the eilembergs

Thursday, August 27, 2009

Hardcore Elmo Fans!

Tickets to see Elmo's Green Thumb Live... $35 each
Elmo souvenir gadget... $15
The look on Asher's face when Elmo and Cookie Monster took stage... priceless!

A couple of weeks ago (I know, I know, I'm so behind on blogging) Asher and I met Jade and Meredith for lunch. It's always nice catching up and seeing how much Jade has changed from the last time seeing her. I can't believe she just turned a year! Where does the time go!

Monday, August 17, 2009

Asher's ABC's

Moises has been teaching Asher the sounds of all the letters in Spanish. And I must say he has gotten pretty good!

Arroz Verde (Green Rice)

This is so yummy and easy to make.

1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt chicken broth
1-1/4 cups milk
1 tsp. kosher salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced

Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.

In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.

Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

Fried Rice with Scallions, Edamame and Tofu

1 tablespoon plus 1 teaspoon canola oil, divided
2 large cloves garlic, minced
4 scallions, greens included, rinsed, trimmed and thinly sliced
1 tablespoon minced ginger
4 cups leftover cooked brown rice
3/4 cup finely diced red pepper
3/4 cup cooked, shelled edamame
1/2 cup fresh or frozen, thawed, corn
6 ounces firm tofu, cut into 1/4-inch cubes
2 eggs, beaten
3 tablespoons low-sodium soy sauce

Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.

Toasted Corn, Cherry Tomato, and Edamame Salad

This is one of my new "go to" summer recipes for a last minute side dish; especially since I have fresh basil and mint growing like crazy in our backyard. Toasting the corn brings out the nutty flavor but if you don't feel like standing in front of the stove (especially during the summer months), using the raw kernels off the cob are delicious as well.

1 cup frozen shelled edamame
5 Tbs. extra-virgin olive oil
2-1/4 cups fresh corn kernels (from about 3 medium ears)
2 Tbs. plain low-fat yogurt
2 Tbs. fresh lemon juice
1 tsp. clover honey
1/2 tsp. minced garlic
Kosher salt
Freshly ground black pepper
1 heaping cup quartered cherry tomatoes (about 15)
1/4 cup very thinly sliced fresh mint
1/4 cup very thinly sliced fresh basil

Cook the edamame according to package directions. Drain and set aside to cool completely.

Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.

In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.

In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and gently toss. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.

Peach Caprese

This is sooo delicious and a perfect way to take advantage of the wonderful peaches in season. Just layer some thin slices of fresh mozarella, fresh basil leaves and thinly sliced fresh peaches. Squeeze fresh lime juice over the top, along with a drizzle of olive oil and finish with a sprinkle of sea salt and there you have it.

Lunch with Gabi and Rosie

Asher and I use to have lunch dates with Rosie and Gabi just about every week. But then between their travel schedules and ours, it got really difficult to get together. So recently we were able to meet for lunch and catch up. Here is Gabi striking a pose! Her top was itching her so Rosie solved it by taking it off. I love the pot-belly!

CURLY-HAWK!

Evening Swim at the Outing Club

Our friends, Tom and Kate, had their son in town visiting along with his 8 month-old baby, Max. So they invited us for dinner and a swim at their club. In the photo above is Kate with her grandson, Max. He has eyes like two brown saucers! I'm going to miss the long summer days!

Monday, August 10, 2009

The things they say!

The other day when Asher and I were waiting in line at the grocery store he started staying, "Pooh, pooh,....pooh!" He wasn't looking at me like he needed to go; he was looking and pointing at the little boy behind us eating a chocolate cake doughnut!

Monday, August 3, 2009

Sweet and Sour Thai Eggplant

One of my favorite things about cooking is discovering new condiments, spices, produce or ethnic dishes. The other day at the grocery store they had Thai eggplants. I had never seen or heard of these. So of course I had to get them. I knew I could just ask google for some ideas on what to do with them. So I came across this recipe and it turned out delicious. If you don't have access to Thai eggplant you could easily use regular eggplant diced into 1/2 inch pieces.
Ingredients

1 pound Thai eggplant quartered
1 Tablespoon salt
3 Tablespoon olive oil
1 red bell pepper julienned
1 onion diced
6 cloves garlic minced
1 can crushed tomatoes drained
1/4 cup sweet chili sauce (available in Asian food section in most supermarkets)
1/2 cup fresh basil chiffonade

Directions

Add oil to a hot sauté pan, when hot add eggplant and salt. Sauté over medium heat until lightly browned. Add bell pepper, onion and garlic. Stir until pepper starts to collapse, add tomatoes, Soy Ginger Sauce and sweet chili sauce.

Cook for 5 minutes or until eggplant and peppers are soft. Remove from heat, add basil, toss to coat well and serve over hot, cooked rice.

Waiting For Deb

Max and Julio look forward to the days Deb comes to clean our house; they absolutely love her and follow her around like "puppy-dogs" (pardon the pun). The other day they were waiting for her at the basement door for a half hour.

A Day at the Zoo

The Children's Museum

Last week I took Asher to the Children's Museum and he absolutely loved it. They have a toddler-size play house with a kitchen, bedroom, bathroom, and closet with dress-up clothes. It was so nice to let him run around while I kicked back and relaxed while I watched him play, explore and burn off some energy.

Play horses in the stable.

Here is a pond in the "yard" outside the house. They use colored lights projecting from above, onto this colored mat. Asher was more interested in putting things from inside the house in the pond like this t-shirt.