10 FOODS FOR CALMING HOLIDAY STRESS (AND THEY TASTE GOOD, TOO)

Ciao'd after making a holiday to-do list. Accent on "to do."

Today is December 1st, and that means the holiday race is full-on. Unless you've Black’d and Cyber’d to heaven and back covering everybody from kids to caretakers and all those in between, hired a caterer for your holiday host(ess)ing, and Paperless Posted your greetings, we still have things to do, people.  ‘Tis the season of the S. Shopping, stress and (in)sanity.

The elixir? Food. The kind that doesn’t taste like straw. I know, right? The prescription flies in the eyes of the Debbie and Donny downers who espouse that eating little and drinking less will make us happier during the holidays. They crow "advice" like "Eat an apple before the cocktail party, so you aren't tempted by the hors d'oeuvres." Or "Crudités (otherwise known as raw vegetables masquerading behind a French masque) laid out in the shape of a Christmas tree are fun and taste good, too."  I beg to differ, and science has my back. Here are ten foods that will help calm the holiday stress.

Avocados. Viva the fruit! Yep, fruit (technically, a single-seeded berry - rah, rah ag geeks).  Now you have a fun fact you can share at holiday cocktail parties, you erudite, you. Avos are rich in stress-relieving B vitamins and high in monounsaturated fat and potassium, which help lower blood pressure. A must when you can't find a parking spot at the mall. Guacamole for everybody!

Beef. The grass-fed kind. Bet you didn’t see this one coming. With more Omega-3s than grain-fed beef, it supports a positive mood. Plus grass-fed beef harbors the amino acid creatine which can decrease depression in women who, let’s face it, are the sherpas of the holiday season.

Salmon (and tuna and sardines, too). If you’re not a meat person, salmon is your best bet. It's rich in omega-3 fatty acids that help keep adrenalin from skyrocketing when you feel like you want to wallop the workmate whose desktop centerpiece is a musical Christmas tree that plays “Little Drummer Boy” over and over. And over again. 

Almonds. Rich in vitamins B2 and E, they help bolster the immune system. See below.

Dark chocolate. Finally something indulgent! Here’s something even more indulgent: dark chocolate-covered almonds. You’ll reap the healthful benefits of almonds plus dark chocolate’s ability to lower levels of stress hormones. Yay!

Oranges. Vitamin C lowers blood pressure. Opt for blood oranges. They’re pretty and delish. Maybe coat the peels with our friend, dark chocolate? 

Swiss chard, spinach and pretty much all leafy greens.  The folate in the greens produces dopamine, a brain chemical that promotes calm and happiness.  If you drizzle the greens with ranch dressing, I’ll keep your secret.

Spicy foods. Take your pick of take-out Chinese, Thai or Vietnamese (‘cause you ain’t gonna be making your own). The natural endorphins trigger feelings of euphoria and well-being.

I would be remiss if I did not mention my favorite food group, alcoholic beverages. In this case, red wine. The rosso is a natural sedative because it’s a central nervous system depressant. The trick is to drink a glass (or 2) not too close to bedtime. Maybe indulge when you’re enjoying that spicy food for a double whammy of goodness.

On the other end of the spectrum, water. It helps combat fatigue. Quaff at least 32 ounces (4 cups) a day. And then drink the wine.

Everybody breathe. In with calm, out with stress. Food is the chill pill for the holidays. And who doesn’t love that? Here's a simple recipe for Dark Chocolate-Orange Almond Bark. Enjoy a dose of protein, Vitamin C and antioxidants with each #dolcevitadelish bite.  You're welcome.

4 PM FIX: ROASTED SHRIMP WITH BROCCOLINI

Ciao'd while sipping turkey bone broth. Thanksgiving just keeps on giving. 

The heat of the oven concentrates the sweetness of the fresh shrimp and gently chars the broccolini for a fast and light one-pan supper. 

Serves 4

6 tablespoons extra-virgin olive oil
Juice from 1 lemon
2 teaspoons dried basil
1/4 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
32 extra-large shrimp (about 1 1/2 pounds), peeled and deveined
2 large bunches broccolini, ends trimmed

Preheat oven to 400°F.

In a medium bowl, combine 4 tablespoons of the olive oil, lemon juice, basil,
garlic, 1 teaspoon salt and ½ teaspoon pepper. Add the shrimp and toss to coat.

Spread broccolini in a single layer on a baking sheet. Drizzle with the remaining oil and toss to coat. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast
10 minutes, turning once, and removing thinner stems as they are done.

Add shrimp to baking sheet, nestling it among the broccolini stems. Roast, turning the shrimp once, until the shrimp are opaque and the broccolini is crisp-tender,
to 10 minutes more. Serve with lemon wedges.

4 PM FIX: BROCCOLI AND SAUSAGE FRITTATA (A SANE DISH FOR AN INSANE HOLIDAY WEEK)

Ciao'd while watching Lunes Noche Football. From Mexico City. Viva! 

RECIPE

BROCCOLI SAUSAGE FRITTATA

Similar to a crustless quiche or a Spanish tortilla, the egg-based Italian frittata is a delicious canvas for vegetables, cheese, and meats. It’s the dish that keeps on giving. Enjoy a slice of warm frittata for breakfast. Slice a wedge and make a sandwich with crusty bread for lunch. Pair it with a simple green salad for a light supper.  The latter is just the ticket during the hectic holidays.

8 large eggs
¼ teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon extra-virgin olive oil
¾ pound sweet Italian sausage links, casings removed
3 cups broccoli florets
1 tablespoon chopped fresh basil
1/3 cup grated Parmigiano-Reggiano cheese

Preheat the oven to 375°F.

In a large bowl, beat the eggs with the salt and red pepper flakes.

In a medium cast-iron or nonstick ovenproof skillet over medium-high heat, heat the oil. Add the sausage and cook, breaking it up into chunks, until browned and cooked through, 6 to 8 minutes.

Add the broccoli and red pepper to the skillet and cook until the broccoli is crisp-tender, 3 to 4 minutes. Add the egg mixture and basil and cook over moderately low heat until set around the edge, 3 to 4 minutes. Sprinkle the frittata with the cheese.

Transfer the skillet to the oven and bake until the center is set, about 10 to 12 minutes. Serve warm or at room temperature.

PET PEEVES AND PASSIONS (AND THE PUMPKIN CENTERPIECE TO GO WITH)

Ciao'd after setting out sunflower seeds for the winter birds. Welcome home. 

STYLE NOTE

THREE-TIER PUMPKIN CENTERPIECE

I live on the corner of persnickety and passionate. Sometimes I step off the curb into the universe of me. I am no longer young and malleable, though I try to remain open-minded. Age may be a bias but it allows the privilege and pleasure of making declarations and pronouncements.

I have a political hangover (don’t we all?). The events of the last week put into perspective the small things in life that ultimately define a life. I can’t control the zeitgeist but I can revel in my little world. The good looms large above it. The ridiculous ripples through it. So, yeah, I thought what the hell? Let’s let go of what the future may portend globally and stroll through the universe of me. Namely, a litany of my pet peeves and a symphony of my passions.  Something tells me you'll relate to at least a few. First, the peeves (even the word is annoying).

People who turn without using their turn signal. You are so lucky you haven’t been rear-ended. By me. On purpose. 

When people say “on accident.” It’s “by accident.” Take note Chance and Reyn.

Cold soup when it is supposed to be hot soup. If I can make this happen in my home kitchen, why can’t you restaurant people deliver it, too?

My husband’s bare feet touching mine. No further comment.

People who park in handicapped spots when they are clearly not handicapped, except by their sense of entitlement.

People who enter a store and then stop in front of the door. Especially the boneheads who do this while on their cell phones. I'm guessing these are the same people who phone it in crosswalks and on busy sidewalks, too. Forget Smartphone. This is Dumbphone at its finest. 

“Gluten-free” with no medical justification for the claim. Novak Djokovic gets a pass because he rocks. 

“Reply all.” Don’t.

Cyclists who hog the road by riding two or three or four across. And pretending they don’t see me riding their asses.

Fellow power yoga people who not only shower sweat but smell, too. Men, I am talking to you.

Okay, so. While  I could go on (and on) with the peeves, let's tack to the bright buoys. Like these:

The words “whisper,” ‘prairie,” and “lagniappe.”

The fat red squirrel who visits every morning. His name is Hilary. As in the Everest climber.

People over the age of 75. They are fonts of wisdom.

Sunlight illuminating stained glass windows in an old church.

Mary Oliver. Her poems. She is a national treasure.

The scent of tennis balls newly sprung from the can. Please let one be my lucky ball. 

The random souls who smile back when I smile at them. Love and kindness.

Parmesan, prosciutto and sparkling wine. Together.

My son’s laugh.

My husband’s patience.

Life teeters on the cusp of good and bad, happy and sad, hope and despair. I’m lucky to be a glass-half-full denizen of our crazy world. Except when I’m not.

We need beauty to nourish our souls. Whether we read a poem, contemplate art, ingest a child’s smile, or notice the sun rising, these perfections inspire us. They calm us. They save us from the insanity.

So here, the simplest, beautiful decoration for celebrating the season and punctuating the Thanksgiving table. You were wondering what to do with those pumpkins that still lurk on your porch, right? Well, here you go.  Laugh at the peeves. Give thanks for the passions.

THREE-TIER PUMPKIN CENTERPIECE

Pumpkins (and squashes, too) come in all sizes, so they're perfect for stacking into a sculptural centerpiece for the table. Let your imagination guide you. If you like, include winter squashes and root vegetables, too. Be sure the top pumpkin has its stem intact. 

Here's how:

Arrange the pumpkins on a platter or cake stand with the biggest one on the bottom and the smallest on the top. Tuck autumn leaves or ivy, if you wish, around the base of the pumpkin sculpture and around the pumpkins in the sculpture, too.  Gorgeous!

4 PM FIX: PORCINI-MARSALA BUTTER (AND THE STEAK THAT GOES WITH)

Ciao'd as my husband makes dinner. Angel. 

RECIPE

PORCINI-MARSALA BUTTER

There is nothing like a compound butter to elevate the ordinary to the extraordinary. The mixture of butter and other ingredients melts into an instant sauce when placed on cooked beef, fish or vegetables. It truly is the secret sauce.  This butter is particularly well suited to steak. Choose your cut and welcome the kudos whether it’s a weeknight family dinner or a Saturday supper with friends. 

Makes 1/2 cup

2 tablespoons finely chopped dried porcini mushrooms
1 tablespoon Marsala wine
1/2 cup (1 stick) unsalted butter, at room temperature
Kosher salt and freshly ground black pepper

Combine the mushrooms and Marsala in a ramekin or small bowl. Microwave on high for 10 seconds; let cool.

Put the butter in a sall bowl, add the mushroom mixture and using a fork, mash together until well combined. Season with salt and pepper, to taste.

Turn out onto a sheet of plastic wrap, parchment paper or wax paper, with the edge closest to you forming  2-inch or so border. Fold the wrap over the butter and roll into a cylinder about 1 1/4-inches in diameter. Twist the ends of the paper to seal and wrap well in aluminum foil. Chill until solid. The butter will keep up to 2 weeks refrigerated or up to 3 months frozen.

The Steak

There are as many methods for cooking a steak as there are chefs and cookbook authors. My favorite recipe comes courtesy of The New York Times and the deliciously pragmatic Julia Moskin. I only take issue with the recipe calling for boneless meat as I am a believer that the bone lends flavor. You make your decision but for those who opt for bone-in steak, calculate more time for cooking it. Here you go: Cast-Iron Steak.  Enjoy!