DISH

So Long, Farewell!

2010-12-03T11:35:00.000-06:00

After long thought and a little bit of guilt, I have decided to retire my blog. Bye Bye, all of my 3 fans out there! :)

This doesn't mean that I will stop cooking in my quaint kitchen, attempting to bake, perusing cookbooks like they are magazines, watching Food Network, or dining out for yummy dinners, it just means that I will not be posting about it. Cooking, to me, is a passion. It gives me energy and purpose and allows me to show how much I care about people. I like that I know what I am putting in my body and where that food came from. Cooking is a part of who I am and it's sad to say that this blog was becoming more of a chore than a passion.

Thank you for reading and if you found one recipe worth making or sharing, then I am content. Maybe I will have the urge to pick it up again, but at the moment I am enjoying cooking for people that are in close proximity to me and not for the world wide web.

On a side note: I am not too happy that my last blog post will be about bacon wrapped bananas, but then again, it makes it more apparent that I was beginning to lose my steam. :)

It's been lovely, really.
Farewell!

Bananas After Dark

2010-09-13T16:44:00.003-05:00

I was just eating my midday snack, a banana, when I noticed the Dole sticker on the peel. It said Go Bananas After Dark and listed a website. Usually, I am not suspect to fruit label advertising, but it intrigued me. I was thinking it had something to do with how eating a banana before bedtime can stir up nightmares. Nope. The website lists dinner recipes with bananas as a key ingredient and other interesting factual and nutrition info. I guess they are trying to increase the consumption of bananas. They're not just for breakfast anymore! Well, they have me convinced. One of their recipes for Grilled Bacon Maple Banana Bites looks delicious. But what isn't delicious that's wrapped in bacon?

INGREDIENTS:

· 1/4 cup maple syrup
· 8 slices center-cut bacon
· 2 large DOLE© Bananas
· 1tsp. chili powder

· 1tsp. chili powder

DIRECTIONS:

· preheat gas grill to medium heat
· spray grill grates with cooking spray or lightly oil
· pour maple syrup into shallow dish
· place bacon onto a microwave-safe plate lined with paper towels
· cover with another paper towel and microwave on high for 1 minute or until bacon just barely begins to cook, but is still pliable and not crisp
· sprinkle peeled bananas with chili powder
· cut each banana into four roughly equal pieces
· roll each piece in maple syrup and wrap in one slice of bacon
· serve with toothpick
· grill on medium heat for 5-8 minutes or until bacon is nicely browned & crisp, turning occasionally
· serve immediately

Bye Bye Summer

2010-09-10T15:49:00.001-05:00

Don't get me wrong. I do not think I will be missing 100°+ weather that summer can unleash upon us, but with the coming season, I have to say good-bye to one of my favorite summer fruits for a whole year. This is a task I am not sure I can handle. You see, I love fruit more than anyone I know! It's hard to settle for just citrus fruits and apples all winter long. Where's the variety?

I am not sure what got into me this summer but I was having a full on love affair with watermelon. Not just with the the pre-cut & packaged containers that you can pick up at the local grocer on occasion, but with the humongous 8 lb. watermelon that you need both arms to haul to the car. Don't even try the resting it on your hip trick. The watermelons that I was devouring all summer were enormous and would only last for a few days. I was eating watermelon morning, noon, and night. I even got my little pup obsessed. He loves it, too. Every time I open the container in the fridge- he'd come a runnin'. "Good boy", I'd say as I gave him a few pieces. He appreciates the sweet watery crunch just like his mama.

It's been sweet, but now it's time to say good-bye...until next year. I don't know what I'll do without you.

picture credit: cashon and company

Trip to San Fran Part IV: Magnolia Gastro Pub & Brewery

2010-07-21T20:04:00.011-05:00

beer!

smelts!

I loved the glasses they served their beer in and the refurbished wood bar.

Since this was JJ's first time visiting San Francisco, we had to make sure to hit the historic Haight-Ashbury neighborhood. We spent an entire day just walking in and out of shops and people watching in this historic area known best for its hippie culture that began in the 60s. Many people still feel connected to this American counterculture and it is evident by the amount of people that flock there on a daily basis.

After walking around for a couple of hours, it began to rain and we were looking to a place to grab something to eat and few drinks. We came upon Magnolia Gastro Pub and Brewery and we loved the look and feel of the place. We grabbed two seats at the bar and ordered some craft beers. We were feeling a bit daring while we were looking at the menu and decided to try the smelt appetizer. We thought they would pair well with the beer for a mid-afternoon nosh. The flash fried fish came to the table and once we both got past the fact that we were about to eat whole fish, we were able to enjoy them. Smelts have very thin bones so you can eat the whole fish; bones, head, and all. There were a few in the basket that looked scary with their mouths open, almost like they were surprised after being thrown in the hot fryer. Needless to say, those remained on the plate. The malt vinegar added a great zing to the salty, crispy fish. It was a great plate to share over a couple of beers, but I am not sure next time I would feel so daring. Thinking about it now, gives me the willies!

Trip to San Fran Part III

2010-07-20T19:49:00.005-05:00

The Grove Fillmore

JJ and I decided to wake up early one morning while in San Francisco and stroll around Pacific Heights to find a place for brunch. We weren't exactly sure what we were in the mood for, but happened upon The Grove Fillmore. From the moment we walked in, we felt right at home because of the earthy, warm vibe. We knew we had made a good choice. The restaurant was packed with cowboy memorabilia, antique books, cushions, and anything & everything that would make you feel like you were in a cozy mountain house in the middle of winter. The worn wooden tables, benches and even a little tree house dining section added to the casual ambience. We sat at a bar that faced the center of the restaurant that was filled with rustic tables and lots of people. The seat was perfect for people watching. I truly cannot remember what exactly I ate here, but I remember it was delicious, organic, and healthy. The food was a little on the pricey side for brunch, but then again we were in San Fran and everything seems more expensive there, so it didn't phase us. Also, when I am on vacation I tend to splurge on everything anyway. This was such a great way to begin our day in the City by the Bay!

Trip to San Fran Part II

2010-07-18T16:31:00.003-05:00

pretty funny sign at the San Fran farmers market

4505 Meats where Bacon is the new black

Trip to San Fran Part I

2010-07-18T15:34:00.013-05:00

sipping on fresh juice- wheatgrass, apple, cucumber, and basil

Back in April, JJ and I took a trip to San Francisco to see my sister and her family. I expressed interest in seeing the local farmers market while we were there and so we did. That is one of my favorite things to do when I visit a city to see all of their local vegetation ripe for the picking and eating! It reminded me of our trip to Santa Monica where we experienced their local market. California always produces the best crops because of their mild weather. There was so much to see and sample. It was hard not to buy everything, but I stuck to only things that I could consume on the spot (like the yummy juice in the picture above) or items that wouldn't perish on the trip back home.

harvested mushrooms

more mushrooms!

flowers for sale

jumbo asparagus

We ended up purchasing a glass jar of organic apple wood smoked salt. The vendor had an assortment of flavored salts, but this one was our fave! I still have not opened the jar yet... If anyone has any ideas, please send them my way. I am a little intimidated by this complex ingredient. We also bought a small bag of dried mild chilies; Poblano, New Mexico, and Anaheim chilies. This mixture can be used to make salsa or as seasoning for poultry or fish. I used some of the dried chili mixture to make tacos a few weeks back. They were delicious. I couldn't pass up the dried fruit vendor where I bought a bag each of Lubanah dates and dried persimmons. I bought both of them because they were the most peculiar, yet delicious.

I envy all of the Californians that have such quality organic produce at their finger tips. Don't get me wrong... I love our local Kansas City market, but it just doesn't compare to the size, quality or variety of the west coast markets. I guess I'll just sit here in the disgustingly, muggy Midwestern heat, eat my sweet corn and watermelon, and be glad that I have food to put on the table.

Portabella Parmagiana

2010-06-27T18:20:00.005-05:00

This meal was the result of trying to avoid meat, using up 'less than fresh' veggies in the fridge, and a craving for Italian food. Sometimes restrictions breed creativity. Here's my creative and delicious solution...

INGREDIENTS:
· Portabella mushroom
· tomato sauce (in a jar is just fine)
· Italian bread crumbs
· Italian blended shredded cheese
· fresh basil leaves for garnish

DIRECTIONS
· saute Portabella mushroom in a pan over medium heat with a little drizzle of olive oil and chicken stock to keep it moist while cooking (if going for truly vegetarian-you could use wnater here, instead)
· sprinkle mushroom with garlic powder, salt and pepper
· preheat the oven to 350°
· toast and mix bread crumbs in a pan over medium heat with 1 tbsp of butter and juice of 1/2 a lemon
· once the Portabella mushroom is cooked, place it on a basking sheet upside down and press the bread crumb mixture into the under side of the mushroom
· top with tomato sauce
· sprinkle with shredded cheese and bake in the oven until cheese is melted (about 8-10 minutes)
· garnish with fresh basil leaves

Voila! A yummy meatless meal. I will definitley be making this again real soon!

Fava Beans with Whole Wheat Pasta

2010-06-27T17:45:00.009-05:00

Ever since hearing the quote from Silence of the Lambs, fava beans had never really seemed that appetizing to me. You know the one... "I ate his liver with some fava beans and a nice Chianti." Hearing it use to send chills up my spine, but now that I am a big girl, horror movies don't seem to bother me as much. And, I am not in favor of passing judgement against any fruit or vegetable unless I have tried it and not liked it. That doesn't happen very often, though.

I don't think I would have seeked out fava beans at the grocery store, they just happened to be fresh at the farmers market. Buying what is fresh is always better even if it is an item that I am not familiar with. It gives me the chance to learn and try something new.

Preparation: I boiled the whole wheat pasta and made a quick sauce of olive oil, lemon juice, freshly grated Pecorino cheese, freshly ground pepper, and kosher salt. It was a simple and yummy pasta dish. I will say that prepping the fava beans was a little more work than I though it would be, but well worth it. You first have to remove all of the beans from the pods and then blanch the pods to soften for easy removal of the outer shell. Once you remove the beans from the outer shell you then have to boil for about 3-5 minutes to cook the fava beans.

top picture: from oswego tea

POPS

2010-06-19T14:19:00.014-05:00

Back in April, JJ and I took a road trip to Oklahoma City to visit his dad. Along with visiting the Oklahoma City bombing site and touring the famous Bricktown, we also took a little detour to grab lunch at a place called Pops with JJ's pop. It is located off Route 66 in Arcadia, OK. This is a tourist destination to say the least. The place was packed with people and its shelves packed with over 500 different types of sodas. Originally a gas station, this pit stop was turned into an ultra modern must-see restaurant, shake shop, gift shop, and convenience store. The landmark outside is a 66 ft. sculptural soda bottle and straw that can hardly be missed. The futuristic glass building is unique with shelves lined with a rainbow of bottled sodas.

We shopped around a little before grabbing a bite to eat. You could build your own six pack and so we did. I opted for more fruity sodas; pineapple soda, pink grapefruit, and a sugar free Jones soda. JJ went for the more crafted rootbeers and cream sodas. We were like kids in a candy shop. We waited about 45 minutes for seat and I will say the food wasn't anything to write home about- just normal diner food, not bad, just not memorable. We took our select sodas back with us to Kansas City and it took me forever to break them open. I think there might still be one in the fridge...just waiting to quench my thirst after a sweltering summer day.

If you are ever on Route 66, stop in at Pops for a pop with your pop!
What a great memory. Happy Father's Day, Sid!

Fruit Addict Salad

2010-06-17T17:18:00.005-05:00

There is not a day in my life that goes by without a piece of fruit. It is a regular part of my diet. I blame my mom for eating too much fruit while pregnant with me. Seriously, when it comes to fruit, there is no discrimination. I love it all!

After recently purchasing a giant papaya at the farmers market, I decided to make a fruit salad for breakfast. Needing a little protein in the mix, I sprinkled a few raw almonds for crunch. A drizzle of honey over the top made this fruit salad a sweet dessert for breakfast. The fruit salad included papaya, strawberries, mango and a banana. What a beautiful and healthy way to start the day. Bright colors make me happy and so does nature's candy!

Muffins Made With Love

2010-06-13T17:22:00.008-05:00

When the weather warms up, I look for any excuse to throw berries into a dish. Wanting to cook breakfast for my honey, I looked through the pantry to see what I could find. Way at the top of the shelf was a container of organic cornmeal mix I had bought with my Williams-Sonoma gift card a while back. Sometimes breaking out something you were saving for a special occasion makes it a special occasion. It was a Sunday morning and heart shaped berry corn muffins was the occasion! I just followed the directions on the container and added in blackerberries and blueberries to the batter. They basically made themselves...I will say that the berries added a lovely sweetness to the salty cornmeal mix and they turned out perfect.

If you do not have the organic cornmeal mix on hand, here's a quick and easy recipe for berry cornmeal muffins (heart shaped tin- optional)

INGREDIENTS
· 1 cup all-purpose flour
· 3/4 cup cornmeal
· 2 to 2 tbsp. sugar
· 2 1/2 tsp. baking powder
· 3/4 tsp. salt
· 2 beaten eggs
· 1 cup milk
· 1/4 cup cooking oil or melted butter
· 1/4 cup fresh blueberries
· 1/4 cup fresh blackberries

DIRECTIONS
(makes 12 muffins)
· preheat oven to 400°
· in a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt; set aside
· grease a muffin tin
· in a small bowl, combine eggs, milk, and oil
· add egg mixture to dry ingredients and stir until moistened
· fold in berries being careful not to break them
· pour batter into muffin tin only filling each cup 2/3 full
· bake for approx. 15 minutes and check with toothpick to make sure they are cooked through
· serve warm and with love

Beets

2010-06-06T09:29:00.005-05:00

Lately, I have had an obsession with beets. I am not sure if its the earthy flavor I love or the fact that my hands get dyed a lovely fuchsia while preparing them. Coming out of a 2 to 3 month vegetarian phase, I had a craving for this amazing root vegetable. I was discussing this with a friend and she mentioned that my body was craving the iron. Isn't that amazing?...that our bodies crave certain foods because we are lacking in that particular nutrient? What about when I crave Cheetos? What is my body telling me, then?

Beets were never part of my regular diet. Sure, I had eaten them on a salad here or there while dining out, but had never prepared them myself at home before. There are two ways that I have been preparing them lately; boiling until nice and tender or roasting them in the oven to make them nice and sweet.

Beet Salad (above)
INGREDIENTS
· boiled beets
· strawberries
· sliced green onions
· mixed greens
· feta cheese
· dressing: good balsamic vinegar and olive oil

There's nothing like discovering a new fruit or vegetable that is in season to experiment with in the kitchen. I hope this encourages you to get out of your normal culinary routine and try something different. Happy hunting!

Hiatus

2010-05-16T05:34:00.004-05:00

After a semi-brief hiatus, I will be back at the DISH in a few days. There is much that has happened in a few short months and I have lots to post about including...a romantic homemade dinner for two, vegetarian dishes, an asian celebration feast, dining out adventures in two of my favorite cities, route 66 hot spot, and much more. Stay tuned!

Dark Chocolate Covered Apricots

2010-03-06T17:59:00.006-06:00

INGREDIENTS
· 1 bar of dark unsweetened dark chocolate (100% Cacao)
· 1/2 cup heavy cream
· 3 tbsp. agave nectar
· about 30 dried apricots

DIRECTIONS
· create a double boiler on the stove top by simmering 1 cup of water in a large pot and
placing a bowl on top that doesn't touch the water. (the steam from the simmering water
will slowly melt the chocolate; preventing it from burning)
· break apart chocolate bar and place in bowl over simmering water
· add the agave nectar and slowly add the heavy cream
· stir slowly until all ingredients are incorporated together and the chocolate is nice and smooth
· in the meantime, cover a sheet pan with parchment paper
· remove the bowl of melted chocolate from the stove and dip each apricot in the melted
chocolate so that half of the apricot is covered
· place on parchment paper
· once all 30 apricots are dipped, place sheet pan in fridge to chill for about an hour

I adapted this recipe from a recipe I found on-line because I accidentally bought unsweetened chocolate at Whole Foods. I saw the 100% Cacao on the chocolate bar and in an attempt to fulfill my craving with something healthy, snatched it right up so fast I didn't quite read the entire label. I had plans to make chocolate dipped something but I wasn't quite sure what. I always love when my friend Lizzie makes chocolate dipped apricots, so I thought I would give it a shot. The agave nectar was added to sweeten the bitter chocolate, and boy was it bitter... I broke off a piece to give it a little taste and I couldn't get it down with our some water. Not only did the agave nectar add the perfect amount of sweetness while still letting the earthy cacao shine through, it made the chocolate so shiny and smooth. These apricots turned out very rich from the dark chocolate. If you are not a dark chocolate fan, I would not suggest this recipe. It is only for true chocolate lovers.

Homemade Granola Bars

2010-03-06T17:42:00.007-06:00

recipe: barefoot contessa

INGREDIENTS
· 2 cups old-fashioned oats
· 1 cup sliced almonds
· 1 cup organic coconut chips (unsweetened)
· 1/2 cup toasted wheat germ
· 3 tbsp. unsalted butter
· 2/3 cup honey
· 1/4 cup light brown sugar, lightly packed
· 1 1/2 tsp. pure vanilla extract
· 1/4 tsp. kosher salt
· 1/2 cup chopped pitted dates
· 1/2 cup chopped dried apricots
· 1/2 cup chopped dried papaya

DIRECTIONS
· preheat the oven to 350°. butter an 8 x 12 inch baking dish and line it with parchment paper.
· toss the oatmeal, almonds and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. (be careful not to burn!). transfer the mixture to a large mixing bowl and stir in the wheat germ.
· reduce the oven temperature to 300°
· place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. cook and stir for a minute, then pour over the oatmeal mixture. add the dates, apricots, and the papaya and stir well.
· pour the mixture into the prepared pan. wet your fingers and lightly press the mixture evenly into the pan. bake for 25 to 30 minutes, until lightly golden brown. cool for at least 2 to 3 hours before cutting into squares.
· serve at room temp or cut into individual portions for a quick snack or breakfast on the go.

These granola bars are chewy and crunchy at the same time. They are wholesome and full of 'good for you' ingredients. You can mix up the dried fruit portions and add your favorites. Barefoot Contessa's original recipe called for dried cranberries, but I didn't have any in the pantry, so I subbed them out for dried papaya. I ate on these bars for two weeks and will be making another batch soon! They're yummy.

Tuna Nicoise Lettuce Wraps

2010-03-02T07:35:00.006-06:00

INGREDIENTS
· 2 cans tuna
· 1/4 red bell pepper chopped
· 2 green onions chopped
· 8 Kalamata olives, pitted and chopped
· 2 hard boiled eggs, chopped
· 2 tbsp. slivered almonds, for crunch
· 1 tsp. olive oil
· 1 tbsp. dijon aioli (can make yourself, but I used the jar I bought from Williams-Sonoma)
· kosher salt and freshly ground black pepper to taste
· head of butter lettuce

DIRECTIONS
· drain both cans of tuna and empty into a medium size bowl
· add all other ingredients
· mix well
· pull off a few lettuce leaves from the head of butter lettuce and place a nice size heaping of the tuna nicoise salad

I love the idea of Tuna Nicoise; how each ingredient is individually prepared and then arranged by group. But, this recipe mixes all of the vegetables into one tuna salad. The salad is traditionally served with butter lettuce and a dijon vinaigrette. I decided to use the lettuce instead of bread and then mixed the dijon right in the salad. This recipe is my own take on a French classic. And it's perfect for a weekend lunch!

Aromatic Oatmeal

2010-03-01T21:21:00.004-06:00

I was on an oatmeal kick a few weeks ago. The temperatures were a bit cold and the pantry was a bit empty. Since I invested in the 20 lb. box of oatmeal from Costco, I will never go hungry. It really has a way of just warming you right up and sticking to your ribs. I have always loved oatmeal because it's classic, healthy, and easy, but it was beginning to bore me. I would normally just throw about 1/2 cup of old fashioned rolled oats into a small pot with 1 cup of water and when it is cooked and creamy, spice it up with either cinnamon and agave nectar or a little honey. (I've noticed how much creamier the oatmeal gets over stove top versus in the microwave.) On a whim, I pulled some star anise out of a spice jar and decided to drop it in the pan while the oatmeal was cooking. The heat of the stove really infused the oatmeal with that sweet, almost licorice flavor. I sweetened the anise flavored oatmeal with some agave nectar and sprinkled it with slivered almonds. Suddenly, oatmeal wasn't feeling so dull.

Salmon Cakes and Tabouleh

2010-03-01T20:53:00.007-06:00

recipe: Barefoot Contessa

INGREDIENTS
· 1/2 lb. fresh salmon
· good olive oil
· kosher salt and freshly ground pepper
· 4 tbsp. unsalted butter
· 3/4 cup small-diced red onion (1 small onion)
· 1 1/2 cups small diced celery (4 stalks)
· 1/2 cup small-diced red bell pepper (1 small pepper)
· 1/2 cup small-diced yellow pepper (1 small pepper)
· 1/4 cup minced fresh flat-leaf parsley
· 1 tbsp. capers
· 1/4 tsp. hot sauce
· 1/2 tsp. Worcestershire sauce
· 1 1/2 tsp. crab boil seasoning (Old Bay)
· 3 slices stale bread, crusts removed
· 1/2 cup good mayo
· 2 tsp. Dijon mustard
· 2 extra large eggs, lightly beaten

DIRECTIONS
· preheat oven to 350°
· place salmon, skin side down, on baking sheet. brush with olive oil and sprinkle with salt and pepper. roast for 15 to 20 minutes, until just cooked. remove form oven and cover tightly with aluminum foil to trap heat. allow to rest for 10 minutes and then refrigerate until cold.
· place t tbsp. butter, 2 tbsp. olive oil, onion, celery, red & yellow peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 tsp. salt and 1/2 tsp. pepper in a large saute pan over medium heat and cook until veggeis are soft. (15 to 20 minutes) cool to room temp.
· break the bread slices and process in food processor until you have about 1 cup of bread crumbs. place bread crumbs on a sheet pan and toast for about 5 minutes until slightly browned.
· flake chilled salmon into a large bowl. add the bread crumbs, mayo, mustard, and eggs. add the vegetable mixture and mix well. cover and chill for 30 minutes inthe fridge.
· shape into 10 (2 1/2 to 3 oz.) cakes
· heat remaining 2 tbsp. butter and 2 tbsp. olive oil in a large saute pan over medium heat. add the salmon cakes and fry for about 3-4 minutes on each side. drain on paper towels and keep them warm in a preheated 250° over. serve hot.

Frying the salmon cakes for a few minutes kept the outside crispy while the inside of the cakes turned out moist and delicious. The extensive list of ingredients in this recipe is completely necessary. These salmon cakes have the most amazing flavor. That Contessa knows what she's doing! I just do what she tells me.... I served the salmon cakes with the dijon aioli sauce I bought at Williams Sonoma after Christmas. It was perfectly smooth and tangy, perfect for a fish cake.

The freshness of the tabouleh balanced the dish well. Sorry I do not have a recipe for the tabouleh. I basically followed the directions on the box and just added mint, parsley, feta, tomatoes, lemon juice, and olive oil.

Chicken Soup with Asparagus and Parmesan

2010-02-22T17:53:00.005-06:00

INGREDIENTS
· 3 1/2 lbs of chicken
· 2 tbsp. butter
· 2 cloves garlic, minced
· 1/2 onion chopped
· 2 ribs of chopped celery
· 2 medium, peeled and chopped carrots
· 10 asparagus spears, sliced
· 10 sprigs of fresh parsley
· 3 sprigs of thyme
· 1 bay leaf
· 6 cups of chicken stock
· 1/3 cup of brown rice
· 1 tsp. kosher salt
· ground pepper to taste
· 1/4 cup good Parmesan cheese

DIRECTIONS
· precook chicken by boiling or roasting, however you like to do it.
· saute the onion and garlic in butter over medium heat until transparent, a few minutes.
· add the carrots, celery and asparagus.
· add the chicken stock, chicken, parsley, thyme, bay leaf, and brown rice
· bring to a boil and then lower to a simmer until veggies are tender and rice is fully cooked
· add salt and pepper while simmering
· once the soup is done, remove the bay leaf and sprinkle the soup with Parmesan cheese

This is such a simple twist on a classic. Once you know your basic recipes by heart, then you can mix it up a bit and add your favorite ingredients to make it your own. The asparagus in this soup gets so tender and delicious. The Parmesan cheese adds a nutty flavor and creamy texture that takes the soup to another level. My mom would always add Parmesan to her chicken soups and I love the flavor it brings. You should try it!

9 Life-Saving Superfoods

2010-02-10T18:42:00.007-06:00

I came across this article at ivillage.com. I love learning the health benefits of food and thought I would share it with you. These 9 superfoods will infuse you with energy, help prevent disease, help you look younger and potentially add years on to your life. With Valentine's Day just around the corner, check out the first food on the list! CHOCOLATE! Now, you don't have to feel guilty if you eat the whole heart shaped box of chocolates...well, just a tad.

1. Chocolate
Dark chocolate has been shown to protect your ticker by lowering blood pressure, with antioxidants to boost immunity. Twenty semi-sweet chocolate chips can satisfy your chocolate cravings so that you don’t give in to a whole chocolate bar. Toss a Ziploc-full in the freezer, then enjoy without guilt.

2. Cheese
Part-skim ricotta cheese is a delicious way to strengthen your bones, while rebuilding muscles and organs. This low-sodium, high-calcium protein source is a great replacement for cream cheese. Spread on waffles and toast with a sprinkle on cinnamon, or fold into spaghetti sauce to bolster the protein component of a pasta meal.

3. Sweet potatoes There’s a reason sweet potatoes rank the most nutritious of all vegetables. Their levels of Vitamin A are off-the-charts. They’re also a disease-prevention powerhouse food, rich in antioxidants and anti-inflammatory properties. And they’re a great form of starch, supplying the glucose needed to fuel our brain, muscles and organs. It’s a tasty reminder not to cut carbs; they’re essential to optimal health.

4. Hot peppers Hot peppers add zest to your dinner while punching up immunity. The source of their heat, called capsaicin, plays a role in curbing obesity, fighting cancer and diabetes, and inhibiting the nasty bacteria that induce stomach ulcers. Remember to wear disposable gloves when handling these hotties in the kitchen.

5. Turnips Turnip greens are a great food for heart, bone and eye health. Packed with vitamins, antioxidants and even calcium, turnips bolster the linings of blood vessels to keep blood pumping efficiently, deterring any hardening of the arteries that might lead to heart disease.

6. Haddock Boasting all the virtues of seafood without the excess mercury, low-calorie haddock nourishes the brain with omega-3 fatty acids and destroys the triglycerides that threaten heart health. This white fish also has anti-inflammatory properties and helps slash the risk of hypertension. Its quick-cooking fillets make for an easy weeknight dinner.

7. Apples This fiber-filled fruit can reduce allergic reactions, protect against cancer and diabetes, lower cholesterol and relieve both constipation and diarrhea. No wonder it’s the teacher’s pet. And with the range of varieties in the markets, from teasingly tart to super-sweet, you’re bound to find the apple of your eye.

8. Walnuts
Walnuts are the supreme heart health food because of their rich supply of omega-3 fatty acids. Enjoy a quarter-cup a few times per week for high-fiber satisfaction, protein and great anti-inflammatory power. Walnuts also provide ellagic acid, a potential trove of anticancer prevention.

9. Blueberries They're actually ranked first in antioxidants among all other fruits and vegetables, blueberries are “high-octane fuel” for the body’s health. Blueberries also prevent bacteria from sticking to the urinary tract walls, helping avoid those dreaded UTIs.

Pear and Brie Tartlets

2010-01-18T18:38:00.007-06:00

INGREDIENTS
· brie cheese
· 2 tbsp. honey
· 1 large pear
· pie crust

DIRECTIONS
· preheat oven to 400°
· roll out pie crust and using a small circular cutter, cut out 12 mini circles (small enough to fit in the mini cupcake pans)
· once all tart shells are cut and placed in the mini cupcake pan, dice up pear and brie cheese
· pear to brie ratio in each tart is 2:1
· once each tart shell is full of diced pear and brie cheese, drizzle honey over each tart
· bake for 16-18 minutes until pie crust is golden brown and brie has melted

The dicing of the brie cheese was really easy because I found brie in a long sausage like shape recently at the the grocery store. When you cut it into slices, it makes little brie disks and then you can dice those up. It is much easier than dicing up a large wheel of brie unless you have an amazing cheese cutting utensil. I still can't remember which grocery store I picked it up at, but I will be on the hunt for it.

This is a quick and easy recipe that can be served before a meal or right after. The woodsy and earthy flavor of the brie really comes through when it is melted. Mixed with the sweetness of the pear and honey, it is a combination made in culinary heaven.

Mangia!

Pina Colada Cupcakes

2010-01-18T17:55:00.006-06:00

Being that it is a new year, I am trying to keep up my resolution along with the rest of America: eat healthier and exercise more. I notice around this time of year, my gym is so packed- it drives me nuts. I can never find a parking spot and the elliptical machines are hard to come by. I hope it begins to taper off in February because I take it anymore. I'm all for people getting healthy, I just wish they would do it at another gym! Not being able to control the exercise half of my resolution at all times, I can most certainly be in control of the eating healthy portion. I found this yummy recipe in my 200 Under 200 recipe book. It's great for anyone trying to cut calories.They taste like full fat, full flavor cupcakes! Trust me!

recipe: 200 Under 200
INGREDIENTS
Cupcakes
· 2 cups moist-style yellow cake mix
· 12 oz. canned crushed pineapple in juice (not drained)
· 1/2 tsp. coconut extract
Frosting
· 4 oz. canned crushed pineapple (drained)
· 1 Jello-O sugar free vanilla pudding snack
· 1 1/2 tbsp. fat-free cream cheese (room temp.)
· 1/8 tsp. coconut extract
· 1 packet of no-calorie sweetener
(I added a large scoop of fat free cool whip to make the icing a bit more fluffy)

*For garnish, I also added one chunk of fresh pineapple and unsweetened all natural cocnut flakes for crunch.

DIRECTIONS
· preheat oven to 350°
· in a medium mixing bowl, combine all frosting ingredients and mix until blended
· refrigerate until cupcakes are ready to be frosted
· in a large mixing bowl, combine cake mix with undrained pineapple
· add coconut extract and mix until thoroughly blended
· line a 12 cup muffin pan with baking cups and evenly distribute cake mixture among the cups
· bake in the oven for about 20 minutes (check if they are cooked fully by completing the toothpick test)
· allow cupcakes to cool completely, then evenly distribute frosting over the tops.
· refrigerate until ready to serve
makes 12 servings

The crushed pineapple makes these cupcakes so moist and delicious. You would never know that the recipe didn't include eggs and oil. The icing is sweet and creamy and the added crunch from the coconut flakes is a must. These iced pina colada goodies weigh in at about 115 calories a piece. That's pretty damn good for anyone counting calories. Enjoy!

Greek Turkey Burgers with Tzatziki Over Greens with Rosemary Potatoes

2010-01-09T14:17:00.011-06:00

This whole dish was inspired by Tzatziki. I went to Costco the other day after work for a quick 3 item pick-up and saw this couple looking at tzatziki in the dip section over in the produce area. They were talking about how cheap it was for the amount in the container. If any of you are Costco lovers- this is the reason why we love Costco! I checked it out and decided I would give it a whirl. Greek probiotic yogurt with garlic and cucumber- how bad could it be-right? Just opening the container, the aromas were pretty powerful. I knew it was going to be a tasty item. I had been defrosting ground turkey meat overnight, and it wasn't until my Costco discovery that I knew how I would prepare it. I got the meat out and proceeding to add anything that was remotely Mediterranean; chopped black olives, lemon juice, feta cheese, fresh thyme. My meal concept was complete!

turkey burgers
INGREDIENTS
· 1 lb. ground turkey meat
· 1/2 cup bread crumbs
· 1 egg
· 3 cloves chopped garlic
· 1 tbsp. fresh thyme
· juice of half a lemon
· 1/4 cup feta cheese
· salt and pepper
· 3 tbsp. chopped black olives
· 1 tsp. olive oil

DIRECTIONS
· mix all ingredients by hand or with an electronic mixer
· form patties by hand and roll into a ball
· flatten a bit and place in olive oil coated pan over medium heat
· brown on each side and make sure they are cooked thoroughly
· repeat process until all ground meat mixture is used

These burgers would be great on mini pita pockets with a little tzatziki sauce on top with lettuce for crunch. You can make the burger patties any size you want, depening on the size of your bun or if you are making mini burgers.

pan seared rosemary potato wedges
INGREDIENTS
· red potatoes
· dried rosemary
· olive oil
· salt and pepper

DIRECTIONS
· slice red potatoes in small wedges (evenly sliced for even cooking)
· place potato wedges in a bowl and pour 2 tbsp. of olive oil in bowl
· add 2 tsp. of dried rosemary
· add salt and pepper
· mix well, coating each wedge
· transfer potatoes to a pan over medium heat and sear for about 20-25 minutes, flipping occasionally to prevent burning

lemon thyme salad dressing
INGREDIENTS
· 1/4 cup of olive oil
· 1/8 cup of freshly squeezed lemon juice
· 1 tbsp. fresh thyme leaves
· 1 tsp. garlic powder (it blends better than minced fresh garlic)
· 1/2 tsp. kosher salt
· 1/2 tsp. black pepper

DIRECTIONS
· mix together all ingredients in a bowl except the olive oil
· with a mix slowly stream in the olive oil, mixing constantly to emulsify
· pour dressing over greens and chickpeas
· mix well

Asparagus Tart

2010-01-09T09:44:00.006-06:00

recipe: Martha Stewart Living

INGREDIENTS
· flour, for work surface
· 1 sheet frozen puff pastry
· 5 1/2 oz. (2 cups) Gruyere cheese, shredded
· 1 1/2 lb. medium or thick asparagus
· 1 tbsp. olive oil
· salt and pepper

DIRECTIONS
· preheat oven to 400°
· On a floured surface, roll out puff pastry into a 16 x 10 inch rectangle and trim uneven edges
· place pastry on a baking sheet
· with a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle
· using a fork, pierce dough inside the markings at 1/2 inch intervals
· bake until golden (about 15 minutes)
· remove pastry shell from oven and sprinkle with Gruyere
· trim the bottoms of the asparagus spears to fit lengthwise inside the tart shell and arrange in a single layer over the Gruyere, alternating ends and tips
· brush with oil and season with salt and pepper
· bake until spears are tender and cheese has melted, about 20 to 25 minutes

This is such an easy, yet elegant side dish to add to any homemade meal. If you haven't cooked with Gruyere, you should start. It is a creamy and nutty French cheese that melts with ease. Its distinct flavor adds complexity to any dish, without over powering it. Gruyere is often used in fondues. The mix of this lovely cheese with asparagus and the crunchy pastry dough is just too good to be true.

Williams Sonoma goodies

2010-01-07T19:30:00.005-06:00

My dad gave me a gift card to Williams Sonoma for Christmas. He knows me too well. I am not sure what it is about gift cards, but they burn a hole in my pocket so quickly. We weren't back from our holiday trip for more than a day and I had to go check out the goods that they had to offer. My plan was to use it on something practical, like an electronic kitchen device or a nice bowl or something. I must admit, I am not the most practical shopper, but more an impulsive thrifty one. I saw the sale section and couldn't resist.

From left to right: a $25 dollar bottle of balsamic vinegar that is as sweet as candy, two tubes of Sprinkles spiced cupcake mixes, Organic corn meal mix, an orange W-S spoonula (as RR would say), a can of sugar cookie mix, a jar of Wich Craft cranberry apricot chutney, and a jar of dijon mustard aioli.

I cannot wait to begin cooking and eating these yummy items. I still have money on my gift card and next time I will get something practical!

Thanks, Dad!

Pizza Night In

2010-01-07T19:11:00.010-06:00

sauteed cherry tomatoes with fennel and garlic, 5 cheeses, and chopped basil
(kosher salt and freshly ground black pepper to taste)

DIRECTIONS
· slice the cherry tomatoes in half and saute them with three cloves of garlic and 1 tsp. of fennel seeds in a pan over medium heat with olive oil
· layer a think layer of pizza sauce over the dough and sprinkle with Italian cheeses
· add the sauteed tomato mixture
· sprinkle basil over top and bake until crust is golden brown and cheese is melted

5 cheese pizza with turkey pepperoni and chopped black olives
(kosher salt and freshly ground black pepper to taste)

white grapes, caramelized onions, rosemary, and goat cheese
(kosher salt and freshly ground black pepper to taste)

DIRECTIONS
· caramelize onions by putting one whole sliced onion in a pan with butter, 1 tsp. salt, and 1 tsp. sugar under medium heat for about 30-45 minutes (onions have a high sugar content that will come out when cooked long and slow)
· slice grapes in half and place them in a bowl with 1 tbsp. of dried rosemary, 2 tbsp. of olive oil, salt and pepper to taste
· mix well, set aside
· brush dough with olive oil
· sprinkle pizza with caramelized onions, grape mixture and goat cheese
· bake until crust is golden brown and cheese is melted

Making homemade pizzas was so much fun. Prepping the dough and the ingredients took a large part of the night, but it is a lot easier with some company. My favorite out of these three pizzas was by far the tomato, garlic and fennel seed pizza with basil. It was such an explosion of flavor in every bite. See recipe and directions for homemade pizza dough here.

12 Days of Christmas: Recipe #12 Martha's Mac & Cheese

2010-01-07T18:40:00.005-06:00

recipe: Marthat Stewart Living

INGREDIENTS
· 8 tbsp. unsalted butter (1 stick), plus more for dish
· 6 slices of good white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
· 5 1/2 cups milk
· 1/2 cup all purpose flour
· 2 tsp. salt
· 1/4 tsp. freshly grated nutmeg
· 1/4 tsp. freshly ground black pepper
· 1/4 tsp. cayenne pepper
· 4 1/2 cups grated sharp white cheddar cheese (about 18 oz.)
· 2 cups grated Gruyere cheese (about 8 oz. or 1 1/4 cups grated Pecorino Romano cheese (about 5 oz.)
· 1 lb elbow macaroni

DIRECTIONS
· heat oven to 375°
· butter a 3 qt. casserole dish, set aside
· place bread in medium bowl
· in a small saucepan over medium heat, melt 2 tbsp. of butter
· pour butter into bowl with bread and toss, set aside
· in medium saucepan set over medium heat, heat milk
· melt remaining 6 tbsp. of butter and a high skillet over medium heat
· when butter starts to bubble, add flour and cook, whisking for 1 minute
· while whisking, slowly pour in hot milk
· continue cooking, whisking constantly, until the mixture bubbles and becomes thick
· remove pan from heat
· stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups of Gruyere- set cheese aside
· fill large saucepan with water, bring to boil
· add macaroni and cook 2-3 minutes less than the directions on the package (al dente)
· transfer macaroni to a colander, rinse under cold running water and drain well
· stir into the reserved cheese sauce
· pour mixture into prepared dish
· sprinkle remaining 1 1/2 cups cheddar cheese and 1/2 cup Gruyere and breadcrumbs over top
· bake until browned on top, about 30 minutes
· serve hot

Mac & cheese will forever be one of the best comfort foods there is. And the holidays are all about comfort. Serve this mac & cheese alongside any main coarse and your guests will not want to leave. The creamy pasta with melted cheese and the crunchy crust leaves you wanting more.

Enjoy!

12 Days of Christmas: Recipe # 11 Free Range Fruitcake

2010-01-06T22:58:00.009-06:00

I have never understood the fascination with fruitcake around the holidays. Do people really like it and eat it- or is it just a way to share holiday kitsch with those closest to us? Fruitcakes have never had a place in any holiday celebration that I've attended, but after watching Alton Brown's Good Eats about fruitcake, I might be changing my my ways. Maybe he knows something I don't...

recipe: Alton Brown
INGREDIENTS
· 1 cup golden raisins
· 1 cup currants
· 1/2 cup dried cranberries
· 1/2 cup dried blueberries
· 1/2 cup dried cherries
· 1/2 cup dried apricots
· zest of one lemon, chopped coarsely
· zest of one orange, chopped coarsely
· 1/4 cup candied ginger
· 1 cup gold rum
· 1 cup sugar
· 5 oz. unsalted butter (1 1/4 sticks)
· 1 cup unfiltered apple juice
· 4 whole cloves
· 6 allspice berries
· 1 tsp. ground cinnamon
· 1 tsp. ground ginger
· 1 3/4 cups all purpose flour
· 1 1/2 tsp. baking soda
· 1 tsp. baking powder
· 2 eggs
· 1/4 to 1/2 cup toasted pecans, broken
· Brandy for basting

DIRECTIONS
· combine dried fruits, candied ginger and both zests
· add rum and macerate overnight, or you can microwave for 5 minutes to re-hydrate fruit to save time
· place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices
· bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes
· remove from heat and cool for at least 15 minutes (batter can be completed at this point, then covered and refrigerated for up to 2 days- bring to room temp. before completing cake)
· preheat oven to 325°
· combine dry ingredients and sift into fruit mixture
· quickly bring batter together with large wooden spoon and then stir in one egg at a time until completely integrated
· fold in nuts
· spoon mixture into 10 inch non-stick loaf pan and bake for 1 hour
· check for doneness with the toothpick test
· remove cake from oven and place on cooling rack or trivet
· baste top with brandy and allow to cool completely before turning out from pan
· when the cake is completely cooled, seal in a tight food safe container
· check the cake every 2 to 3 days for dryness- baste with brandy to re-moisten

This recipe does require a lot of ingredients, but it is probably the best fruitcake recipe that you'll find. Wholesome ingredients make a better product. This may be the start of my new culinary holiday tradition.

12 Days of Christmas: Recipe # 10 Winter Sangria

2010-01-06T22:42:00.004-06:00

recipe: Cooking Light

INGREDIENTS
· 1 cup fresh satsuma orange juice (about 4 satsumas)
· 1 cup satsuma orange sections (about 2 satsumas)
· 1/3 cup Triple Sec (orange flavored liquer)
· 1/4 cup sugar
· 2 whole cloves
· 1 cinnamon stick
· 1 lemon, cut into 8 wedges
· 1 lime, cut into 8 wedges
· 1 bottle of fruity red wine

* If you cannot find satsumas at your local grocer, use tangerines instead

DIRECTIONS
· combine all ingredients in a pitcher, stirring until sugar dissolves
· cover and refrigerate for 4 hours or overnight
(10 servings of 2/3 cup each)

Sangria is not just for the those scalding summer days anymore. This recipe will whisk you away to a winter wonderland! These familiar holiday tastes come alive in this Winter Sangria. Mix up your own combination with flavors you enjoy during the holidays. Cranberries could be an interesting addition to this drink.

Drink up!

12 Days of Christmas: Recipe # 9 Pumpkin Fudge

2010-01-06T22:20:00.006-06:00

recipe: All Recipes

INGREDIENTS
· 2 tbsp. butter
· 1 1/2 cups white sugar
· 2/3 cup evaporated milk
· 1 cip white chocolate chips
· 7 oz. marshmallow creme
· 3/4 cup canned pumpkin
· 1 tsp. ground cinnamon
· 1 tsp. vanilla extract

DIRECTIONS
· line a 9x9 inch pan with aluminum foil, set aside
· in a 3 qt. saucepan, heat milk and sugar over medium heat
· bring to a boil, stirring occasionally with a wooden spoon
· mix in pumpkin puree and cinnamon, bring back to a boil
· stir in marshmallow creme and butter
· bring to a rolling boil
· cook, stirring occasionally for 18 minutes
· remove from heat and add white chocolate chips and vanilla
· stir until creamy and all chips are melted
· pour into prepared pan
· cool, remove from pan and cut into squares or shapes by using mini cookie cutters
· store in a cool dry place.

This holiday confection will have you singing Christmas Carols all winter long. Its smooth and creamy texture is the best way to end any holiday meal.

Enjoy!

12 Days of Christmas: Recipe # 8 Whole-Wheat Crostini with White Beans

2010-01-05T06:51:00.007-06:00

Recipe: Shape Mag
January 2010

INGREDIENTS
· 2 tbsp. evoo
· 1/2 cup chopped onion
· 1 tsp. dried rosemary
· 1/2 cup low sodium chicken broth (or veggie stock)
· 1- 15 oz. can of white beans, rinsed and drained
· salt and freshly ground black pepper to taste
· 1/4 cup chopped fresh parsley
· zest of 1 lemon
· 8 slices (1/2 inch each) whole-wheat baguette, toasted
· 2 plum tomatoes
· 1/4 cup pine nuts, toasted

DIRECTIONS
· combine olive oil and onion in skillet over medium heat for about 5 minutes or until tender
· add rosemary, broth, and beans to the onions- simmer gently for another 5 minutes or until the broth has reduced or thickened
· remove from heat and season to taste with salt and pepper
· fold in parsley and lemon zest
· top each baguette slice with a tomato slice and 2 tbsp. of the bean mixture
· garnish with pine nuts and serve.

This is a healthy dish to serve as an appetizer or alongside soup for lunch. You could also add the bean mixture to any pasta or rice for an easy dinner. I have always liked the use of beans to replace meat. It's still hearty, just not heavy. Beans are also easier for your body to digest. One of my goals for 2010 is to eat less meat. I would like to find alternatives. Beans are a great replacement. Beans, Beans the're great for your heart....that's all we need to know.

Enjoy!

12 Days of Christmas: Recipe # 7 Apple Pie Baked Ravioli

2010-01-01T17:51:00.012-06:00

INGREDIENTS
· 2 tbsp. butter
· 4 small green apples
· 3 tbsp. brown sugar
· 1 tsp. cinnamon
· 1 pkg. frozen pie crust
· 1 egg
· 1 tbsp. of granulated sugar (for sprinkling on top)
(you will need a ravioli stamp for this recipe- Mario Batali has a functional and affordable one. Check it out.)

DIRECTIONS
· let pie crust thaw
· preheat oven to 425 degrees
· grease cookie sheet
· peel & dice all apples
· melt butter in a pan over medium heat
· add apples, brown sugar, and cinnamon and saute for about 10 minutes or until apple is nice and tender
· roll out first layer of pie crust, 1/8 inch thick
· using a spoon, lay out doll-ups of apple mixture spaced evenly apart from each other
· place rolled out top layer right on top of the pie crust and apple doll-ups
· you can use an egg wash to adhere the top pie crust layer to the bottom (1 egg, beaten mixed with a bit if water)
· use a brush to dip into the egg wash and around the apple doll-ups
· press top pie crust down getting the air out of each ravioli pocket.
· once the pie crusts are sealed together, use stamp to cut out each ravioli
· lay out ravioli on greased cookie sheet
· brush egg wash over each one for a nice golden brown crust, once baked
· bake for about 15- 20 minutes
· sprinkle regular sugar over the baked ravioli for texture and to indicate that it's a dessert

I made these little bites to share at this years New Year's party. There was a recent segment on E! about quick and easy party foods to whip up for New Years and this one seemed easy to remember. I just figured out the measurements on my own. They are perfect little miniature apple pies.

After using up all of the apple mixture, there was still leftover pie crust, so I recreated the same dessert a few nights later. I never usually cook the same thing twice in one week, that's how easy and enjoyable it was to make them.

Bring these to your next gathering. They'll go quick!
Enjoy.

Homemade Pizza Dough

2010-01-01T17:34:00.006-06:00

(recipe from the Kitchen Aid Stand Mixer instruction booklet)

INGREDIENTS
· 1 pkg. active dry yeast
· 1 cup warm water (105-115 degrees)
· 1/2 tsp. salt
· 2 tsp. olive oil
· 2 1/2 to 3 1/2 cups of all-purpose flour
· t tbsp. cornmeal

DIRECTIONS
· dissolve yeast in warm water in warmed mixer bowl
· add salt, olive oil, and 2 1/2 cups flour
· using the dough hook on your mixer, mix at speed 2 for about 1 minute (low speed)
· continuing on speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans the sides of the bowl (about 2 minutes)
· knead on speed 2 for another 2 minutes
· place dough in greased bowl, covering the dough in olive oil
· cover, let rise in warm place, free from draft for about 1 hour or until doubled in bulk
· punch down dough
· divide dough into thirds
· stretch each portion into 10 inch round circles (or rectangles to be baked on cookie sheets for a more rustic approach)
· brush 10 inch pizza pan with oil and sprinkle with cornmeal
· press dough across bottom of pan forming a collar around the edge to hold toppings
· add toppings as desired
· bake at 450 degrees for 15 to 20 minutes
· repeat two more times with different toppings each time

Now, get creative!

12 Days of Christmas: Recipe #6 Goat Cheese Pizza

2009-12-31T12:19:00.006-06:00

recipe from: cookie mag

INGREDIENTS
· 2 1/2 cups green or red grapes, halved
· 1 tbsp. finely chopped rosemary
· 3 tbsp. EVOO
· 1 lb. homemade pizza dough (read next post for recipe)
· 8 oz. soft goat cheese
· kosher salt and freshly ground pepper to taste

DIRECTIONS
· preheat oven to 450 degrees
· toss together the grapes and rosemary, and 1 tbsp. of the olive oil, set aside
· divide the dough into thirds and stretch each portion into a 10 inch circle
· place the rounds in the oven until cooked through, about 6 minutes
· distribute the grapes, spoonfuls of the goat cheese, and the remaining olive oil on the pizzas
· heat pizza in the oven until cheese begins to melt, about 5 minutes

This dish is a grown-up take on the toaster oven pizza. I haven't tried it yet but I have been keeping this recipe close at hand with hopes of making it real soon. If you are not a fruit + savory person, you could replace the grapes with grape tomatoes, sliced the same way. That's what is fun about homemade pizzas, you can mix and match the toppings to create you own masterpiece.

Mangia!

Almighty One

2009-12-31T12:04:00.005-06:00

Just taking a little break from the 12 Days of Christmas to post about the new addition to the family. I was so surprised to open this on Christmas Day! My cooking collection is now pretty much complete. The Kitchen Aid Stand Up Mixer! How I have lusted over you and now you are mine. Did I mention how hot she looks on my counter?

I have never really considered myself a baker. (That will hopefully change due to my bright and shiny new appliance!) I am more of a cook. It has something to do with the chemistry of baking and how everything has to be exact. When I cook, I add a pinch of this and a dab of that; it's just intuitive. You can pretty much counteract any mistake while cooking. It is different, however, in baking. In 2010, I am going to challenge myself to become a better baker. Maybe I will take some tips from the Barefoot Contessa. She's my baking role model, after all.

Look for new posts in 2010 all about baking; the mishaps, learnings, successes, and the results. Also, I am pretty sure there will be a lot of pizza dough making. I have always wanted to do that.

Happy New Year!

12 Days of Christmas: Recipe # 5 Coconut Almond Crunch Granola

2009-12-22T22:50:00.007-06:00

INGREDIENTS
· 8 cups of rolled oats
· 1 cup sliced almonds
· 3/4 cup of unsweetened shredded coconut
· 1/2 cup raw sesame seeds
· 1/2 cup raw pumpkin seeds
· 1/2 cup raw sunflower seeds
· 3/4 cup pure maple syrup
· 1/2 cup sunflower oil
· 1/4 cup honey
· 1 tbsp. organic unsulphured molasses
· 1 tbsp. pure vanilla extract
· 2 tsp. ground cinnamon
· 1/2 tsp. sea salt

DIRECTIONS
· preheat over to 350 degrees
· combine all ingredients in a large mixing bowl and toss together until evenly combined
· lightly brush a rimmed baking sheet with oil.
· spread granola mixture in a 1/4 to 1/2 inch think layer on baking sheet
· bake for 45-60 minutes, stirring every 15 minutes, until golden brown

This is a wonderfully healthy breakfast to serve guests during the holidays. Some of the ingredients might be hard to find in a regular grocery store; Whole Foods or other health food markets would be your best bet. There is so many ways you can serve this homemade granola: yogurt parfaits layered with fresh fruit or served with milk and strawberries. Raisins would pair extremely well with this hearty granola. The crunchy granola could also act as a topping over ice cream for dessert.

Begin 2010 with a healthy start and give this recipe a "go"!

12 Days of Christmas: Recipe #4 Chicken Posole

2009-12-22T22:40:00.007-06:00

INGREDIENTS
· 2 tbsp. vegetable oil
· 1 large onion, chopped
· 4 cloves galric, minced
· 1 jalapeno, chopped
· 1 tbsp. ground cumin
· 2 tbsp. chopped fresh thyme
· 1 small can of diced green chilies
· coarse salt and pepper
· 1 cup beer
· 16 tomatillos, peeled and coarsely chopped in food processor
· 1 (15 oz.) can of white hominy
· 1 can of great northern beans
· 1 quart chicken stock
· 2 lbs. of chicken, cooked and shredded
· 1 lime, juiced
· for garnish- lime wedges, fresh chopped cilantro, tortilla strips

DIRECTIONS
· add vegetable oil to medium soup pan over medium high heat
· add onion, garlic, jalapenos, cumin, thyme salt and pepper, and green chilies
· cook for about 5 to 6 minutes to soften the onions
· add beer and cook it off for a few minutes
· stir in tomatillos and cook for 5 minutes
· stir in hominy, great northern beans, chicken stock, and chicken
· heat through and simmer the posole for another 15 minutes
· add salt and pepper to taste
· stir in lime juice

This recipe came from watching Rachel Ray the day after Thanksgiving. She made a Turkey Posole with leftover turkey from Thanksgiving. I looked at her ingredients and changed few ingredients and added a few. I like to do that quite often. Not every recipe suits me and my pantry. I like to make use of the things I have around the house. The worst is when you have to buy 40 dollars worth of ingredients to make a soup.

This soup is similar to a white chili but feels fresher and lighter because of the addition of the tomatillos, lime and cilantro. The hominy adds a nice sweetness. This was the first time I have ever used hominy when cooking. I really enjoy it.

Try this soup when you have some leftover chicken or turkey around. After the holidays is a perfect time to use up leftovers instead of making a day old dry sandwich.

Try this recipe- you will be happy you did!

12 Days of Christmas: Recipe #3 Crabby Patties

2009-12-22T22:25:00.005-06:00

INGREDIENTS
· 1 pkg. English muffins
· 1 can drained crab meat (reserve liquid)
· 1 stick butter (room temp.)
· 1 jar Old English Cheese spread
· Dash hot sauce
· 1/2 tsp. garlic salt

DIRECTIONS
· cut English muffins in half and toast prior
· mix the rest of the ingredients together and spread over the toasted English muffin halves
· if the mixture is too dry, add a bit of the reserved crab liquid
· Bake at 350 degrees until bubbly (about 20 minutes)
· Cut each English muffin half in quarters (triangles)

I also made this recipe for our Holiday Housewarming Party and they went like hot cakes! I would say it had something to do with the amount of butter and cheese in them, but the crab meat adds such a great flavor. The crab is the true star of this appetizer. The English muffins are nice and crunchy and the cheesy crab spread is creamy and salty and perfect. My mom used to make these for parties and gatherings when I was young and I remember the flavor profile well. Making them for my party was such a nice nostalgic treat.

Enjoy!

12 Days of Christmas: Recipe #2 Pecan Tassies

2009-12-22T22:17:00.006-06:00

INGREDIENTS
(torte)
· 1 large pkg. cream cheese (room temp.)
· 1/2 lb. butter (2 sticks- room temp.)
· 2 cups flour
(filling)
· 4 eggs
· 1/2 lb. butter (2 sticks)
· 2 cups of chopped nuts (pecans or walnuts)
· 2 cups raisins
· 1 tsp. vanilla
· 1 1/2 cups sugar

DIRECTIONS
(torte)
· cream together cream cheese & butter
· blend in flour slowly until a dough is created
· flour flat surface and roll out like crust (1/8- 1/4 inch thick)
· cut out circles - (2 inch diameter to fit crusts in mini cupcake tin)
· push each rolled-out dough circle in the mini cupcake tin
(filling)
· cream butter and sugar together
· beat eggs and add to creamed mixture
· add nuts, raisins, and vanilla
· mix well
· fill pastry cups 1/2 full

Bake @ 350 degrees for 20 minutes.
(makes 7 dozen)

When the pecan tassies come out of the oven they are warm and bubbly and delicious. You can serve them at room temperature, but they are best when warm. I made these little bite size wonders for our Holiday Housewarming Party. I got the recipe from my mom and was excited to make them because they are like little individual mini-pies. The cream cheese torte is nice and crusty. The filling is sweet and crunchy and keeps you coming back for more. This recipe makes a lot of them, so make sure you share!

Enjoy!

12 Days of Christmas: Recipe #1 Carrot Ginger Soup

2009-12-22T22:15:00.003-06:00

INGREDIENTS
· bag of carrots (If they are large carrots, they need to be peeled and cut into smaller pieces to cook evenly)
· 3 inches of grated fresh ginger
· 16 oz. of chicken stock
· salt & pepper to taste

DIRECTIONS
- boil carrots and grated ginger in chicken stock until tender.
- once tender, transer to blender or food processor to puree.
- add salt and pepper to taste
- be creative with the garnish

I topped my soup with homemade tortilla strips. I picked up fresh corn tortillas at the grocery store that were made with just corn, water, and lime. I brought oil to medium heat in a saucepan and threw in portions of chopped fresh corn tortillas to fry up. Once they were crispy, I took them out of the hot oil with a slotted spoon and added salt, lime juice, and lime zest to them. I then placed them on a paper towel to soak up extra oil to allow them to dry. These tortilla strips added such a nice crunch and another element of flavor.

This soup is very simple to make and the flavor is somewhat refined. I enjoy recipes like this when there is not much around the house. They use up fresh ingredients in the best way- by making them shine.

This soup could also be served chilled (in the summertime).
Enjoy!

I finally made Struffoli!

2009-12-22T21:17:00.006-06:00

I remember blogging about Struffoli last year in my 12 Days of Christmas postings. Read up on that posting here. I had high hopes of eventually making the Italian pastry myself, but was just waiting for the perfect opportunity. Well, I recently hosted a Holiday Housewaring party and made the Struffoli for the party. The pastry balls came out a little larger than I was hoping for, but now I know better for next time. Also, this recipe is pretty messy. I got honey everywhere! They were pretty yummy, though. Here's the picture of the festive dessert.

A Jet Settler No More

2009-12-22T07:42:00.009-06:00

Traveling over the holidays can be such a drag, especially when you are forced to eat meals in airports. We recently had a layover in the Dallas International airport over Thanksgiving on our way back home to Kansas City. After a week of eating traditional Turkey day casseroles and pies, we were looking for something on the lighter side, knowing there would not be much variety. Settling for a huge slice of Sbarro's greasy pizza or the MSG buffet would not be an option. That's when we came upon Urban Taco (a Modern Mexican Taqueria) in Terminal C. We thought is was just a normal sloppy taco place where food sits all day under heat lamps. It was not! This place had a menu like I have never seen before in any airport.

I ordered from the list of Urban Tacos. My first choice was one Chicken Al Carbon taco which included garlic mojo grilled chicken, tomatillo serrano verde salsa, manchego cheese and pico ge gallo. My second choice was the Roast Corn & Lime Crema taco which had pico de gallo, guacamole, and cilantro. This one was my favorite. I cannot even explain the consistency, but the flavors were right on. The sweet corn mixed with the tangy lime. I mean, perfection! These tacos were priced right from $2.75- $3.25 each. It was a cheap meal considering we were in an airport! Each taco came with fresh masa corn tortillas. They had a bit of sweetness and were very warm and chewy- the way good tortillas should be. The meal came with two sides. I chose blanco beans and poblano green rice. I had never had refried white beans before. I loved them. This Mexican meal was probably the most delicious Mexican meal I have ever eaten next to Frontera Grill. It was fresh and authentic and I felt good after eating it. We were so happy that we found Urban Taco in a see of fat food restaurants and no that was not a typo.

After our experience, we checked them out online to see if there were any locations outside of Dallas and there are not...yet. The food was so good, I could see them eventually expanding beyond the Texas area. They pride themselves on a time-honored approach in culinary techniques with a focus on details. They grind their own spices and hand-make their own tortillas. That attention to detail is what made our meal so amazingly yummy. A place like this stands out in a world of mass produced, super-sized, lard in a bag. I suggest if you are ever in the Dallas area, check this place out.

One more thing, When JJ ordered his meal he chose to get the tradtional Mexican rice milk drink, Horchata. It was sweet with a touch of cinnamon- perfect to go along with our meal. I recently saw a recipe for Peach Horchata on the Food Network. See below.

(Sunny Anderson's Peach Horchata)

INGREDIENTS
· 8 cups water · 1 cup white rice · 1 cinnamon stick · 1 peach, pitted and quartered (use frozen if fresh unavailable) · 3/4 cup sugar · 2 teaspoons vanilla extract · Ground cinnamon, for garnish

DIRECTIONS
· In a saucepan over medium heat, combine 6 cups water, rice, cinnamon, peach slices, sugar, and vanilla. Stir to combine.
· Bring to a boil, reduce to a simmer and cook, covered, for 40 minutes, until rice is tender.
· Remove from heat and let cool.
· Discard cinnamon stick and puree in batches in a blender.
· Strain through a fine mesh strainer into serving pitcher. Discard pulp, and stir in the remaining 2 cups of water.
· Serve warm or chilled, dusted with ground cinnamon.

Enjoy!

Bad Blogger

2009-12-22T07:37:00.002-06:00

I must apologize for being such a bad blogger during such a festive month when food and baking is most important. December just got a hold of me and wouldn't let go. I do have lots to post, just haven't had the time to do so. This year the 12 Days of Christmas will come after Christmas, since that is when they traditionally are. (December 25- January 5)

I hope everyone has a very Merry Christmas and a Happy New year!
Safe travels.

Thanksgiving Table Settings

2009-11-25T12:12:00.015-06:00

Martha does it so well!

This color palette drives me crazy...in a good way.

Perfect for a kids table.
That feather is so sexy!

Mini Turkey Day

2009-11-25T06:27:00.013-06:00

The other night I had the itch to prepare a mini Thanksgiving dinner. We always travel over Thanksgiving, so I never get to cook. I decided to cook up some frozen chicken tenderloins instead of turkey because it was what I had on-hand. I found a healthy stuffing recipe in my cookbook, 200 under 200: 200 recipes under 200 calories. I already had a bag of fresh cranberries and then prepared a gravy to bring it all together. See recipes below.

APPLE ONION STUFFING
INGREDIENTS
· 6 slices of light bread (preferably 40 to 45 calories per slice)
· 4 cups Fuji apples (I used Jonagolds), chopped
· 2 cups sweet onion, chopped
· 1 cup celery, chopped
· 1/3 cup fat free chicken broth at room temperature, more if needed
· 1/4 cup golden raisins
· 1/4 cup minced fresh parsley
· 1/4 cup fat-free liquid egg substitute
· 1 tbsp. light whipped butter
· 1 tbsp. shallots, minced
· 1 tsp. garlic, minced
· 1/4 tsp. salt
· salt and black pepper to taste

DIRECTIONS
· preheat oven to 350 degrees.
· lightly toast bread slices and cut into cubes. Set aside.
· melt butter in a pan over medium heat. Once butter has melted, add celery, onion, shallots, garlic, and salt. Saute veggies for 5-7 minutes, stirring frequently.
· remove pot from heat and add apples, raisins, and parsley. Mix well. Add broth and egg substitute, and stir thoroughly.
· spray baking dish with nonstick spray. Transfer veggie mixture to baking dish. Add bread cubes and fold in gently. The bread cubes should be moist, but not saturated. Add a few extra tablespoons of chicken broth to coat, if needed.
· let stuffing mixture sit at room temperature for several minutes, allowing bread cubes to absorb the moisture.
· cover with foil and bake in the oven for 20 minutes. Remove the foil and, using a fork, gently fluff and rearrange stuffing. Return to oven, uncovered. Bake for another 10-15 minutes, until top is golden brown.
· while stuffing is still warm, mix gently. Season to taste with salt and pepper.

makes 8 servings

I thought it would be quick and easy, but it did take a couple of hours including cleanup. Once the stuffing came out of the oven, I have to give it a quick sample. I loved the crunchy top layer and the sweetness of the apple and raisins. The onion and celery gave the stuffing that classic Thanksgiving "stuffing taste".

To go with my stuffing, I also made grilled chicken tenderloin to go on top of the stuffing with gravy. What's turkey day without gravy?

GRAVY
INGREDIENTS
· 1/4 cup all purpose flour
· 2 tsp. butter (or dripping from turkey)- which I didn't have because I used chicken tenders instead.
· salt and pepper to taste
· 3 tbsp. white wine
· 2 cups of chicken broth
· 1/4 cup skim milk
· bay leaf

DIRECTIONS
· melt butter just below medium heat in a pan
· sprinkle flour and whisk in with butter making a rue
· cook flour until golden brown
· add chicken broth and bay leaf; whisk with flour to break down and dissolve
· let simmer for a few minutes
· add white wine, simmer
· once gravy has thickened a bit, add skim milk
· add salt and pepper to taste
· keep cooking for desired thickness

This was my first attempt to make gravy. I make sauces pretty often, so I was pretty comfortable. I found a few low-fat recipes on the internet and then decided what ingredients to use based on what I had around the house.

FRESH CRANBERRY SAUCE
INGREDIENTS
· one bag fresh cranberries
· one cup water
· one cup of granulated sugar
· one tsp. orange zest

DIRECTIONS
· rinse cranberries thoroughly
· bring water and sugar to a boil over the stove top
· add in cranberries once the sugar is dissolved
· let simmer for about 10-15 minutes on low heat
· cool down
· mix in orange zest
· place in the fridge to cool down before serving

This tangy and sweet cranberry sauce is better than anything out of the can. The orange zest added a nice complexity. It's bright color is absolutely gorgeous. Served alongside my warm apple onion stuffing, this cranberry sauce held its own.

When a dish has many components, I find myself getting really stressed out about getting them all completed at the same time. For some reason, I kept it all together this night and everything was completed at the exact same time. I was pretty proud of myself. My mini Turkey Day was a success!

Hope everyone has a wonderful Thanksgiving with their family and friends. Take time to think about what you are most thankful for this holiday season. I know what I'm thankful and I am going to make sure they all know it!

Enjoy!

Drinks to get you through the Holiday

2009-11-24T19:38:00.004-06:00

DADDYS CIDER
· 3 oz. apple cider
· 1 oz. bourbon
· sprinkle of cinnamon
· drizzle of grade A maple syrup (optional)

· preheat apple cider just below boiling.
· pour bourbon into mug followed by the warm apple cider.
· sprinkle cinnamon and stir well.
· garnish with a cinnamon stick
· add syrup

SNOW LIFT
· 1 1/2 oz. heavy cream
· 1 1/2 oz. bourbon
· 3/4 oz. Grand Marnier
· 2 tsp. sugar
· sprinkle of nutmeg
· garnish of marshmallows and fresh rosemary

· stir all ingredients together in a small pan and heat.
· pull off heat before it boils and pour into a mug.
· garnish with a marshmallow and a rosemary sprig. (very important)

SMASHING PUMPKIN
· 2 oz. white rum
· 1 oz. heavy cream
· 3/4 pumpkin puree
· 1/2 oz. ginger simple syrup
· dash cinnamon & allspice

· combine all ingredients in a cocktail shaker and add ice.
· shake for a while to blend and chill.
· strain and pour into a cocktail glass
· top with additional dash of cinnamon

(recipes found in Kansas City's local Tastebud mag)

Mayan Harvest "Fake"

2009-11-23T20:33:00.007-06:00

I love Kashi meals! When I am running late in the morning and do not have time to prepare and pack my lunch to take to work, I grab a Kashi meal out of the freezer. It's easy, delicious, and healthy. I have sworn off Lean Cuisines and Smart Ones forever. I love the fact that everything in the Kashi frozen meals is hearty, whole-grain, and yummy. A few months ago, I discovered their Mayan Harvest Bake frozen meal. I read the box at the grocery store and after reading the ingredients and seeing that there was 9 grams of protein and 8 grams of fiber, I figured I would give it a whirl. On the box read plantains, black beans, sweet potato & kale over Kashi 7 whole grain pilaf, amaranth and polenta- with and ancho chili sauce. Let me tell you, it tasted as good as it sounded! I felt like I was in a high end vegan restaurant. The flavors are so unique but go together so well. Knowing that a meal this good was good for me too, made me a Kashi beleiver. This meal kept me full all day.

After picking up some fresh plantains at the River Market one weekend and not having any clue what to do with them, I looked online for recipes. On a whim, I searched for Mayan Harvest Bake to see if a recipe existed. To my surprise, it did!

Recipe for Mayan Harvest Fake Spark People user ERIN2214
serves 6

INGREDIENTS
· 1 cup prepared quinoa
· 1 15 oz. can of organic black beans, drained and rinsed
· 1 sweet potato, peeled and diced
· 1 plantain, sliced into long planks (I used two)
· 4 cups kale, chopped
· 1/2 cup pepitas

ancho chili sauce:
· 1 tbsp. evoo
· 1 onion, chopped
· 2 garlic cloves
· 1 cup tomato puree
· 2 tbsp. tomato paste
· 1 tbsp. ancho chili powder
· 1 tbsp. sugar in the raw
· 1 tsp. paprika
· 1/2 tsp. salt
· 1 tsp. cumin
· 1/2 cup vegetable stock (I used chicken stock)

DIRECTIONS
· preheat the oven to 400 degrees
· puree onions and garlic in blender with stock
· add tomato puree, tomato paste, onion puree, sugar and spices to a small soup pot. Heat over medium heat for 15 minutes, stirring every few minutes.
· scatter sweet potatoes on a baking sheet lined with parchment paper, drizzle with evoo, roast for 15 minutes.
· heat a large skillet over medium heat, add chopped kale, a few tablespoons of water and a spinkle of salt. Wilt down and toss for 5-10 minutes.
· spread prepared quinoa in a baking dish, top evenly with black beans. Top with cooked kale and sliced plantains.
· take sweet potatoes out of the oven, scatter around the baking dish.
· top entire casserole with ancho chili sauce.
· bake for 20-25minutes at 400 degrees until bubbly.
· sprinkle with pepitas.

This meal made me proud that I could cook something so healthy, satisfying and delicious. A vegan meal that satisfies JJ- now that's a feat! The sweetness of the plantains and potatoes mixed so well with the spicy ancho sauce. The pepitas added such a nice crunch to finish off the dish. We had leftovers for days. I don't think I will need to stalk the frozen food aisle anymore.

Enjoy!

Coupon Craze

2009-11-12T17:26:00.007-06:00

Due to the shift in the economy, everyone has become coupon crazed- me included. There is not any extra "fun money" like there used to be. Prices on everything have gone up, but no one is making any more money. A co-worker turned me on to this website where you can get coupons for local restaurants and bars. You just enter in your zip code and the list of participating restaurants pops up. You can buy $10 gift certificates for $4 and $25 for $10. Be aware that the vendors can pick and choose how they would like the coupons to be used. For instance, the $25 gift certificate can only be used on a minimum of $50 on a food only purchase. Some restaurants restrict the coupon usage on Friday and Saturday evenings. If you read the fine print, you will be fine and it is still a great deal. The best deals are when they send you an email for 80% off deals. I just recently bough a $25 gift certificate to Thomas, a quaint little bistro on 39th Street, for $3! You heard me $3! We had to use it on a $50 dollar food purchase, but my mom was in town and we knew we would hit the minimum. We saved $22.00! You should check it out. Click the logo above.

Remember to tip your server on the original bill.
I used to wait tables so I am sensitive to dining out etiquette.

Happy Savings!

Butternut Squash Risotto

2009-11-10T06:21:00.010-06:00

recipe: Ina Garten (better known as the Barefoot Contessa)

I found the most gorgeous butternut squash at the market recently. I just knew I had to do it justice and what better way to showcase an ingredient then in a creamy, cheesy risotto.

INGREDIENTS
· 1 butternut squash (2 lbs.)
· 2 tbsp. olive oil
· kosher salt and ground black pepper
· 6 cups of chicken stock
· 6 tbsp. unsalted butter (3/4 stick)
· 2 ounces pancetta, diced
· 1/2 cup minced shallots (2 large)
· 1 1/2 cup arborio rice (10 oz.)
· 1/2 cup dry white wine
· 1 cup parmesan cheese

DIRECTIONS
· preheat the oven to 400 degrees
· peel the butternut squash, remove the seeds and cut into 3/4 inch cubes. you should have about 6 cups.
· place the squash on a sheet pan and coat with olive oil, 1 tsp. salt and 1/2 tsp. pepper. roast for 25-30 minutes, tossing once until very tender.
· meanwhile, heat the chicken stock in a small covered saucepan. leave it on low to simmer.
· in a heavy-bottomed pot or dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for about 10 minutes or until the shallots are translucent. (we did not have pancetta or shallots, so I improvised with turkey bacon and yellow onions instead- still tasted great!)
· add the rice and stir to coat the grains with butter. add the wine and cook for 2 minutes. add 2 full ladles of stock to the rice, 1 tsp. salt and 1/2 tsp. pepper. stir and simmer the stock unitl absorbed (5-10 minutes).
· continue to add the stock, 2 ladles at a time, stirring every few minutes. each time, cook until the mixture seems a little dry, then add more stock.
· continue until the rice is cooked through but still al dente, about 30 minutes total.
· remove the risotto from the heat, add the roasted butternut squash and parmesan cheese. mix well and serve.

This was my first attempt at cooking risotto. I have always enjoyed it when other people make it. I just assumed it was too labor intensive and was a little scared I would mess it up. Risotto is so easy and it tastes good with everything- it just takes an ounce of patience- which I am pretty sure I have. We had this left over for days! This recipe triples its size while cooking. I know it's a winner when JJ wants to eat all of the left-overs. He is not normally a left-over kind of guy.
Hope you enjoy.

Mangia!

Pumpkin Pancakes

2009-11-10T06:02:00.007-06:00

My mom recently visited us in Kansas City. We had made plans to dine out for bascially every meal that she was here for. But, I would not let her leave without cooking at all for her. Breakfast is the best meal to cook for guests in my opinion. You can get up before anyone in the house is awake and once they start to smell the delicious aromas coming from the kitchen- they all somehow make their way to the kitchen. Since it is fall, and I am really into making everything reflect the season. I opted for Pumpkin Pancakes. It's a simple twist on my normal pancake recipe.

INGREDIENTS
· 1 cup whole wheat flour
· 1 tbsp. brown sugar
· 1 tsp. baking powder
· 1/4 tsp. baking soda
· 1/4 tsp. salt
· 1 tsp. pumpkin pie spice
· 1 beaten egg
· 1 cup skim milk
· 1/2 tsp. vanilla extract
· 2 tbsp. cooking oil
· 1/4 cup of chopped pecans
· butter and syrup for serving

DIRECTIONS
· combine flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. make a well in the center of the dry ingredients; set aside.
· combine the egg, milk, vanilla extract, and oil. add egg mixture all at once to flour mixture. stir until moistened (should be a little lumpy). add additional milk to the batter if necessary. fold in chopped pecans.
· for a standard pancake, pour 1/4 cup of batter into a 3 inch circle on a hot lightly greased griddle or heavy skillet. cook over medium heat for about 2 minutes on each side or until pancakes are golden brown. serve warm with butter and syrup.

These pancakes were simple and perfect for a chilly fall morning with some coffee. The whole wheat flour really keeps you full past lunch time.
Try them!

Squash Harvest Soup

2009-10-26T21:18:00.004-05:00

INGREDIENTS
· 1 1/2 lb. winter squash (Hubbard, butternut, or acorn), peeled and cut into 1 inch cubes
· 1 sweet potato, peeled and cut into 1 inch cubes
· 1 medium onion, sliced
· 1/2 cup dried apricots
· 2 tbsp. golden raisins
· 3 tbsp. of instant flour
· 1 tbsp. packed brown sugar
· 3/4 tsp. pumpkin pie spice
· 1/4 tsp. salt
· 2 cups of chicken broth
· 1 tsp. cooking oil
· 1 tbsp. steak sauce
· feta cheese for garnish

DIRECTIONS
· In sautee pan, heat oil just at medium heat and cook onions until tender.
· add onions to slow cooker
· combine squash, sweet potatoes, apricots and raisins
· sprinkle with flour, brown sugar, pumpkin pie spice, and salt
· in medium bowl, combine broth and steak sauce. pour over veggies in slow cooker
· cover and cook for either 7-8 hours on low or 3-4 hours on high-heat
· if you want a smooth soup, portion out and blend in blender
· serve with feta cheese and crusty bread.

This soup is all things Fall. The flavors are warm and earthy. Dried fruit and a bit of brown sugar add a sweet touch to this hearty medley. The feta cheese is a perfect match with the subtle sweetness.

Try this one out before the season's over.
Enjoy!

Balsamic BBQ Chicken

2009-10-26T20:34:00.007-05:00

Above: Balsamic BBQ Chicken, edamame, and sweet potato orzo pasta with pecans

(Balsamic BBQ Sauce: Giada de Laurentiis)

INGREDIENTS
· 1 cup balsamic vinegar
· 3/4 cup ketchup
· 1 tbsp. worcestershire sauce
· 1/3 cup brown sugar
· 1 tbsp. dijon mustard
· 1 clove of garlic, minced
· salt/pepper

DIRECTIONS
· mix all ingredients together in a sauce pan.
· simmer for 20 minutes
· brush onto chicken
· cook chicken in the oven at 400 degrees until juices run clear.
· apply another coat of BBQ sauce half way through the cooking process.

This sauce is tangy, sweet, and bold just like a good BBQ sauce should be. The strong balsamic flavor mellows out during the simmering and reduces to create this delicious sauce. It's finger-lickin' good! (I couldn't resist...)

Enjoy!

Tuscan White Bean Soup

2009-10-24T08:16:00.012-05:00

INGREDIENTS
· 3 cans Cannelini beans
· 1 large onion, chopped
· 1/4 cup extra virgin olive oil
· 3 cups of chicken broth (you can add more if you do not prefer a thick soup)
· 1 celery stalk, chopped
· 1 large carrot, chopped
· 2 cloves garlic
· 1 cup fresh basil, chopped
· 1 tbsp. red pepper flakes
· 2 slices of 1/4 inch thick Proscuitto, chopped into cubes
· salt to taste

DIRECTIONS
· cook beans and drain
· add onion, celery, carrot, and chicken stock
· cook until veggies are tender
· puree mixture in blender or food processor
· return to pot to keep warm & begin the finishing oil
· add extra virgin olive oil to a pan just at medium heat
· add chopped garlic and cook. make sure that the oil is not too hot- you do not want to burn the garlic
· add chopped basil, red pepper flakes, and proscuitto
· cook until basil and proscuitto are crispy.
· drizzle finishing oil over soup when ready to serve.
· serve with grilled bruschetta or in a bread bowl, like I did.

This soup is perfect for the chilling season. It's hearty and thick, but the best part is the flavorful addition that you pour over the soup. I have had this recipe in my drawer for a while, but it always seemed a little boring. That is why I added a few twists. The proscuitto just seemed like the perfect introduction of saltiness and flavor that only a cured meat could provide. The garlic and basil add the perfect flavor balance that is needed to kick this soup up a notch. (Oh no! I sound like Emeril. Sorry.) The bread bowl makes the soup a full meal.

I hope you will try this recipe and it will take you away to the charmed land that is Tuscany.

Mangia!

On the Menu

2009-10-24T08:03:00.006-05:00

This little chalk board was the final addition to my kitchen. In all of the other places we have lived, I was always used to having a place to write lists, errands, and other notes for myself. Let's face it, dry erase boards are just not attractive and would not fit in my new kitchen. I found this slender beauty at Paper Source. I use it every day, whether it's to write JJ a cute note or the menu for that evening's dinner. Chalk boards are nostalgic to me. I used to love being called up to the board as a kid to figure out math problems or spell out words because I loved the way the chalk sounded as it hit the board. I think if I weren't a graphic designer, I would be a teacher- solely based on my love for the black board.

My Kitchen

2009-09-26T16:37:00.007-05:00

After carefully examining all of the storage space that my kitchen provided, I knew that I would not be able to sto-away all of my recipe books. I could leave them out, but only two of them are cute enough to be displayable. I knew I needed some sort of piece of furniture in the kitchen to house my goods.

I found this piece at the River Market Antique Mall. I was there looking for frames for my friend's baby shower and this beauty was sitting in the corner of the first floor just glowing. It was screaming, "I would look perfect in your kitchen! I could hold all of your cookbooks and recipes and still have two drawers as catch-alls! Don't you want me? I used to be a doctor's medicine cabinet- could I be any cooler?" I replied with a "cha-ching". It was a little pricey, but when you fall in love with something- you have to make some sacrifices. And I did. My kitchen is now complete.

Acqua Pazza

2009-09-26T16:07:00.005-05:00

I love going through my recipe books on Sundays to see what I want to cook the upcoming week. Last weekend, I came across a recipe that I wrote down while watching Rachel Ray a couple of years ago. It was Red Snapper in Crazy Water (Acqua Pazza). I remembered her using anchovies to create the strong flavor in the soup and this intrigued me. I made sure I bought all of the ingredients at the store that day and was ready and excited to try this recipe.

INGREDIENTS
· 2 1/2 lbs. of red snapper fillets with skin, cut into 3 inch chunks (I used sole fillets without skin and they worked fine.)
· salt and pepper
· 1 tbsp. Old Bay seasoning
· 3 tbsp. extra virgin olive oil
· tsp. crushed red pepper flakes
· 3 cloves garlic, crushed
· 1/2 jar flat anchovy fillets
· 1/2 cup of white wine
· 1/4 cup sun-dried tomatoes, sliced
· 3 tbsp. capers
· 3 scallions, chopped
· 1 quart chicken stock
· fresh parsley, chopped, for garnish
· crusty bread, for dipping

DIRECTIONS
· Season fish fillets with salt, pepper, and seafood seasoning.
· Heat olive oil in large skillet over medium-high heat.
· Add red pepper flakes, garlic, and anchovies. Melt down the anchovies in the oil.
· Add fish fillets to pan skin side down, if the fish has skin, to crisp it. Turn and brown the fish for about 3 minutes.
· Add wine and de-glaze the pan. Then, add sun-dried tomatoes, capers, and scallions.
· Stir in chicken stock. Let all of the flavors simmer together in the soup for a few minutes.
· Serve fish in shallow bowls with plenty of broth. Garnish with parsley and plenty of crusty bread for dipping and dunking.

This dish was very surprising because of all of the flavor. I would have to say that the best part was dipping the bread in the broth. I made Parmesan garlic bread to dip. Don't let the anchovies intimidate you. They melted down perfectly and added a wonderful flavor. This would be a great meal to entertain with because it is super easy to make and you could make a huge pot of it. Paired with a salad, it would perfect.

I will say that when I make this next time, I will definitely add all of the sun-dried tomatoes, capers, and scallions when the soup is cooking. But, I might take them all out when getting ready to serve. The broth had so many chunks in it, that it would have been more enjoyable to get those flavors with out having to eat the source.

Mangia!

My New Spice Rack

2009-09-25T07:11:00.008-05:00

I bought this old milk crate from a friend's garage sale a few months ago for two dollars and wasn't quite sure what to do with it. I have been antiquing since then and seen these same crates priced as high as $20. I got the steal! On the day we moved into our new house, my friend Lizzie stayed all day to help me get my kitchen in order. We came across this piece and she suggested I use it as a spice rack. I spray painted it white and ordered these little cannisters from Specialy Bottle. They were only 75 cents a piece. I think it turned out pretty cute and it goes well in my kitchen which is mint green and white with stainless appliances. I enjoy the little pops of color in each container. It was an easy project that added a whole lot of spice in my life.

Udon Miso Soup

2009-09-24T07:13:00.010-05:00

A couple of weekends ago, after shopping at the River Market for fresh produce, I decided to drop by the Asian Market. If you can get past the heavy aroma of fish (I only breathe through my mouth), it can be quite an experience. There are ingredients there that you cannot find any place else and the prices are pretty hard to beat, as well. On this particular shopping trip, I picked up a few different packages of noodles; whole wheat, buckwheat, soba, and udon. I also grabbed a couple of varieties of mushrooms and tofu. They had frozen packages of shumai which I ended up taking to a friend's house that night. They were delicious little dumplings that only needed microwaving for prepping.

I couldn't wait to get my ingredients home and start cooking. I didn't know what I wanted to make while I was shopping, but I was inspired by a soup that JJ ate over Christmas last year in L.A., traditional Ramen. Reminisce with me. I didn't use pork belly or hard-boiled eggs, but the soup was pretty tasty. I decided to cook the udon noodles in a soup. They came with a miso seasoning packet, so the rest of the cooking was pretty much just figuring what else I wanted to go in the pot. I guess you could say it was a little more authentic version of Ramen Noodles. (you know...you lived on them in college...) The udon noodles came already cooked and vacuum sealed. Udon is my favorite, because the noodles are so chunky.

INGREDIENTS
· 1 full package of udon noodles with the flavoring packets
· 3 cups water
· 1 package of oyster mushrooms
· 1 package of enoki mushrooms
· 1 grated carrot
· 1 package of form tofu, sliced into cubes
· 2 green onions, sliced
· 3 tbsp. of soy sauce

DIRECTIONS
· follow instructions on package to cook udon noodles.
· add in the remainder of the ingredients
· let simmer for about 10 minutes to let the flavors marry.
Use chopsticks for the noodles and a soon for the broth.

Enjoy!

Julie and Julia

2009-09-20T18:15:00.006-05:00

I am not sure about you... but since seeing the movie, Julie & Julia, I have been totally charged and inspired to cook (and blog about it). Every night that I have been home since seeing the movie, I have been in the kitchen cooking away.

I took away some "learnings" from the movie.

· Don't take yourself or life too seriously.
· Love is the best ingredient. (cheesy, but true)
· Mistakes are a fact of life. It is the response to error that counts.
· If you have passion for something, success will follow.
· Boeuf Bourguignon looks like the most amazing dish!

If you have not seen this movie or read the book. I suggest you do. It is the most delicious treat of the summer!

Alaskan Halibut

2009-09-20T11:42:00.006-05:00

I was so delighted when my friend, Linda, came back from a recent trip to Alaska and brought me back a fresh cut of Alaskan Halibut. She knows I love to cook and handed over a one pound cut of the fish. I think that must have been the sweetest and most thoughtful gift I have ever received! Linda caught the fish herself while in Homer, Alaska. The Halibut was about 35 to 40 pounds and was filleted right on the dock. It was then taken to a processing plant where it was cleaned and flash froze on the spot.

I kept the fillet in my freezer for a few days trying to decide the best way to cook it. It was a little intimidating because I wanted it to be perfect. Since it was so fresh, I decided to go simple and let the fish speak for itself. I put a little olive oil, salt, pepper, lemon, and frutti de mar seasoning on both sides of the fish and placed it in my grill pan just over medium heat.

The fish was succulent and mild, meaty yet flaky. It was absolutely delicious and the freshest fish I have ever cooked for myself.

Thanks, Linda!

The picture above was taken during her fishing excursion.
See the mountains in the background? Beautiful!

My Kitchen

2009-09-17T06:11:00.008-05:00

After moving into my new house only a few months ago, I have struggled with where and how to fill it up with things we like. I seem to be spending a lot of time in the kitchen, so I started there. The kitchen is probably the main reason I fell in love with the house in the first place. Its original farmhouse sink and wood counter tops, Viking stove, and slate floors make me want to put as much thoughtful detail into the rest of the house. It was a space I had dreamed about, never thinking I could afford. Let's just put it this way, I love love love my kitchen and I feel like I belong there.

The picture above is a little touch that I added to my favorite space after shopping at the River Market Antique Mall. I saw these acrylic letters in a large box in the back of the store and immediately thought of putting them in my kitchen.

Not that I need a reminder to do that, but I thought it was cute.

Time to Make The Donuts

2009-09-15T06:58:00.007-05:00

I apologize for the light posting lately. It is not due to lack of cooking or lack of eating for that matter. A couple of weekends ago, I made homemade donuts for breakfast and surprised JJ in bed with them. It is a lot easier than it looks. I found the recipe in a Real Simple few years ago and remembered it because it was truly "real simple."

INGREDIENTS
· tube of biscuits from the grocery store (Grands makes larger donuts)
· canola oil (or vegetable)
· cinnamon sugar

DIRECTIONS
· Mix the cinnamon & the sugar together. Just under a 1/2 cup for one tube of biscuits.
· Pour the canola oil in a pan just covering the bottom of the pan over medium heat. I am not a big fan of frying because it is not healthy but mostly because hot oil in the kitchen scares me. But, for donuts, it is essential.
· Open of the tube of biscuits (which for me, is a daunting feat. I never know when it will pop and I do not like surprises.)
· Cut out the centers of the biscuits to create the donut shape. I use a pineapple corer. (Keep the centers- those will be your donut holes!)
· Put a few of the donut shaped biscuits in the pan when the oil has reached it's temp. They will cook fairly quick. You are going for a golden brown color and once one side has reached golden brown, flip the donut to cook the other side.
· Once your donuts are cooked in the oil, take them out of the pan and place them on a plate layered with paper towels. This will absorb the extra oil.
· Then, dip your cooked donuts in the cinnamon sugar mixture and place on a serving plate.
· Repeat steps until all biscuits and donut holes are cooked and sugary.
Best served warm.

You donut know how good these are until you try them!

Enjoy!

Cute as a Button

2009-08-21T19:12:00.005-05:00

Last night, I hosted a little Project Runway Premiere gathering with some friends and co-workers. We had some good munchies and some good laughs. Check out what Em brought over! It is a giant Rice Krispie treat made in the shape of a button with a sewing needle. It's pretty fun being surrounded by creative people all of the time; never a dull moment.

"Make It Work."

Race for the Cookies

2009-08-19T22:03:00.005-05:00

My friend, Elizabeth, made these adorable and hilarious cookies for brunch after the Race for the Cure a couple of weekends ago. A friend's mom is a Breast Cancer survivor and in celebration of her, we all joined a team to walk together. It was a gorgeous Sunday and we walked proud the whole 3.1 miles. It was inspiring and moving to see over 28,000 people participating in such a worthy cause. After all was said and done, the Kansas City event raised over 1.2 million dollars!

Here's to ta-tas everywhere!

Dress It Up!

2009-08-15T17:17:00.007-05:00

Since salads are on this summer's menu, here are a few recipes for homemade dressings that will dress up any bowl of ordinary greens. These fresh dressings will last up to about a week in your fridge. You can whisk to recombine before serving.

The image above is a great tool, Salad Chef, for making your own salad dressings. You pour all ingredients into the cruet and use the handy emulsifying mini whisk to combine the oil and vinegar. You can order it on Williams-Sonoma's website, here.
If you do not have one of these handy dandy tools, you can use a food processor or regular ol' blender.

Miso-Ginger Dressing
· 1/4 cup peanut oil
· 1/4 cup rice vinegar
· 3 tbsp. mild or sweet miso (yellow or white)
· 1 tbsp. dark sesame oil
· 2 medium carrots, roughly chopped
· 1 inch long piece of fresh ginger, cut into thin coins
· salt and freshly ground pepper

·Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots. The let the machine run for a minute or so until mixture is chunky-smooth. Add salt and pepper to taste.

Avocado-Basil Dressing
· 1 avocado
· 1/2 cup fresh basil leaves
· 1 clove garlic
· juice of one or more limes
· 1/4 cup olive oil
· salt and freshly ground pepper

· Put all ingredients in a mini food processor or blender and puree until smooth. Add a few drops of water if needed to thin dressing out. Add salt and pepper to taste.

White Wine Vinaigrette
· 1/3 cup white wine
· 1/4 cup freshly squeezed lemon juice
· 1 tsp. honey
· 1/4 tsp. kosher slat
· 1/4 tsp. black pepper
· 3/4 cup extra virgin olive oil

· In a medium bowl, whisk together the wine, lemon juice, honey, salt and pepper.
Still whisking, slowly add the oil in a steady stream.

Greek Lemon Oregano Dressing
· 2 cloves garlic
· 1/4 cup red wine vinegar
· 1/4 cup fresh lemon juice
· 1 1/2 tsp. dijon mustard
· 3/4 tsp. salt
· 3/4 tsp. freshly ground black pepper
· 1 1/2 cups extra virgin olive oil
· 1/4 cup chopped fresh oregano
· 1/4 cup finely chopped shalots or red onion

· In a food processor with metal blade attached, mince garlic. Add vinegar, lemon juice, mustard, oregano, salt and pepper. Process to combine. With the motor running slowly drizzle olive oil until dressing is emulsified. Add salt and pepper to taste. Stir in shallots before serving.

Enjoy!

The Summer of Salad

2009-08-08T09:45:00.011-05:00

Lately, I cannot get enough salad! The warm summer weather keeps me out of the hot kitchen and craving all things fresh. The best part is you can get inventive and insanely creative with the combinations you come up with.

Out of 101 salad recipes that I found in Tony Cenicola's article on the New York Times website, I posted 20 of my favorites here. These salads are fast, delicious, and perfectly seasonal. Read through the list. I am sure you will be able to find a concoction that makes your mouth water.

Vegan Salads
1) Watermelon Tomato Salad:
Cube watermelon and combine with tomato chunks, basil and basic vinaigrette. You can substitute peach for the watermelon or the tomato (but not both, O.K.?). You can also add bacon or feta, but there goes the vegan-ness.

2) Fresh Off the Vine:
Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice.

3) Sweet Harvest Salad:
Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.

4) Boc Chewy:
Chop and steam baby or grown-up bok choy until crisp-tender, then shock it in ice water. Drain, then toss with halved cherry tomatoes, capers, olive oil and lemon juice.

5) Chickpea Tabbouleh:
Roughly chop cooked or canned chickpeas (you can pulse them, carefully, in a food processor) and toss with olive oil, lemon juice, lots of chopped fresh parsley and mint, and a few chopped tomatoes.

6) Italian Flag Salad:
Mix cooked cannellini or other white beans, chopped cherry or grape tomatoes and arugula or baby spinach. Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes; cool slightly, add lemon zest or juice or both, then pour over beans.

7) Peanut Cole Slaw:
Shred Napa cabbage and radishes. The dressing is roasted peanuts, lime juice, peanut or other oil, cilantro and fresh or dried chili, all whizzed in a blender.

8) Mexi-cali Salad:
Combine chopped bell peppers, tomatoes, red onion, chilies and cilantro, then toss with corn tortilla strips, toasted in a 350-degree oven until crisp (or yes, use packaged chips; why not?). Dust with chili powder and lots of lime juice.

Salads with Cheese
9) Grilled Cheese Crouton Salad:
Make a crisp grilled cheese sandwich, with good bread and not too much good cheese. Let it cool, then cut into croutons. Put them on anything, but especially tomato and basil salad.

10) Red Pepper Caprese:
Slice roasted red peppers (if you must use canned, try to find piquillos) and fresh mozzarella. Toss with cooked white beans, olive oil, red wine vinegar, a chopped shallot and fresh rosemary or parsley.

11) Lox Salad:
Mix watercress with chopped smoked salmon, avocado, red onion and capers. Make a vinaigrette with olive oil, sherry vinegar and mustard powder.

Seafood Salads
12) Spicy Crab Salad:
Mix crab meat with pan-roasted corn, chopped avocado, halved cherry or grape tomatoes, olive oil, lemon juice and perhaps a bit of cilantro and crumbled ancho chili.

13) Warm Shrimp Salad:
Stir-fry small or chopped shrimp in olive or peanut oil with lots of ginger; while still warm, combine with tomato wedges, chopped romaine, cilantro, scallions and lots of lime juice. Good in pita.

Salads with Meat
14) The Little Italy Salad:
Chop or julienne salami and prosciutto, then toss with cubed mozzarella, chopped tomato, pepperoncini, oil and wine vinegar.

15) Dressed Fig Salad:
Slice fresh figs and top with crumbled bacon, balsamic vinegar and crumbled blue cheese.

16) Philly Non-cheese Steak Salad:
Toss thinly sliced Vidalia or other sweet onions with olive oil and red wine vinegar. Sear a skirt steak and let sit a minute; slice it thin. Toss salad greens with the onions, roasted red peppers, and steak; add a little more oil and vinegar if necessary.

Noodle Salads
17) Cold Noodle Salad:
Combine about a half-cup peanut butter with a tablespoon soy sauce and enough coconut milk to make the mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor. Toss sauce with cooked and cooled noodles, a load of mint, Thai basil, and/or cilantro, and lime juice. Shredded cucumber and carrots optional.

18) Warm Pasta Salad:
Toss cooked pasta with roasted red peppers, toasted walnuts, fresh goat cheese, basil and olive oil.

Whole Grain Salads
19) Cereal For Grown-ups:
Start with puffed brown rice; toss with chopped tomatoes, scallions, a minced chili, cooked or canned chickpeas and toasted unsweetened coconut. Dress with coconut milk and lime juice.

20) Sweet Grain Salad:
Mix cooked couscous or quinoa with orange zest and juice, olive oil, maybe honey, sliced oranges, raisins or dried cranberries, chopped red onion and chopped almonds. Serve over greens, or not.

Get in my Belly!

Cucumber Salmon Boats

2009-08-06T06:58:00.008-05:00

When trying to determine what to bring to a friend's poolside birthday party, I came across this recipe for Cucumber Salmon Boats in Shape magazine. The recipe ingredients seemed light and fresh- perfect for a warm summer night.

INGREDIENTS
· one large orange
· 6 oz. smoked salmon (cut into 1/2-inch squares)
· 1 large tomato (diced)
· 2 green onions, thinly sliced
· 2 tbsp. chopped fresh basil
· 1 tbsp. olive oil
· 1/2 tsp. freshly ground pepper
· 1/4 tsp. salt
· 8 kirby (or Persian) cucumbers, halved lengthwise and seeded
· 1/4 cup reduced-fat sour cream

DIRECTIONS
· Zest orange over bowl. Cut away rind and section over bowl- removing membranes and catching juices and sections into the bowl.
· Mix in salmon, tomato, onions, basil, oil, salt and pepper.
· Divide salmon mixture evenly among cucumber boats. Top each with a dollop of sour cream.

I found my small cucumbers at Costco. They came in a large bag, which was nice because I ended up making a larger batch. I halved them widthwise and lengthwise to get the boat shapes I wanted. These did not last long at the gathering. It was the perfect refreshing summer bite. The citrus broke down the saltiness of the salmon and the basil brightened up the dish.

yummy. yummy.

Frontera Grill - Chicago

2009-07-18T10:54:00.018-05:00

On a recent trip to Chicago, JJ and I made a stop at Frontera Grill. We had seen the owner, Rick Bayless on Top Chef Masters recently and we were both pretty impressed. He won his episode with a dish inspired by Mexican street food. We got to the restaurant around 1:30 on a Friday afternoon and there was an hour and a half wait. There was a bar area toward the back of the restaurant with first come, first serve seating. We opted for that route because we were hungry and got to see some of the kitchen in action.

When we first received our menus, we were a bit overwhelmed because everything sounded so delicious. The first task was to decide what our drink order was. I chose to go with the Agua del Dia which was a fresh fruit cooler; water infused with pineapple, mint, cucumber, and lime. It was the most refreshing drink I have ever tasted. I only took tiny little sips throughout the meal to savor it and to make it last as long as possible. I have to find out how to make this drink! (I'll attempt in a later post.)

Our waitress was very helpful and took us through the entire menu, mentioning her favorites. Our favorite way to eat at a new restaurant is to try a few small plates. That way, we don't get too full and we get to sample a variety of dishes.

First, we went with the Trio of Ceviche which came out in little martini glasses surrounded by white corn chips. It included:
Ceviche Fronterizo: lime marinated Hawaiian sunfish with tomatoes, olives, cilantro and green chile.
Ceviche Yucateco: steamed organic shrimp and calamari tossed with lime, orange, habanero, avocado, jicama and cilantro.
Ceviche de Atun "Chamoy": sashimi-grade Hawaiian Ahi Tuna tossed with crunchy jicama and tangy, fruity, spiced red-chile apricot chamoy salsa with an almond crunch.
Each Ceviche was so different, but all had the same fresh quality. My favorite was the last one on the list because it was sweet and savory all in one dish. It hit every tastebud on my tongue and I think my mouth was singing. JJ even attempted to drink the juice out of the martini glass after all remnants had been eaten..that's how good this food was!

Then, we ordered Tamal at Elotero: fresh-ground corn masa tamales studded with sweet corn, steamed in corn husks, topped with homeade fresh lime mayonnaise, powdered quajilo chile, queso anejo.
This dish was inspired from Mexican streetfood, as well. I am usually not a huge fan of tamales because they do not have a ton of flavor, but this tamale was different. The flavor was like sweet American cornbread recipe, but the texture was smooth and creamy. Absolutely amazing!

Our third dish to try was the Top Chef Masters winner: Tacos de Lengua: soft tacos of homeade chorizo, browned beef tongue and Yukon gold potatoes. Topped with avocado-tomatillo salsa, queso anejo, and bacon.
We are pretty adventurous eaters and didn't even hesitate at the sound of "beef tongue." You never know, until you try. That's my motto. The beef tongue blended really well with all of the other ingredients and did not have a distinct flavor. It tasted like really flavorful beef.

For dessert, our waitress talked up the ice cream so well that even though we were on the brink of being full, she had us persuaded. She brought us out two scoops of ice cream in a sundae dish. One scoop was Negro Modelo chocolate ice cream and the other scoop, a mint infused vanilla. On the side, came a smaller dish of warm goat milk caramel sauce to pour on top. After scraping the bowl and looking at each other in utter disbelief that we just ate a meal so amazing...guess who walks out of the kitchen in his chef whites? Rick Bayless! He was obviously working since he was in the service station, but I was so elated after the meal we ate- I walked right up to him, put my hand on his shoulder and told him that the food was absolutely amazing and that we had seen him on Top Chef and had to come try out his restaurant and I probably rambled along a little more...yadda yadda. He politely replied,
"Oh, thank you very much," with a tone that said- "Stop touching me, Can't you see I am working?"

It didn't phase me. After a meal like that, nothing could ruin it.

If you are ever in the Chicago area, I strongly suggest you check it out!

Italian Ice Cream Float

2009-07-14T21:51:00.006-05:00

My favorite refreshing dessert of the summer has to be the Italian Ice Cream float I made with New York style vanilla ice cream and San Pellgrino's Limonata. Try it on a hot summer day or night and you will not be disappointed.

I love the way the carbonation creates an icy crust around the scoop of smooth vanilla ice cream. Eat with a spoon and a straw. When the ice cream is all melted or eaten, the leftover creamy lemony drink that is left, is to die for.

delizioso!

Life's a Bowl of Cherries

2009-06-14T17:34:00.009-05:00

There is nothing I love more than fresh cherries in the summertime! I do not care that they cost an arm and a leg; they are my treat and I deserve to treat myself on a weekly basis! Besides satisfying my sweet tooth and craving for this delicious fruit, cherries have many health benefits.

Deemed a "super fruit" these tart delights pack more disease fighting antioxidants than almost any other fruit. They also contain other important nutrients such as beta carotene (19 times more than blueberries or strawberries) vitamin C, potassium, magnesium, iron, fiber and folate. Cherries aid in the pain of arthritis and gout, to reducing risk factors for heart disease, diabetes and certain cancers. Cherries also contain melatonin, which has been found to help regulate the body’s natural sleep patterns, aid with jet lag, prevent memory loss and delay the aging process.

I have already eaten a full bowl of cherries today and I can rest easy because they are good for me and life is good!

Pecan Pesto

2009-06-14T17:16:00.003-05:00

Using the organic pecans and living basil I received in my CSA produce bag last week, I decided to make a pecan pesto for dinner the other night. Normally, pesto is made with pine nuts, but other nuts can be used as well. Walnuts are a good substitute and.... well, pecans held up mighty fine, too! This is such a quick meal to prepare. It took about 20 minutes- tops. That's what so amazing about fresh produce, you do not have to do too much to them, because the flavors speak for themselves.

INGREDIENTS
· 1 cup fresh basil leaves, packed
· 1/2 cup pecans
· 3 cloves garlic
· 1 tbsp. lime juice or balsamic vinegar
· 2/3 cup olive oil
· 1/2 tsp. salt
· 1 tbsp. black pepper
· 4 tbsp. Parmesan cheese

DIRECTIONS
· combine all ingredients except cheese in a blender or food processor.
· after blended well, stir in cheese.
· refrigerate until use

I used my pecan pesto on whole wheat penne pasta and a sauteed heirloom tomato for dinner. The pesto comes out very tangy and nutty. The heirloom tomato added extra moisture to the pasta. It was absolutely divine.

Mangia!

Buy Fresh-Buy Local

2009-06-13T17:19:00.008-05:00

There is a growing movement to eat foods that are grown and raised locally. People are feeling a need now more than ever to live close to the land. It feels good to support local farmers and eat the food that is grown on the land in which you live. Buying local also means that the produce that you are enjoying is in season and undeniably fresh.

Over the last 20 years, Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from farmers. There are many benefits to the farmers and consumers involved in CSA Programs. The farmers get to spend time marketing the food early in the year before their 16 hour days in the field begin, they receive payment early in the season which helps with the farm's cash flow, and they have an opportunity to get to know the people who eat the food they grow. Consumers get to eat ultra-fresh food, with all the flavor and vitamin benefits while getting exposed to new vegetables and new ways of seasonal cooking. That's my favorite part; learning new recipes with fresh ingredients. They also get to develop relationships with the farmers who grow their food and learn more about how food is grown.

This year, I have become a proud member of Hallmark's CSA program and look forward to my weekly bag of seasonal produce, meats, and cheeses. For a weekly fee, I get a variety of goodies that may vary week to week based on what's in season. This past week was the first week of deliveries and in my sack I received a bag of organic pecans, living basil, heirloom tomatoes, farm fresh eggs, locally grown lettuce, and all natural country style sausage. It was like Christmas! Every Wednesday is pick-up day and I am sad to say that I forgot to pay for this upcoming week before Friday's deadline, but will keep you posted on upcoming selections. I will also try to post recipes based on the fresh ingredients I receive form week to week.

Healthy Apple & Strawberry Muffins

2009-05-17T17:17:00.004-05:00

I woke up this morning and wanted something freshly baked. I adjusted my homemade blueberry muffin recipe and added apples and strawberries instead. My apples were not as fresh and crunchy as I normally like to eat them, so baking was a good alternative for my "less than fresh" fruit. My strawberries were a few days from freshness, as well. The lemon zest was added for another dimension of flavor. It was the perfect Sunday morning breakfast. Actually, now that I think about it, that is all I have eaten today. I guess the whole wheat flour really sticks to your ribs.

INGREDIENTS
· 1 3/4 cups whole wheat flour
· 1/4 cup brown rice syrup (sugar substitute- 1/3 regular cup sugar)
· 2 tsp. baking powder
· 1/4 tsp. salt
· 2 egg whites
· 3/4 cup milk (if using brown rice syrup, only put in 1/2 cup milk)
· 1/4 cup cooking oil
· 1/2 cup chopped strawberries
· 1/2 cup peeled, chopped apples
· 1 tsp. lemon zest

INSTRUCTIONS
· Preheat oven to 400 degrees.
· Grease twelve 2 1/2 cup muffin cups or line with paper baking cups
· In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
· In another bowl combine egg, milk, and oil. Add egg mixture to flour mixture.
· Add chopped fruit and lemon zest. Mix well. Mixture should be lumpy.
· Spoon batter into prepared muffin cups. Fill each 2/3 full. Bake at 400 degrees for 18-20 minutes.
· Serve warm with butter.

Happy Sunday!

Fish Tacos

2009-05-03T20:49:00.006-05:00

I think I may have just made my favorite meal of all time! I do follow recipes on occassion, but sometimes it is much more rewarding to cook intuitively. You run the risk of making a dish that doesn't quite meet your expectations, but every once in a while you create a masterpiece. I think tonight I have done just that. Gloating may be necessary here, only because I haven't felt like I have been preparing the best meals lately. I am on a special dietary plan and my meals have been pretty bland, to say the least; lots of brown rice and chicken. We have been craving fish tacos and decided to make them the healthy way, not battered and fried. I had picked up a bag of slaw mix at the market this weekend so that sparked the idea.

The sweetness of the marinade, slaw dressing, and mango paired really well with the acidity of the citrus. The avocado added a nice smooth texture and flavor. I will say, the corn tortillas had a hard time holding up to the moisture, so I may suggest hard tacos if you plan on making this dish.

serves 4

INGREDIENTS
- bag of cole slaw mix
- fresh mango (sliced)
- 2 tbsp. of chopped cilantro
-1/4 cup of sliced green onions
- three Tilapia filets
- corn tortillas
- one avocado (sliced)

marinade
- 2 tbsp. taco seasoning
- juice of two limes
- juice of one small orange
- 1 tbsp. agave nectar (sugar substitute)

slaw dressing
- 2 tbsp. mayo
- 1 1/2 tbsp of white wine vinegar
- 1 tbsp. agave nectar
- t tsp. sesame oil
- 1 tsp. hoison sauce
- 1 tsp. sesame seeds
- 1 tbsp. water

INSTRUCTIONS
- Mix all ingredients for the marinade in a bowl and add Tilapia filets. Marinate for 15 to 20 minutes in the fridge.
- While the fish is marinating, mix together the cole slaw dressing. Add mix to cole slaw, sliced mango, cilantro, and green onions. Mix together well.
- When the fish is ready, coat pan with 1 tbsp. of olive oil over medium heat. Add fish to pan with the marinade juice and cook until the sauce has reduced and the fish is fully cooked, yet tender.
- Break fish into chunks once it is fully cooked.
- Add fish to warm corn tortillas and top with cole slaw.
- Garnish with sliced avocado.

Delicioso!

Fresh Asparagus Soup

2009-05-02T14:44:00.004-05:00

Lately, I have been loving Kansas City's local magazine, Tastebud. It claims to be Kansas City's guide to food drink, places and people. There are many recipes that I have already clipped and stashed away for future use, but there was one recipe that has been on my mind for a few days. It was the recipe for Fresh Apsaragus Soup.

At the market this morning, I just happened upon this cute local farmer selling the most gorgeous fresh asparagus I have seen this season. Needless to say, I snatched it up in hopes of creating this yummy soup. I am on this no-dairy dietary plan, so I might have to make a few substitutions. We'll see how it goes.

Tastebud recipe
serves 4

INGREDIENTS
· 1 lb. fresh asparagus, chopped
· 1 can chicken broth
· 2 tbsp. flour
· few grains of pepper
· 1/2 cup sour cream
· 1/2 cup chopped fresh onion
· 2 tbsp. butter or margarine
· 1 tsp. salt
· 1 cup milk
· 1 tsp. fresh lemon juice

INSTRUCTIONS
· Cook asparagus in covered sauce pan with onion and 1/2 cup chicken broth for about 6-8 minutes or until asparagus is just tender.
· Blend in blender or food processor until smooth.
· Melt butter or margarine in same saucepan. Blend in flour, salt and pepper. Stir in remaining chicken broth. Cook over medium heat, stirring constantly, until mixture reaches boiling point.
· Stir in asparagus puree and milk.
· Take a few spoonfuls of hot mixture and stir into the chilled sour cream. Mix a bit and then add the sour cream to the soup.
This just ensures that the sour cream will blend in nicely.
· Add lemon juice.
· Heat to serving temperature, stirring frequently.
· Serve with a sprinkling of fresh chives.

Mangia!

My New Favorite Munchie

2009-04-28T07:44:00.003-05:00

Shopping at the Price Chopper in Mission, KS is always a treat. Their produce section is huge and filled with fresh, exotic fruits and veggies. They carry a lot of authentic Mexican items and I always love going down those specialty aisles to check things out. On our recent trip we decided to pick up a bag of Plantain Chips. They are surprisingly not that sweet and have a great crunch.
It's my new favorite snack! Try 'em out.

Lemon Pepper and Basil Salmon Salad

2009-04-20T07:24:00.008-05:00

The other night, I was craving a light "Springish" meal. I hadn't eaten salmon in a while, so I decided to try something new. I thought that the lemon pepper in the salmon would pair really well with the sweetness in the dressing and the pear. The sunflower seeds could add a little crunch. I would have added gorgonzola cheese, but I am on a restricted diet compliments of my Acunpuncturist. I don't like her very much right now. If I were you, I would add cheese because cheese makes eveything better.

INGREDIENTS
salmon
· 2- 5 oz. filets of Salmon
· extra virgin olive oil
· 5 leaves of fresh basil
· lemon pepper seasoning
salad
· fresh spinach
· 3 tbsp. white onion, chopped
· 1 pear, cut into small slices
· 3 tbsp. honey roasted sunflower seeds
dressing
· 3 tbsp. Rasberry All Fruit
· 1/4 cup of Balsalmic Vinegar
· 1/4 cup extra virgin olive oil

INSTRUCTIONS
· Marinate both salmon filets in olive oil, sliced basil, and lemon pepper for a few hours.
· Preheat the oven to 350 degrees. (You could also cook Salmon on the grill for that smokey flavor)
· Cook salmon for about 20 minutes
· While salmon is cooking, prepare dressing by putting all ingredients in a bowl and whisking to emulsify the olive oil.
· Prepare salad in a bowl.
· When salmon is completely cooked, flake with a fork and put on top of the spinach salad. toss in dressing.

Enjoy!

Rice Pudding

2009-04-18T15:30:00.005-05:00

After doing a little spring cleaning today, I came across my photo album from the Paris trip I took with my mom and sister last year. I was looking through some of the pictures thinking about what Paris is like in the springtime and daydreaming. Oh, how I wish I could go back and visit! I love it there. Since I cannot transport myself there on a whim, listening to the French Kiss soundtrack and posting a recipe for Rice Pudding will just have to do. An imagination is a great thing. I know you are thinking... what does rice pudding have to do with Paris? Well, while we were there, my mom and I dined at this little French bistro and they brought us rice pudding for dessert. It was thick, creamy, and delicious. It came in little jars with mini spoons and it was the cutest thing I have ever seen. Every time I think of rice pudding, it puts me back in that quaint bistro in Paris with my mom.

Today, on this rainy Saturday, I am taking a trip to Paris- won't you come with me?

RICE PUDDING
serves 4 ( 4 qty. 6-8 oz. ramekins)
Food & Wine Magazine

INGREDIENTS
· 2 cups whole milk
· 1/2 cup Arborio rice
· 8 tsp. sugar
· whole nutmeg
· 4 tbsp. heavy cream
· garnish- cinnamon

INSTRUCTIONS
· Preheat oven to 325 degrees with rack in the middle.
· Butter 4 ramekins
· Add 1/2 cup milk, 4 tsp rice, 2 tsp. sugar, and a pinch of salt to each ramekin. Finely grate a little nutmeg over each, then stir to combine.
· Put ramekins in a shallow baking pan and bake until most of the milk is absorbed and tops are golden-brown, about 1 hour (a skin will form). Cool puddings in ramekins on a rack, about an hour.
· Discard skin from puddings, then stir 1 tbsp. cream into each. Puddings can be eaten at room teperature or chiiled. (I prefer chilled). It takes at least 30 minutes to chill each ramekin.

Curry Rice Krispies

2009-03-28T14:14:00.004-05:00

by Justin Large for The Voilet Hour in Chicago
··· serves 20 ···

INGREDIENTS
· 3 tbsp. butter
· 1 tbsp. curry powder
· 10 oz. pkg. of marshmallows
· 6 cups puffed rice cereal
· 2 cups toasted, salted sunflower seeds

INSTRUCTIONS
· In a saucepan, melt butter. Add curry powder. Stir over low heat until fragrant.
· Over medium heat, melt marshmallows.
· Slowly pour rice cereal and sunflower seeds into saucepan while stirring. (For gooier squares, add fewer puffs and seeds.) Gently fold mixture with spatula until rice cereal is coated.
· Pour directly into a buttered baking dish.
· Cut when cool.

I haven't tired these out yet, but I am very curious. If you decide to try it, let me know how it goes.
Reinvented snacks are the best.

Enjoy!

Cupcake A La Mode

2009-03-24T19:32:00.006-05:00

A few months ago, as I was walking my dog around the neighborhood, I noticed a cupcake shop that just seemed to magically appear at the end of my street. It was the cutest and tiniest little pink and black building. Every time I casually walked past it's store front to sneak a peek through the windows, it was closed. This might have been a sign that I have had way too many cupcakes in my lifetime, but I still wanted to see what this place, called Cupcake A La Mode, was all about. I did some investigating around the neighborhood and discovered that the cupcakes are amazing, expensive, but worth it. I told myself that on a special day, I would treat myself.

After talking about this cute cupcake shop to my boyfriend a few times, he did the sweetest thing! He bought 30 of them and brought them to my birthday party a couple of weeks ago. He chose six different flavors and got five of each flavor. Just wait until you hear the descriptions...

Marshmallow Fondue: Chocolate cupcake topped with a layer of smooth, semisweet chocolate, a swirl of marshmallow cream frosting, a sprinkling of graham cracker crumbs, and a gourmet chocolate covered graham craker on top.

Bella Nutella: Chocolate cupcake topped with a layer of creamy Nutella, a swirl of chocolate hazelnut buttercream and a Rocher chocolate covered hazelnut truffle & choclate hazelnut pirrouhette cookie on top.

Love Doctor: Chocolate cupcake topped with chocolate chunk strawberry buttercream and a chocolate dipped strawberry on top.

Chocolate Obsession: Chocolate cupcake topped with our rich, creamy chocolate buttercream icing and covered in finely grated semisweet chocolate.

Let It Snow: Vanilla cupcake topped with white chocolate cream cheese icing, covered in fresh shredded coconut with a maraschino cherry.

Hawaiian Honeymoon: Vanilla cupcake with pineapple buttercream icing, rolled in crushed macadamia nuts and drizzled with melted white chocolate.

After blowing out the candles on each of the cupcakes and making a wish, I decided to try the Marshmallow Fondue. This one was a winner...so rich and delicious. I think they all were. They were the hit of the party. These cupcakes even had the bar staff fighting with each other to try and get one. We had some left over from the party and I ate one the next night and the next night....Hey, It was my birthday...week! Right?

I know now to stay away from that place. It could get dangerous....

You Say Tomato

2009-03-03T20:52:00.008-06:00

You Say Tomato is a quaint, local Kansas City restaurant. It has such eclectic appeal with it's mismatched furniture and vintage decor. We decided to try it out last Friday for lunch after hearing many people rave about the food.

When you walk in, there is a is a mini market of fresh produce and organic goodies to the left. To the right is the restaurant portion and further back, the kitchen and a large chalk board with the daily features. I chose to order the Veggie Stack which was a layered roasted veggie pie slice with no crust, only a little bit of cheese to hold it all together. It was a perfect lunch- healthy and filling. My boyfriend ordered the Chicken Salad Sandwich with Potato Salad which was delicious, as well. I had to steal a bite because he could not stop talking about how yummy it was.

I will say it is a bit pricey for what I typically like to spend on lunch, but knowing the food is good and the atmosphere, authentic, made it easier to drop over $20. After we finished our plates, we contemplated trying their Rhubarb Pie. We were both full and the line to order was too long to wait. You better believe that the next time we go there, we will get a slice of pie!

You Say Tomato...I say delicious!

White Chocolate & Apricot Oatmeal Cookies

2009-03-03T20:14:00.002-06:00

This is a twist on my old Cowboy Cookie recipe that I grew up making. I thought white chocolate paired well with dried apricots, so I thought I would try it out.

INGREDIENTS
· 1 cup margarine/butter
· 1 cup sugar
· 1 cup brown sugar
· 2 eggs
· 1/2 tsp. salt
· 2 cups self-rising flour
· 1 package of white chocolate chips
· 3/4 cup of chopped dried apricots.
· 1 tsp. vanilla
· 2 cups oats

INSTRUCTIONS
· Preheat oven to 350 degrees.
· Cream sugars and margarine/butter
· Add eggs and mix well.
· Add remaining ingredients.
· Bake for about 9-11 minutes.

I don't like to over-bake my cookies so I check them out around 9 minutes and if they are getting a bit golden around the edges, I take them out of the oven to cool because I like them moist and chewy. This recipe makes about 3-4 dozen cookies. Let me tell you...they are pretty tasty!

Enjoy!

Ajvar: Serbian Salsa

2009-02-14T14:27:00.004-06:00

Saturday mornings are my favorite because I go work out and then head down to the River Market and pick up a week's worth of fresh produce from the market. It is my routine every weekend and I do not feel like myself, if I do not make it down there. I bring my little blue basket and fill it up to the brim every time with seasonal goodies.

This morning, I made a special stop at Al Habashi, the Middle Eastern grocery store. I picked up some dried apricots for cookies I am planning on baking tomorrow (which I will post), dried papaya, fresh pitas, and a jar of ajvar. Ajvar is a type of Serbian salsa and consists of fire roasted red peppers and eggplant, salt, vinegar, vegetable oil, and spices. It is a delicious spread and I decided to eat it for lunch today by dipping freshly baked and still warm pita in the dip. Yummmmm. It almost tastes like pimento cheese but a lot healthier because it doesn't have all of the cheese and mayo in it. Growing up in the south, I learned to love pimento cheese spread. Now, this will be my healthy alternative! If you can find it at your local grocery store, I suggest you check it out. You will not be dissapointed.

Thai Coconut Ginger Soup

2009-02-11T18:06:00.007-06:00

I hosted "ladies night" last night and decided to try a new recipe that took me a bit out of my comfort zone. I rarely cook thai food...chinese yes, but thai, no. Normally, when I scan a recipe for potential use, I look at the ingredients to see if I have to purchase a bunch of items and at the prep time. The only ingredient that stood out to me was lemongrass. I didn't think my local grocery store would carry lemongrass, and in deed, I was correct. I had to truck it over to the new specialty grocery store downtown to look for it. As for prep time and cooking time, they both seemed feasible for a week night. I did boil a few chicken breasts the night before to save some precious gossip time with the girls. I love experimenting with new recipes- the anticipation of its success is the best part.

INGREDIENTS
· 14 oz can of lite coconut milk
· 1/2 cup water
· 3 stalks of lemongrass (cut in half and bruised)
· 6 tbsp. of fish sauce
· 1/3 cup of fresh lime juice
· 1 inch piece of fresh ginger (sliced)
· 2 tbsp. of sugar
· 2 tbsp. of hot and sour soup mix
· 2 tbsp. of red chili paste
· cilantro
· green onions (chopped)
optional
· 15 oz. can drained straw mushrooms
· 1 lb. of cubed chicken breast/ shrimp/ tofu (all cooked prior)
· 8 oz. bean sprouts
(I also added 1 1/2 cups of chicken broth to extend the recipe. This soup only serves 3 to 4 and I needed to serve 5 to 6)

INSTRUCTIONS
· In a large pot, combine the coconut milk, water, lemongrass, fish sauce, lime juice, ginger, and sugar. Bring to a boil, reduce and simmer for about 15 minutes.
· Then, add the hot and sour soup mix and red chili paste. Stir well.
· Add additional items. (your choice of protein and veggies) I added bean sprouts and cooked chicken breast.
· Simmer for an additional 10 minutes. Remove lemongrass and ginger before serving.
· Garnish with cilantro and green onions.
· Serve over rice.

*Disclaimer*
While cooking the soup, you will notice that is smells strange...a little like feet. But do not fret! It tastes nothing like this. I think when all of those flavors are cooking down, the scent is strong...but in the soup, they are delightful.

This soup has such a complex flavor. It is sweet from the coconut, ginger, and sugar; sour from the lime juice. The infused lemongrass and ginger are quiet but still noticeable. There is definitely a kick from the chili sauce. It was a hit and I will be preparing this again soon because it is waist friendly!

Enjoy!
享用

Grand Street Cafe

2009-01-06T18:03:00.008-06:00

JJ and I always have such a hard time figuring out where we want to eat out on special occasions. For his birthday dinner, we wanted to try some place new. We have always heard that Grand St. Cafe had amazing food and when he suggested it, I was delighted. Grand St. is tucked away just east of the Country Club Plaza on the ground floor of a low-rise office building. The restaurant decor reminds me of one of my favorite classic restaurants in Charlotte, The Village Tavern. The food is much better, though. The casual, yet sophisticated surroundings really represent the food well. It is not pretentious or overly trendy. There are jagged-edged glass panels that allow you to view the busy kitchen area. We sat in a booth with plain view of the cooks in the kitchen which was kind of fun.

Looking at the menu, we began to salivate. Everything sounded delicious. We couldn't decide on one entree each, so we split three appetizers and split an entree. Our appetizer choices included Thai Style Shrimp Dumplings (in a lemongrass coconut cream), a Trio of Artisan Cheeses (with wild honey, seasonal fruit, and sunflower seed crackers) , and my favorite which was Maine Lobster Gnocchi (poached lobster and portabella mushroom in a lobster chervil cream). Our entree choice was Pan Roasted Duck Breast grilled with fig butter, a side of sweet corn souffle and butter braised green beans. The duck breast was lean and succulent. The sweet corn souffle was airy and rich and absolutely divine. We had not eaten a meal this good in a very long time. We hardly spoke the whole time because the food was so captivating. It is a bit expensive, but well worth it. I strongly suggest this restaurant if you have not been there. We plan to go back really soon.

Birthday Boy Brunch

2009-01-05T22:16:00.005-06:00

It was my boyfriend's 31st birthday this past weekend and the morning after his big party, I decided to cook him some brunch. I assumed he needed a power breakfast to recharge, so I made him toast, fakin' bacon (turkey bacon), fruit salad and hot pepper cream cheese eggs. The fruit salad included pomegranate seeds, blackberries, and mango. For his egg scramble, I chopped up hot Italian peppers and about 2 tbsp. of cream cheese for 3 eggs. He loved it along with his gifts. For the lighter fare, I made myself a three egg white scramble with spinach, green peppers, green onions, and artichoke hearts. His looked way better...

Organic Dried Fruit with Goat Cheese and Pistachios

2009-01-05T19:11:00.006-06:00

I tried this hors d'oeuvre for the first time at one of my friend's parties. I loved how fresh and pretty the dried apricots looked on the plate and they tasted even better. The bright orange color of the apricots with the white of the goat cheese and the pop of green from the pistachio just looked like art on a plate. I am a graphic designer so these small details appeal to me. She got the idea from a local Kansas City caterer, Moxie catering.

After purchasing some organic produce at the Santa Monica market over Christmas, I decided to incorporate my fresh finds into this dish. I used the organic dried apricots, organic dried elephant heart plums, and the pistachio nuts that we bought from the California pistachio farmer. This hors d'oeuvre is quick and easy and doesn't need a lot of preparation. They were a hit at the New Year's party as there were none left on the plate.

The lady that sold us the pistachios mentioned that they would bring us good luck in the new year to come. I am not familiar with the pistachio being a New Year's tradition, but I decided to make these anyway. Whether they will bring about good fortune or not, your taste buds will definitely think so...

INGREDIENTS
· dried apricots (or any other dried fruit)
· goat cheese
· shelled pistachio nuts

INSTRUCTIONS (super easy)
· Lay the dried fruit flat on a serving plate. Pat a small amount of goat cheese into the center of each dried fruit. Press the pistachio nuts into the goat cheese one per piece.

Happy 2009!

Black Eyed Pea Salad with Basil Dressing

2009-01-05T18:04:00.005-06:00

Eating black-eyed peas on New Year's Day is thought to bring prosperity in the South. I searched and searched for recipes and this one seemed delightful. It is very easy to make and the longer it marinates, the better the final product tastes.

INGREDIENTS:
salad
· 3 cups canned or cooked black-eyed peas (2-15 oz. cans, drained)
· 1/4 tsp. salt
· 1/2 cup finely chopped onion
· 1/2 cup of finely chopped celery
· 1 small sweet red bell pepper, seeded and finely chopped
dressing
· 1/4 cup of cider vinegar
· 3 tbsp. chopped fresh basil
· 2 to 3 medium cloves garlic, crushed
· 1 1/2 tsp. sugar
· 1/4 tsp. freshly ground black pepper
· 1/4 tsp. salt
· 1 cup olive oil
· fresh basil or parsley for garnish

INSTRUCTIONS
· In a serving bowl, combine black-eyed peas, 1/4 tsp. salt, chopped onion, celery, and red pepper. Set aside.
· In a separate, whisk together the vinegar, basil, garlic, sugar, remaining 1/4 tsp. salt, and pepper. Gradually whisk in the oil until the dressing is well blended.
· Combine the salad ingredients with the dressing and mix well. Cover and refrigerate until chilled, at least 2 hours or overnight. Garnish with fresh basil or parsley.

Happy New Year! I hope this dish brings you good luck in 2009!

3rd Street Promenade Farmer's Market

2008-12-30T21:02:00.003-06:00

Our last day in Santa Monica, JJ and I were finishing up our Christmas sale shopping down in the 3rd Street Promenade and came across their amazing Farmer's Market. I love the City Market here in Kansas City, but their market puts ours to shame. There was organic everything!!!...Pistachio farmers, dried fruits of all shapes, colors, and sizes, more root vegetables than I knew the names of, mushrooms of all species, exotic fruits, the list could go on. I was in heaven! We walked around in awe of the gorgeous California produce and decided to take a few things home. We bought a bag of organic salted pistachio nuts, dried apricots, and dried elephant heart plums. I cannot wait to make my New Year's Eve hors d'oeuvre with all of my market finds. I will let you know how it goes...

Happy New Year!

The City Bakery in L.A.

2008-12-30T20:41:00.006-06:00

The City Bakery at the Brentwood Country Mart was featured in my very first blog post and lucky for me, I was able to return for the same delicious brunch dish. We decided to eat at the counter to get the most out of our breakfast dining experience. Our server immediately recognized that we were "not from there" based on how friendly we were. Supposedly, people in the Brentwood area are a little stuck up. They can serve up some good food, though. The server offered us samples of Farmer's lemonade. It is fresh squeezed lemonade with organic cream. It was very interesting and refreshing. I orderded the same dish I did in August, the poached eggs with spinach and fava beans, but JJ got Huevos Rancheros and it was just too pretty to not feature. His skillet was filled with mexican cornbread, a fried egg, and roasted scallions. The black beans and salsa are supposed to be mixed into the whole dish. There are jalapenos on the side if you are daring enough. Everything that is served in this restaurant is organic and perfect!

Mochi Ice Cream

2008-12-30T20:24:00.004-06:00

After our Christmas Eve dinner at Daikokuya, we walked over to Mikawaya to get some Mochi ice cream for dessert. Mochi ice cream is a Japanese confection made from pulverized sticky rice for the soft dough like outer shell, with an ice cream filling. They come in a few different flavors; matcha (ground green tea), chocolate, vanilla, strawberry, pistachio, and mango. I tried a bite of everyone elses and the strawberry was my fave. The dough like outer mochi shell doesn't have that much flavor. I think its purpose is purely to house the yummy ice milk ice cream on the inside. They are a perfect size of sweet after a large meal. I must say, mochi was a delightful ending to our Japanese feast!

Tis the Season to be Jorry!

2008-12-30T18:43:00.010-06:00

Traditionally, my mother's Christmas Eve dinner consists of stuffed calamari, which we call "boats". We cook fish on Christmas Eve to celebrate the Italian Feast of the Seven Fishes, also known as La Vigilia. First, she stuffs the body of the squid with breadcrumbs, Parmesan cheese, and egg. Then she cooks the tentacles and calamari rings in the marinara sauce to flavor it. It is my most favorite part of the holiday! When I took my boyfriend home for his first Christmas with my fam a few years ago, I was nervous about how he would react to our traditional Christmas Eve dinner. He loved them and we even took the leftovers in a cooler on our drive back home from the holiday. I look forward to it every year and now, so does JJ.

This year was a bit different, because we went to L.A. to stay with my sister over Christmas. My mom came too, but was not planning on making the boats....boo hoo! We all decided to go out to dinner on the Eve. My brother-in-law brought us to this restaurant in Little Tokyo called Daikokuya (pronounced diet-coke-ooo-yah). They serve traditional Ramen and claim to be the home of the original noodle and rice bowl. JJ ordered the traditional Ramen which included noodles, a hard boiled egg, and pork belly in a flavorful broth. I orderd a Bento box filled with sushi and other Japanese goodies. In the middle of dinner, I felt like the servers were about to break out in a rendition of 'Tis the Season to be Jorry... Fa Ra Ra Ra Ra Ra Ra Ra Ra Ra!' from A Christmas Story. It was a wonderful non-traditional Christmas Eve dinner. Sometimes it is fun to mix it up a bit!

12 Days of Christmas: Recipe # 12 Breakfast Casserole

2008-12-22T20:08:00.009-06:00

This casserole is a hearty and delicious way to start Christmas day. To ensure that you are not slaving in the kitchen while the rest of your family is relaxing and opening presents, assemble it the night before. Once you have everything in the pan, stick the prepared casserole into the fridge overnight and then just bake it in the morning. Serve it with fresh fruit and an orange julius (read last blog).

INGREDIENTS

1st layer
· 1 lb. grated monterey jack cheese
· 1 lb. cheddar cheese ( I use mild)
· 2 4oz. can of diced green chilies
2nd Layer
· 5 eggs
· 1 can of evaporated milk
· 1 tbsp. of flour
3rd Layer
· 1 lb. of sausage.

INSTRUCTIONS
· Mix all ingredients for the 1st layer in a bowl and then pour the mixture into the casserole dish. Mix all ingredients in the 2nd layer and then pour evenly over the 1st layer of cheese. Brown the pound of sausage distribute evenly over first 2 layers.

· Bake for 50-60 minutes in a 325 degree oven. Can be served with salsa for a kick.

Mangia!

12 Days of Christmas: Recipe #11 Orange Julius

2008-12-22T19:55:00.005-06:00

Growing up, my mom always made the best Orange Juliuses with brunch. They are a bright start to any morning and especially Christmas morning. This frothy and sweet drink pairs well with a savory or sweet breakfast. You could even add some vodka to create a "suped-up" screwdriver.

INGREDIENTS
· 1/3 can of concentrated orange juice
· 1/2 cup milk
· 1/2 cup of water
· 2 tbsp. sugar
· dash of vanilla extract
· 2 cups of ice
· 1 orange (for garnish)

INSTRUCTIONS
· Mix well in Blender and serve in glasses with an orange slice.

Merry Christmas!

12 Days of Christmas: Recipe # 10 Morning-After Coffee Cake

2008-12-22T19:44:00.006-06:00

I found this recipe in the Ex-boyfriend Cook Book and thought it sounded amazing. It is a perfect breakfast dish for Christmas morning with some fresh fruit. It serves many and stays fresh for a few days.

INGREDIENTS
batter
· 1 cup butter (room temp.)
· 2 cups sugar
· 2 cups flour
· 1 tsp. salt
· 3 eggs
· 1 tsp. vanilla extract
· 8 oz. sour cream
filling
· 1 cup pecans (chopped)
· 2 tsp. cinnamon
· 3 tbsp. brown sugar

INSTRUCTIONS
· Preheat oven to 325 degrees.
· Cream butter and sugar.
· Sift dry ingredients. Mix in each egg by itself, completely.
· Mix batter at slow speed while adding vanilla and sour cream.
· Pour half of the batter into a well-greased bundt pan. Add half of the filling.
· Pour the remaining batter and then top with the remaining filling.
· Bake for 65-70 minutes.

Happy Holidays!

12 Days of Christmas: Recipe # 9 Peanut Brittle

2008-12-22T18:00:00.004-06:00

It will be hard to get through the holiday season without a sweet crunch of peanut brittle. It is super easy to make and a classic. This recipes ensures that the confection is light and airy and not at all sticky. If you decide to make peanut brittle this Christmas, make sure to stash a little on the side for you...before you know it, it will all be gone!

INGREDIENTS
· 1 cup white sugar
· 1/2 cup light corn syrup
· 1/4 teaspoon salt
· 1/4 cup water
· 1 cup peanuts
· 2 tablespoons butter, softened
· 1 teaspoon baking soda

INSTRUCTIONS
·Grease a large cookie sheet. Set aside.

·In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

·Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces. Enjoy.

Merry Christmas!

12 Days of Christmas: Recipe # 8 Cranberry Meatballs

2008-12-21T15:51:00.006-06:00

In the spirit of Christmas, I thought I would share with you a recipe that brings cranberries to life, along with your taste buds. Normally, cranberries are used in sweet dishes, but this dish really plays with the savory side of this seasonal berry. The chili sauce and red pepper flakes really give the meatballs a little kick. This is great for seasonal parties as an appetizer or as the main course for four when paired with veggies.

INGREDIENTS
· 2 lbs. ground turkey
· 2 large eggs
· 1/3 cup dry bread crumbs
· 1 tsp. salt
· 1/2 tsp. pepper, garlic powder, onion powder, and thyme
· 2 tbsp. cooking oil
· 16 oz. can jellied cranberry sauce
· 12 oz. jar of chili sauce
· 1/4 cup of orange marmalade
· 1/2 cup water
· 1 tbsp. spy sauce
· 2 tbsp. red wine vinegar
· 1 tsp. red pepper flakes

INSTRUCTIONS
· Combine first 8 ingredients to make the meatballs. Roll into small to medium size meatballs with hands. Heat cooking oil in pan over medium heat. Cook the meatballs in the pan until fully cooked (browned on the outside). Drain oil and put aside.
· Keep the pan over medium heat and add the remaining ingredients over medium heat for 5 minutes. Add meatballs and simmer for 20 minutes, reducing heat.
· These can be transferred to a dutch oven to stay warm through out the night or just served on toothpicks.

Mangia!

12 Days of Christmas: Recipe #7 Candy Cane Cookies

2008-12-20T14:25:00.006-06:00

One of my coworkers brought in these cookies to a work party this past week and they were absolutely delicious. Thanks, Ashley! They are super cute and festive for the holidays. They would even make great little gifts to wrap a few in a clear bag with a cute little ribbon. I bet kids would love to participate in the making of these candy cane cookies, too.

INGREDIENTS
· 1/2 cup butter, softened
· 1/2 cup shortening
· 1 cup confectioners sugar
· 1 egg
· 1 1/2 tsp. almond extract
· 1 tsp. vanilla
· 1 1/2 cup Gold Medal flour
· 1 tsp. salt
· 1/2 tsp. red food coloring
· peppermint candies
· 1/2 cup of granulated sugar

INSTRUCTIONS
· Heat oven to 375 degrees. Mix butter, shortening, confectioners sugar, egg, and flavorings. Blend in flour and salt. Divide dough in half, blend the red food coloring into half of the dough.
· Shape 1 teaspoon dough from each half into 4 inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place roped side by side, press together and lightly twist. Complete cookies one at a time.
· Place in ungreased baking sheet, curve top of cookie down to form handle of candy cane. Bake about 9 minutes or until set and very light brown.
· If you wish, mix about 1/2 cup crushed peppermint candy and 1/2 cup granulated sugar. Immediately sprinkle cookies with candy mixture, remove baking sheet. Makes about 4 dozen.

Ho! Ho! Ho!

12 Days of Christmas: Recipe #6 Bacon Wrapped Dates

2008-12-20T14:07:00.006-06:00

This is another one of those dishes that is a good "go-to" when you need a quick and easy recipe for that last minute dinner party. Let me tell you, it's a crowd pleaser! It is one of my staples. There are never any left on my serving platter at the end of the night. The sweetness of the date mixed with the smoky and saltyness of the bacon is a perfect match. Try and you will see!

INGREDIENTS
·bacon
·dates (pitted)

INSTRUCTIONS
· grease a cooking pan and preheat the oven to 350 degrees.
· cut each slice of bacon in half length wise.
· roll a date in a bacon slice and secure it with a toothpick
· place on baking sheet about 1 inch apart
· bake at 350 for about 10-12 minutes and flip sides
(they should be crispy and dark when fully cooked)

They can be served at room temperature, so you do not have to worry about cooking them right in time for serving. You could also create variations by stuffing the dates with blue cheese or by using apple smoked bacon. Mix it up!

Merry Christmas!