A simple chicken recipe for the summer ( or any time actually!)

Balsamic Chicken Breasts

Ingredients

  • 1/2 cup of Balsamic Vinegar
  • 4 Chicken Breasts
  • 2 Tbsp Dijon Mustard
  • 4 tbsp Olive oil
  • 2 garlic cloves
  • Salt and pepper to taste
  • 1 pint of cherry tomatoes cut in half ( you can see that we have a plethora of tomatoes to choose from)
  • one lemon – zest and juice

Description:

  1. Mix vinegar, mustard, olive oil garlic and salt and pepper together into a marinade.
  2. Place the chicken breasts into the marinade and let sit in the fridge for about 4 hours ( or overnight)
  3. Heat oven to 400 degrees.
  4. Place the chicken in a baking dish with the marinade over it and the tomatoes over than. Bake until chicken is cooked through.
  5. Sprinkle zest and lemon juice over chicken before serving ( optional)
  6. Serve with Couscous and a green saladTomatoes crop 2011

Chicken Breasts raw

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Family Retreat 2016 – Such Fun – How Blessed We Are!

We had our annual family retreat at Palm Springs – so much fun – it was HOT HOT HOT (reached 130 degrees one day – felt like Egypt in summer – yes, we were there one August) but we still had a great time. The kids are in heaven and the adults love watching and playing with them. Thanks to my nephew who organizes all of it ! Five sets of grandparents, four sets of adult kids, and 12 little ones! Amazing fun – swimming, playing ball, flying mini helicopters, running races, eating and eating and eating, some cooking – my niece is a terrific cook – salads, bbq, cake ( we celebrated one little boy birthday) a LARGE pinata,  candy ( oh so much candy!), sleepovers, minecraft ( ad nauseum), movies, games, wii and other electronic games and reading lots of books – and the adult kids got to go out on the town for dinner while grandparents babysat – fabulous times for all.
adult kids pic of all at restaurant fam week 2016 - Copy

A birthday meant lots of cake and happiness!Alex had a birthday family week 2016 - Copy

Cooling off – our youngest family members.Babies in baby pool Teddy and Sloane with nina romy and natalie - Copy

Screen time for some of the cousins when the temperature was 124 outside — of course!Cousins and screen time family week 2016 - Copy Donne and Gabe doing electronic games Fam week 2016 - Copy

The best part of a family week is one on one time with each of the little ones. Larraine holding jack fam week 2016 - Copy Segil Family Retreat 2016 - Copy Some of family in pool family week 2016 - Copy

Both sets of twins loved jumping in!Twins jumping into pool fam week 2016 - Copy

Snow cones anyone?Twins snow cones fam week 2016 - Copy

Two grandmas with one grandson on the way to the poolTwo grandmas with one grandson walking Fam week 2016 - Copy

While we were away our rescue dog Goldie ran away ( maybe to look for us?). Thanks to a friendly neighbor who called animal services, and another wonderful neighbor who picked her up for us – she came home. Very concerning – we have secured the Little Farm Property carefully even before she got out – but she still managed. We are so happy she is home. And Smokey, our very large Central Asian Shepherd was happy to see her too.

Smokey and goldie May 2016

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A great idea to make two soups out of one

Some time ago I shared with you a super Cauliflower Butternut Squash Soup that I made.  I have included that recipe again here in case you didn’t see it. The cauliflower makes the soup seem creamy which it is not. It is pretty low calorie.

Cauliflower Butternut Squash Soup

Ingredients:

  • 1 cauliflower – florets only
  • I butternut squash – peeled and cut into pieces
  • 2 quarts and a cup of vegetable bouillon ( I use Better than Bouillon)
  • I large onion chopped
  • 3 tbsp Olive oil
  • Salt and pepper to taste

Directions:

  1. Cook the cauliflower in water until soft
  2. In the meantime roast the butternut squash pieces in the oven in a little olive oil until soft and caramelized.
  3. Heat olive oil in pot
  4. Saute chopped onion until soft
  5. Add onion, cauliflower and butternut squash to a blender with  enough vegetable bouillon to make it liquid
  6. Put all into the pot and add 2 quarts of vegetable bouillon to thin the soup.
  7. Serve! Freezes well too

So that was the soup. It was so simple.

But I made too much.

So having some fresh oyster and shiitake mushrooms in house, I decided to change it up a bit!

Give this a try! I revived the Cauliflower Butternut Squash soup and made it into a Mushroom Soup – and it was yummy and good for another two meals! YAY!

Mushroom Cauliflower Butternut Squash Soup – TWO SOUPS IN ONE!

Ingredients:

  • Cauliflower Butternut Squash Soup ( whatever you have left – at least a couple of servings)
  • Leeks ( 3) chopped ( here they are growing in the picture below!!)Leeks growing
  • Oyster Mushrooms ( or  mixture of any kinds of mushrooms that you have on hand) cut into chunks along the line of the petals and shiitake mushrooms ( take off the stalks)
  • 3 tbsp Olive Oil
  • 1 tsp of chopped dill
  • Salt and pepper to taste
  • Better than bouillon Mushroom Bouillon

Directions:

  1. Heat the oil in a pot.
  2. Saute the chopped leeks until softened. Move them to one side in the potChopped Leeks
  3. Add the sliced mushrooms and saute until tender
  4. Add two pints of bouillon ( mushroom bouillon)
  5. Add the Cauliflower Butternut Squash soup
  6. Mix together and season to taste.
  7. Sprinkle dill and stir it in before serving Mushroom Cauliflower Butternut Squash Soup
  8. Enjoy!

 

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Easy fast Zucchini Soup which could be Gluten free without the croutons

The easiest Zucchini Soup you have ever made! Here it is in summary:
Puree zucchini in broth and simmer for 10 minutes. This is gluten free without the croutons/bread unless you buy/make gluten free bread.

Ingredients:

  • 4 zucchini’s
  • 4 cups of reconstituted Chicken broth ( I use Better than Bouillon)

Directions:

  1. Use some chicken broth in the blender with the raw zucchini so the blender can puree the zukes more easily.
  2. Then pour the rest of the broth from the can into a soup pot with all the pureed zukes and simmer for 10 or 15 minutes.
  3. It comes out a clear, velvety texture with lovely green bits to color it.
  4. Enjoy!!

( I bake fresh bread to serve with this –  and add a dollop of low fat sour cream before serving – a really good lunch OR add some homemade croutons ( picture below) – which is what I do with stale homemade bread – fry them in olive oil – yummmy!)

Zucchini Soup

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Hanging at the beach – a bit chilly with June Gloom ( Fog in the mornings in LA) but warm later – and Tracy’s Scones!

There is nothing better than hanging out at the beach with the grandkids. Lots of collaboration going on here! Love to see it! Our four grandsons playing so well….

Jack Jonah Noah Gabriel at Beach June 3 2016

And some yummy stuff – Tracy’s Fabulous Scones – truly amazing – and reminiscent of South African style scones. You will LOVE Them -thanks Tracy!

Tracy’s Scones

Ingredients:

  • Two Cups flour
  • 4 tsp baking powder
  • Pinch salt
  • Tbsp sugar
  • Four ounces of cold butter
  • I beaten egg
  • I cup cream
  • Extra creamy cool whip
  • Strawberry jam

Directions:

  1. Heat oven to 400 degrees
  2. Sift all the dry ingredients together.
  3. Grate in the cold butter
  4. Mix in the beaten egg and then add the cream and mix with your hands until firm and combined.
  5. Put a handful into each of one baking muffin pan ( which holds 12 muffins) which have been sprayed with Pam Spray.
  6. Bake at 400 for 13 mins
  7. Makes 12
  8. Serve with extra creamy cool whip ( or if you want to indulge creme fraiche) and strawberry jam.

Tracys Scones

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Our quarterly meeting of Larraine Segil Scholars Group in Los Angeles – amazing women!

Quarterly Dinner at Pat's - Update!

Check out our website: www.larrainesegilscholars.com  to find out more about these amazing women – from 15-55 years of age, in law, medicine, business, technology, biotech, healthcare, services, digital media, financial services, and two in high school – every time  I connect with them I learn more that impresses me about them. They are amazing businesswomen, doctors, lawyers, mothers , daughters and spouses – and they do it all!

These are amazing women – we missed one of our scholars Tania as well as the two South African 10th graders – but the rest of us braved traffic, studying for bar exams, work, children, and other responsibilities to meet and support each other . What an amazing group of women! I am proud to know each of them. Giving back and paying it forward is what makes life beautiful in every way! How blessed we all are!

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Such an important weekend – Memorial Day – and with a special place in my heart for my alma mater Southwestern School of Law

Southwestern Bullocks Wilshre Building Campus HQ

SOUTHWESTERN LAW SCHOOL CAMPUS HEADQUARTERS

THE ART DECO FORMER BULLOCKS WILSHIRE BUILDING

I am so proud to serve on the Board of Trustees of Southwestern School of Law in Los Angeles. This law school holds a very special place in history as well as in the present and the future . Why ? Because every Memorial Day we remember the brave women and men who gave their lives so that we may live in a free and safe country as well as the dedication that Southwestern made after World War 2 to accept veterans – we let GIs enroll counting their service as undergraduate education – not just their schooling – the Bar Association that credentials all Law Schools refused to accept that moral and appropriate decision . So Southwestern returned the Bar accreditation and filled our halls with GI’s – Heroes who fought for our freedom – did you know that our Law Degree was given a special name by those same GIs during the 50’s and 60’s ? It was called the Abraham Lincoln law degree – and now those men and women are our judges, litigators and politicians. We thank our Southwestern leaders at that time and continue our tradition as one of the top five most diverse credentialed law schools in the country – in Los Angeles Southwestern is the only law school that looks like our Los Angeles community – how proud we are !

Southwestern Law School Campus

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BBQ’s and Steaks – a great marinade from the Southern USA

Grilled Sirloin in Bourbon Marinade Recipe

I must confess that I love meat – and so do most of our family. We like marinading meat as well as bbq’s ( who doesn’t?). This is a good recipe for any kind of steak. And a picture attributed to photographer Buby of USA. Thanks for the great shot!

Grilling_Steaks on bbq

Ingredients:

  • 1/2 cup water
  • 1/2 cup bourbon (like Jim Beam Bourbon Whiskey)
  • 1/2 cup soy sauce
  • 3 tablespoons honey
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 3 1/2 lbs sirloin steaks (2 1-inch thick steaks)

Directions:

 

  1. Prepare marinade ingredients: Pour water, bourbon, soy sauce, honey, dry mustard, and garlic powder into a large zip top bag. Seal bag and lay flat on the counter. Massage the bag with your fingers to dissolve any mustard and garlic powder granules and mix the ingredients.
  2. Add steak to the bag. Refrigerate overnight, or for at least six hours, turning occasionally.
  3. Place bag on counter about an hour before grilling. Turn after 30 minutes. Remove steak and discard marinade.
  4. For 1″ steaks, grill about 10 minutes per side, or until about 140-145 degrees. Remove from grill, and cover steaks for about 10 minutes before serving.
  5. Can serve as steaks, or slice thinly across the grain before serving.
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Delicious Beet Soup

It is the time for fresh beets and so I could not resist making beet soup. We love it – and add small hard boiled eggs ( quail eggs) and it makes for a healthy and filling meal. Of course you can add to it wonderful things like sour cream or a dollop of cream cheese. Both of the latter could be low fat to reduce the calorie impact.

Beet Soup

Ingredients:

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, choppedClove of garlic
  • 6 medium beets, peeled and chopped
  • 2 cups beef stock or if you want it to be vegan then use vegetable stock
  • salt and freshly ground pepper
  • Sour cream ( light) or Cream Cheese ( light)

 

Directions

  1. Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
  2. Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
  3. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

Little Farm Produce Beets and Potatoes

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Miso Salmon – again: fish and vegetables are the perfect foods for losing weight

I love this recipe. It works for me when I am watching my weight. ( I seem to ALWAYS be watching my weight – you too?)

Miso Salmon

Ingredients:

  • 1 pound wild salmon, skin-on, cut into 4 equal portions
  • 1/4 cup white miso (available at Amazon or Asian, gourmet markets)
  • 1/2 cup mirin ( I bought this on line from Amazon Fresh who deliver in my area)
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 scallion, green parts only, thinly sliced
  1. Directions:

    In a small bowl, combine miso, mirin, garlic and ginger. I put mine into a small pan and heated it gently then allowed it to cool completely.. This last step is not necessary but I think it did blend the flavors nicely.

  2. Miso Salmon Mirin Pour 1/4 of the marinade in a shallow dish or glass pie plate, place fish flesh-side down, and top with remaining marinade.  Place in refrigerator and allow to marinade at least 6 hours or up to overnight.  Remove from refrigerator 30 minutes before cooking.
  3. Preheat oven to broil high.  Transfer fish to a sheet pan lined with foil.
  4. Discard excess marinade. ( This is important as it will be too salty – believe me – I know as I didn’t do it well the first time!)
  5.  Place fish on the second rack from the top and broil 6-7 minutes, or until fish flakes easily with a fork. If you wish to serve the fish without the skin, carefully slide a fish spatula between the skin and flesh.
  6. Top with scallions and serve.
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