CityMama™

Camp Galileo Is Repeat-Worthy According to My Kids

Nothing strikes fear into the hearts of working parents more than the words, "Summer Vacation." As I mentioned in a previous post about Camp Galileo, I'm not one of those parents who scrambles to sign-up for camps in January for several reasons:

• I'm pretty laid back about these things. I've never not been able to find a nice summer camp for my kids to attend.
• I'm never sure about our summer travel plans—we tend to do things last minute so my camp plans need to be flexible.
• I can't afford to spend thousands of dollars at one time (because it is thousands of dollars for two girls to spend their summers attending camps) to sign up for all our camps at once.

Parents, how 'bout this? Let's stop buying into and perpetuating the hype that if we don't sign up for everything (camps, preschools, afterschool programs) RIGHTNOW, "all the good ones" will be taken. "Good" according to whom? Let's stop being sheep. Signing up for camps at your leisure allows you to discover wonderful camps you never knew existed, like hair accessory-making and braiding your local kids salon, art camps in an artist neighbor's backyard, or reading and story play camps at the local independent bookstore. (All actual camps in my community.)

Ranting aside, there is nothing worse than plopping down $250 for a week-long camp that your kids hate and complain about attending. When I brought up the subject of summer camps with my girls, they rattled off their lists of camps that they'd rather not attend but also shared their lists of favorites. At the top of both of their lists: Camp Galileo.

Trust me, the moms in your life want to go to Burke-Williams for Mother's Day

I'm not what you would call a regular spa-goer. Whenever I get a fancy-pants facial or (more infrequently) massage at a real spa, I'm always a little unsteady when entering those quiet and serene spaces (Am I going to do it wrong?) and I never remember to plan enough time to use the "extra amenities" like hot or cold whirpool baths, steam rooms, saunas, or even the showers and free toiletries. (Which Burke-Williams offers.) I have to admit, it is kinda awesome to slather on as much lotion as you like, use all the Q-tips you want, and then follow it all up with a swish of free mouthwash. If I do get facials, they tend to be in more "casual" places, like at my gym or where I get my nails done. Not always ideal, but I admit—it's less intimidating.

But recently I was invited by the Ace Agency to check out my local Burke-Williams spa as part of a pre-Mother's Day experience (two locations in the Bay Area), and I can say, without reservations, that any woman, mom or no, would love to receive the gift of a relaxing spa treatment, or better, an entire spa day.

One thing I am big on is customer service, and one thing that turns me off about some spas, (especially the fancy spa chain where I live in Silicon Valley) is that when you call to make a appointment, the people on the phone act like they can't be bothered. When you arrive, it's more of the same. It's haughty with a side of serious 'tude. No, thank you. At Burke-Williams (San Francisco location), everyone I spoke with—from the appointment schedulers to the staff in person—was warm and welcoming. This alone ensures that I will be a repeat customer.

Ranch Dressing: Not Just For Kids!

Check out this luscious concoction (and the very luscious Rookie Heather in the background!). It's a martini made from fresh pressed carrot juice, gin, applejack, and absinthe (yes, potent!) and rimmed with Hidden Valley Ranch powder. (Want to make it? Recipe over at Bonggamom!) It's just one of the items that Lafitte had on its menu during the fundraiser I previously blogged about. (Note: I am compensated for being a member of Hidden Valley Ranch's "Love Your Veggies" Parent Panel.)

I'm definitely going to be making ranch-rimmed cocktails this summer, but I think I'm going to try Bloody Marys and Cheladas for a spicier kick. I like my savory cocktails to have heat!

For the fundraiser, Chef Russell Jackson, created an entire menu using Hidden Valley Ranch in some very innovative ways, and I'm delighted to share some photos of those dishes with you. This is not your kids' ranch dressing (although my own kids would have gobbled up all of these dishes!).

Lafitte's kitchen was cleaner than mine!

 

Our starter—ranch panna cotta with carrot sauce. Delightful!

Calling all San Francisco Bay Area Friends: Dine for a great cause at Lafitte, March 1!

As I've mentioned previously, I am part of Hidden Valley's Parent Panel where I love sharing tips on how to get kids to eat more vegetables. (I am compensated for my participation.)

I'm delighted to share that Hidden Valley is partnering with Celebrity Chef Cat Cora and now over 70 other chefs across the country to raise money to support the American Culinary Foundation's Chefs Move to Schools program and healthy eating among kids. It's called the Love Your Veggies Lunch Break for Schools program.

Other participating chefs include Chef Geoffrey Zakarian (New York), Chef Suzanne Goin (Los Angeles), Chef Michelle Bernstein (Miami), Chef Stephan Pyles (Dallas) and Chef Michael Kornick(Chicago), among others. See more info here.

Inspired by Michelle Obama's Let's Move program, which aims to raise a healthier generation of kids, the Chefs Move to Schools program promotes healthy eating among kids, especially at schools. Who wouldn't want to see fries and ketchup out and replaced by veggies and, for example, a (light) ranch dip? (My kids' previous school offered cucumbers and hummus as a lunch option. Score!)

San Francisco! Come on out to our Love Your Veggies Lunch Break for Schools event at Lafitte!

In the San Francisco area, Hidden Valley is partnered with Chef Russell Jackson of Lafitte on Pier 5. Chef Jackson has created a special menu (as the other 70 chefs are going) using Hidden Valley Ranch as his inspiration. Please join us for lunch tomorrow, March 1, and order his special menu, available for one day only. All items will be priced separately, with all proceeds going to the American Culinary Federation’s non-profit Chef & Child to support the Chefs Move to Schools initiative.

Sample from the following tasty items:

• HVR Leopold Navy Strength Gin Cocktail
• HVR Ice Cream in cold Carrot Broth
• HVR Crusted Local Fish with Sautéed Little Gems and HVR "Bread Sauce"
• HVR Savory Panna Cotta with Shaved Fennel Salad
• Cassolet of Duck, Sausage and Brioche HVR Crumbs
• Cauliflower Frito with poached Farmers Egg and Spicy HVR Dressing
• HVR Spiced Potato Crusted Tuna Nicoise Sandwich
• HVR Rubbed Roast Pork Loin Sandwich with Spicy HVR "Russian dressing", pickled HVR carrots and cabbage.
• HVR Potato chips

 Yum!!

What: Love Your Veggies Lunch Break for Schools Event with Chef Russell Jackson

Where: Lafitte, Pier 5 San Francisco

Why: To raise money for an amazing program—do good while eating good!

Follow Chef Jackson on Twitter!

 

 

About Lunch Break for Schools
Lunch Break for Schools is a fundraising event involving the generous participation of chefs, restaurants, volunteers and the American Culinary Foundation. Chefs from around the U.S. will prepare and sell healthy lunches that follow the White House-recommended school lunch guidelines, with proceeds going to support nutrition education and outreach for kids. The guidelines encourage healthy eating by promoting vegetables and healthy ingredients such as whole grains, low-fat dairy products, low salt, low sugar and fresh produce.

Inspired by a study that found that children consume more vegetables when paired with a moderate amount of ranch dressing, the makers of Hidden Valley Salad Dressings, as part of their Love Your Veggies program, have made a $150,000 donation to underwrite the fundraiser and support American Culinary Foundation’s work with the Chefs Move to Schools program.

 

Happy Birthday, Sweet Boy

You are the light of our lives. Happy birthday, to my joy of a boy. I love you so very much.

xo,

Your Mamma

Tangerine and Red Onion Salad with Fresh Mint

We are swimming in citrus from our CSA, and after eating our weight in oranges, Mandarins, and Meyer lemons all winter long, after making two quarts of marmelade, there is only so much you can do.

One of my favorite ways to use up oranges and tangerines is in a savory salad. You can be fancy and cut supremes and make your salad that way, but I think it's just as pretty to go the composed salad route. For this one, all you do is slice up 5-6 tangerines, top with thinly sliced red onion (you can soak the slices in a little acidulated water first then drain to take away some of the sharpness, if you like), and fresh mint leaves. Salt the whole mess generously—really, don't skimp, the citrus needs and can take a copious amount of salt—the drizzle some white balsamic vinegar and olive oil over (to taste), and top with several grindings of black pepper.

This makes a delicious accompaniment to roasted pork, grilled chicken, or steaks.

Note: I post lots of my food photos on Instagram (mobile app). Find me there!

What isn't good dipped in Ranch? That's what I'd like to know.

I'm part of the Hidden Valley Ranch parents panel and I am paid to occassionally blog about how to get kids to eat more veggies.

Can't get kids to eat their veggies? You might want to try a dip like hummus, sour cream, yogurt, or yes, even ranch dressing. Thankfully, my kids (ages 7 and 9—jury is still out on the baby) love vegetables and I think it has to do, in part, with them going through a "dipping" phase.

There was a time when it seemed like everything they ate needed to be dipped in something else before consumption. Now they will eat vegetables cooked every which way from roasted to raw, but there is definitely a scientific reason why a dip like ranch dressing could help kids to eat more of their veggies.

I love to make my ranch dressing "from scratch," using the Hidden Valley packets, non-fat milk, and Best Foods/Hellman's light mayonnaise, just like my mom did. It remains to this day, my kids' favorite (and my favorite) dip.

This cute infographic shows how a dip like ranch dressing just might help kids to eat more veggies.

What are your kids' favorite dippers and veggies to dip?

Turkey Chili With Green Chiles and Orange

I'm not lying, this is the tastiest, most flavorful turkey ANYTHING you will ever eat. And for those on Weight Watchers (like I am), I calculate this at 7PP per one cup serving (without toppings).

STEFANIA'S WHITE TURKEY CHILI WITH GREEN CHILES AND ORANGE

This is a riff on my friend Abi's white chicken chili which she adapted from Epicurious.

 

• 2 tablespoons of olive oil
• 1 large onion, chopped
• 4 large garlic cloves, minced
• 2 tablespoons ground cumin
• 1/4-1/2 tsp chipotle powder (I love it in all my chilis, but if you don't like the smoky flavor you can omit)
• 1 teaspoon dried oregano
• 1/2 teaspoon pumpkin pie spice (it's what I had on hand)
• 1 package ground turkey, crumbled (extra lean or regular)
• 1 15 ounce can of hominy, drained
• 1 15 ounce can of pinto beans, drained
• 1 15 ounce can of cannellini beans, NOT drained
• 1 heaping tablespoon of chicken base
• enough water to just cover all the meat/beans when added (about 2 cups)
• 1 4-ounce can of mild fire-roasted chilis (Ortega)
• 1 4-ounce can of hot fire-roasted jalapeños (also Ortega)    
• half an orange
• 1/2 cup whipping cream (or omit, but I use it)

 

Toppings (set these out in bowls and top as you wish!)

• lite Mexican shredded cheese (TJs)
• chopped onion
• chopped cilantro (leaves only)
• diced avocado
• fresh or pickled jalapeños
• fresh lime
• baked (or not) tortilla chips on the side

 

In a Dutch oven, saute turkey, onion, garlic, and spices together in a little olive oil until turkey is well-browned. Add in the remaining ingredients EXCEPT for the cream. Bring to a simmer and then reduce to low and cook for at least an hour. Check liquid level and add a little more water if needed. If you can let this sit overnight—it's even more delicious the next day.

Just before serving, remove the orange half and reheat the chili and stir in the cream. Heat through, but do not boil. Serve with toppings.

Party fare: Greek-Style 9-Layer Dip

One of my favorite things to do is to take classic recipes and add my own variation. I made this delicious layered dip for a Golden Globes party last night—it's my twist on a Mexican 7-layered dip. Not that 7-layered dip needs any improvement... It's perfect for awards season or football season. Don't you love this time of year?

The dip reminds me of Greek moussaka. It has all those rich and warm flavors without being a total gut-bomb. It's easiest to serve by setting the pan out with a spoon and let people serve portions onto their plates that they can then scoop up with pita chips.

The only thing you need to cook is the lamb mixture (see below). I made the tzatziki as well (you'll need about 3 cups-worth, my recipe is here), but you could purchase that as well—I know Trader Joe's carries it. I used 93% lean ground beef non-fat yogurt in the tzatziki and I also used non-fat feta to keep the dip a little lighter.

GREEK-STYLE 9-LAYER DIP

Ingredients:

• 2 lbs of seasoned, cooked ground lamb/beef (recipe below), warmed
• 2 containers of plain hummus
• about 3 cups of tzaziki (cucumbers, yogurt, garlic)
• a sprinkling of chopped tomatoes (I used a prepared pico de gallo mixture)
• 1 cup of garbanzo beans, rinsed and drained
• a good handful of pitted kalamata olives, sliced in half
• half a small red onion, finely minced
• 1-1 1/2 cups of crumbled feta
• a handful of fresh mint chiffonade (sliced) for garnish
• a drizzle of fruity olive oil (optional)

Pita chips for serving

Layer in this order (using a 9 x 13 inch pan). The lamb is the first ingredient in the pan, topped in the following order, ending with a drizzle of olive oil if desired:

lamb

hummus (spread carefully, it doesn't have to reach the edges of pan)

tzaziki

chopped tomatoes

garbanzo beans (sprinkled over evenly)

olives (scatter over)

onion

feta (sprinkled over evenly)

mint to garnish

olive oil if desired (use best quality and use a light touch)

 

SEASONED LAMB MIXTURE

• one pound each ground lamb and ground beef (you could use all lamb, too)
• a touch of olive oil
• 2 tsps ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp clove
• 1 teaspoon cumin
• 1 tsp dried oregano
• salt and pepper to taste

Saute the ground meats and all seasonings over medium-high heat in a drizzle of olive oil until browned and cooked through. Season with salt and pepper to taste. Keep warm until ready to assemble dip (or reheat before assembling).

 

 

 

Cook Your CSA: Crustless Spinach Quiche

This is what we made for dear lunch guests visiting us from Italy today. It used up two week's-worth of CSA spinach. I served it with a black-eyed pea salad on the side, but a green salad would have been fine, too.

CRUSTLESS SPINACH QUICHE

Ingredients:

• 2 bunches of fresh spinach, triple-washed and drained
• 3 cloves of garlic, chopped
• one small onion, chopped
• olive oil
• a splash of white wine (if you like, and I do!)
• 5 eggs, beaten
• 1/4 cup of half and half
• a dash of nutmeg
• 2 cups of shredded light 3-cheese mixture (Trader Joe's)
• sea salt and fresh ground pepper to taste

Preheat oven to 350º. Grease a 9 x 9 (or similar-sized) baking pan.

Drizzle some olive oil in a pan and sauté garlic and onion over medium heat until onions are soft and start to turn golden brown. Add spinach and when it's wilted in the pan, splash in a glug or two of white wine. Cook for about a minute, season with salt and pepper, and remove from heat to cool slightly.

In a large mixing bowl, combine beaten eggs, half and half, nutmeg, cheese, salt and pepper. Add in cooled spinach mixture.

Pour into greased pan and bake for 30-40 minutes until quiche is puffy and eggs are set.