Can't Take The Heat

Unless you have been living under a rock for the past few days, you must know that Santa Barbara was on fire, or I should say still is. As of right now, the Jesusita Fire is 55% contained leaving behind about 80 damaged or destroyed homes. We have friends that were very close to losing their homes and even some who did. Our hearts go out to everyone who has been affected by the fire.

Images like the one above combined with the sounds of helicopters practically in our living room is not something I will ever forget.

I thought I would also share how our dear Lollipop reacted to the fire. We don't have A/C like most homes in Santa Barbara. I am actually kicking myself because when we were at the point in our remodel when we installed the heat, we talked about getting A/C. I cheaped out and said we didn't need it, no one else had it. However, when temperatures reach the triple digits outside, the inside of your house is dreadfully hot, almost unbearable. You end up sweating bullets, fans are buzzing in every room and all you can talk about is how hot it is and how you wish you had A/C. On top of that, with the fire, you can't open your doors or windows because of the smoke and ash.

Thus, here is our little Lollipop, overheated, draped over the couch, trying to maintain her cool wishing she had been included in the A/C discussion last year:

Huevos Rancheros Verdes

Breakfast for dinner or as my friends reminded me the other day, "Binner", is a fun way to mix it up. I never order Huevos Rancheros when we go out to breakfast nor have I ever made it but when I came across this recipe in Eating Well magazine I thought I would give it a try. Breakfast for me is usually whatever my daughter is eating (a frozen waffle or dry cereal) so making a "real" breakfast sounded like fun and having it for dinner allowed me to have the time to make it.

This was very easy to make and the really great thing is that I think I finally learned how to cook eggs......I have always flipped them. Instead I was patient and followed the recipe when it said to cook the eggs undisturbed and on low heat. They came out perfect I must say.

Adapted from Eating Well Magazine May/June 2009 Issue

Serves 4

1 1/2 cups very thinly sliced romaine lettuce

1 scallion, sliced

2 tablespoons chopped fresh cilantro

3 teaspoons canola oil, divided

2 teaspoons lime juice

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground pepper, divided

1 15-ounce can pinto beans, rinsed

1/2 cup prepared green salsa

8 6-inch corn tortillas

Canola oil cooking spray

3/4 cup shredded sharp Cheddar cheese

4 large eggs

1. Preheat oven to 400°F.

2. Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl.

3. Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets of overlapping pairs. (Each pair should overlap by about 3 inches.) Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.

4. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 teaspoon salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. (For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more.)

5. To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.

I served them with a side of sliced avocado. For a heartier meal, you can add a side of rice.

Uncle Drew

Todd's brother Drew got to spend some time with Samantha this week. Samantha loved playing catch with her Uncle.

Yummy Mummy

If you haven't noticed, I LOVE to cook. I find it very relaxing. I love the whole process of making a meal from start to finish (actually up until it's time to wash dishes) but that is what husbands are for right? Just Kidding Todd :)

I by no means think I am a gourmet chef or even close to it, but I do love trying out different recipes that I find from my favorite cooking magazines or blogs and adapting them to my own or replicating them as best I can. It is nice to keep track of all the good ones so that I have something on hand to prepare for guests or special occasions.

My friends Marina and Sarah also love to cook (they are better than me at it) and also share recipes on their blogs. We thought it would be nice to post all of our recipes in one central place so that we have an even larger catalog of "go to" recipes.

Thus, Yummy Mummy was born! Check it out, try out some recipes and leave us comments, we would love to hear from you.

Grilled Tuna Steaks with Citrus-Ginger Sauce

This recipe is all about the sauce. It is so light and flavorful. I love that we have a flourishing orange and lemon tree in our backyard, it is so nice to walk out into the yard to collect fresh ingredients for the nights meal. And even nicer not having to pay for overpriced produce that is not fresh.

Adapted from Food and Wine Magazine by Ann Chantal Altman


Serves 6

1. 3/4 cup plus 1 tablespoon safflower oil, plus more for brushing
2. 1/2 cup thinly sliced fresh ginger
3. 3 medium shallots, thinly sliced
4. 3 large garlic cloves, thinly sliced
5. 1 cup fresh red grapefruit juice
6. 1 cup fresh orange juice
7. 1/3 cup fresh lemon juice
8. 3/4 cup dry white wine
9. 3 tablespoons light soy sauce
10. 2 cups chicken stock or canned low-sodium broth
11. Six 1-inch-thick tuna steaks (about 2 1/4 pounds total)
12. Salt and freshly ground pepper
13. 1/4 cup wasabi paste

Directions
In a large skillet, heat 1 tablespoon of the safflower oil until shimmering. Add the sliced ginger, shallots and garlic and cook them over moderate heat until softened, about 3 minutes. Add the red grapefruit, orange and lemon juices along with the wine, light soy sauce and stock and bring to a boil over high heat. Cook until the sauce is reduced to 1/2 cup and is slightly syrupy, about 40 minutes.

Set a fine-mesh sieve over the jar of a blender. Strain the sauce, pressing on the solids to extract the liquid. With the blender on, slowly pour in the remaining 3/4 cup of oil until combined.

Light a grill or heat 2 grill pans. Lightly brush the tuna steaks with oil and season with salt and pepper. Grill the steaks over moderately high heat, turning once, until medium rare, about 6 minutes. Transfer the steaks to plates, spoon the sauce on top and serve with the wasabi on the side.

I served the fish with whole-wheat cous cous which soaked up the sauce perfectly along with steamed peas.

What a Life

Piano Duet