recipe

Mexican Red Rice

Makes 6 Servings

  • 1 teaspoon olive oil
  • 1/2 small white onion, peeled and cut into 1/4-inch dice, about 1/2 cup
  • 1 clove garlic, peeled and minced
  • 1/2 small green bell pepper or anaheim chile, seeded and cut into 1/4-inch dice (we used half a red bell pepper)
  • 1/2 cup minced carrots
  • 1 teaspoon ground California chili (we used chili powder)
  • 1 cup long-grain brown rice
  • 1 teaspoon sea salt (we used kosher salt)
  • 1 medium tomato pureed with 2 cups water
  • 1/2 cup cooked green peas or cooked edamame, optional

1. In a 2-quart saucepan, heat the oil over medium heat. Cook the onions, garlic, green pepper, and carrot for 5 minutes, stirring often. Add the rice, chili powder, and salt and cook for 1 minute.

2. Add the tomato puree to the pan and bring to a boil. Cover the pan and reduce the heat to low. Simmer for 40 minutes, or until all the liquid is absorbed.

3. Remove from heat. Fluff the rice with a fork and stir in the peas or edamame if desired. Replace the lid and let the rice steam for 10 minutes.

Print Recipe

For all of our Rancho La Puerta photos, visit our flickr page.

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31 Comments | Filed Under CulinaryAdventures, Giveaways, Grains, Podcast, Sides, Soups/Stews, Sustainability, Vegetables, Vegetarian 

Podcast 93: Bring Back Sunday Dinner

by The Meal Makeover Moms on February 16th, 2010

Back in November, Janice’s mom, Carol, and Liz’s mother-in-law, Joy, joined us for a Cooking with the Moms radio podcast dedicated to kitchens of the past and present, and dream kitchens of the future (podcast #83). If you didn’t get a chance to listen to the show, we hope you’ll tune in. While Joy was visiting from England, the four of us recorded a second show all about Sunday dinners.  Our memories of sitting around the family dinner table on Sunday afternoons came flooding back, though Liz found Janice’s reminiscing about eating Welsh rarebit for supper later on Sundays a bit disturbing!

Joy and Josh about to dig into a delicious Sunday dinner of roasted chicken and vegetables and Yorkshire pudding.

These days, with families running in a million different directions, carving out the time for shared meals has become a challenge. Research shows, however, that when families eat together, kids consume a more nutritious diet, so we encourage everyone to make it a priority. To do that, during the podcast, we tossed out some simple tips for making family meals a reality more often — especially Sunday Dinner, and we  shared some fresh ideas for making mealtime more enjoyable for everyone:

> Happy Talk: Ask positive, open-ended questions to ignite conversation versus tempers at the table.
> Family Theme Nights: Theme nights such as Build-Your-Own-Pizza Night, Taco Fiesta Night, and Spaghetti & Meatballs Night add excitement to the meal and encourage kids to try new foods.
> Play Games: Try a spelling bee, GHOST, or Janice’s infamous button game (you’ll have to listen to the podcast to find out what it is) to keep kids at the dinner table and to foster fond memories of shared meals.
> Set an Attractive Table: Bring the family’s full attention to the table by lighting candles, using colorful napkins, or placing fresh flowers in the center.
> Dinner Date: Once a month, allow each child to invite a special friend for dinner. Your child can help you plan the menu and set the table.

Liz’s newly decorated dining room. It reminds her of Joy’s blue-and-white themed dining room back in England.

What follows are two recipes Joy and Liz cooked up together. The first is for Thyme Roasted Chicken and the second for Joy’s Yorkshire pudding, a British side dish similar to a popover. We had a tough time writing up the exact ingredients for this recipe since Joy tends to cook by feel versus using precise measurements, and Liz’s equipment and appliances didn’t exactly jive with Joy’s European ones. So, to avoid any confusion, we decided to share a few links to recipes for Yorkshire pudding instead.

 Thyme Roasted Chicken
Makes 4 Servings (with enough left over for two more meals)

  • 1 ½ tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
  • 1 to 2 small garlic cloves, minced
  • 1 teaspoon kosher salt
  • One 4 ½ – to 5-pound roasting chicken
  • Kosher salt and pepper

1. Preheat the oven to 350°F.

2. Combine the olive oil, parsley, thyme, garlic and salt in a small bowl and mix well.

3. Place the chicken on a work surface or cutting board. Loosen the skin from the chicken breast and drumsticks by inserting your fingers and gently pushing between the skin and meat. Rub the seasoning mixture under the loosened skin. Sprinkle the chicken with salt and pepper and place breast side up on a broiler or roasting pan in the center of the oven.

4. Bake until the chicken turns golden brown and an instant-read meat thermometer registers 180°F, about 1 hour and 20 minutes (18 to 20 minutes per pound). Discard the skin, slice the meat and serve, reserving leftovers for the next two nights.

Nutrition Information per Serving:  190 Calories, 6g Total Fat, 1.5g Saturated Fat, 0g Carbohydrate, 0g Fiber, 32g Protein, 220mg Sodium

Print Recipe

Yorkshire Pudding from Martha Stewart
Yorkshire Pudding with Roast from Alton Brown
Yorkshire Pudding from Tyler Florence

Do you have fond memories of Sunday dinner? What are your favorite Sunday dinner recipes? And what do you do to make family meals a priority? We’d love to hear from you.

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1 Comment | Filed Under Dinner, Podcast, Poultry, Sides 

Podcast 85: Gourmet Magazine Tribute

by The Meal Makeover Moms on December 16th, 2009

gourmet-cover-1941It’s hard to believe Gourmet, The Magazine of Good Living, has closed its doors after nearly 70 years. Published in 1941, Gourmet was the first magazine devoted to food and wine. To pay tribute to this illustrious foodie publication, Liz’s Gourmet “Cooking” Group recently enjoyed a holiday-inspired menu with recipes exclusively from Gourmet.

We hope you’ll tune into this week’s Cooking with the Moms podcast as we dish about Gourmet and Liz’s favorite recipes from the feast — Porcini Mushroom Soup and Gingered Carrot Latkes (read on for the recipes).

The Gourmet Group “Tribute to Gourmet Magazine” Menu

> Roasted Red Pepper and Eggplant Dip with Pita Wedges
> Hazelnut and Olive Rugelach
> Porcini Mushroom Soup
> Persian Style Chicken with Onions and Pomegranate Sauce
> Short Ribs with Vegetable Stew
> Buttered Brussel Sprouts & Chestnuts
> Gingered Carrot Latkes
> Chocolate Tangerine Roulade
> Glittering Lemon Sandwich Cookies

Porcini Mushroom Soup (Gourmet Magazine, December 2008)
Serves 8

Cynthia made this recipe, and it was the number-one hit at the dinner.

  • 3/4 ounce dried porcini mushrooms (1 cup)
  • 6 cups tepid water plus 2 cups hot water, divided
  • 1 medium onion, finely chopped
  • 1/2 stick unsalted butter
  • 2 celery ribs, finely chopped
  • 1 medium carrot, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 ½ pounds white mushrooms, sliced or quartered
  • One 15-ounce can diced tomatoes, drained
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped dill

1. Soak porcini in 2 cups hot water 15 minutes.

2. Cook onion in butter with 1 tsp salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown, 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.

3. Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure. Add white mushrooms to pot with 1 tsp salt and 1/2 tsp pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes.

4. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.

5. Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.

Cooks’ note: Soup, without dill and parsley, can be made 3 days ahead and chilled. Add herbs after reheating.

Print Recipe

Gingered Carrot Latkes (Gourmet Magazine, December 2004)
Makes about 15

These easy-to-prepare, wonderfully flavored latkes were prepared by gourmet cook, Jane.

  • 6 cups coarsely grated peeled carrots
  • 6 tablespoons all purpose flour
  • 1 ½   teaspoons salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground black pepper
  • 7 teaspoons finely grated peeled fresh ginger
  • 3 large eggs, beaten to blend
  • Canola oil (for frying)

1. Place carrots in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour, salt, baking powder, and pepper to blend. Mix in carrots and ginger, then eggs.

2. Pour enough oil into heavy large skillet to cover bottom and heat over medium heat. Working in batches and adding more oil as needed, drop carrot mixture by 1/4 cupfuls into skillet and spread to 3 1/2-inch rounds.

3. Pan fry until golden, about 5 minutes per side. Transfer latkes to rimmed baking sheet. Can be made 6 hours ahead. Let stand at room temperature. Re-warm in 350°F oven until crisp, about 10 minutes. Serve latkes with relish and salsa.

Serve with option of Celery & Cilantro Relish or Apple, Green Onion, and Jalapeno Salsa.

Print Recipe

Do you have any fond memories of Gourmet? Do tell.  Here are several more photos from the dinner!  Enjoy.

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2 Comments | Filed Under CulinaryAdventures, Dinner, Podcast, Sides, Soups/Stews 

Podcast 82: Healthy Thanksgiving

by The Meal Makeover Moms on November 23rd, 2009

This week on Cooking with the Moms, we’re talking turkey with two family-pleasing recipes. Clearly we’re not the only ones with turkey on our minds.  According to the National Turkey Federation, every year, Americans consume an estimated 46 million turkeys on Thanksgiving Day alone.

Our first recipe for Golden Mashed Party Potatoes calls for Yukon Gold potatoes, which have a naturally creamy and buttery flavor, and sweet potatoes, packed with immune-boosting vitamin A.  The fat and calories in this simple side dish are considerably less than most traditional mashed potato recipes — typically made with beaucoup butter — because we get away with just one tablespoon.  We hope your dinner guests appreciate our slimmed down mashed potatoes. By the way, did we tell you the average American consumes between 5,000 – 6,000 calories on Thanksgiving?

Golden Mashed Party Potatoes

Makes 10 Servings

  • 3 pounds Yukon Gold potatoes, peeled and cut into ½-inch dice
  • 1 pound sweet potatoes, peeled and cut into ½-inch dice
  • 4 ounces 1/3-less-fat cream cheese
  • ½ cup fat-free sour cream
  • ½ cup shredded reduced-fat Cheddar cheese (2 ounces)
  • ½ cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1 ½ teaspoons kosher salt
  • Pinch nutmeg
  • A few cranks of freshly ground black pepper

1. Place the potatoes and sweet potatoes in a large saucepan, and add enough cold water to cover. Cover and bring to a boil. Reduce the heat and cook, covered, at a low boil until tender, about 10 minutes.

2. Drain well and return to the pan. Add the cream cheese, sour cream, Cheddar cheese, Parmesan cheese, butter, salt, nutmeg, and pepper. Use a potato masher or ricer and mash the potatoes until smooth.

3. Season with additional salt and pepper to taste.  Serve out of the saucepan, or spread potato mixture into a 9 x 13-inch baking dish and bake, uncovered, for 15 minutes until heated through.

Nutrition Information per Serving: 220 calories, 5g fat (3g saturated), 350mg sodium, 36g carbohydrate, 3g fiber, 7g protein, 120% vitamin A, 25% vitamin C, 20% calcium

Print Recipe

On last year’s Thanksgiving podcast (episode #30), we featured a recipe for Rosemary Roasted Turkey, so this year we decided to switch gears with a recipe using turkey leftovers. To do that, we cooked up these Barbecue Pulled-Turkey Sandwiches, adapted from the November 2009 issue of Bon Appétit magazine. The sandwiches were tasty, filling, and best of all, kid friendly!

Barbecue Pulled-Turkey Sandwiches

Makes 5 Servings

  • 3 tablespoons light canola mayonnaise
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon celery seeds
  • 3 cups thinly sliced green cabbage
  • 2 slices nitrite-free bacon
  • 1 cup tomato puree
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 3 tablespoons (packed) dark brown sugar
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 2 ½ cups shredded cooked turkey (light and dark meat), about 10 ounces
  • 5 soft rolls (such as onion, egg, sesame, or whole wheat)

1. Whisk mayonnaise, apple cider vinegar, and celery seeds in small bowl to blend. Season to taste with salt and pepper. Add cabbage; toss to blend. Cover bowl and chill. Can be made 1 day ahead.

2.  Sauté bacon in heavy small saucepan over medium heat until crisp and brown, about 5 minutes. Remove from saucepan, pat with paper towel to remove excess fat, and wipe saucepan clean. Coarsely chop the bacon.

3.  Place the bacon back into the saucepan with tomato puree, apple cider vinegar, the water, dark brown sugar, chili powder, and ground cumin. Bring sauce to a boil; reduce heat and simmer 5 minutes. Season to taste with salt and pepper.

4.  Add shredded cooked turkey to barbecue sauce and bring to a boil. Reduce heat and simmer until turkey is heated through, stirring occasionally. Split and toast rolls. Divide turkey and slaw among rolls. Press tops down lightly to compress, then serve.

Nutrition Information per Serving: 390 calories, 12g fat (3g saturated), 820mg sodium, 43g carbohydrate, 6g fiber, 30g protein, 45% vitamin C, 10% calcium, 20% iron

Print Recipe

We hope all of you have a happy and healthy Thanksgiving break. Let us know what your family liked best at Thanksgiving dinner, or post photos of your feast to our Facebook Fan Page!

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2 Comments | Filed Under Dinner, Lunch, Poultry, Sides, Vegetables 
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