Creamy Piccata Sauce topped Salmon

This looks like a great, healthy way to ring in the new year. 

Poached Salmon With Creamy Piccata Sauce


Ingredients

•1 pound salmon filet, skinned and cut into 4 portions
•1 cup dry white wine, divided
•2 teaspoons extra-virgin olive oil
•1 large shallot, minced
•2 tablespoons lemon juice
•4 teaspoons capers, rinsed
•1/4 cup reduced-fat sour cream
•1/4 teaspoon salt
•1 tablespoon fresh dill weed, chopped

Preparation
Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover, and cook for 5 minutes. Remove from heat.

Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds.

Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more.

Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.

Makes 4 servings.

Filet Fish Sandwich

This is the first time I have ever made this sandwich and the first time I didnt have it at a fast food resturaunt. I thought it came out pretty good. I would probably have done a few things differently like using an egg instead of just butter to help coat the fish. I would also have made my own breadcrumbs with wholewheat bread just so the sandwich had more fiber, but all in all it was a good first attempt at a fish filet sandwich. Im thinking I will do it again sometime. Ingredients
4 fllets fish -flounder, orange roughy, haddock, even tilapia
1 tbsp lemon
1/2 tsp paprika
3 tbsp butter
1 1/2 tbsp flour
1/2 cup milk
1/4 cup breadcrumbs
1 tbsp parsley
place fish in greased pan and sprinkle with lemon, paprika, and dash of salt and pepper
in sauce pan heat 1 tablespoon butter, flour, s and p and add milk, stirring all the while until sauce is thick
pour over fish
melt remaining butter add to breadcrumbs and coat fish
bake fish at 350 for 35 minutes

Fish Taco

I love shrimp tacos and have never had a fish taco before, but I suspected I would like, and I did! I decided a good cilantro/lime flavoring would really give good flavor and keep it light and fresh tasting. Coupled with some very light tasting condiments, the meal was light and flavorful and the perfect combination of tart and fresh.
ingredients:
4 pieces of any whitefish, orange roughy, tilapia
2 limes
1/4 cup cilantro packed
medium onion chopped
2 medium tomatos diced
optional avacodo, sourcream, salsa

in a bowl squeeze contents of lime and mix with cilantro and salt and pepper
marinate fish for a few minutes
in baking pan or skillet cook fish, making sure to include all the marinade
if baking, bake at 350 in preheated oven for about 10 minutes
flake the fish with a fork when done cooking
fill 8 taco shells with fish
top each with tomato and onion
add sourcream or salsa if desired and enjoy!

Broccoli Pesto Pasta

I found this recipe in a magazine, and thougth it sounded and looked great. I love bright colorful food, especially on a dark winter night, it lights up the night and the dinner table. I couldnt find my recipe, so I just made it up, and it came out pretty good I thought. I just dont know how one can go wrong with pesto. A few of the key ingredients are garlic, olive oil, parmesean cheese, nuts(optional, but we like) and then main ingredient of choice-basil, olives, roasted pepper, murshroom etc....broccoli sounded healthy and flavorful, and it was.
Here is my less then 5 minute recipe:
1 lb tubular pasta
boil according to direction
2 cups frozen broccoli thawed
2 cloves garlic
1/3 cup olive oil
1 half cup parm
1/4 cup almolds
salt and pepper
put all in food processor or blender and pulse until creates a paste(keep in blender until pasta is boiled)
when noodles are cooked, drain and keep 1/2 cup water for reserve
pour 1/2 cup pasta water into pesto and pulse for 20 seconds
toss pesto and pasta together, serve with fresh parm


and that's your simple broccoli pesto pasta meal.

Chicken Parmesean Stacks

This is a unique way to bring chicken parm back and yet not be repetitive. Because I am certain we have had chicken parm before on the blog and it has got to be one of the faves of my son. This version doesnt involve lots of sauce and cheese, just a much lighter, fresher version that got second helping requests from my boy.
Ingredients:
2 chicken breasts sliced in half
1 small tomato
1/4 cup grated parm cheese
1/4 cup bread crumbs
1/2 tsp dried parsley
1/2 tsp garlic powder
salt and pepper
fresh parm cheese grated

Preheat oven to 350
season chicken with salt and pepper and place on baking sheet and bake for 15 minutes
in meantime combine all dry ingredients
when chicken is done coat each tomato slice very well with dry ingredients both sides place slice of tomato on each breast of chicken
turn broiler on high
place chicken and tomato under broiler for 1 minute
remove from broiler and top with fresh grated parm cheese

Menu and Shopping List for 12/12-12/18

Here's what Barbara and I have in mind for the week.
Barbara's in a fish mood - and it's evident this week!
There are only three weeks left in the year - that includes a week capped off with Christmas and another capped off with New Year's.  WOW, we've nearly done it... and there are still things that I'd like to make that we haven't done.

How about...
Chicken Parmesan stacks (more about presentation than a unique entree', but gonna be GORGEOUS!)
Broccoli Pesto on Fusilli w/ Almond Slices
Fish Tacos (hard shell tacos)
Gnocchi with Basil Pesto (homemade gnocchi?)
Flounder Fish Sandwich with Cucumbers and Coleslaw
Chicken with Vodka Sauce and Spinach
Carmalized Onion, Prosciutto & fresh parmesano pizza on Cauliflower Flatbread Crust

Now that's a great looking week. 

Raw – unsalted Almonds or pine nuts

Olive oil
Canola or vegetable oil
Vinegar
Sugar
Brown sugar (1 tbsp)
Salt
Cumin
Cayenne pepper
Flour – low/no carb options are fun to try here.
Garlic powder
Onion powder

Fresh Parmesan shavings or slices

Breadcrumbs
Hard taco shells
Fusilli or Rotini pasta
Grated parmesan
Good, high-end Vodka sauce
(a salad in a bag or two to match up with these dishes)

Tomatoes for slicing
Garlic
Avocado
White and red onion
Cilantro
Lime
Cucumbers
Red cabbage
Spinach (can be frozen)
Cauliflower (can be frozen)
(a nice veg mix to go with the Chicken Parm stacks)

Prosciutto or similar meat (canadian bacon or bacon can poorly substitute)

Chicken tenderloins (2.5 lbs)
Tilapia
Flounder
Broccoli
Corn
Frozen gnocchi – or Barbara’s fresh, homemade…

Fresh basil

Tilapia with sage butter

Once in a while, not often, butter just seems right for a recipe, and something about sage and butter fits. I was right, the tilapia was delicious and not heavy. I definitely went light on butter and heavy on the sage spice.
ingredients
4 tilapia pieces
1/4 cup butter melted
1/4 cup sage chopped
salt and pepper

brush butter on fish, salt and pepper fish
top with fresh sage and bake at 350 for 15 minutes
remove and serve with sides of choice

Pasta with Spinach, Brocolli and Cherry Tomato

Once in the while I have to clean out the fridge. I didnt intend on1 1 making this pasta dish, I had another one in mind, but I dont always buy fresh vegetables, I usually buy frozen, but we had a catering job, and had these foods left over, so I thought, a primavera type pasta on a cold night would hit the spot, and it did. Meal was quick, easy and healthy!
12 ounces pasta(your choice)
1/4 cup olive oil
4 cloves garlic minced
1 lb fresh or frozen spinach
2 cups brocolli
2 cups cherry tomatos
heat skillet with olive oil add garlic on low, saute for 5 minutes - careful not to burn
add spinach if fresh, and saute on low until it begins to wilt
add brocoli and cherry tomatoes
saute together
drain pasta
saute pasta and vegetable together
serve with fresh parmigiano

Roasted Cauliflower

Yum!! I saw this recipe in http://www.skinnytaste.com/, a while back and I thought it looked so good. I am a big fan of cauliflour. I love the taste and I love the versitility. That reminds me of a pizza crust made with cauliflour that is gluten free that I will have to make for the blog. In the
meantime, this is very easy, and super good.

medium cauliflower washed and cut into florets
2 tablespoons olive oil
3 garlic cloves minced
juice from 1/2 medium lemon
1/4 cup fresh parmesean

preheat oven to 450
in a baking dish mix cauliflower, oil, garlic and lemon
bake for 25-30 minutes until golden brown
top with cheese, bake 5 more minutes
serve

pizza Blackbean Burger

Back again, to finish out the calender month/year of cooking on a budget- our blackbean burger. This meal has proven to be one of the most economical and healthy meat replacements we have discovered. Beans are one of the healthiest foods one can eat. They contain high amounts of fiber which is amazing at lowering cholesterol, and protein which is a very needed building block for our healthy bodies, but they are virtually fat free! I like to bake my burgers and then at the end of cooking, I throw them under the broiler to give them that crisp kindof bbq flavor.

1 can blackbeans(drained and rinsed thoroughly)
1/cup bread crumbs
1 egg
1 tsp dried parsley
1 tsp paprika
1 tsp redpepper flakes
1 tsp oregano(optional)
1 cup diced tomatos
4 slices mozarella or provolone cheese

In food processor or blender mix all ingredients except tomatos and cheese
when thoroughly mixed for into 4 patties(I usually like to stick them on a tray and put them in freezer for an hour, so they arent so mushy to work with)
bake in a preheated oven for 15 minutes at 350
top with cheese and tomato and cook another 5 minutes until cheese is meleted
serve with or without bread, if eating with bread or bun, stick to wholewheat and get all the grainy goodness

Rigatoni Al Forno

"oh the weather out side is frightful", "but the food coming from our kitchen is delightful" What a great way to escape from the brutal winter-a little Italian comfort food. Rigatoni Al Forno can actually be made with any pasta noodle, we happen to think tubes or smaller noodles work best, but use what you have or prefer. The dish is simple to make and is great spin on a basic pasta dish.

1 lb pasta
1 can tomato sauce 15 oz
1 can tomato paste
2 tablespoons olive oil
1/4 onion diced
2 garlic clove
1 1/2 cup mozarella cheese

for sauce:
heat sauce pan with oil
add onion and saute on medium
add garlic and saute 5 minutes(careful not to burn)
pour in sauce and paste
add in salt and pepper to taste
stir well, and simmer for an hour
boil noodles
drain and transfer to a oven safe baking dish
toss in sauce and coat evenly
add cheese in a layer on top of the pasta
bake at 300 for 30 minutes
for an even crispier effect, place under the broiler for a few minutes on high

Basic Sweet Rolls or Bread

My Mother-in-law makes these rolls which are, incidentally, found in the cookbook my Mother typed for the church I grew up in during the year in which Joe and I were married.  WOW, that's alot of memories and family tied together in one little recipe.  Seriously, my Mother-in-law is a great baker, and this is the recipe she really uses for all the breads that she makes ... sweet rolls, bread, dinner rolls, etc.  and it's pretty simple, really.

Basic Sweet Rolls
2 cups milk, warmed
1/2 cup sugar
2 tsp salt

1/2 cup lukewarm water
2 pkgs dry yeast

4 cups flour

1/2 cup melted butter or margarine (NOT hot, just warmed enough to melt)
3 cups flour
2 eggs, beaten

If you're in the 1930s and have unpastureized milk, then heat milk until scalded - if you're making this in 2010, then just warm your milk slightly (like 1 minute in the microwave).  Add sugar and salt to the milk - allow to cool.  Soften 2 packages dry yeast in 1/2 cup of lukewarm water.  when the yeast is starting to "grow", add to the cooled milk mixture.  Add 4 cups of flour and cover with a towel - sit in a warm space and let raise to bubbly stage. Add butter, eggs, and the next 3 cups of flour.  Knead in only as much additioanl flour as needed to make a dough that can be handled using small amounts at a time.  Allow to raise to double in bulk (an hour or so?).  Shape into buns, cinnamon rolls, braides, or any type of rolls you want. 
Bake for 25 minutes at 375 degrees.

So, for those of us not used to making breads or our own dinner rolls...a few tips. 
to make great "clover leaf rolls", spray each cup in your cupcake pan, pinch off about 1 tbsp dough, using as little extra flour as you need, roll into a small ball, repeat two more times so you have three balls - put into a sprayed cupcake cup, repeat to fill pan  allow to raise, and bake.
cinnamon rolls are a breeze with this recipe - just roll about half the dough (mixing with flour as needed to roll) into a long rectangle, spread with a bit of butter, some brown sugar, and cinnamon to taste, or just use pre-mixed cinnamon sugar.  Roll long sides to long sides making a long tube.  cut into slices about 3/4 inch thick - put on a baking sheet and allow to raise and then bake.
For bread you can just place the dough into two 10 x 13 loaf pans.  again, allow to raise and then bake.

Italian Meatloaf

I've been upping the protein in all that I eat for the past several weeks - and it's helping me in alot of ways.  I've been doing the P-90x workouts that are insanely tough and more than that, they're super long and you do them every day!  That said, I eat alot of protein and my body is changing...finally something that works.  (Catering for two days followed immediately by Thanksgiving was TOUGH on my diet!).  It's nice to be back at the right foods for me.

This is one of the recipes from the p90x plan  - a basic meatloaf.

1/2 cup onion, diced
(1/2 cup finely diced carrots)
2 tbsp chicken broth
2 tbsp garlic, minced
1 1/2 lb turkey breast
1/2 cup italian bread crumbs
1/2 cup low fat marinara sauce
2 tbsp fresh basil, chopped (or 2 tsp dried basil)
2 tbsp Italian parsley, chopped (or 2 tsp dried parsley)

Preheat oven to 350 degrees
saute the onions (and carrots) in chicken broth until soft
add the garlic and cook until flavorful.
In a mixing bowl, combine the onion and ground turkey, bread crumbs, 1/2 cup marinara, basil and parsley.
form into a loaf and place in an ungreased loaf pan.
top with 2 more tbsp marinara and bake unti cooked through - about 35-40 minutes
drain off any fat, allow to cool for 10-20 minutes before slicing into 8 slices.

Someone my size would eat 2 slices - someone my husbands size would eat 4 slices.  Plan accordingly!

I added the carrots to the recipe - p90x does not.  It's such as simple way to hide veggies, so we should just do it!
(p.s. I labeled this as poultry and beef because obviously ground turkey and ground beef are pretty much interchangeable and won't affect the outcome of this recipe!)

Lime-Honey Glazed Salmon w/ Warm Black Bean and Corn Salad

Barbara - I scream ... can you believe this - so many many many of our favorite foods in this salad of Rachel Ray's. Straight outta her 365: No Repeats. We repeat for you a lime/honey salmon, our fav mix of black beans and corn, and then we throw it in a salad. ARE YOU KIDDING ME? OMG so awesome for us. I am super stoked for this tonight - and I can't wait to try it warm. Haven't had the corn/beans mixture warm, but I'm betting it will be perfect for this cold night!

4 tbsp evoo
1 medium red onion, chopped
2 cloves garlic, chopped
1 tsp crushd red pepper flakes
1 tsp ground cumin
salt/pepper to taste
juice of 2 limes
3 tbsp (gobs) honey
1 tsp chili powder
4 6-oz fillets salmon
1 red pepper, chopped
1 10 oz pkg frozen corn, defrosted, or 1 can corn, drained and rinsed
1/2 cup chicken stock
1 can black beans, rinsed and drained
2-3 tbsp cilantro leaves, chopped
6 cups baby spinach (romaine would work if you're short on spinach)

In a shallow dish combine the juice of 1 lime, honey, chili powder - add the salmon fillets to this and toss to coat thoroughly.

preheat medium skillet and warm 2 tbsp evoo. Add onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for three minutes.

heat another skillet over medium heat with the other 2 tbsp olive oil. Add the seasoned salmon from above to the HOT skillet and cook just until cooked through - roughly 3 minutes on each side.

Now, to the first skillet the one with the onions and spices - add the bell peppers, defrosted or rinsed corn, and cook 1 minute. Ad the chicken stock and cook another 2 minutes. Add the black beans and cook unti they are heated thru. Remove from heat and add the juice of the second lime, cilantro and spinach. Just barely wilt the spinach then plate on four plates. Top with the lime/honey glazed salmon!

serve it up.

Stuffed Chili and Cheese Potato

Haven't done this in a long time - and this one is different from our previous potato bars because it's got last night's chili in it!  Potato bar is SO versatile, and something we should do more often.  The health factor in this dish is in appropriately choosing your potato.  A serving of potato for you is about the size of your fist.  What's right for you is not right for your spouse...choose wisely.  Also, don't dump the bag of cheese onto your potato... it needs a sprinkle, not a bath!

4 medium potatoes
2-3 cups left over white chili from last night
16 ounces frozen broccoli (12 will do if that's what size bag you have)
shredded cheddar or monterey jack cheese

microwave potato until soft - about 7 minutes for one - probably 15 minutes for all four.  You  can open the microwave and touch your potato - it should be slightly soft when you sqeeze it.  When the potatoes are done, remove them to a plate and cover with an inverted serving bowl to lock in the moisture.  Very important step!!!
warm the chili and the broccoli together either in the microwave or stove top. 
Next cut the potato lengthwise, top with the chili mix, then sprinkle with cheese.

White Chili

This recipe should make Jillian proud - always our goal for Tuesdays!  And, I've made this recipe as a "planned holdover" going with the potato tomorrow.  Nice planning.  Be sure to eat an appropriate amount of chili  - a problem many of us have.  I did take this recipe off the internet because I can't find the one I've made before ... this recipe sounds really good, with a good array of spices to keep it interesting from start to finish.  Sometimes white chilies aren't as "hot" as red, but this one holds good potential... let's see what happens.

Ingredients

1/2 lb white beans, soaked overnight in water, drained (or 1 can cannelli beans & 1can Northern White)
6 cups turkey stock
2 cloves garlic, minced
1 medium onions, chopped (divided)
1 Tbsp olive oil
1 jalapeño or serrano pepper, stem and most seeds removed, chopped (optional)
2 teaspoon ground cumin
2 teaspoon dried oregano
Pinch of ground cloves
1/2 tsp cayenne pepper
2 4-ounce cans chopped green chilies
4 cups diced cooked turkey
Salt to taste (about 1 tsp)

Possible Garnishes and extras
1 1/2 cups grated Monterey Jack cheese
1/3 cup (loose) chopped cilantro
1/4 cup chopped green onions
1 avocado, pitted, peeled, and chopped (or guacamole)
Chopped tomatoes or salsa
Corn tortilla chips and/or fresh warmed flour tortillas

Combine beans, turkey stock, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 1 to 3 hours or more. (Depending on the type of white beans you are using. Cannelli beans are tender and tend to cook rather quickly. Navy beans take longer.) Add additional water (or watered-down stock), if necessary.

Heat olive oil in a skillet on medium heat, cook chopped jalapeno (if using) and remaining onions in oil until tender. Add green chilies and seasonings and mix thoroughly. Add to bean mixture. Add turkey and salt to taste, and simmer for 10 minutes or more (up to an hour) until the beans are thoroughly soft and the stew has thickened.

Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped green onions, and/or avocados. Serve with fresh warmed flour tortillas or tortilla chips.



Serves 4 PLUS about 2 to 3 cups of leftovers.

Here's the blogsite I got the recipe from...but as you've come to expect, I modified it a bit.
http://simplyrecipes.com/recipes/turkey_white_chili/

Thai Peanut Noodle Bowl

Ah, recipe two from the desktop cleanup!  This picture looks so yummo, and easy!  AND healthy.  Under 500 calories for sure.  Man, I oughta clean the desk more often :-).

Thai Peanut Noodle Bowl.

8 oz whole wheat pasta (spaghetti type)
1/4 cup peanut butter
1/4 cup lime juice
4 cloves garlic
ginger to taste, peeled and grated
2 cups frozen shelled edamame
8 cups frozen stir-fry veggies (buy the ones from Aldi, throw the sauce away!)

4 tablespoons chopped peanuts
scallions or green onions, sliced.

COok pasta according to directions.  In a skillet, saute' peanut butter, lime juice, garlic, and ginger for one minute.  Add adamame and veggies and cook for 12 minutes until veggies are tender.  Pour over pasta.  Top with peanuts and scallions.

(So, here's a meatless version for Barbara - I'm thinking of adding shrimp to mine for protein! - sorry B, gotta do it!)

Italian Sausage & Veg Pasta

Cleaned off my desk yesterday - the one in the basement that hasn't been cleaned off in "a while" we'll leave the description of time as that.  I found some cool recipes that I'd pulled uhm before we began this project.  Anyway, this one page had three kickin' recipes that we're going with this week - this being the first of them.

To me this is sort of a justification recipe...see, this is something I would regularly make for the family but usually feel that it's more of a thrown together meal than cooking from a recipe - but now I have a recipe for this, so it legitimizes my method of healthy meal making!  Sweet!

In the picture above I omitted the pasta entirely - part of my reduced carb consumption plan (we don't say diet here in my house!).  I subbed in a bowl full of baby spinach but otherwise followed my recipe.  Calories? as if...

bring together
8 ounces whole-wheat pasta
2 cups spaghetti sauce (of choice)
4 pre-cooked Chicken or Sausage sausages - like Asiago and Spinach Chicken Brats or Sundried Tomato and Gouda or whatever you find/like.
4-8 cloves garlic, minced
2 cups chopped mushrooms
2 cups chopped onions
2 cups chopped zucchini
1/2 cup grated Parmsan cheese (to your liking - this seems like ALOT!)

Cook pasta according to package directions.

Saute the mushrooms, onions and zucchini in a large frying pan over medium heat (sprayed lightly with cooking spray) - after about 5 minutes, add the sliced sausages and garlic, brown slightly - another 4-5 minutes, then add the sauce for the final few minutes until it's all hot and married together and the veggies are really tender.
Top pasta with sauce mixture and sprinkle with cheese!

SIMPLE and YUMMY! -

shopping list

The Aldi Shopping list for the week - and minus the cilantro, jalapeno and ginger, I think it's an all Aldi week!

Peanut Butter
Lime Juice
Chopped peanuts
Olive oil
Red pepper flakes
Cumin
Honey
Chili powder
Oregano
Ground cloves (optional)
Cayenne pepper
basil
parsley
7 cups flour
1/2 cup sugar
2 pkgs dry yeast

Fresh Parmesan Cheese - grated
1 cup shredded cheddar cheese
Monterey Jack Cheese (optional)
2 cups milk
2 eggs
1/2 cup butter or margarine

2x8 oz whole wheat pasta
2.75 cup spaghetti sauce of your choice
Black beans (1 can)
½ pound white beans which you will soak and cook, Or 2 cans white beans of choice
2 - 4 oz cans diced chilies
bread crumbs

Garlic (loads of it!) (like at least a bulb+)
2 cups mushrooms
5 white or yellow onions
2 cups zucchini
4 medium sized baking potatoes
Green onions (optional)
Red onion
1 red pepper
Cilantro
Baby spinach leaves
Avocado (optional)
Fresh Salsa (optional)

2 cups diced cooked turkey or chicken
1.5 lbs ground turkey breast (lean!)

4 Chicken or Turkey Sausages flavored to your liking (I like Asiago & Spinach)
Frozen, shelled, edamame
Frozen stir-fry veggies
4-6oz salmon fillets
Frozen Broccoli
1 bag or box corn kernels

Ginger
½ cup Chicken stock
3 cups chicken or turkey stock
1 jalapeno pepper

So, Barbara, how much do you trust me to have put your wishes into this menu?  I think you'll like it Babe!

The week after Thanksgiving

And for Barbara - NO TURKEY!
(I'm good for turkey eating for a few more weeks thanks to our 21 pound turkey, but Barbara and her family are out of turkey until next year!).

So, Barbara and I had a super super busy week last week, and we'll get some recipes from last week posted this week - what a rockin' week with two full days of catering followed immediately by Thanksgiving - shopping, yesterday, and now it's Sunday already.  WOWZA!  Our week was so busy that we didn't take time out to get the menu in order... but since it's time to get organized as the four week long insane rush before Christmas begins, here's what I've put together for the week!

Sunday:  Italian Sausage and Veggie Pasta
Monday:  Thai Peanut Noodle Bowl
Tuesday:  White Chili
Wednesday:  Stuffed Chili and Cheese Potato
Thursday:  Salmon with Lime and Honey on Warm Black Bean and Corn Salad
Friday:  Meatloaf ala P90x
Saturday: Sweet Bread - the easiest homemade bread -

so there you be...

(Let us not forget that Advent is a time to prepare and be ready - to cleanse and find our simpler self - and be nicer to those around us!)