Screen Free Week: Ready, set, go!

SFW-logo-with-2013-date_0Screen-Free Week starts on Monday!  Screen-free week is an annual event sponsored by the Campaign for a Commercial Free Childhood (CCFC) that encourages families, schools and organizations to stay away from screens for one week.

It’s hard.  As I tried to explain to my grandmother, it’s actually impossible for those of us who work on computers.  Unless we take our vacation next week, many of us have to work on screens.  Still, we can use the week to cut down: turn off the TV and the home computer.  Turn off smartphones for a few hours every night.

What about kids?  Here are some fun screen-free activities for kids (see MOM’s Pinterest for more):

  • pine-cone-feederMake a cootie catcher (fun despite the weird name)
  • Play with home-made play dough 
  • Finger- or other such paint
  • Make sidewalk chalk paint
  • Decorate a pillow-case or white socks with fabric paint
  • Make a pinecone bird feeder 
  • Go for nature walks
  • Work in the garden/yard: plant something new or host a competition to see who can collect the most sticks from the yard or weeks from the garden.

Do you and your family/friends look up questions on smartphones?  This week, keep a list of the questions you’d usually ask Siri.  After the week, you may find you don’t need to look them up anymore!  I like this exercise because it reminds me to be patient, and that sometimes it’s okay not to know.

What are YOUR plans for Screen Free Week 2013?

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What’s cookin? Avocado Tacos

IMG_2167These tacos are a delicious, light meal for warm weather.  Sauteed peppers and onions are a delicious contrast to fresh, ripe avocado.  One of the most fun things about tacos are all the topping options – so go crazy!

This recipe is vegetarian, easily vegan with dairy substitutions and gluten-free with gluten-free taco shells.  Serves 4 +.  Prep time = 30 minutes. 

IMG_2161Avocado Tacos

Ingredients:
2 avocados, pitted and sliced
4 corn tortillas
1 sliced onion
1 sliced red pepper
IMG_2162Cilantro, chopped as needed
3 shredded lettuce leaves
1 Tomato, diced to taste
Shredded cheese, to taste
Salsa, as needed, optional
Sour cream, as needed, optional

IMG_2165Instructions:
Heat the sliced onions and peppers in a saucepan and saute until soft and browned (this is the longest part of preparing the meal).   Slice the avocado, and prepare your toppings of choice.

Heat the corn tortilla on a grill or in the oven until crisp.

IMG_2164Place the sliced avocado and peppers and onions inside and season.  Garnish with cilantro, lettuce, tomato, cheese, salsa and sour cream.  Enjoy!

Eva works at MOM’s Central Office.

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The Tiny House People

I generally don’t get sick, and I even made it out alive during the massive flu epidemic. But last week marked my first illness in quite some time. Oh well, you can’t beat them all!

One afternoon I decided to distract myself from the coughing and nose-blowing by watching an inspirational environmental documentary. I Google searched something like “top environmental documentaries” and came across Top Documentary Films.

There are pages and pages of documentaries on this site, so I committed to finding something interesting in the first few. Scrolling through, I came across this film called We The Tiny House People. I was a bit confused at first upon reading the title and wasn’t sure how it fit in with things such as Can the Gulf Survive? or the very convicting A River of Waste. Curiosity killed me, and I had to investigate. Sounded like it had the potential to be really boring, but I figured I’d give it the first five minutes to make a case.

Can I tell you that I watched this entire movie with my jaw dropped and eyes glued to my laptop? Even still, I am almost speechless. I’m so inspired I don’t even know where to begin! How on earth could someone live in a 90 square foot space? I’m not kidding. One of the women in the film has a clip on YouTube. Can you even begin to imagine how much less “stuff” you would have? I think of “The Story of Stuff” and how it discusses the environmental and emotional impact of our extreme consumerism, and how important it is to make smart decisions about what we buy. How long until it’s in the landfill?

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The film We The Tiny House People documents several people living in what are known as “Tiny Houses”- essentially what I consider IKEA houses. They’re super small spaces, but have everything you need in them and plenty of storage.

I grew up in a standard four bedroom suburban home with a basement and spacious back yard. I was blessed to always have more than I needed; and my two sisters and I always left the Christmas parties with loads of presents. My mom was a bargain shopper and always had our fridge, pantry and basement freezer stocked.

Sharing a small dorm space in college was new, but I managed. I found that every time I had to move in or out I regretted having any personal belongings, and always felt I had more than my roommates. I have moved every year for the past 6 years. And again, every time I wish I had ONLY what I needed. How much simpler things would have been!

This past September, my fiance and I moved from what felt like a cramped, 1 bedroom apartment into a 3 bedroom, 2 bath Baltimore City row home. We have a basement to ourselves, our own front porch and our own deck and backyard. When we moved in, we had so much empty space. And what do we silly humans do with empty space? Find things to fill it! We acquired several new pieces of furniture and designated the 2 vacant bedrooms to be our personal office/hang out spaces. We now have 3 times the amount of cabinet space we had before, and managed to fill it all up along with a dining buffet we acquired. Oh, and the portable kitchen cart we got from IKEA. And then there’s the placemats and candles for the dining table and décor for the walls and rugs for the floors. The possibilities for filling the space are endless!

So having admitted that I don’t have a minimalist background, this film was quite a shock to me. Several questions went through my head as I watched it:

  1. What is it like to not feel bogged down by a house full of “stuff”? You have only what you really need and can spend the rest of your time, money and energy on life and its wonderful experiences! Not to mention you wouldn’t be contributing to the landfill all the useless things that tend to sneak their way into our empty spaces!
  2. Is there truly peace in this currently unheard of minimalist lifestyle? I mean really, your toilet is in your shower! And you have to pull out and put away your bed every day? One girl even used a chamber pot instead of having a real toilet! I suppose it’s less to clean and less junk going down the drains. And less room to fill with useless things.
  3. What would the world be like, even if everyone who could downgrade did downgrade? Would we not feel so stressed, worrying about how we are going to pay for more house than we need? Would people have more land and use their land to build more gardens? Would the air be cleaner? Would we have more trees? Would we be happier because we would be out enjoying life instead of lounging on our big couches watching crap shows on our snazzy TVs?
  4. Could I ever do this?

In general, we are a society of extreme consumerism. We often have more furniture in the house than we need; more food in the house than we need; more space than we need; more clothes than we need; more devices than we need; we eat more than we need; we use more electricity and water than we need; we have more dishes and silverware than we need; we generate more waste than we need to- the list goes on.

ImageWhat would happen if we only had just what we needed? I’m envisioning a neighborhood of tiny houses, all with gardens and chickens- maybe someone even has a goat or sheep. Plenty of room for kids to play. Probably some solar panels. Plenty of trees. People socializing OUTSIDE of their houses??! Maybe even some community washing machines, since it’s not like we have our washing machines running every day and how silly it is that those big ugly things hang out and waste space. And imagine the stress-free lives we could lead by only spending money on what we need, and the rest on the experiences of life? I wonder how many people would still want that 6 figure salary job. Perhaps debt would go down too, huh? There would be less waste going into landfills and less carbon emissions because we’d be producing less stuff because we wouldn’t need as much stuff because we would have nowhere to put that stuff because we lived with just what we needed. I think Mother Earth likes the sound of that!

I know that not everyone can live in a “tiny house”, but I think we can all think about our purchasing decisions and the impact it has not only on our environment, but on the quality of our lives.

Krista works at multiple MOM’s locations. 

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What’s cookin? Mixed Bean Salad

IMG_2103I love bean salad because you can put just about anything in it, and it’ll be tasty.  It’s fun to experiment with different ingredients, and one batch of bean salad can be different each day of the week by mixing in different toppings.

This recipe is vegan and gluten-free.  Takes about 40 minutes to prepare, and keeps well in the fridge.  Serves 6-8.  Inspired by Leslie Bilderback.

Mixed Bean Salad

IMG_2096Ingredients:
3 tbsp olive oil (use the oil from the tomatoes!)
1 red onion, diced
2 stalks celery, diced
1 large carrot. grated
2 cloves garlic, minced
1/4 cup oil-packed sundried tomatoes, chopped
IMG_20972 tbsp fresh rosemary, minced
1/2 cup red wine vinegar
1 1/2 cups of sweet white corn (frozen, canned or fresh)
1 (15 oz) can white cannellini beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed

IMG_2099Optional: 1/2 cup shredded parmesan cheese, chopped walnuts, diced red pepper, minced parsley, bacon bits, etc….

Instructions:
Heat olive oil in a large saucepan over medium heat.  Add onion and celery, and cook until translucent or well-done, depending on your taste.  Add carrot and garlic, and continue IMG_2101cooking until garlic turns golden.  Stir in sundried tomatoes, rosemary and vinegar, and let simmer.  (Meanwhile, boil water to heat your corn if frozen.)

In a large bowl, combine the rinsed beans and corn, and stir.  Add the mixture from the saucepan and toss thoroughly, coating the beans and corn with dressing.  Serve topped with cheese or another topping, or store in the fridge to let the flavors mellow.

Eva works at MOM’s Central Office

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What’s cookin? Spinach Lasagne

whats cookin7 3.21.13Spinach lasagne – warm, filling and tasty.  This dish takes about an hour and 1/2 to make, but can be prepared in advance and stored in the fridge.  The original recipe calls for it to be baked in a 9×13 pan, but it can also be cooked in several smaller pans.

This recipe is vegetarian and can be made gluten-free and vegan by using substitutes.  Recipe inspired by Moosewood Cookbook by Mollie Katzen (1977, page 124). 

whats cookin2 3.21.13Spinach Lasagne

Ingredients:
1 jar tomato sauce
8 oz. can tomato paste
12 lasagne noodles
2 cups ricotta or cottage cheese
whats cookin3 3.21.132 eggs
1/2 lb. raw or frozen spinach
Nutmeg, salt, pepper
1 lb. shredded mozzarella
1/2 cup grated parmesan or romano cheese

Instructions:
whats cookin4 3.21.13Preheat the oven to 375˚.  Mix the sauce and tomato paste, and spread a little over the bottom of the pan(s).  Cover with a layer of noodles (use 1/3 of the noodles).  Using half of the filling, cover the noodles with the spinach and cheese mix.  Add 1/3 of the remaining sauce, then cover with 1/2 of the mozzarella.

whats cookin5 3.21.13Getting the hang of it?  Next follows another 1/3 of the noodles, then the second half of the spinach-and-cheese filling.  Cover with half of the remaining sauce, mozzarella, and the rest of the noodles.  Lastly, cover with the rest of the sauce and sprinkle with parmesan or romano.

Cover the lasagne with aluminum foil and bake for 30 whats cookin6 3.21.13minutes.  Remove the foil and bake for another 15.  Allow ten minutes to cool before serving, and enjoy!

Eva works at MOM’s Central Office

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What’s cookin? Home-made Potato Gnocchi

whats cookin6 3.14.13This home-made potato gnocchi is delicious, though it takes a little while to prepare (about 2 hours in total).  Never fear!  The gnocchi can be made in advance and frozen until ready to cook and serve.  Serves 6.

This recipe is vegan and easily gluten-free by using a gluten-free flour substitute.  Recipe created by MOM’s employee Jaston Caston.

Home-made Potato Gnocchi

Ingredients:
1 1/2 lbs. russet potatoes, scrubbed
1 cup (or more) all purpose flour
1 large egg yolk, beaten to blend
1 teaspoon coarse kosher salt
Large pinch of freshly grated nutmeg
whats cookin1 3.14.13
1 tablespoon olive oil for topping (optional)

Optional sauceslice grape tomatoes in half and sautée with olive oil, salt and pepper, crushed garlic and basil for 40 minutes or more.  The tomatoes soften and become an easy and delicious tomato sauce. 

whats cookin2 3.14.13Instructions:
Preheat oven to 400°F.  Pierce potatoes in several places and bake until soft, about an hour.  Cool slightly and halve the potatoes.  Working in batches, scoop hot flesh into potato ricer or use a potato masher to work out the lumps.

Rice/mash potatoes onto rimmed baking sheet; spread out whats cookin3 3.14.13and cool to room temperature.  Line large baking sheet with parchment paper.  Transfer potatoes to large bowl.  Add 1 cup flour; toss to coat.  Form well in center of potato mixture.  Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy).

whats cookin4 3.14.13Turn mixture out onto lightly floured work surface.  Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky.  Form dough into ball; divide into 4 pieces.  Roll each piece between hands and work surface into 3/4-inch-thick rope.  Cut each rope into 3/4-inch pieces.  Place gnocchi on prepared baking sheet.

whats cookin5 3.14.13Boil gnocchi in large pot of salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes.  Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle gnocchi with olive oil or serve with tomato sauce.

DO AHEAD: Gnocchi can be made up to several days ahead. Cover and refrigerate.

Eva works at MOM’s Central Office.

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Not Your Typical Snow Day: Making Soft Pretzels instead of Snow Angels

My husband and I took a gamble Tuesday night and stayed up late expecting to get snowed in on Wednesday. We came home that night prepared to work from home the next day and had every intention of staying in our pajamas for over 24 hours. While we didn’t get the amount of snow we we’re hoping for, it was nasty enough for the schools to close and potentially worse for the evening commute. Best to stay home!

In between work and play, my little family continued to peek outside hoping the snow piled high enough to go out and frolic in the fluff. Fluff? By the time the snow hit the ground, it was like an icy, gloppy, wet mud pool in our backyard—not the best for building snowmen or snow angels. Sigh. After about 4pm, we realized snow pants and snow balls weren’t in the cards, so we decided to make homemade soft-pretzels! When else can two working parents find time on a weekday to make soft pretzels with their kid(s) but on a snow day?!

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Zoey had fun kneading the dough and “shaping” the pretzels. She exclaimed, “Look Mommy! It’s a snake tied in a knot!” To make the activity last even longer we used smaller measuring cups, so she could dump the flour in 8 times instead of 4.

They are really easy to make and super delicious (especially dipped in butter!).

Homemade Soft Pretzels Recipe

Pretzel Dough:
1 ½ cups warm water
1 1/8 teaspoons active yeast (we used the MOM’s Active Dry Yeast—it’s in the cooler section)
1 ½ teaspoons salt
2-3 tablespoons brown sugar
3 cups flour
1 cup bread flour (I didn’t have any bread flour on hand, so I just used regular all-purpose and it was still delicious!)

Soda Solution:
2 cups warm water
2 tablespoons baking soda

Toppings:
Butter and coarse salt to taste. Also try dipping warm pretzels in butter and then into a cinnamon and sugar mixture. Buttered and salted pretzels taste great dipped in cheese sauce and mustard too!

Instructions:
Sprinkle yeast on lukewarm water in mixing bowl (or stand mixer); stir to dissolve. Add sugar, salt and stir to dissolve. Next, add flour and knead dough until smooth and elastic (or using dough hook, mix until stick dough ball forms. Let rise 30-60 minutes.

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Just like snowflakes, no two pretzels are alike!

While dough is rising grease your baking sheets and prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda (stir periodically).  After dough has risen, cut dough ball into 12 even pieces. Preheat oven to 450 degrees F. Roll out each piece into a long rope—about 18-20 inches long by ½ inch thick. Shape into a pretzel. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again for at about another 30 minutes. Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter, sprinkle with salt and or cinnamon and sugar.

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We ate like champs last night. I boiled some Ayshire organic brats in a homebrew pale ale, added my husband’s homemade sauerkraut, creamed some Olivia’s Organics spinach and served it all up with these awesome soft pretzels. Yum!

Posted in Children, Family, Organic Food, Recipes | Tagged , , , , , , , , | 1 Comment