2020 Need I Say More?

A full calendar of cancelled classes sends me to the kitchen every morning for some jam therapy.

How has today’s pandemic resulted in something positive? I have time. I fill that time with finding the best of local fruits. I’ve indulged my love of canning and preserving for family & friends..and now I have a lot of Seasonal Jams to (finally) sell…all of which makes me happy and I think you can taste that in a food.

I’m a Small Fry, starting small at a small business with direct sales at small tables at pop up shops with protocols for distancing in place or You can order online and I’ll meet you for some small talk, and deliver delicious small batches of my homemade local low sugar Pams Jams.

Yes, I keep ‘MY POD’ small as well!

That’s 2020

Thank you to Stephanie Thurow for including one of my most favorite recipes for Apricot Cardamom Jam  her new book Weck Canning and Preserving!

Yes, those ARE the most beautiful jars ever! And Stephanie’s book takes the mystery out of the method! So easy even I can do it! I’ve got my copy – but don’t worry, if you’re taking class with me this season I’ll be sure to bring some extras along! P.S. It’s not just jams, this book has got 100 great recipes to make !

Years ago I declared war on the pizza problem…it’s everywhere! Great pizza,ok pizza, bad pizza…for birthdays, team dinners, and after parties. If you’ve got kids, work in an office, or spend your life in a car… it’s a problem! Or at least it was for me.

Don’t get me wrong, I’m just saying that when the fall weather kicks in and the “BUSY” starts, you can easily make high protein meals in a hurry… cause let’s face it- nobody likes to break down those boxes!

I especially like to take a break from pizza on Halloween with a make ahead hot and nutritious meal. Here’s my go to chili recipe. High in protein,low in fat, loved by all- and hoping that you’ll love it too…let me know!

 

JUST CLICK ON LINK: White Bean Turkey chili

*disclaimer and credit : This recipe was adapted from a Bon Appetite Magazine Recipe from years ago (15?) Each time I make it I change it in some way, but you’ll never go wrong with it- I promise ! Oh, and don’t forget some cheddar cheese…

XO, Pam

 

If you are like most people, you probably have great intentions for healthy eating and drinking each Monday morning. Have you tried the idea of starting a new routine late day? Mornings are easy- we’re well rested & busy, and some of us cook at home and bring our lunch to work …but as the day goes on…you know what happens!

I have the secret (and it’s not very complicated).Eat more food! If you are “starting” to be “good” each morning you may be having a light breakfast, then a salad, then a coffee(is this you?) and by 4pm you are so HUNGRY!!! And so, something with sugar, something with caffeine, something to make it to the dinner hour.

So instead, think of a fresh start @ 4pm! Think fruit, herbal tea or green tea if you need the boost. Love oatmeal? Have that. Egg wrap? It’s high protein.A piece of toast? Yes, toast…trending in cool places everywhere!

Be happy knowing that you’ve started and finished your day feeling satisfied.

Many have you asked me for this recipe. If you have ten minutes you can make your own pudding!I have a pretty big family and everyone likes to bring these to work- Packed full of important nutrients and fiber, these are vegan& lactose free! What’s not to like? Let me know if you make some…I love to hear what my friends are doing!

2 cups coconut milk (I use So Delicious organic)

2 cups almond milk  (I use Califa Farms unsweetened)

1/4 cup (or less) real maple syrup -“to taste”

1 Banana

1 cup chia seeds

small (4 ounce) Ball mason jars may be purchased in any hardware store, but you can use any brand with a lid

Directions:

Combine milks,maple syrup,and banana in blender .Blend smooth.

Transfer to a pitcher and whisk in chia seeds

Fill jars ,cover, and refrigerate overnight to thicken

Serve with fruit or grab n’go!

* recipe will yield 8 or 9 small (4 oz)  mason jars of pudding. Too much? You may ‘half ‘the recipe with no consequences!

 

photo credit Jane Beiles for Wilton Magazine

• 2 Tbs. extra-virgin olive oil
• 1 Tbs. unsalted butter
• 1 large white onion, finely chopped
• 1 large clove garlic, smashed and peeled
• 2 Tbs. all-purpose flour
• 3 cups vegetable broth
• 28-oz. can whole peeled plum tomatoes, puréed (include the juice) or you may use freshly canned summer tomatoes 1- 8 ounce jar roasted red peppers (drained)
• ¼ cup crème fraiche or Half and Half
• Kosher salt and freshly ground black pepper

 

• Garnish a drizzle of pumpkin oil & fresh chives, or diced grilled cheese croutons

 

In a 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.

Add the broth, red peppers, tomatoes, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.

Let cool briefly. For a creamier soup use the optional cream. Using an immersion blender, purée in two or three batches. If using a traditional blender or food processor fill container no more than halfway and leave top slightly ajar for safety. Cover with dishtowel to prevent splashes.

Return the soup to the pot. Season to taste with salt and pepper. Serve with chives or croutons.

 

* Recipe adapted from Fine Cooking Magazine Issue 91

Yes, it’s a little messy. Yes, it takes a lot of fruit and veggies, but no, it doesn’t really take much time.And it’s fun if you don’t  make it overwhelming by making too much.

I call my jams, compotes, and sauces the ultimate convenience foods! Unexpected guests? Grab a jar of one of these… it’s homemade and will never fail to impress!

Jam with cheeses and bread

Compotes served warm with a dollop of cream or yogurt for dessert or on oatmeal at breakfast

Pureed Roasted August Tomatoes tossed with pasta

These are the foods that  I’m talking about! I know that it’s “the end of the season” here in the northeast…but don’t forget apples, figs, persimmon, citrus, cranberry, ginger, just too many to name here..are delicious now, and even more delicious during a snowstorm, when you, yes- YOU serve them , because you already made something yummy when they were here and fresh. You’ll close your eyes and imagine that it’s fall….while the rest of your family looks on in awe. Sounds great, doesn’t it? 

 

September feels like new beginnings. It all started with school clothes and classroom supplies, pencils and glue….

That feeling has stayed with most of us throughout the years, and as exciting as it is, I suspect that I’m not the only one who is kind of glad that I have never had to actually go to school with my kids!

Kids or no kids, September starts for all of us nonetheless. It brings with it a desire to get back to our routines, and especially to feel good about ourselves.

Yoga, cycling, walking the dog, golf, tennis, swimming.Watching the sun go down. Stargazing.

Ice cream, cocktails, seafood, farm stands, home baked berry pie, cheese and crackers, lobsters & butter, s’mores….

And now…grasping for straws

I think that we all want to enjoy the tastes of summer. I think that most of us should feel blessed that we have.

Almost ten years ago I stopped “dieting”.  I will share that I have never looked back. I have never been so free in terms of what I eat.Thinking about food 24/7 was a burden!  Lighten your load…Maybe this is the year that you make those small changes and stop trying the latest trend. Invest the time in figuring out what’s right for you and you alone.

We change with the seasons.You haven’t done anything wrong.  Be your best self and get back to what you love to do and eat now…keep it real, watch your portions…

(and maybe skip the ice cream)