Hello, 2012...Sorry I'm late!

Now that January is nearly come and gone..it seems like a fine time to talk about my New Year's goals. That's right- I said "goals." I pick this word because my resolutions aren't generally related to self improvement, but rather, new things I want to accomplish in the coming year. And true to character, they tend to be about food.

After ringing in the New Year, I realized how quickly my time in Italy is flying. And if I want to leave here knowing a little bit more about Italian cooking then I need to get movin'! So, my first goal is: learn to make pizza dough. GOOD pizza dough. This will, however, require that I conquer my fear of cooking with yeast. Right now, I just don't want to! But I know it must be done. So perhaps, this is the year. I feel I've met my previous year's goal of learning to make real-deal Italiano tomato sauce. I can make a mean sauce these days.

Second, I want to cook more vegetarian meals. I used to do this pretty often BM (before marriage), but have really gotten away from it since marrying Tazmanian devil (don't worry, it's a pet name). I believe in baby steps, so the initial goal is 1 meatless dinner per week. I've actually already started to do this, so I need to keep on keepin' on. (Major kudos to my friend Angie over at I Sweat the Small Stuff for her goal of 3 meatless dinners per week! I'll be coming to you for healthy ideas!)

Caprese Panini- one of our recent vegetarian lunches
(tomato, fresh basil, buffalo mozzarella)
Thanks, Mom for the Panini Press!!

Pumpkin BBQ Sauce

Next, I want to continue (and improve) on reducing food waste in our home. Besides the obvious "don't you know there are starving children in xyz-country?!" reason, it helps reduce food costs and, seriously- maybe it's a little OCDness in me- but I cannot stand to throw away foods just because they went bad before I was able to use them. Honestly, I think we do a pretty darn good job of this now, but there's always room for improvement. I'm a big fan of the "make extra and freeze some!" approach, but this only really works for bread and baked good in our house.We have a freezer full of homemade waffles and muffins. Rarely do I make a big batch of soup and think, 3 months down the road, "man I could really go for some potentially freezer burned chili!" But here is a recent example of avoiding waste before the stick-it-in-the-freezer option: Last week I made some roasted pork loins and overcooked them. They were TOUGH! Poor Chris kept saying "no, honey- it's really good!" But halfway through, he confessed his jaw hurt and he couldn't finish. So I pulled out my handy dandy Magic Bullet and chopped up the rest, mixed it with some delicious Pumpkin BBQ Sauce (see previous post), and the next day we had "pulled pork" sandwiches for lunch!

And last but not least, I desire and hope to blog more. I've been writing more non-food related things, but have become infrequent in blogging the past few months. It's a wonderful creative outlet for me, allows me to stay connected to friends and family, and saves Chris from the late-night brain storm sessions about the all the potential ways I can use, say 36 lbs of pumpkin, for example.

Well, until next time! We recently had the opportunity to travel to central Italy with my in-laws and I can't wait to write about that! Arrividerci!

Sunset view from our trip to Orvieto

Inside the walled city of Orvieto

You know it's true love when...

...your husband buys you 36 lbs of canned pumpkin for Christmas (and you as the recipient also happen to really love pumpkin). AND he gives you a guide on how to use it (see picture below). AND he does all this with the understanding and willingness that he himself will also have to eat a whole lot of pumpkin in the coming months. We have approximately 18 months left in Italy. I have 10 additional pounds of pumpkin in my pantry. So, based on our calculations: 18 months left in Italy divided by 46 lbs of pumpkin = we will need to consume an average of 2.5 lbs of pumpkin per month. I can commit to that! Especially with the awesome cookbook he bought me to go along with the gift.

Who needs jewelry when you can have the gift that gives all year?
(half serious)

First on the list? BBQ chicken thighs. Pumpkin is used in the BBQ sauce to enhance the sweetness of the molasses and brown sugar, as well as the tangy-ness of the vinegar, juice and mustard. See? There is a great big world out there beyond pumpkin pie. Here's the sauce recipe:

Spicy Pumpkin BBQ Sauce
(makes about 2 cups)

3/4 cup cider vinegar

1/2 cup canned unsweetened pumpkin

1/3 cup dark brown sugar

1/4 cup orange juice

1/4 cup Dijon mustard

2 Tbs Worcestershire sauce
2 Tbs molasses*

1/2 tsp hot sauce

Whisk all ingredients together. If using right away, brush both sides of 8 chicken thighs with sauce and cover and marinate at room temperature for 30 mins, before grilling, baking, or pan-frying. With remaining sauce, bring to a boil in a small saucepan. reduce heat to low and simmer for 5 minutes. Sauce will keep for up to a month in a covered jar in the refrigerator.

*Molasses is one of those ingredients which previously caused me to avoid recipes that called for it; thinking "I'll buy a whole bottle of it, use 2 Tbs, and then never touch it again." WRONG! I have used it so many times this past fall/winter for marinades, cookies and, my personal fave: gingerbread waffles. Yum!  Besides, it stays good forever practically.

Coming out of hibernation..

I'm baaaack!

I'm still here! Despite my lack of blogging, our cooking (and eating) has not diminished in the least! However, as autumn faded into winter and the Christmas season, I found my creative juices seemed to come to a halt. The month between Thanksgiving and Christmas is always a time where I want to make all the old familiar comfort foods and family favorites. As my mother always reminds me, I like traditions, especially when it comes to holidays. Thanksgiving wouldn't be complete, in my eyes, without cranberry crunch and lumpy mashed potatoes (the lumps are crucial); and December practically screams for warm and creamy foods (and abundant sweets). For a look at what I've been cooking over the past month, you can check out my pinterest page for some insight. I've made nearly everything under the "Fall/Winter Favorites" category. http://pinterest.com/heathermunoz/fall-winter-food-favorites/ Some of my personal faves were: Gingerbread waffles, Giada's lentil soup, lower-cal fettuccine alfredo, and pork with cherry sauce. Yum!

But not to worry, my posts will be returning. I've got two in the works- one of which will include the incredibly creative and thoughtful (and ridiculous) Christmas gift from my hubby. Oh, did I mention this was our first Christmas together? Here we are at a Christmas Gala in Naples. It's also the picture on my Christmas cards that have yet to arrive...

Isn't he a stud?? :)

For Thanksgiving: Not a food post

Based on my previous track record and well, the title of my blog, one might think I live, eat (no pun intended), and breathe for food.   While food is the primary way I feel drawn to express creativity, writing is another big part of my personal creativity. For me, food is social and fun; and implies community. It’s most pleasurable aspect is sharing it with others.  It brings people together. Writing, on the other hand, has always been more of a private endeavor.  I’ve kept a diary since 2^nd grade (although now I prefer the more sophisticated term “journal”). Blogging kind of joins the two!  Sometimes, I think it would be nice to share more of my private world- if only for entertainment, encouragement, or in attempt to bridge the big ocean that divides me from many of the ones I love!

This week I was thinking about Thanksgiving- a day dedicated to celebrating the many reasons we have to be grateful. The nature of the holiday has led to a focus on the gifts or blessings we have in our lives.  And don’t get me wrong, one of my favorite Thanksgiving traditions is going around the dinner table and everyone stating something they are thankful for. But for every gift there is a giver, right? As a Christian, I try to make a regular practice of thanking God for his many blessings, because I believe He is the Giver of all good things. And if there are things I want or ask for which I don’t have, then it must be because God, in his perfect and all-knowing character has deemed them not good for me; or at least not good right now. And I'm thankful for that too!

I was reflecting on my own tendency to forget about the Giver and decided I want that to be my focus this Thanksgiving: being thankful to the Lord for who He is, and not only for what He has given me (and He has given me much). I am thankful that some of the greatest gifts He gives are the intangible things; bound up in His promises to give us joy and peace through Christ. This poem is a product of these thoughts and reflections; and a personal call to myself and others to seek the Giver and not the gifts.  

No Good Thing Withheld

Psalm 84:11

“No good thing does he withhold from those who walk uprightly”

The Lord eagerly bestows good things

Upon the children of His vine

For all that He has given Christ

Is also now forever mine

We search too often His giving hand

Yet so seldom seek His face

If we rather sought our Father’s heart

We’d find unending stores of grace

His blessings not bound in fingers clenched

In hands reluctant to release,

But his riches rest in open palms

Offering gifts of joy and peace

James 1:17
"Every good and perfect gift is from above."

Slow Cooker Barley Risotto

Temporary borrowed picture from Worldhealth.net

Friends, I have possibly discovered the most wonderfully delicious healthy-meets-gourmet dish yet. (Have I reeled you in?) AND I cooked it in my slow cooker! For those of you who think crock-pots don't count as cooking (you know who you are) then think again! This meal involved a small amount of prep work, but really all the slow cooker did was take the dirty work out of risotto. Instead of constantly stirring, as traditional risotto requires, the grains slowly soak up the broth over a few hours. A few finishing touches and you're done. And the best part of this meal (in my dietitian opinion): FIBER! Although my less health-inclined husband would say it was the butter. And cheese. Regardless of which end of the spectrum calls your name, I promise you, this gets just as creamy and heavenly as regular risotto.

In my excitement and haste I forgot to take a picture. Maybe during lunchtime leftovers tomorrow. Again, lack of necessary ingredients caused me to alter this quite a bit and combine various recipes..but now I can claim this as my own, right?

Slow Cooker Barley Risotto
Serves 4-6 (Makes about 8 cups)

2 Tablespoons butter, divided
2 finely sliced shallots (about 3 Tbs)
1 1/2 cups barley
5 1/4 cups chicken broth
1 fresh thyme sprig (or 1/2 tsp dried)
1/2 tsp salt
1/4 c parmesan cheese
pepper to taste

1. In a large skillet, cook sliced shallots in 1 Tbs melted butter over medium heat (about 1-2 mins).
2. Add thyme sprig and cook an additional 30 seconds. Add barley to skillet and cook an additional 2 minutes, or until all the grains are coated in butter.
3. Lightly spray slow cooker with non-stick spray. Add broth, salt, and barley mixture to slow cooker. Cover and cook on high for 3 1/2 to 4 hours, or until liquid is absorbed.
4. Add remaining 1 Tbs butter and parmesan cheese and stir gently until butter and cheese are melted. Salt & pepper to taste.

You will not regret this! :)

When life hands you apples..make applesauce!

The change of seasons is welcome for many reasons: the weather cools down, the leaves change colors, I can bring out the winter wardrobe (scarves, boots, gloves and peacoats..what could be more fun?) and of course, fall food! In the States, seasonal changes didn't seem so drastic for a few reasons. First, I lived in Florida where it's summer for 11 months and fall/winter for 1 month; which hardly merits a dramatic change in wardrobe (sadly). Secondly, we have a variety of foods available to us most of the year. Sure there are some seasonal fluctuations, but if I want it badly enough I can find a winter squash in the spring or an avocado in December.

Here in Italy, it's a little different. While we don't have the luxury of incredible variety all year round, we do get the "cream of the crop" of the seasonal foods. You may recall me raving about the tomatoes this summer..and then a few posts later I complained about eating zucchini every other day- because that's what the summer has to offer: tomatoes and zucchini. And they were delicious!- But by August we were not sad to see them go. This fall I was disappointed that even some of the typical "in-season" fall foods are not widely available. Each week at the base we get a total of about 8 butternut squashes and you can own one for the small sacrifice of your child's college education (do you sense my sarcasm?) But I digress...

My positive point of all that is that because we don't have the variety all year round, the Harvest Season (September-November) is really celebrated. Every weekend in October you can find a harvest festival. Our local ones included: apples, truffles, chestnuts, chocolate, and beer & wine. We had the chance to go to the Apple Festival with some friends. It doesn't get much more fun than that! We sampled apple cider, apple wine, apple cakes and breads, and apple syrups.

There were about 30 tents like this one..all with their individual products

"Chestnuts roasting on an open fire.."

My first chestnut- yum!

Everyone participated in Apple Festival!

And because I can buy a ridiculous amount of apples for ridiculously cheap- I did! And I came home and made some apple pear sauce via slow cooker. It was way too easy and I'll definitely be doing it again :)

I made my own variation (which I'll post soon), but it was inspired by this one: http://moneysavingmom.com/2011/01/homemade-crock-pot-pear-sauce-or-applesauce.html

First article published! Woohoo!

As I've mentioned previously, there isn't a big demand for dietitians here in Italy (unless I want to enlist in the military- no thanks). After 2 years of working in a teaching/counseling setting at a research-oriented hospital, I know the importance of "keeping my feet wet" in the nutrition world in order to not lose my skills. Before I got married I applied for a freelance writing job on a whim; one that allows me to write as frequently as I wish about nutrition-related topics. Besides the small amount of extra spending money, it allows me to keep up to date with some current research, and consumer interest topics such as dieting, weight loss, and medical nutrition therapy.

Anywho- my first article was published this month! Hopefully I'll be able write more regularly in the future. Check it out here: http://www.livestrong.com/article/546880-can-a-low-carb-diet-make-you-dizzy/.