the eilembergs

Friday, August 28, 2009

Babi's Visit

My mom spent almost a week with us. We loved having her here and we wish she would come more often. She taught Asher a lot of new tricks...and some on accident, like calling me by my name. She and Asher were out in the backyard playing when they came across a bunch of frogs in the window well. So she called out my name to have me take a look. So he went around the rest of the day calling me "Cole".

Coloring

Babi and Asher spent a lot of their time coloring and blowing bubbles (unfortunately I didn't get any pics of the bubbles) that Babi brought for him. P.S. It looks like we have a righty

Chocolate Face

Only when Babi is here, does Asher get to snack on brownies while shopping (or ever).

Sweet Potato and Zucchini Bread

I received a bag full of zucchini from a couple of Moises' employees. What better way to use up zucchini than in zucchini bread. I came across this recipe on epicurious.com that turned out absolutely delicious and moist. I made some changes such as using whole wheat flour and worked well. It reminded me a little of bran muffins which I love. I cut the sugar in half and ended up being perfect for my taste, otherwise it would have tasted more like cake, and that wasn't what I was after. And finally I omitted the nuts. I love nuts but not in cakes and cookies.

2 cups all purpose flour (I used whole wheat flour)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar (I used 1 cup sugar---1/2 white and 1/2 brown sugar)
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts (optional)

Preparation

Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.

Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)

The Goodbye Kiss

Asher was so disappointed to see Babi go! But at least he was left with a big smooch on his cheek.

Thursday, August 27, 2009

Gaby, Naty and Michi's weekend visit...

Last weekend Moises' brother Gaby, his wife Naty and daughter Michelle came for a quick visit. We had a great time going out to dinner, visiting the zoo and just hanging out. It was so funny watching Michelle and Asher play together.

Giving tzedakah (charity). Asher loves putting coins in the tzedakah box before shabbos every week.

Asher cuddling with his girlfriend Naty.

I'm going to miss the farmer's markets!

One of my favorite things about summer is the farmer's markets. Asher and I have been going about twice a week this summer. Nothing beats the locally grown produce! All winter long I'll be dreaming of next summer's farmer's markets.

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!

Lunch with Jade and Meredith

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!