Borderline Cafe...... Best Breakfast

Hi! I know I've been out of commission for a while in the blogging world. I've been busy with good stuff. Most of my fall weekend mornings have been occupied with fall sports. There is nothing like a crisp morning and a hot mug of coffee while cheering your kids on in a beautiful park somewhere in Northeast Ohio. That's my daughter below running cross country. I'm so proud that she is a runner and I'm proud of all you bloggers out there that take on running as adults. My husband has also returned to his running roots and is getting up daily to run before work. I'm impressed and happy that he is taking control of his health. Your accomplishments as runners inspire me daily.

Although I'm not a soccer Mom, I am a soccer aunt. There's my nephew below. He's the one pushing everyone aside with the flaming hat. You gotta love the girl in the pink with the matching pink shin guards. That would have been me back in the day.

After all of this grueling spectating, what else is there to do but eat. This morning we went to one of my favorite breakfasts places called the Borderline Cafe. For those of you who are not familiar, it is located in Lakewood, Ohio. Kelly Wright is the owner and they have been around now for 17 years! That is some staying power. She serves breakfast with a southwestern twist. She told me that the restaurant is due for an update, but, I still love the quotes stenciled on the wall from artists like Jewel, the Guess Who, and John Denver. They all have to do with breakfast.

This is one my favorite items on the menu.... the vegetable burrito.

Its is full of black beans, eggs and vegetables all wrapped in a spinach tortilla. For those looking to lighten-up, you can order any of the breakfast foods with egg whites.


Just a little word on the benefits of breakfast(for my friends out there that like to skip this meal)....

Did you know that research shows those who eat breakfast have better attitudes at work, increased productivity, and do better with tasks that involve memory? And did you know that those who skip breakfast are more irritable, tired and restless? And for you runners... breakfast eaters have more strength, endurance and problem-solving abilities. O.K. I'm done. Happy eating.

Roasted Pear-Butternut Squash Soup

You can tell the weather has changed suddenly to fall by the type of food that is being served around my house. We have gone from grilling to soups and stews. I think I actually eat more healthy in cold weather than summer. Comfort foods do not have to mean heavy, calorie laden dishes.


But enough dietitian lecturing and back to good food. This soup is really delicious. But, I must warn you that it is a little labor intensive. It involves pealing and chopping butternut squash. Does any one out there have a good technique for this or do you just have to endure the pain? I'm not kidding you, I was sweating while I was trying to peal the skin. Then, this waxy substance(which I think was a preservative, yuk!) was all over my fingers afterward. You know that feeling when you get super glue on the tips of your fingers??? Annoying!!! I'm definitely splurging on a farm bought squash next time without that stuff on it. Even better, I think you can buy already cut up butternut squash at Trader Joe's. Its worth the extra couple dollars for sure.

If I have not scared you off, this soup was really delicious. You start off by roasting the squash, pears, leeks, and tomatoes before pureeing them which caramelizes their sugar and maximizes their sweetness. Butternut squash, despite its lack of pealability(new word), is loaded with nutrients. A serving provides 350% of the daily value of Vitamin A and 70% of your daily vitamin C needs. It is also a good source of calcium and fiber. So here is the recipe(found from Eating Well) and some pretty pictures.


Roasted Pear-Butternut Soup with Crumbled Stiltson

• 2 ripe pears, peeled and quartered
• 2 lbs of butternut squash, peeled and seeded and cut into chunks
• 2 medium tomatoes cored and quartered
• 1 large leek, sliced and thoroughly washed
• 2 cloves of garlic crushed
• 2 T. virgin olive oil
• 1/2 t salt, divided
• 4 c vegetable stock
• 2/3 c. crumbled Stiltson
• 1T fresh chives

Combine pears, squash, tomatoes, leeks, garlic, oil, 1/4t salt and pepper in a bowl; toss to coat. Spread out vegetable mix on a baking sheet. Roast for 45 to 55 minutes. Let cool slightly.

Place half the vegetables and 2c broth in a food processor and blend until smooth. Transfer to a large saucepan. Puree the remaining vegetables with 2c broth. Add to pan with remaining 1/4t salt. Cook the soup over medium to low heat for 10 minutes.

Serve with a sprinkle of cheese, chives, and I added some turkey bacon. Enjoy with your favorite fall beverage and some crusty bread. Enjoy.

Fall Stew

Today was the first time in a while I actually felt like have having cold weather comfort food. I watched Julie and Julia today and tossed around the idea of making Julia's Beef Bourguignon. However, then I noticed the recipe had 43 steps! Wow.... that must be some pretty awesome stew. Unfortunately, my family will not get to try it tonight because I was not feeling that ambitious. I'll save that for when I am snowed in. Instead, I dusted off my green Cuisinart cast-iron dutch oven and made my favorite... 5 Hour Stew from Penzey's. In case you are not familiar with Penzey's, it is an exceptionally cool spice store. They have a large variety of spices and rubs. But, I really love the catalogue because it has tons of really good, fail-proof recipes that are simple. We have a store on Chagrin Rd. on the eastside of Cleveland, but you can also mail order products from the website at http://www.penzeys.com/.

In case you are worried that beef stew doesn't actually fall under the healthy eating category... I beg to differ. This recipe has 250 calories and 3.5 g of fat in a 2 cup serving. I did not have to add any additional fats or oils in the cooking process. This makes this dish great for heart health as well as weight loss. To determine if your meal or product is low-fat, follow the rule of thumb which is 30% or less of the food's calories coming from fat. Fat has 9 calories per gram, so if you multiple the stew's 3.5 g by 9 calories, you get about 35 calories coming from fat. This definitely weighs in under 30% of the 250 total calories. Hope I didn't lose you there. Believe me, I am no wizz in math. But, overall this is a healthy meal and if you pair it with a salad and some red wine, you'll be in good shape.

5 Hour Oven Stew

1- 1/2 lbs stew beef

6 cups peeled and cubed potatoes

2 medium onions cut into chunks

4 cups peeled carrots cut into 3 inch rounds

2 cups cut celery

1 -15 oz can of petite diced tomatoes

1 to 2 tsp of salt

1/2 to 1 tsp of pepper

1-2 tsp of oregano

1/4 to 1/2 garlic powder

In a large oven-proof pan combine all of the ingredients with the lesser amount of spices. It is not necesary to brown the meat. Cover and bake at 250 degrees for 4 to 5 hours. 30 minutes before serving, taste the stew and add the remaining spices to your taste. It doesn't get easier than that!

Crop Bistro.... Sunday Supper.

Well, its been weeks since I started talking about going to Sunday Supper and I'm happy to announce that The Wellness Warrior(Tina) and The Caring Foodie(me) finally made it to Crop Bistro! Yeh! And, yes, it was well worth all of the built-up anticipation. You can get an idea of how cozy and inviting the dining room is from the picture above. I loved the blown-up images of random vegetables which hang above the notty-pine woodwork on the wall. Its a cool mix of modern and traditional. The images are also on each of the tables set under a plate of glass.

As I mentioned in my previous post, The Idiot's Guide to the Sustainable Plate, Sunday Supper is a weekly event that takes place on Sunday's from 5:00 to 9:00 at Crop Bistro. Chef Steve, creates a last minute menu using the foods which he has on hand from the week and his imagination. I love the spontaneity of this concept! Dinner includes a salad, side dishes, entree, and dessert. You select your entree and the rest just appears, family-style. The cost of the entire meal is only $25 which is a great value! Of course, we managed to blow the budget on our wine.... but, you only live once.
My tastebuds were dazzled immediately from the time the bread and butter arrived. This was no ordinary butter. It was light, fluffy and infused with honey and pepper. Sounds like an odd combination, but, somehow it worked. The salad below was also a great combination of every summer fruit you can imagine tossed with some baby greens. Thus, the name, Summer Salad. The beets were a great addition.

Next round was the entrees.. I chose the chicken parmesan at the recommendation of the chef. The fresh tomatoes and balsamic were a nice change from the usual heavy tomato sauce. I had to apologize to Tina at this point for not speaking. I was totally engrossed in my meal.

Tina ordered the seared tuna with heirloom tomatoes and quinoa salad. I think the picture speaks volumes!

Our side dish.

Under that cloud of whipped creeam is our dessert which was a warm berry, dark chocolate tart .

This group next to us was having a blast!

The Sunday night blues don't exist here. What a great way to start the week!

The End...

It Really is All Good, Even Washing Dishes

Well, I've no new recipes or food pictures or festivals to share with you tonight. I just have a lot of thoughts brewing and felt like sharing.

An old friend contacted me today with great news! She is in love! This is extraordinary because she is an older women who has had a lot of pain and difficult relationships in her life. She got divorced rather abruptly, after a 25 year marriage, when her husband came home one day and announced that he was in love with someone else. Then, she entered into a difficult marriage with an alcoholic who died from alcohol-related complications a year after they were married.

I became friends with her sometime during the second marriage. We worked together and I came to respect her a great deal professionally as well as personally. It's amazing what some of us are able to endure without going completely mad! The human spirit really is a resilient thing. Although, I admired her for her strength, I could tell there was a part of her that had been damaged. You know? I could sense that wall of protection that she had built around herself which kept everyone at arm's length.

Her happy announcement really caught me off guard because lately it seems like there has been a lot of bad news going around in my circle of friends(divorces, affairs, illnesses, etc.). How sad is that that I have come to expect bad news? Anyhow, it turns out that she is seeing someone that was a childhood friend that she has known for 50 years! All this time he has been right there, but, the circumstances were never right. Now, 2 marriage (for both) later, something has inexplicably changed and they are head-over-heels in love. She told me that he has brought to her a joy she hasn't felt, maybe ever. She said that there was piece of her that had died, but, is back and thriving. She said, I know this is an overused and cheesy saying, but, "It's all good".

You know, I've always hated that saying.... I've always been annoyed by the people that have said it. Usually they are shallow celebrity types that don't have the first clue what suffering and pain means. But, when my friend of 60 years said it tonight, I really felt like it was true.

I have been reading a book by Thich Nhat Hanh called Peace Is Every Step. This book teaches that in this hectic, goal -oriented society we live in, peace can be found in each moment. It has introduced me to the concept of mindfulness and finding joy even in the most mundane of daily activities. This is key in practicing yoga as you probably know. But, I have been able to experience this concept mostly in taking the time to cook a great meal and in enjoying it slowly. It's rejuvinating for me to slow down and really look at, smell, and taste the food I've prepared. Now mind you, with a family and career this doesn't even happen daily. But, for the times that it does happen, I am grateful.

As foodies, we all know that the worst part of cooking is DOING DISHES. Well, Thich Nat Hanh even has this covered in the book. He describes the act of doing dishes in a way that has revolutionized the way I feel about this chore(I mean moment). Now, that is one powerful feat! So, with that I leave you with an exerpt(about washing dishes, mindfully) from Thich Nat Hanh's Peace Is Every Step:

"To my mind, the idea that doing dishes is unpleasant can occur only when you aren't doing them. Once you are standing in front of the sink with you sleeves rolled up and your hands in the warm water, it is really quite pleasant. I enjoy taking my time with each dish, being fully aware of the dish, the water, and each movement of my hands. I know that if I hurry in order to eat dessert sooner, the time of washing dishes will be unpleasant and not worth living. That would be a pity, for each minute, each second of life is a miracle."

Beautiful Eggplant Rollatini!

I love August. I love the summer sound of crickets that come in my window at night. I love the way the summer sun starts to become a little softer. I love watching the kids get back on the school bus(sorry, Molls and Tim). And I especially love the end of summer produce that appears on my counter tops. I suddenly had 5 eggplants staring at me in my vegetable bowl at home, so, I made rollatini(by Giada) which is one of the greatest recipes ever!
Here are the ingredients you will need...

4 medium eggplant, cut lengthwise into 1/2 in slices

1T. sea salt

1/2 cup olive oil

3 T. toasted pine nuts

32 oz whole-milk ricotta cheese

2 large eggs beaten

1/2 c. shredded mozzarella

3T. grated Parmesan cheese

20 basil leaves

2 c. black pepper

I started off by placing the eggplant on a baking sheet and sprinkling it with the salt. I set aside for 15 minutes. This will help extract some of the moisture. Then I rinsed and patted dry. Next, I brushed the eggplant with olive oil and grilled, about 4 minutes per side(thanks B).

In a large bowl, combine your beaten eggs and ricotta. Stir in your mozzarella cheese, parmesan cheese, and toasted pine nuts. Fold in the basil leaves.

Place 1 T. of cheese mixture at the end of your eggplant and roll up tightly as seen below.

Place the rollatinis seam-side down into a lightly oiled 13 X 9 in baking dish.

Make some marinara sauce(I used Giadas), but any sauce would substitute fine.





Pour sauce over your rollatinis and add salt and pepper. Bake uncovered at 375 degrees for about 15 minutes. Drizzle some more olive oil across the top and serve.


Savor.

Hope your summer was as fun as mine.

The Idiots Guide to the Sustainable Plate

Are you jealous? I got to meet and chat with one of the most talented chefs and restaurateurs

in the Cleveland area. This is head chef, Steve Schimoler, of Crop Bistro. I met him at a Crocker Park event yesterday called The Green Factory where he gave a presentation called "The Sustainable Plate". He is way cool, personable, and knowledgeable and I can't wait to give his restaurant a try.

What is the definition of that trendy, foodie term we keep hearing about lately? Even as a dietitian, I wasn't really sure. So, I was relieved when he said that he believes it is still a concept that is evolving. First, it is about serving up food of high quality and nutritious value. He believes that this can be attained by buying local foods(according to him, more important than buying organic). Local foods are better simply because they are picked at the peak of ripeness when the BRIX value is at its best. Don't worry- I didn't know what BRIX meant either. But, it is a measurement of the sugar content in produce. It relates to how good something tastes. For instance, the BRIX would be higher in a garden tomato vs. a pale red tomato that has traveled many miles and sat on refrigerated truck. He recommends that we consumers challenge the restaurants we eat at by asking them the BRIX content of some of their produce. He also recommends that we ask our restaurants of choice which of their foods are bought locally. After all, a restaurant is only as good at its patrons and we should demand the best. The Crop Bistro provides about 60% locally grown foods on its menu which is about the highest it can go considering that we live in Northeastern Ohio. We don't have a lot of access to meats which are raised locally.

Sustainable foods also refers to our food providers having a conscience. It may cost a restaurant more money to purchase foods which are locally grown, but, it gives back to the local economy which is good for all of us. Buying locally grown food also benefits the environment in 2 ways. First, it obviously takes less fuel for a tomato to travel from Kamms Corner than from Texas. Secondly, that heavy packaging that is necessary to protect produce when it travels a far distance, well, that is one less thing that goes into our landfills.

But, the best thing I learned about was Crop Bistro's Sunday Supper! This restaurant walks the walk when it comes to sustainable foods. They actually use the foods which he still has on hand from the week to provide an extraordinary meal on Sunday nights. Before you say, "Ew, I can eat leftovers for free at home". Check out todays Sunday Supper menu online at Cropbistro.com/bumper-crop/sunday-suppers. It looks amazing! FYI- he doesn't post the menu until 3:00 that day. How fun is that? Talk about spontaneity and talent!

For $25, you can have an appetizer, entree, and dessert which is a great value for such a high-end restaurant. I can't wait to go with my blogging buddy and fellow foodie, Tina. Any of you care to join us?

Oh, and by the way, I will have more recipe posts this week since I also have a lot of local produce on hand.