Whole30 (#2) for Immunity

By Steph Farrar

Recently I was diagnosed with a common autoimmune disorder called Hashimoto's, chronic inflammation of the thyroid. I know, I rolled my eyes too when I got the news of antibodies present in my blood, antibodies whose levels are gradually going up. After a follow up blood draw, and the news that selenium intake and mild diet changes didn't affect my levels, I decided to go full elimination (well not full, that's just too crazy for someone with the lower levels I'm experiencing.)

In lieu of jumping on a medical train, I'm adjusting diet and limiting stress (is that possible?) and retesting my blood levels in a few weeks. I've read and been told that eliminating gluten and dairy is a great first step, so I figured why not get rid of booze and sugar while I'm at it? I'm crossing my fingers diet helps reduce the inflammation and I can avoid taking drugs to aid my issue. 

I love being in control, hence a Whole30, or my version of it. 

Egg white scramble with turkey sausage, tomato and fresh basil ~ Heat a tbsp olive oil over medium heat and brown sausage, remove from pan. Add cut tomatoes to hot pan and cook for a minute, return sausage to pan, cover in beaten egg whites (or whole eggs) and scramble for about 1-2 minutes. Top with freshly torn basil.

I'm sharing my previous two weeks of recipes and a shopping guide to successfully complete the first half of your Whole30. I'm currently on Day 17, over halfway!! I'll share more recipes at the end as well. I finished a Whole30 last year and felt nothing short of amazing and 11 pounds lighter upon completion - read here about my first experience. Yes you're going to feel tired, you'll feel bloated, and you'll feel like you climbed Mt. Shasta once you're done. But it'll be worth it. Just don't celebrate with a whole bottle of champagne. Start with a glass! And make sure you slowly reintroduce foods. I'm serious. 

Zoodles with Turkey Bolognese ~ with a spiralizer, spin four zucchini into zoodles to whatever width you prefer, add a nice layer of salt and let them sweat in a colander over the sink while you make the sauce. For the sauce, heat a tbsp of olive oil over medium/high heat and brown your turkey (or chicken or beef). Remove from pan and drain excess fat, if any. Add another glug of olive oil and one finely chopped onion along with 3 cloves chopped garlic, cook for about 3 minutes. Add meat back to pan, along with a 28 oz can hand crushed tomatoes. Add salt and pepper and chopped herbs like basil, thyme, oregano, and parsley to pot and simmer for 30 minutes. Heat another pan with a tbsp olive oil and add zoodles, cook briefly to heat. Top noodles with sauce, fresh basil and crushed red pepper flake.

I'm a huge fan of zucchini, especially since I now get a weekly box of fruits, vegetables, and eggs from Out of the Box Collective. Can't suggest their produce enough for Southern Californians. If you struggle to make it to the Sunday farmer's markets while chasing your two insane kids around the neighborhood, this service is for you. 

Chicken Stir Fry ~ (Substitute coconut aminos for soy sauce, or Tamari for gluten free) recipe here.

Malibu Salad ~ Enjoy a light salad with crunchy Romaine lettuce, fresh tomatoes, cut cucumber and celery, shredded carrots, rotisserie chicken, peaches and Whole30 approved prosciutto. Add some salt pepper and use mustard for dipping! And always avocado if you have one.

Summer is a very busy time for us, as I'm sure it is for most peeps, whether you have kids or not. Either you're having way too much fun at the beach sipping on Rose' and balancing when to visit your therapist or pilates class (jerk) or you're managing four schedules, two adult's jobs, nannys, a social life, laundry and feeding humans. I'm the latter, clearly. And sometimes a plate of grab-and-go goodies does the trick. We get to spend time here and there in Malibu with Sam's parents, so Pearly always spoils us with the freshest of ingredients. And blue and white everything. 

Pretty and pretty easy ~ soft scrambled farmer's market eggs with fresh strawberries and blueberries along with a Califia Farms unsweetened almond milk cappuccino. Breakfast doesn't have to be hard, but can be hearty. Heat olive oil on medium / low heat and slowly scramble eggs until softly formed, don't overcook. Season with salt and pepper. Add avocado for a yummy fat.

Roasted sweet potatoes with over-easy egg and avocado ~ YES, you can have sweet and regular potatoes!!!! Cut sweet potato into cubes and combine with a few glugs of olive oil, salt, pepper and thyme. Roast for 30-40 minutes at 400 degrees (I like them crispy). Top sweet potatoes with over-easy egg and fresh avocado. Season with salt, pepper and red pepper flake.

This kind of detox really doesn't seem like you're missing much. Once you get into the groove, you forget that grains, gluten, a glass of wine, and cheese (the hardest for me) aren't in your system (kind of). You just feel so damn good, and so full, that it doesn't phase you. I swear. And It isn't forever. It's just 30 days. Don't forget that you're being good to yourself today. Also be reminded you will sleep the way your body is meant to... well, long and heavy. And you won't wake up in the middle of the night. Without sugar... I swear it's the enemy... our bodies are free. 

Whole30 Greek Salad ~ In a bowl, combine Romaine (or leafy greens), cut tomato, red pepper, cucumber, black olives, red onion, cooked chicken, avocado and top with slivered almonds. For your dressing, combine, 3 tbsp olive oil with 1.5 tbsp of balsamic oil, a dollop of mustard, salt and pepper and emulsify until combined. Or you can use a store bought balsamic vinaigrette without sugar added like Tessemea's.

When I have an organizing job (yes, I do that too), I always take my lunch with me so I don't have to stop for a break. The hours fly by when you're helping someone purge, and a quick salad is easy to chomp on while reorganizing a pantry. Grab some almonds and an apple and you're good until dinner. 

Take it easy on the nuts. They are NOT a low calorie food. 

Malibu Salad 2 ~ Another Malibu spread. I'm obsessed with pickles and olives. Don't be afraid to use these as your salt. Crisp romaine lettuce, fresh peaches, cut carrots and pickles, served with smashed avocado with lime, salt and pepper. I make little wraps with the ingredients. A Whole30 taco! And I never forget a La Croix. Why didn't I buy stock?

Baked eggs with leeks, mushrooms and thyme ~ Another oldie but goodie. Don't overcook the egg if you like them runny. Top with fresh thyme, salt and pepper. Recipe here. Make sure your hot sauce is sugar-free.

I forget how much I love mushrooms sometimes. They aren't a go-to for me, like tomatoes or cabbage, carrots or even beets. The earthiness works so well with the fatty, runny egg and one of my favorite onion flavors, leeks. And thyme, all the time (dork). 

Cedar planked salmon with cucumber jalapeño salad ~ Soak your cedar plank for as long as possible, at least 6 hours. Heat your grill. Generously salt and pepper both sides of salmon and place on cedar plank, skin side down. Grill for 13-16 minutes, but don't overcook. Salad recipe here. Make brown rice if you're gluten not grain-free. For tomatoes and asparagus, combine 3 tbsp olive oil with three minced cloves of garlic, salt and pepper. Quickly whisk for about 30 seconds. Combine with both asparagus and tomatoes and place on cooking sheet. Roast for 18 minutes on 400 degrees while salmon cooks on the grill.

It seems like a lot of eggs. It is. They're my favorite. Just take a break when you can. No one ever said you can't have salad for breakfast. 

Spinach frittata with turkey bacon and tomatoes ~ This can last you a few meals, by the way. heat oven to 400 degrees. Bring 1 tbsp olive oil to medium heat and add turkey sausage until cooked through. Remove from pan. Add a little more olive oil, add tomatoes and cook for one minute, add spinach and cook until wilted, another minute. Add sausage back to pan and combine. In a bowl, beat 6-9 eggs (depending on how thick you'd like your frittata) with salt and pepper. Add to pan and coat all ingredients evenly. Cook on medium low until egg sets. Place in oven for 18-25 minutes, until egg is set and cooked through. Remove and let cool slightly. Serve with salsa and / or hot sauce and avocado (of course).

I love any combination of frittata as you can grab it from the fridge, heat it up quickly and run out the door with your robe on, hair wet, and no bra. If you want to know what most mornings look like around here, there you go. 

Turkey Chili (with or without white beans) ~ Skip the shredded cheddar, sour cream and corn chips and you're Whole30 compliant. And then cry. Turkey chili recipe here, but leave out the white beans. And cry again.

Let's not forget soups. You can have soup for almost every meal here if you want. The next few weeks I'm going to play around with some new soup ideas. It's been a stretch to go there, since it's been 110 freaking degrees this week. And without a baguette to dip, my heart breaks a little. But this turkey chili is extremely filling and can last a few meals, like the frittata. 

I hope these recipes inspire you to give the Whole30 a try. Or at least give hope that this kind of detox is possible. In the meantime, while you're deciding whether or not to commit, eat that chili with beans and cheese, sour cream and a beer. Do it for me. 

Below is a shopping list to get you started. Beware of Whole30 snacks like nuts, dried fruit, Larabars, and Power Snacks. These calories will creep up on you and aid in bloating. 

See you in two weeks, with a glass of wine. 

2 week Whole30 Shopping List

Proteins:

• 2 dozen organic brown eggs

• 2 lbs. ground turkey / beef / chicken (or combination)

• 1 cooked rotisserie chicken

• 1 lb. turkey sausage

• 1.5 lbs. boneless skinless chicken

• 1.5 lbs. wild salmon

• prosciutto

• 1 lb. sliced deli chicken (no sugar)

Vegetables / Fruits:

• tomatoes

• 4-6 zucchini

• 2 large onions

• head garlic

• head green cabbage

• shredded carrots

• 3 red peppers

• scallions

• 2 sweet potatoes

• spinach

• mushrooms - large cremini or button

• 2 leeks

• romaine lettuce

• 2 cucumbers

• celery

• avocado (at least 3)

• bunch asparagus

• jalapeno

• lemons / limes

• strawberries / blueberries

• 3-4 peaches

• cantaloupe

Spices / Herbs / Pantry

• basil

• cilantro

• thyme

• cedar planks

• coconut aminos

• almond milk

• almonds / variety of nuts

• olives

EAT UP!!!!

And let me know how it's going please. I LOVE COMMENTS!!!!

Feels Like Summer, Must Be Summer

By Steph Farrar

I moved to Los Angeles exactly four days after I graduated from college. The only reason I didn't start my drive West the day after receiving my diplomas: graduation-party-drunken-barefoot-tennis-broken-foot happened. It was my left foot, and I drove an old-school stick shift Pathfinder at the time, like a good Southern gal. So, like any amazing mother would, mine flew to Dallas on a whim to drive my broken ass to L.A. Thank God, as that drive alone is brutal.

Start simple

Sometimes when I wake up in this magical city, I'm greeted by the sweet sound of birds faintly chirping, as if to wake their friends, but leave us sleepers in peace. It doesn't bother me; I'm awake anyway from the "hello mommy" coming from the monitor in my son's room, who's somewhat patiently waiting at his door for me to swoop in and rescue him from the darkness. It's an equally welcome sound, in fact, it's absolutely adorable. It must be nature's way of making getting up at dawn manageable.

Granted not all days start this way. A few weeks back, I was awoken to what sounded like dead-weighted cats dropping from the sky, massive hail or the apocalypse. It was actually just intense El Nino-like rain, but it was loud. It was massive. And it was so California. Because the day before, it was 83 degrees at 4 pm, clearest skies in weeks, same birds chirping us toward dusk.

Enchilada Sauce, Cilantro and Cheese!

This is why I moved to this great state. I am obsessed with it, as it's newly April yet feels 90% summertime. A perfect opportunity to eat Mexican food, drink a cheap Tecate with fresh lime, and listen to a killer new record or two, currently The 1975and OMG Rhianna.  So good. Nearly as good as enchiladas made at home. Well... maybe better?

I die for L.A.

Granted, I didn't make the sauce. I bought what I think is the best easy-to-find enchilada sauce, Hatch Green Chili enchilada sauce, but will soon attempt a copy. And hopefully not fail. Sometimes we need a shortcut.

Besides great weather, this city boasts an incredible array of Mexican restaurants. Given its proximity to the great border country, we better flaunt some terrific tacos, burritos, enchiladas, the works. It's our duty.

So here's my attempt.......

Chicken Enchiladas

This recipe is all ME!

Ingredients:

• Olive oil 1 medium onion, chopped

• 1.5 lbs boneless, skinless chicken breast

• 2 cans Hatch Green Chili Enchilada Sauce (or make your own from scratch)

• 2 cups shredded Monterrey Jack or cheddar cheese

• 6 flour / corn tortillas

• 1 cup chopped cilantro

• Cooking spray

• 1 avocado, sliced

• 1/2 cup chopped scallions

• Sour cream

• 1 lime, divided T

• apatillo or your fave hot sauce

Recipe:

In a medium or large Dutch or French oven (or a deep sauce pan), bring two tbsp of olive oil to med/high heat. Add chopped onions and let cook until very fragrant, about 5 minutes.

Add chicken to pot and sear first side for 1 minute. Flip, sear another minute. Add both cans of sauce to pot and bring to a low boil. Reduce heat to a gentle simmer and let cook for 25-30 minutes, flipping and coating the chicken every 7-8 minutes.

Heat oven to 400 degrees.

Remove chicken from pot and place in a medium bowl. Add about 1 cup of the sauce to the bowl, keeping the rest for later. With two forks, pull chicken apart, shredding until nicely divided. Add 3/4 cup of cilantro and 1 cup of the cheese and combine well.

Grease a baking pan with oil or cooking spray. Fill the 6 tortillas with the chicken mixture and roll up and place in pan. Spray the top of the enchiladas with cooking spray. Bake for 15 minutes, or until lightly browned on top. Remove from oven.

Add the remaining sauce from the pan to coat the enchiladas. Top with remaining cup of cheese and 1/4 cup of cilantro. Bake for an additional 20-30 minutes, until cheese is bubbling and gorgeous.

Top with scallions, sour cream, sliced avocado, a squeeze of lime and hot sauce.

One Pot.

By Steph Farrar

One of something. One of anything. One of one thing! Let's keep it simple. That's my motto. A one-pot meal always works. For everyONE.

So here are two pretty pictures of the same thing.

I've been inspired by my girlfriends lately, which is not unusual. Most recently, by their strength and wisdom, and fearlessness. By the way life is treating them, and how they are acting and then reacting to curveballs, which seem to come on all forms and from all directions.  This is a lady clan of rare weaknesses. And said lady clan deserves a break.

Yesterday was International Women's Day and Sierra and I celebrated by working for several hours, then finished off a successful Wednesday over a bottle of chilled Sauvignon Blanc. Because we deserved it. Sipping a crisp white to the soundtrack of three screaming children jumping on a trampoline is my idea of winding down. Maybe not Sierra's, but we both carried our smiles as long as the great joy of jumping lasted.

Here I find myself a day late in celebrating the other women in my life. The moms, the old friends, the new friends, the acquaintances, the school buddies... the pounding wonder of how any of us do this thing called life is beyond me. No one really tells you (or more likely, you don't listen) when you're young to fully embrace it. Wear sunscreen to avoid the brown spots, use moisturizer to avoid those lines, eat well and move to keep trim and healthy... Don't be a jerk, work hard and play harder, but sleep as much as you can. Marriage is tough, kids are really tough, save your money but splurge when you must... on and on and on.

Make your life easier in any way you can. Make dinner and only use one pot. Please listen to this one.

Tomatoes this time of year are not great. See above.

But damn they taste good, mixed down in a creamy onion garlic sauce, peppered with fresh basil and tender al dente spaghetti. Let's eat out of season if we must. And not worry about it too much. Let's not be too perfect. Or precious. This is food. This is basic. This is simple subsistence.

Since the hubby is out of town on tour, I've already made this twice in ten days. This recipe makes enough for four very hungry people, so needless to say, it lasted me and the kids three days.

Seems like there is an International something Day, every day. Women share it with pancakes. I love pancakes, don't get me wrong. But seems like we at least deserve a day of our own. Or a week. Even a month. A long month.

Shout out to all my ladies. My lovely lovely ladies. I'd be lost without you.

One Pot Tomato Pasta

Martha Stewart's vintage recipe

Ingredients:

• 12 ounces linguine, spaghetti or bucatini

• 12 ounces cherry or grape tomatoes, halved or quartered if large

• 1 onion, thinly sliced (about 2 cups)

• 4 cloves garlic, thinly sliced

• 1/2 teaspoon red-pepper flakes

• 2 sprigs basil, plus torn leaves for garnish

• 2 tablespoons extra-virgin olive oil, plus more for serving

• Coarse salt and freshly ground pepper

• 4 1/2 cups water Freshly grated Parmesan cheese, for serving

Directions: 

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9-10 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with shaved Parmesan.

White Bean and Ham Soup

By Steph Farrar

What a perfectly dark and rainy day here in Los Angeles. Perfect for my moodiness, my anxiety to accomplish much in the New Year, and for the bowl of warmth sitting in front of me.

So first of all, Happy New Year! I truly hope anyone reading this enjoyed a happy and healthy 2015. It came, it went, and now it's time to move forward. The first work week of the year seems to be dragging, along the three-foot-deep flooding stream down Laurel Canyon near our home. Dragging toward lofty yet attainable goals, a restructure of commitments and desires.

What is it about a new year that gets everyone up and running a few days a week? What is it other than just, in this year's case, a Thursday come Friday? Even Oprah, the Oprah, is finally joining the Weight Watchers team (granted she also bought 10% of the company) with her tag "if not now, when?"

And I kind of love it.

Heavenly leftovers

More easily said than done, but to me, we should always feel pushed toward greatness, toward our goals, our dreams. I know it sounds stereotypical (even hokey), but when did I somehow forget to listen to the dreams I have at night, or truly acknowledge the ambitions and wonderment of ideas that come to me regularly? Maybe it was having kids, or listening to other people's opinions before my own, or even a complete fear of success. Of course now, all that matters is this very day. I can worry about tomorrow, tomorrow.

Prettiest Parsley

Don't get me wrong, I'm a planner. All I do is plan. Plan the family schedule with school and playdates and classes, plan parties, plan what to feed four people at least five times a week, plan our social life, plan our vacations (if we can ever take one), plan how to get my career up and running again.

Plan. Plan. Plan.

I remember in my early twenties all I had to worry about was me and my dog, and getting to work on time. And that was enough. And it was great. I was broke but happy. I was happy but very curious. I was curious but afraid. Afraid, but not too scared to try.

Mirepoix

So dammit, 2016 is the year of pretending I'm still that 22-year-old, who thought she would be Taylor Swift by now. Of course, at this point, I'd much rather be Sia. Or more suitable, Nigella Lawson. So that's my plan.

What's your plan? Float down Laurel Canyon or run up Runyon Canyon?

A collection of beauty

I've been thinking on this post since New Year's day. And like some of you, I'm swearing off bad food and drink, welcoming health and wealth into my circle of energy... committed to it. I must gloat, last night I have never slept better. Maybe that's because after watching episodes 5-7 of the insanely riveting Making a Murderer, I'm feelingblessed to not be Steven Avery.

But that's besides an enormous point.

But seriously, I won't go pointing fingers on how you should embrace your new year. Just sharing my personal goals. And feeling damn lucky with what I do have, not focused on what I don't. Sure, I'm not on a yacht floating in the French West Indies, but I'm not under a cardboard box either.

White Bean and Ham Soup

adapted from Simply Recipes

Ingredients:

• 1 lb of white beans—Cannellini or Great Northern—about 2 cups

• 2-3 (I used 2 1/2) quarts of water

• 2-3 lbs of smoked ham hocks or shanks

• 2 teaspoons Herbes de Provence - or a nice dash each of dried oregano, parsley, marjoram, thyme, rosemary, and sage

• 1 Tbsp olive oil

• 1 cup of diced onions

• 1 cup chopped celery

• 1 cup chopped carrots

• 2-3 cloves garlic, minced

• Tabasco sauce

• Freshly ground pepper

• Fresh Italian parsley

Directions:

I like to quick soak dried beans if I haven't soaked them overnight. After picking through and rinsing the beans, fill a pot large enough to hold the beans and cover with water. Bring to a boil. Boil for 2 minutes, then remove from heat, cover for about 1 hour. Drain the beans.

Make the ham broth while the beans are soaking. Put the ham shanks or hocks in a separate large pot and cover them with 2 quarts of water (I actually added 2 1/2 quarts of water or 10 cups). Add the Herbes de Provence or other herb mixture. Heat on high until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.

Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more. I actually add the carrots and celery in this step as well, and cook all four ingredients together, but you can choose to add the carrots and celery to the broth along with the beans.

Once the ham shanks or hocks have been simmering for an hour, add the drained soaked beans, the onions, garlic, celery and carrots. Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.

In this case, I actually had tons of extra ham on the bone before making the broth, so I removed it first and chopped into small cubes. I then added that chopped ham when I added the beans and vegetables. Your call... but my version turned out perfectly.

Add several drops of Tabasco. Add pepper to taste. This soup never needs salt!

Serve with a nice large pinch of chopped fresh parsley.

Get up, get ready, and go!

Roasted: Chicken not Coachella

By Steph Farrar

It's the first Tuesday after Coachella and I get a sense that everyone is somehow thrilled it's over. Maybe it's my harrowing view of music festivals and grouchy age, but as much as I wish I could escape to the desert for the weekend, embrace complete freedom and walk in circles from one amazing artist stage to another, it just wasn't in my stars. Roasting a bird, however, right up my weekend alley.

I can literally feel myself getting older when I say such things. I grew up in the South, no stranger to live music. It's all I did, what I lived for. When I didn't have an essay due or a soccer game or track meet, I craved a concert. If there was live music by the river on a Sunday, we rugrats managed get a ride to the waterside, sneak cigarettes and maybe a beer and catch Tracy Chapman, Neil Young, Widespread Panic (ugh), Jimmy Buffett. Early mornings turned into super long days, soaking in the humidity, eating funnel cakes and looking for boys we liked, shying away when spotted. That's my kind of music festival.

The basics.

Life was so simple, so basic. Like a one-pot meal, all year long. I like to think, now our goal is to keep it simple. I don't know about you, but life is just hard sometimes. I feel completely resolved knowing that, embracing it, and forging ahead. And I truly believe that making meals like this roasted chicken and veggies assists in keeping me sane and calm, because it's simple.

Ewwww. Raw chicken.

I'm usually vehemently against a picture of raw chicken, but this is a tutorial, and I care about you getting this right. Don't be scared!

If you don't already have a roasting pan, this is a great time to purchase one, as well as the grate that floats the bird above, so juices run off and season the vegetables underneath. You can always roast directly in the pan, but I believe flavor is taken to another level when pan-drippings make their way into your recipe.

Tie his little feet.

You want to make sure you pull out the giblets if still inside the cavity. Discard or keep for making broth or gravy, your call. I discard. After rinsing and patting dry, salt and pepper the inside of the bird generously, stuff with two lemon halves, halved garlic and bunch of thyme. Then tuck the wings and tie the feet with kitchen string. Salt and pepper the exterior as well. Use softened (or melted) butter and spread all over.

Let's call our chicken Larry from now on.

Larry goes in the oven by himself, tented with foil for about 45 minutes at 425 degrees. Then get out your chopping block.

IMG_1648

Cut it all up.

Yep, cut it all. Medium chop.

IMG_1673

You know that feeling when your whole body rests and sort of lifts away? And you feel a light little hover, a peace, a resolve? I get that way when I watch Ina Garten smoothly instruct me how to cook, plate, entertain, enjoy. I get that way when I hear a tennis ball strike while quietly writing. And when Anthony Bourdain says, really, anything at all. Pure mellow.

There are so many roasted chicken recipes out there, but I always stick to Ina's perfect roast chicken.  Cause it's good and so easy. And Sam, like Jeffrey, loves a roasted chicken.

Pure simple. Like 90's jam bands. Like the 90's period.

Dinner for two!

When your vegetables are all chopped, season with salt and pepper, add a couple glugs of olive oil and a bunch of finely chopped thyme. Once Larry has been in the oven for 45 minutes, pull him out and add your vegetables to the bottom of the pan and cook for an additional 45 minutes. Soooooo easy. Soooo good.

The final touch on this amazing recipe is the gravy. Whatever you do, don't forget the gravy.

And try to keep is simple. Real simple.

Roasted Chicken with Veggies

Adapted from Ina Garten's Perfect Roast Chicken

Ingredients:

• 1 5-6 lb. roasting chicken

• 1 large bunch fresh thyme

• 1 lemon halved

• 1 head of garlic, cut in half crosswise

• 2 tbsp melted or softened butter

• 1 large yellow onion, thickly sliced

• 4 carrots. cut into 2-inch chunks

• 1 fennel bulb, cored and cut into wedges

• 6 small red potatoes, halved

• kosher salt

• freshly ground pepper

• 3-4 tbsp olive oil

• 1/4 cup all purpose flour

• 1/2 cup low sodium chicken stock

Directions:

Preheat the oven to 425 degrees, place rack near the bottom of the oven.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Tent with foil to catch the crazy oil popping madness. Roast for 45 minutes.

Remove Larry from the oven and remove rack from pan, carefully. Combine onions, carrots, fennel, and potatoes with olive oil, salt, pepper, 20 sprigs of finely chopped thyme (removing as many leaves from sprigs as possible). Spread vegetables around the bottom of the roasting pan and return the chicken on top.

Roast the chicken for an additional 45 minutes (without foil) or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.

In roasting pan, bring remaining juices to medium heat, scraping up any brown bits. Add chicken stock a few tablespoons at a time, constantly whisking the brown bits up and combining with the stock. Slowly add bits of flour, while whisking into a thickish brown gravy. Continue adding stock and flour until you reach your desired thickness.

Slice the chicken onto a platter and serve it with the vegetables, drizzle with gravy.

Dinner for two.

My Kind of Cleanse: French Onion Soup

By Steph Farrar

First of all, Happy New Year!!!! I probably should retire that salutation, but I'm still so happy it's a new year.  I love the Holidays, don't get me wrong, but are you like me? Can you breathe a little easier knowing it's all over? Do we share a profound welcome to the quiet after the storm? Over-served, partied out, indulgent and exhausted?

I'm nearly ready for a cleanse, definitely ready for this new year upon us, but granting myself continued joy the first two weeks of 2015.  I think I'm going to bite the bullet and hit the third Monday of the year with Cafe Gratitude's ( I know, don't judge) three day cleanse. Just in time to buy a house, find a new school for our oldest, host a garage sale and Flynn's first birthday, pack and move to new house, transfer our entire life to the Valley, juggle two kids and feed everyone in the process.

All good. It's life, right?

By the way, amazing cleanse options in L.A. are Earth Bar,Pressed Juicery, and Cafe Gratitude. I have experienced and enjoyed Earth Bar's three day cleanse for the last two years, and while I love the delivery option, I believe both Pressed Juicery and Cafe Gratitude offer better juices, options, and pricing.

So in preparation of a liquid diet, tonight I'm eating hearty. I'm eating French Onion Soup.

The most important ingredient in my life.

I am a middle child; A rule-breaker, outgoing, rebellious loyalist, attention-starved, and very very very talkative. I tend to go against the grain of what's popular. And currently in Los Angeles (and I'm sure, near globally) exercise, diet, and cleansing are like... super, super popular.

The first Monday of this year, January 5th, I gawked at hundreds of Angelenos testing out their new Nike frees, running circles around town, working out as if they would die the 6th. All these eager-beavers trying to change... just because the date did!

And now, I must admit, I just near-maxed-out a-credit-card buying new workout gear. What is it about a New Year that inspires such change?

I must first eat this soup, workout, diet, cleanse, or not.

Prettiest thyme ever

Those onions eventually brown and turn into something I hope heaven smells like. Browning onions will look way better in my new, brighter, brand new kitchen. I'm just now realizing this is probably one of my last posts from Wilshire Vista. Two of the many amazing things about Los Angeles are the pocket neighborhoods varying in size and demographic and a thriving sense of community. We have loved living near so many insanely gifted and giving friends in this area. Now, everyone please move to the Valley.

Browning!

When you see the onions go soft and get nice and brown, pay more attention to them. They need to be stirred frequently and any bits of brown should be scraped up for future flavor.

Twins

If you've ever had a reason to buy oven-safe soup bowls, the time is now. You can ladle the soup into bowls, top with toasted bread followed by the cheese, then broil the whole thing for a few minutes to converge flavor and temperature. It will be so insanely hot that you'll have to sit and stare at your soup for at least five minutes. I've never been able to wait. I literally burn my tongue every. single. time. I've made this soup.

However, if you don't have oven-safe bowls... make the soup, toast bread first for a few minutes, add cheese and brown, then add the whole slice (or 3) to the piping hot ladled soup. Both work perfectly.

Next time, I'll toast the bread for a few minutes first and cut into little breadcrumb cubes, add to soup, top with cheese and broil all together. Cutting bread with a spoon can get agitating.

Dinner for Two.

Happiest, healthiest, most-productive and sensational 2015 to you all. Now pig out!

French Onion Soup

(adapted from Cooking Channel )

Ingredients:

• 1/2 cup (1 stick) unsalted butter

• 2 lbs. yellow onions (5-6 medium), halved and thinly sliced lengthwise

• 10 sprigs fresh thyme

• 1 tbsp kosher salt

• 1 tsp freshly ground pepper

• 1 tbsp flour

• 3/4 cup dry white wine (I actually used a Pinot Gris, amazing)

• 4 cups low sodium beef broth

• 2 cups low sodium chicken stock

• 4 cups grated Gruyere cheese

• toasted French baguette, cut into cubes

Directions:

In a heavy bottomed pot, melt the butter over low heat.

Add sliced onions, thyme, salt and pepper. Cook, stirring occasionally until the onions become deep golden brown and very soft, 30-45 minutes.

Add the flour and cook for 1 to 2 minutes.

Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes.

Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes. Season with salt, and pepper, to taste.

Preheat the oven to broil, or turn on the broiler. Arrange the baguette cubes on a baking sheet and toast until crispy, about 3 to 5 minutes.

Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted baguette cubes and a generous amount of grated Gruyere.

Place the crocks or bowls on a cookie sheet, under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.

Tomato Cream Sauce with Orecchiette

By Steph Farrar

After a few months away from here (embarrassingly enough) I figured no better re-entry than a staple amongst tape. Tomato cream sauce with pasta, for literally everyone and everything. Welcome back to you as well.

After years working at home, while being a full-time mom, I recently landed a new job. I literally have no idea how I fit a blog post into my life, besides the fact that it's a priority.

The only two negatives of new job-ness are time away from this very site...and my family of course. Even at this very moment, while my 8-month old is crying himself to sleep, I'm still grateful for time to myself. Time to focus on progress, being a better mother, having something else to discuss at cocktail parties other than vomit, diaper changes, and milestones. So let's get to the sauce.

Simple ingredients never fail.

It's seasonally the end of summer, with the swift passing of Labor Day and a goodbye to white jeans (never in Cali), yet tomatoes are still delicious. While I used my favorite San Marzanos and a large handful of fresh cherubs, I wish I had a filling of those gorgeous heirlooms. Getting to the market lately is a privilege. However, this sauce never fails, in or out of season.

Grew that basil myself.

I'm not a big fan of sweet tomato sauce, see the Batali added carrot or Nigella added vidalia. I prefer salty, vodka-ish, closer to Ina's favorite sauce than any other. If I have to use a store-bought, I never buy anything other than Roa's Vodka Sauce, so my goal... replicate, minus vodka.

Get it in the pot and wait.

For this late summer dinner, Vesper and I had orecchiette pasta, one of my favorites... where the pasta scoops up the sauce in its little hat-ear, eats the parmesan alive and leaves it all for your buds. I wish I could say when I'm cooking I'm solely focused on the task at hand. In these brief moments of quiet calm, I steal away whatever time I have to catch up on my beloved game.

What was really happening while chopping

Tennis.

I shouldn't mention my extreme jealousy of anyone who attended the U.S. Open this year, especially because I'm married to one such person. My weeknight was so different from his.

Fave new appliance

And now for...without-shame-appliance-plug: The Baby Bullet.

It's not just for baby food, it's just cuter than the Magic Bullet. Same thing, with a smiley face. If only Flynn could have some of this sauce. He's so close to the joys of full-flavored food, yet seemingly so far. Maybe he'll be the first kid in our family to crave sushi, avocado and zucchini? Working on it with the bullet.

Pretty and pretty yummy

But maybe ground-up sushi is a no-no?

You'd think I'd have this down by now.

Tomato Cream Sauce with Orecchiette

Ingredients:

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 onion, diced (not sweet, any but vidalia)

• 1 24 oz can San Marzano whole peeled tomatoes

• large handful fresh cut cherry tomatoes, any variety

• pinch red pepper flakes (optional)

• 1 tsp freshly chopped thyme

• 1 tsp freshly chopped basil

• 2 pats butter (2 tbsp)

• either 1/4 cup cream or fresh / prepared ricotta

• 1 package orecchiette pasta

• salt and pepper to taste

 Directions:

Heat oil at medium high heat in a Dutch / French oven or heavy bottom pan.

Add onions and garlic and cook before browning, 4-5 minutes.

Hand crush San Marzanos over heated pan. Add additional sauce and fresh tomatoes. Add red pepper flake if using.

Simmer over medium low heat for about 30 minutes.

While sauce simmers, bring a large pot of water to boil. Add a large pinch of salt, just as it begins to boil. Add pasta and cook for 8-10 minutes. Drain, set aside.

Add thyme and basil to sauce about halfway through simmering process. Once tomatoes are cooked down, add butter, and either cream or ricotta, cook an additional 5-10 minutes.

Add a healthy pinch of salt and freshly ground pepper.

In a blender, Magic Baby Bullet or any other blending appliance, add sauce in batches until slightly blended... keep some chunks!

Reheat sauce in a shallow saute pan until barley simmering. Add drained pasta to incorporate sauce, making sure every little "hat" is full of that flavor.

Top with freshly grated parmesan and a pinch more of salt. Garnish with freshly torn basil leaves.

Pure and Simple

By Sierra French Myerson

Do you ever wake up from a dream that is so good that you try to force yourself back to sleep so you can finish it?  That’s how I felt about the cauliflower soup I had at one of my favorite lunch spots recently. Eduard, the chef/owner, prides himself on his vegan (not something I generally gravitate towards) purees.  He swears he never uses potato to thicken or enhance his soups.  So, when I asked Eduard what made it so flavorful, he coyly smirked at me as only this particular French Moroccan can do.

For days, I had cauliflower on the brain.  Not being a veg that I generally crave, I was stumped.  So I did what any obsessed soup fan would do, I became totally preoccupied with unearthing Eduard’s secret.  I knew it was based on cauliflower.  It was vegan, so no dairy or chicken stock, though it was creamy and rich.  No potatoes, yet still thick and velvety.  And, then, it hit me…duh!

The Ingredients

Thinly slice.

Florets

Way to complicate the uncomplicated, Sierra.  Frankly, I was slightly disappointed with myself.  For someone who prides herself on celebrating fresh produce, I was overlooking the obvious.

Slowly Saute

Simmer

Puree it! Smooth and Creamy

Eduard simply honors the purity of his starring vegetable.  If it’s extremely fresh and in season, said veggie doesn't need much help at all.  Just respect and delight in the pure and simple.

Pure and Simple Cauliflower Soup

Adapted from Paul Bertolli, formerly of Chez Panisse

*As Spring arrives, I’m super excited to try this recipe with other vegetables…peas, asparagus, zucchini, and on and on.  Play around too…let me know what worked for you.

What you’ll need:

• 3 Tbs. olive oil

• 1 medium yellow onion, sliced thin

• 1 head fresh cauliflower, broken into small florets

• 5 1/2 cups water, divided

• Good extra virgin oil, to drizzle

• Salt and pepper, to taste

Directions:

Heat the olive oil in a heavy bottomed pot.  Cook the onion over low heat until just translucent. Don’t let the onions brown.

Add the cauliflower, a good pinch of salt, and 1/2 of a cup of water.  Cover the pot tightly. Raise the heat to medium and let cook for 15-18 minutes, until the cauliflower is fork tender. 

Then, add 4 1/2 cups of water.  Lower heat, and bring to a low simmer.  Let cook uncovered for 20 minutes.

Take off the heat.  With a hand blender, puree the soup until smooth and creamy.  If using a proper blender, puree in batches.  Once pureed, let soup stand for 20 minutes.  It will thicken up a bit during this time.

Thin the soup with 1/4 -1/2 cup hot water until you reach your ideal consistency.  Reheat the soup.  Ladle into bowls.  Serve drizzled with good olive oil and freshly ground pepper.

Pure and Simple

Barefoot and Very Pregnant

By Steph Farrar

It's New Year's Eve and instead of prepping for a night out with my husband after playing a sold-out show in Vegas, I'm home talking about soup. 37 weeks pregnant and not allowed to fly, talking about soup.

I am trying my hardest not to complain, but I've already done so in the first sentence of this post. So instead of sulking through this gorgeous day in L.A. I'm going to host a few friends and kids at our new house, pretend to get drunk and eat as much as I can stuff into my already full torso. The main benefit of pregnancy is the absolute lack of calorie-counting (not that I've ever been into calorie-counting) coupled with that whole, "growing a human" thing. But I must admit, at this point in my ten-month commitment of hosting an adorable parasite, it's extremely difficult to get comfortable… with anything.

But I can get down with this:

Warm up that cranky soul

The great thing about soup is ease. I can't stay on my feet too long at this point, so throwing things in a pot and allowing heat to do the work is exactly the kind of cooking I've been into. I've yet to post from my new kitchen and all its perfect light, but that's what 2014 is for! So enjoy this last post from Pearlie's Malibu kitchen.

I recently made this Minestrone for my friend Linda's blog Urban Harvestand can't wait to see the edit of a day we spent together in my kitchen around the new house with the family, barefoot and very pregnant. I couldn't wait to share this recipe with you first though. Since it's so cold in Los Angeles, I know you must be craving soup, to accompany your evening, cuddled up by the fire with a hot-toddy and wool blanket while watching Groundhog Day. This Minestrone will get you through those 75 degree winter days in the grueling West Coast city.

You can easily make this soup vegetarian by eliminating the pancetta and throwing in some additional salt. Or substitute the pancetta for an alternate protein, if somehow you don't like pancetta, or like Linda, you're allergic to pork. The weight of the white beans provides a depth that can handle this massive blend of vegetables and broth. As noted in the recipe, I suggest blending half the white beans to thicken the soup and keep the remaining beans for texture. You can overnight soak dry beans, quick soak them, or use canned beans as well. I prefer the overnight soak, because I like making things more difficult for myself.

Whatever you do, make sure you toast some bread, spread soft butter on said bread, and shave parmesan over this bowl of winter heaven.

And most importantly have a safe, super fun, mind-alterting, hangover-inducing HAPPY NEW YEAR!!!!!

White Bean and Pancetta Minestrone

adapted from Epicurious

Makes about 10 cups, serving 6-8

Ingredients:

• 1/2 lb (1 1/4 cups) dried white beans like Great Northern, picked over, rinsed

• 1/2 tsp salt 1/4 - 1/2 lb pancetta or lean sliced bacon, chopped

• 1/3 - 1/2 cup olive oil 3-4 garlic cloves, finely chopped

• 1 onion, finely diced

• 2 carrots, 1/2 inch dice

• 2 ribs celery, 1/2 inch dice

• 2 medium zucchini, 1/2 inch dice

• 1/4 lb green beans, trimmed and cut into 1/2 inch pieces

• 1/2 lb boiling potatoes

• 4 cups shredded Savoy cabbage

• 6 cups kale, rinsed, drained, stems discarded, leaves chopped

• 1 28 oz. can San Marzano peeled whole tomatoes

• 4 1/2 cups low salt chicken broth

• 1-2 bay leaves

Freshly grated parmesan, lightly toasted baguette or loaf

Directions:

Place white beans in large bowl and cover with water by two inches, let soak overnight, or quick soak, or use two cans beans.

Skip this step with canned beans. Drain and rinse white beans. In a saucepan, cover beans with water by two inches, adding more if necessary and bring to a boil. Reduce to a simmer, uncovered and simmer for 45 minutes to an hour, until soft. Add salt and simmer for another five minutes. Remove from heat and let stand, uncovered.

In a large pot or heavy kettle cook the pancetta in oil over medium heat until crisp and golden. Add the onion, stir, cook until softened. Add the carrots, celery and garlic and cook, stirring for 4-5 minutes. Add the zucchini, green beans and potatoes, peeled and cut into a 3/4 inch dice, cook, stirring for 4-5 minutes. Add cabbage and kale, cook, stirring until cabbage has wilted. Add the broth and hand crush tomatoes over the mixture directly into the kettle. Be careful, they will explode! Do not add additional tomato sauce from can. The crushed tomatoes should be enough acid, flavor and color. Add bay leaves. Simmer the soup, covered, for at least 1 hour.

Drain the beans, but reserve the liquid. In a food processor or blender puree half the beans with 1 cup of the reserved liquid, and add puree to soup, along with remaining white beans. Simmer the soup for another 15-20 minutes uncovered. Add a little renaming liquid or broth if it needs to be thinned out. Season with salt and pepper. Remove bay leaves.

Serve soup with parmesan, toast and cut dried sausages if desired.

Soup can be made 3 days in advanced, covered and chilled. Will also freeze for 3 months.

Cold Weather Cravings

Pancetta Leek Rice with 5 Minute Egg

By Steph Farrar

When I first started following food blogs, I ran across a Los Angeles based blog called Cozy Kitchen, and was immediately drawn to Adrianna's light sense of humor and addiction to her kitchen. One of the first posts I salivated over was her Ginger Fried Rice. So I decided to try it. My first note: remember how difficult I said it was to bread and fry a soft boiled egg. Just saying it now.

We were visiting my in-laws for a weekend at the beach, where the light is second to none. I've since bought a new camera, but I think I could've used a disposable one and the photos would still look effortless. I cannot say the same thing for the eggs.

Leeks, onions, ginger and garlic

I'm always trying to impress Pearlie, Sam's mother. She and I are very close, and I'm very lucky to have a "Mum"-in-law who I not only get along with, but who I genuinely love. She will be reading this. I swear I'm not lying though. Sam's folks do so much for us... one of the few things I can do for them is fix a nice dinner. Pearlie is an exceptional cook, but definitely deserves a break from the kitchen every now and then. She cooks nearly every meal at home.

Clean your leeks, chop your onions

Everything's blue and white in this kitchen

I poured Pealie a heaping glass of her infamous Woodbridge Chardonnay, myself something red, made Poppy and Sam and Key Lime Martini and got to work emulating this heavenly Fried Rice. First you must fry up the diced garlic and ginger, to top the rice at the last minute. The crunch is a necessity.

Fried fried

I added the pancetta and additional onion to the original recipe. I am never sorry about pancetta. The rest I'll leave to the recipe. You could add nearly any vegetable you'd like to this rice, as long as the egg is soft boiled to perfection and oozes over the entire bowl, which as I said, is tricky. Make sure you transfer those soft boiled eggs to a bowl of cold water. Peeling will be much easier. Might want to make a few extra, in case of disaster.

Breading station

Pancetta Leek Fried Rice with Five Minute Egg

adapted from Cozy Kitchen's Ginger Fried Rice

Ingredients:

Rice: 

• 1/2 cup vegetable oil

• 2 tablespoons minced garlic

• 2 tablespoons minced ginger

• 2 cups thinly sliced leeks, white and light green parts only, rinsed and dried

• 1 cup diced pancetta

• 1/2 cup diced baby onion, white and green parts only

• 4 cups day-old cooked rice, preferably jasmine, at room temperature

• 3 teaspoons soy sauce

• Salt

5-Minute Fried Egg:

• 5 large eggs, divided

• 1/4 cup buttermilk, shaken

• 1 teaspoon Sriracha

• 1/4 cup all-purpose flour

• 1 cup panko bread crumbs

• Salt

Directions:

In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

Reduce heat under skillet to medium-low and add pancetta. Let it crisp up for a few minutes.  Add onions and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.

Raise heat to medium and add rice. Add soy sauce, stirring well and cooking, until heated through and lightly crispy. Season to taste with salt. Set aside.

In a medium saucepan, bring water to a boil. Using a spoon, gently lower 4 eggs into the water and then bring the heat down to medium, so the water reaches a simmer. Start the timer and set it to 5 minutes. When the timer goes off, transfer the eggs to cold water and gently peel. This is the hardest part. Be careful and take your time!

Add 3 inches of oil to a cast iron skillet and heat oil to 400F. Meanwhile, in a small bowl, beat together the remaining egg, buttermilk and Sriracha. Add the flour to a shallow dish. On a medium plate, toss together the panko and teaspoon of salt.

Start with rolling the egg gently in the flour, dusting off any excess. Next, transfer the egg to the egg/buttermilk mixture and then place it atop the panko mixture, sprinkling the mixture on top of the egg, being sure it’s evenly coated. Gently drop the into the hot oil and cook on each side, about 30 seconds and until lightly browned. Transfer to a paper towel to drain. Repeat process with the remaining eggs.

Divide rice among four dishes. Top each with an egg and sprinkle crisped garlic and ginger over everything and serve.