Just Peachy Breakfast Shake

It seems all I do anymore is eat- 24/7. And, if I’m not eating I’m hungry! But, I guess it comes with the territory of being pregnant- 21 weeks and going strong.

I can’t complain though- I’ve had a wonderful pregnancy and told my husband how much I enjoy being pregnant.

We found out that our house will be expecting a little boy come November. My husband was very pleased, knowing that he will have a little fishing buddy in the near future and!

Here is a quick breakfast treat that is both healthy and flavorful! I found this recipe on What to Expect.com.

Just Peachy Breakfast Shake
1 medium banana, frozen and sliced

1 cup frozen unsweetened peach slices

¾ cup vanilla yogurt

½ cup calcium-fortified cranberry juice

Soy protein powder (optional)

Place all ingredients in blender or food processor and process until pureed. Pour into a tall glass and serve.

Lamb Chops with a Side of Banana Peppers

One of the best things about being pregnant is indulging in all sorts of foods. Last week while we were on vacation in South Carolina/Georgia some of the sampling of foods I had were Hilton Head’s World famous Crab Cakes with a Lemon Dill Sauce at Conroy’s, Stuffed Grouper at Red Fish or the delectable Citrus Glazed Salmon at Topsider in Harbor Town. The weather on the east coast was just about as hot as the blazing hot temps in Missouri- but we didn’t mind- for we had miles of white sandy beaches to cool off.

(PHOTO: On the beach at Hilton Head, South Carolina)

When we returned to Missouri on Friday night the temps hadn’t broke and we awoke Saturday morning to a garden full of fresh peppers (banana and jalapeno). My husband decided to find some new recipes for banana peppers by doing some research on the internet- because you can only eat grilled peppers so many times.

While he was searching he also found a really great lamb chop recipe as well. Add in a side of grilled zucchini and it was a terrific meal. Who doesn’t love a great man in the kitchen!

Feta Stuffed Banana Peppers
Adapted from www.chowhound.chow.com

5 large banana peppers, tops off and seeded
Salt
Pepper
Olive Oil
Feta Cheese or Goat Cheese

In a zip lock bag add salt, pepper and a little olive oil. Place cleaned peppers in bag and seal. Coat the peppers with mixture and remove from bag. Grill peppers on medium-high heat (with cover shut) for about 5 minutes on each side. Take off the grill and stuff with feta cheese (we used garlic feta) and place peppers back on grill and grill for another 2 minutes until cheese is melted.

Lamb Chop Marinade
From Cooks.com

¼ c. vegetable oil
2 T. soy sauce
2 cloves of garlic, peeled and pressed
1 T. ginger
1 T. rosemary
1 T. lemon juice
¼ c. Djon mustard
8 lamb chops

Brush marinade liberally on all sides and let sit overnight in the refrigerator. The next day let the meat come to room temp. Cook on grill 3-4 minutes per side (this all depends on the thickness of the meat).

Hilton Head Here We Come

My vacation offically begins today, although we don't fly-out until this weekend. Hilton Head, South Carolina is the destination and we are really looking forward to a much needed vacation! Everyone keeps telling us better take a vacation now because when the baby comes it will be much, much harder to get away!

I'll have photos to post when we return! Until then here's a recipe that's sure to be a favorite. It's blueberry season in Missouri, be sure and choose local blueberries from a local you-pick berry farm.

Summer Blueberry Cobbler
1 cobbler top recipe (See Below)

2 qt blueberries

1-1/2 cup sugar

1/3 cup corn starch

1 tsp cinnamon

1 tbs lemon juice

3 tbs butter

TOPPING RECIPE:

2 cups unbleached all purpose flour

1 tbs sugar

2 tsp baking powder

1/2 salt

1-1/2 cups heavy cream

TOPPING RECIPE:
Mix all of the dry ingredients in a bowl and stir in the cream. Knead by hand for about 30 seconds and refrigerate for at least 30 minutes. Roll out the dough on a floured work surface until about 1/4 inch thick. Cover the top of the berries with the dough.

Preheat the oven to 350 degrees. Mix all ingredients except the butter in a non reactive bowl and place the mixture in a casserole dish. Dot the top of the berries with the butter, place the top over the berries.

Bake for 25 - 30 minutes or until crust has become a chestnut brown color.

Steamed Sesame Vegetable Medley

This basic recipe works for almost any fresh veggies. You can cook them in the same steamer basket, adding the more tender produce as the cooking progresses. Steaming times given here are approximate, due to variations of vegetable piece size and pot choice. Of course, amount of doneness is up to you, so take a bite now and then during cooking time to test for your desired consistency. Serve over hot quinoa or brown rice.

Steamed Sesame Vegetable Medley
From What to Expect.com

Sesame Sauce:
1 tsp rice vinegar
1 tsp reduced-sodium soy sauce
1 tsp sesame oil
½ tsp Asian sesame oil
1 Tbsp sesame seeds

Vegetables:
1 stalk broccoli
1 cup baby carrots
½ cup snow peas or green beans

For sauce: In medium bowl, combine vinegar and soy sauce. Whisk in oils until combined.

For broccoli: Trim stalk into florets; cut florets in half vertically. Steam over boiling water, covered, for 8 minutes or until crisp-tender. For carrots: Steam, covered, over boiling water for 5 minutes or until they just yield to the tip of a knife. For snow peas: Steam, covered, over boiling water for 1 minute or until crisp-tender. For beans: Halve beans. Steam, covered, over boiling water for 8 minutes or until crisp-tender.

In large bowl, toss vegetables with sauce until combined. Garnish with sesame seeds. Serve hot over quinoa or brown rice.

Serves 1.

Make ahead: Vegetables can be steamed 1 day ahead. Refrigerate, covered. Warm before serving. Sauce can be made 3 days ahead. Stir before using. Add sesame seeds just before serving.

Great Grannies Egg Custard

Egg custard is my father’s favorite sweet treats. I remember as a kid having it served with dinner at least once a week.

It’s one of those comfort foods that I’m finally able to enjoy again- as my first trimester refrained me from eating much, especially when it came to eggs.

This dessert is just sweet enough for a light dessert and perfect alongside just about any dish! The recipe comes from my Great Grandma Garrison.

Grannies Egg Custard
3 eggs, beaten
1/3 cup sugar (sprinkle very slowly)
Pinch of salt
1 ½ cups milk
½ tsp. vanilla
Sprinkle nutmeg on top

Bake at 325 degrees in a glass dish (a 9x9 works well). Place glass baking dish in a pan of water (hot water bath) for 20 minutes.

Poached Pinot Noir Salmon

Here’s a great dinner for two recipe that we enjoy around our home that is not only simple, but also very healthy (especially for the pregnant belly).

If you are worried about the alcohol in this dish- not to fret. The alcohol will burn off during the cooking process.

Pinot Noir Poached Salmon
1 salmon fillet or 2 salmon steaks, approximately 1-inch thick
Juice of 1/2 lemon
Coarse kosher salt
Coarsely ground pepper
1 cup Pinot Noir wine
1 cup water
1 to 2 tablespoons butter

Wash salmon and pat dry; squeeze lemon juice over the top of the salmon, sprinkle with coarse salt and pepper.

In a skillet or frying pan that is 2-inches deep, add wine and water; bring to a simmer. Reduce heat to low. Add salmon in a single layer (skin-side down if using a filet). Cover and simmer approximately 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 degrees F. (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source. Carefully remove salmon from pan and transfer onto individual serving plates.

Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes

Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the salmon just before serving.

Morel Mushrooms…More for the Taking

I have found the draw back to being pregnant- not being able to eat morel mushrooms.

I used to go mushroom hunting every spring with my dad in search of the biggest morel mushroom bag one could find. I never ate morels as a kid or even as a young adult- but after I entered college I became more of an adventurous eater.

The appearance of morels varies from year to year, depending on the timing of spring weather, soil temperature and moisture. Many days of warm temperatures following a rain may trigger the emergence of morels.

I didn’t go mushroom hunting – but I did buy some beautiful morels this past Saturday at my area Cole County Farmers’ Market. My husband was talking to a few of the vendors at the market while I was finishing up some shopping and I came back with some mushrooms and said, “I can’t wait to fry these up tonight.”

I then found that I would not be enjoying in these delicate shrooms- as I was informed by both my husband and a farmer that us pregnant women shouldn’t eat them. I thought they were saying that at first- just so my husband could have more for the eating- but then found out from a friend that it was true. (Thanks Lubbering)

But, the morels didn’t go to waste- I still cooked them up and my husband ate every single one of them!

If you’ve never tried morels before here is a quick easy recipe for the beginner.

Fried Morels
By Lane

8-10 morels, cleaned and cut longwise in half
1 cup flour
1 tsp salt
½ tsp. pepper
½ tsp paprika
¼ tsp parsley
Butter, for greasing sauté pan

Melt butter in pan over medium heat. In a small bowl mix flour, salt, pepper, paprika and parsley. Dip the already moist morels in the flour and press mixture onto the mushrooms. Drop into pan.

Cook until golden brown, turning only once.