ShowFood Chef

A Basic Quiche Recipe Can Save The Day

2012-01-24T00:15:00.000-08:00

Sometimes, in my cooking and looking for unique food ideas, I forget about the classics. Quiche is one of those classics. Knowing how to make a great quiche means you have a Go-To recipe for a great all-in-one breakfast, Lunch, Snack or Light Dinner.

This week I'm spending time out of town, in a rented condo with my sister-in-law while she heals and recovers from surgery. My mother-in-law has been here for a few days already, taking care of her daughter and cooking all the meals. The surgery went great, we're all feeling positive and honestly a little time to sit, chat and laugh with some of the people we love in life is a good thing. Cooking when you're away from home is a challenge, though. It's not your kitchen, you try not to spend too much money or buy things you can't use completely, and learning new equipment can be frustrating.

When I arrived, after a tiring day of winter airplane travel, I was so hungry. This plate of savory custard pie with chucks of honey ham, sauteed onions and cheese, warmed up til the home-made pastry returned to a flaky melt-in-your-mouth finish was exactly what I needed. Outside the windows of the upstairs condo were dripping in windy cold rain while I sat in warmth, savoring every fork of this thick french style quiche and catching up with stories of the past few days.
My mother-in-law had not planned this meal. She said she opened the refrigerator, thought how much she didn't want to go out in the rain for lunch and tried to come up with something that used whatever she already had there. Knowing the basics for making a good quiche were so handy.

I didn't plan on writing a post while I was here, but I thought this was worth sharing. There are a few everyday recipe basics that can really pay off; Quiche is one of them.

Recipe: Basic Quiche-

8 ounces Egg (4 eggs)
16 ounces Heavy Cream or Half-and-Half
8 ounces cheese
4 ounces ham, bacon, or vegetables (chopped)
1/2 onion chopped (raw or sauteed)
Pinch of ground red pepper or paprika
salt/pepper to taste
Pre-Baked 8-9 inch Pie Shell

1) In a bowl, beat the eggs and cream together. Add the seasonings (red pepper, salt, pepper)
2) In a pre-baked pie shell, spread the cheese, onions and chopped meat or vegetables.
3) Pour over the egg/cream mixture and bake in a 325F oven for about 45-50 minutes just til the eggs are set.

Let the Quiche set for a few minutes, then slice and serve warm, or chill for later to serve cold, room temperature or reheated.

Wishing you good food, good family times and good news.

Butternut Butter, But No Butter - Simple Saturday

2012-01-14T23:10:00.000-08:00

Butternut Squash Butter does not contain any butter, or even dairy. In fact, it's pure roasted Butternut, a dash of cinnamon, a squeeze of orange, and a drizzle of real Maple Syrup. Doesn't that already sound so darn good?It's also very addictive and you'll find yourself spreading it on a biscuit, a crostini or stirring it into a bowl of rice and then sneaking a spoonful of it just for the joy of eating it plain (yeah, I did.) There are jams, jellies, conserves and preserves and there are also butters. Fruit butters are usually made with apples, pears, peaches and sometimes pumpkins.

The butters are less sweet than jams or jellies. Butters are made by heating up the fruit (or vegetable), pushing it through a sieve or using a blender to puree the pulp, then cooking it with a bit of sweet and sometimes citrus on a fairly high heat and quickly until it is thick and spreadable. There should be no left-over liquid, and stirring is important so it doesn't burn. It takes very little time, and it keeps in the refrigerator for a couple weeks at least. I think it's called a "butter" because of the smooth, buttery feel in your mouth. If you've ever had Apple Butter you know about the full flavor of pure apple that it gives to just a simple slice of toast, or how it brings an extra zing to a peanut butter sandwich or a bran muffin. This Butternut Butter is like that, but with the warm, cozy, earthy taste of roasted Butternut Squash.
Besides a biscuit or scone topper, this wintery colored spread is also an easy Bruschetta appetizer. Swirl it on top of crostini, add a dollop of goat cheese, sprinkle on crispy bacon and toast on Medium. I ate a plate of these before my friends arrived and I had to make another plate (shhh, don't tell them.)

RECIPE: Butternut Squash Butter

1/2 Butternut Squash (Roasted, seeds removed and pulp scooped out)
1 Teaspoon Cinnamon
1/2 Teaspoon Vanilla
Juice of 1/2 Orange
2 Tablespoons Maple Syrup
pinch of salt

1) In a saucepan, heat and stir the pulp from the roasted Butternut Squash with all the other ingredients, just until combined and very warm.

2) Carefully, pour all into a blender and puree until smooth, then return to saucepan.

3) Heat and stir the puree on Med. for about 10-15 minutes. Most of the liquid should be gone and the mixture will mound into a smooth spreadable consistency.

4) Taste a cooled portion and adjust seasoning to your desire.

5) Allow to cool, then store in a clean container in the refrigerator. It will last for a couple weeks.

I've been trying this Butternut Squash Butter in so many different things: Stirred into Quinoa, added to the center of cornbread muffins, and mixed into a chicken salad.

If you think of other ways or try them, please add it to the comments here or on the ShowFood Chef Facebook page (HERE.) Thanks for stopping by~

Elvis Macarons - Banana, Peanut Butter & Jelly

2012-01-08T13:38:00.000-08:00

I doubt Elvis Presley ever tasted a French Macaron,
but if he had I bet he would've loved this

Banana Macaron filled with Peanut Butter and Jelly.

As Rockabilly legend has it, Elvis loved Peanut Butter Sandwiches with banana. So, this is a tribute to his flavor combo. Today (January 8th) is Elvis's birthday. Of course, being from the South, I grew up hearing a lot about the "King", his music and his movies. However, I can never forget his birthday because it's the same as my daughter's birth date.She has heard "Oh, you have the same birthday as Elvis Presley" since she was very young. Since her birthday was so close to the holidays, I always tried to give her birthday a theme, so it would stand out separate from the seasonal celebrations and be it's own personal event. One year, we made it all about Elvis love. We put up a large poster of Elvis on the garage door and the girls played "Pin the paper kiss on Elvis" while blindfolded. It was our version of "Pin the tail on the donkey". We also had a guitar shaped pinata filled with favorite candies, and little plastic take-home bags with postcards of Elvis and 1950's themed toys. I even made a cake in the shape of an old record, we rented Jail House Rock, and they all danced to his music. My daughter is a beautiful grown woman today (her birthday) and in a couple months she will be giving birth to her very own baby girl. Can you tell I'm so excited?In honor of the memories of Elvis and childhood flavors that always taste good together, I hope you'll enjoy making these Banana Macarons filled with Peanut Butter and Jelly.The recipe for the macarons is based on the original recipe I've used from Sweet Tartelette since I learned to make macarons in a class with her in Los Angeles. I've tweaked it just a bit to include Dried Organic Banana Chips. Even though the flavors of Peanut Butter and Jelly may bring back childhood fun, the elegance of Macarons are very adult. Happy Birthday to Elvis, but especially my sweet first born baby girl.

How-To pictures can be found by clicking HERE or HERE-

RECIPE: Banana Macarons with Peanut Butter & Jelly
(Macaron ingredients are adapted from "Tartlette" and the ingredients are in weights as that's the most accurate measure here, but you can also use a conversion chart online : here is one)

200 grams Powdered Sugar
110 grams ground almonds
18 grams Ground Dried Banana Chips
90 grams Egg Whites
25 grams Sugar
1/4 cup Peanut Butter
1/4 cup Jelly or Jam

1) In a large bowl, sieve the ground almonds, ground banana chips and powdered sugar.
2) In a mixing bowl, whip the egg whites until foamy and slightly stiff, then add in sugar and continue to whip until stiff.
3) Fold the dry ingredients into the whipped whites, incorporating completely until the consistency is like lava.
4) Fill a large pastry bag with the macaron lava and pipe small even rounds onto a silpat or parchment covered baking sheet.
5) Allow them to set out to dry the tops for 30-45 minutes.
6) Cook in a preheated oven 300F for about 18 minutes.
7) Allow to cool, then spread one underside of a macaron with peanut butter and another macaron with jelly. Sandwich together.

Cowboy Chili - Chunky Style

2012-01-06T03:00:00.000-08:00

Nothing says party like a bowl of Cowboy Chili - Chunky Style. It's easy to make ahead for a crowd, but also makes a cozy solo bowl on a lap tray in front of your favorite movie. There are so many people, cities and states that claim to make the "Best Chili." For a brief time, a few years ago, I lived in Texas. I can tell you, Texas pride is alive and well. In fact, Texas is the only state that petitioned to have Chili be the state food, and won. There is a Terlingua song that includes the lyrics: If you know beans about chili, you know that chili has no beans. In Texas it's often called "A Bowl of Red".

However, I grew up in North Carolina where the best chili I ever had included many types of beans and three kinds of meat. Even the cut of the meat varied from city to city.Another style, called Cincinnati Chili, is mixed with warm spices including cloves and cocoa. It's often served over spaghetti or as a hotdog topping. When patrons order they say one of these:

Bowl: chili in a bowl
Two-way: Chili and spaghetti
Three-way: chili, spaghetti and cheese
Four-way: chili, spaghetti, cheese and onions
Five-way: chili, spaghetti, cheese, onions, and beans

The origins of chili have just as many varied claims, but most credit the cowboys and pioneers of Texas. As the case for a lot of stews, it probably began as a poor man's way of making the most of the meats, spices, herbs and dried products available. The chili recipe I've been making for years is a combination of my favorite bowls of chili across the United States and a recipe from a paperback book called "Cookery for Entertaining" by Marlene Sorosky.

I was given that book in North Carolina when I was in college and by the time I was married and had my first baby girl I had made almost every recipe in the book. The other day I saw it was selling on Amazon for $200.00. My copy is in pieces, held together with tape, and some recipes only legible to me and my memory. I've tweaked it a bit to fit my taste and to add some of the warm spices I love, including a little beer sometimes to keep it interesting.I hope you'll try it, and I know you'll love it. This is one of my most requested party foods. I highly recommend a nice slab of skillet corn bread to sop up the bottom of the bowl.

[Today's chili is one of the recipes included in our Let's Lunch bunch (a group of bloggers all over the world having a virtual lunch together.) So, you are in luck -- click on these other sites to see a whole world of Chili recipes and ideas, too. The recipe for my Cowboy Chili-Chunky Style can be found at the bottom of the page~]

Let's Lunch on Chili:

Zest Bakery -Charissa‘s Clean Out Refrigerator Night Cassoulet

Cowgirl Chef - Chicken Tinga Chili

Dreaming of Pots and Pans -Dave's Chili

Burnt-Out Baker - Vegetarian Chili

HapaMama - Chinese New Year Chili

GeoFooding - Hawaiian Chili

Spicebox Travels - Vegan Vaquero Chili

A Cook And Her Books - Full of Beans Chili

Cheryl Lu-Lien Tan - Keema Chili

RECIPE: Cowboy Chili - Chunky Style
(makes about 8 servings)

3 Tablespoons Olive Oil
1 Onion, chopped
3 Garlic cloves, minced
2 lbs. Stew Beef, bite-size cubes
2 lbs. Sausage meat
1 can (28oz) Whole Tomatoes
1 can (6oz) Tomato paste
3 Tablespoons Chipotle Chili powder
2 Teaspoons Cumin
2 Teaspoons Dried Thyme
1 Tablespoon Cocoa Powder
1 Teaspoon Kosher Salt
1 Tablespoon Sugar
*optional* 4 oz. Dark Beer or Ale
1 can (15oz) Organic Baked Beans
1 can (15oz) Kidney Beans
1 can (15oz) Pinto Beans

1) In a deep pot, heat the oil on Medium. Add the onions and garlic, cooking just until soft.

2) Add the beef and sausage and cook until all pink is gone. Stir and break up sausage to cook evenly.

3) Pour the whole tomatoes into a bowl and hand crush them, then add them to the meat in the pot, along with tomato paste, chipotle powder, cumin, thyme, cocoa, salt, sugar, baked beans and beer (if using.)

4) Stir, cover the pot, and simmer on low for about 2 hours. Stir occasionally and add a little water if needed.

5) Stir in the kidney beans and pinto beans and continue to cook for about another 30 minutes. The beef should be very tender.

This tastes even better the next day after the flavors have combined in the refrigerator. This also freezes really well and can be reheated til bubbly hot on the stove, or in the oven at 350F.

Christmas Brunch - and Happy Holidays

2011-12-25T17:11:00.000-08:00

A VERY MERRY CHRISTMAS

from ShowFood Chef and Family~

As I look around the room, late afternoon on this Christmas Day, I am feeling so emotional. After a morning of laughs with my visiting in-laws, tons of presents, chasing the dogs to get the stockings back and feeling my daughter's baby move in her "pregger" tummy, I can't help but whisper a quiet "Thank You."

In the midst of our food-induced drowsiness, everyone of us are taking an electronic break. My husband is watching a short-film on television, one son is watching a movie on his new ipad, my mother-in-law is playing a word game on her iphone, my father-in-law is reading a book on his kindle, my other son is creating music with his new software, my daugher and her husband are on Skype talking to my mother on the other side of the United States. It's an amazing time to be alive. The world feels both giant and tiny at the same time. We're all in the same room chatting with each other, but also connected to the whole planet.

In a few minutes I'll be starting our Holiday Dinner that will include Ham, Toasted Couscous w/Corn & Tomatoes, Carrot and Zucchini Ribbon Salad, Roasted Potatoes w/ Escarole, and Celeriac Slaw. Later we'll go bowling together - yeah, you heard right - it's a family tradition.

Late tonight we'll end with another family tradition called "Dirty Bingo". It sounds like quite a few families have a version of this game. It involves rolling dice, trying to score doubles, choosing a wrapped secret gift from a pile of them, then trying to "take" presents from each other based on how the dice play out.

Every year when we play this together it dissolves into so much laughter you can hardly breathe.

Earlier today, our brunch included these easy to make and gobble down "Eggs & Bacon In The Round". I'm sharing the recipe/process with you in case you'd find them fun and tasty, too.

RECIPE: Eggs & Bacon In The Round

For Each serving, you'll need 1 egg, 1 piece of bacon, 1 piece of toast and a bit of butter.

1) Toast slices of bread with just a bit of butter spread on them. Then cut a round out of each toast (the size of your muffin tins.)

2) Place the rounds in each muffin hole, wrap a piece of bacon around each round.

3) Break an egg onto each round and inside the bacon wrap.

4) Bake in a 350F pre-heated oven for about 15 minutes or until eggs are set.

*Garnish with parsley or chives, or a drizzle of good Olive Oil. I hope this posting finds you with people that you love, wonderful memories of people from your life, and the hope for a wonderful year in the making.

Food Gift - Chai Tea Caramels

2011-12-17T18:03:00.001-08:00

Here's another FOOD GIFT idea that has been a hit at my house. These Chai Tea Infused Caramels are full of the warm, slight peppery and cinnamon flavors of a cozy Chai Tea or Chai Tea Latte, but can be carried around for a quick nibble or snack.

Chai Tea Caramels

These can be made ahead of time because they keep for quite awhile, making them perfect for gifts, a party or travel snacks.

I sent a bunch of these into my husband's office a few months ago and I'm still famous for them. Haha :D
My teenage son's friends ask me about them every time they visit, and my mom loved the soft edible caramel that didn't stick or break her teeth.
Be sure to watch the temperature on these because (like a lot of candy making), sometimes it feels like the temperature will never move above 200F and then all of a sudden it zooms up and surprises you. If that happens, all is not lost, you'll just have harder caramels ( ala See's Candy type caramels.) For the softer, easy to chew caramels make sure you take it off the heat right at 248F. You'll love the toasty flavors of these addictive sweets, and your family and friends will be very complimentary and impressed that you made your own caramels.

If you don't have, or can't find a nice Chai Tea, try a different highly flavorful tea like a smokey black tea or a fruity berry Tisane (herbal) Tea.

Recipe: Chai Tea Caramels

2 cups Heavy Cream
3 Tablespoons Chai Tea
3/4 cup Agave Syrup (or 1 cup Corn Syrup)
2 cups Sugar
5 oz. (6 Tablespoons) Butter
1/4 cup Mild Molasses
1/4 teaspoon Salt
1/2 teaspoon Vanilla
1 teaspoon Cinnamon
1 Teaspoon Fresh Grated Nutmeg
Pinch of Cloves
Pinch of Pepper

***Prepare an 8" x 8" sided baking pan by spraying it, lining it with parchment paper (that hangs over a couple inches), and spraying the parchment.***

1) In a saucepan, bring the cream and tea to a simmer (but do not boil), take off the heat, cover and let the tea infuse the cream for about 10-15 minutes.

2) Strain the tea out, then in a larger saucepan add the tea infused cream to the Agave (or corn syrup), sugar, butter and molasses.

3) Bring to a boil, stir often and continue to boil until the mixture reaches 248F on a candy thermometer. This takes about 15-25 minutes.

4) Remove from the heat and stir in the salt, vanilla and spices.

5) Pour into the prepared pan and allow to sit overnight or about 12 hours.6) Flip onto an oiled cutting board. Cut into 1 inch pieces and wrap in parchment paper squares or cellophane wrappers.These can last for several weeks if kept out of the heat or moisture.Give these in a filled mug, a decorative box, a party bag or maybe you have another idea. I'd love to have you share some ideas in the comments. Have a wonderful season and much love to you and yours from ShowFood Chef. :D

Food Gift - Olive Oil Cranberry & Oat Scones - Mix In A Jar

2011-12-13T01:32:00.000-08:00

These scones are made with Olive Oil instead of butter, yet are flaky and moist. The mix is simple and when layered in a jar makes a fun, colorful and unique gift. Olive Oil Cranberry & Oat Scones
Mix in a Jar

I have a few friends who love the idea of cooking, but get a little intimidated by the language in recipes some times. Once it calls for "cut in the butter" they stop reading. Here's a perfect gift and recipe if you know someone like that, including if that someone is you. For the cranberries I used a package from Melissa's Produce that I received at the IFBC (International Food Blogger Conference). I also buy their products because they're always in good condition and reasonable.

If dried cranberries are not your favorite, these can easily be made with dried cherries, apricots or other dried fruits. The scones freeze really well, so bake a couple for today and freeze some for that busy holiday morning.

Can you imagine how impressive you will look when, in the middle of everything else that's going on, you bring out home made, golden, hot fruity scones for everyone? Have fun with the decorating, and maybe personalize the tags. The recipe is super simple. Try the recipe for yourself, then fill a few jars. I really think they make cute food gifts with a lot of style.

This week I'll be posting a few different food gift ideas, so stay tuned or bookmarked or...you know what I mean.

Sending you the happiest wishes!
[To make the scones, follow this recipe. Directions for the Food Gift can be found below.]

Recipe: Olive Oil Cranberry & Oat Scones

1 1/2 cups All Purpose Flour
1/2 cup Oats
1 teaspoon Baking Powder
1 teaspoon dried Orange Zest
1/3 cup Brown Sugar
1 cup dried Cranberries
1/2 cup Heavy Cream
1 egg
1/2 cup Olive Oil

1) In a Medium bowl, stir together all the dry ingredients: flour, oats, baking powder, zest and brown sugar.
2) In another bowl, stir together all the liquid ingredients: cream, egg and oil.
3) Using a fork, toss and stir the liquid ingredients into the dry ingredients until it starts to ball up in lumps.
4) Remove all the dough onto a floured board or counter and push (or knead) the dough a few times to form a large ball. The dough will be very moist (more moist than the usual scone dough.)
5) Pat the ball into a large round disk about 6-8 inches in diameter (about 1 1/2 inches thick.)6) Sprinkle just a little flour on the top, then using a knife cut the circle in half, then in fourths, then in eighths.7) Place the triangles on a parchment lined baking sheet about an inch apart (*Optional - sprinkle with sugar) and bake in a preheated oven set on 350F for about 12-15 minutes or until golden and cooked through, but not too dry.***To FREEZE*** Place the baking sheet of triangles in the freezer BEFORE baking them. Let them freeze for a few hours, then bag them or put them in containers and take out for baking as needed. They can be frozen for a couple weeks. Baking may require a few more minutes.

TO MAKE THE FOOD GIFT:

1) In a bowl, mix 1 1/2 cups Flour and 1 teaspoon Baking powder. Then using a funnel, pour it into a Pint size jar.
2) For the next layer, top with 1/2 cup Oats. Then, 1 teaspoon of dried orange zest, then 1/3 cup Brown Sugar.
3) Add the 1 cup dried Cranberries as the topper.
4) Close up tight, and don't forget to copy and add these easy directions:

To Make Your Own Olive Oil Cranberry & Oat Scones:

1) In a Bowl, mix 1 egg, 1/2 cup Heavy Cream and 1/2 Cup Olive Oil.
2) Pour the Jar contents into the bowl and mix everything with a fork until combined.
3) Place the moist dough onto a floured board or counter and knead together just a couple times.
4) Form into a disk about 6-8 inches round. Cut in half, then into fourths, then into eighths.
5) Sprinkle with sugar. Bake the triangles, about an inch apart, on a parchment lined pan in a preheated 350F oven for 12-15 minutes. Enjoy!

Roasted Curry Cauliflower with Quinoa & Cashews

2011-11-30T19:07:00.000-08:00

This recipe for Roasted Curry Cauliflower with Quinoa & Cashews is part of a plan to wake myself up from a "bad habit" coma. Somewhere around September or October the health conscious part of me went into a deep dark sleep. When I woke up, I was standing in a poorly lit dressing room in Macy's, struggling to get a pair of new jeans over my wide ass. The trendy denims were a size I was convinced would be my new "fat" pants and yet they wouldn't even zip. As I sat down on the tiny bench and let the tears pour down my face (while cursing myself for being so shallow), I tried to put my proverbial positive spin on things.

1- This is a wake-up call (wish I could hit the snooze button, now.)

2- I should feel thankful. (I've got legs and arms...and eyes...and hair...and at least I HAVE an ass, right?)

3- I didn't need to spend money on new jeans anyway. I have a closet full of clothes that I'm not wearing (oh yeah, cause they don't fit anymore.)

4- I think designers are changing the size numbers on clothes these days (oh, but wouldn't they make them go the other way?)

5- Maybe this is just my best, and I should accept myself (except I'm also tired, not focused, and by the way, I'm crying in a friggin' department store dressing room. That is not a sign of a healthy body and healthy mind.)I told the weepy mess of me (three of me, thanks to those stupid "see all of you" mirrors) that I had two choices. They're the same two choices I always have for everything. I can give-up, give-in and not give-a-crap or I can do something about it.

I've never believed in diets that cut out food groups, and I think our food industry is killing us with chemically enhanced, high sugared "low-fat, not real" foods. I believe in the science of burning more fuel than you take in, and balance in all things.

I love all foods. I love creating recipes, baking, cooking, and challenging myself to create specialty treats. I will not stop cooking and serving those things that make me happy (and some other folks around me, too.) I need balance, more conscious eating, and a return to my exercising/dancing/moving and energetic lifestyle.One exciting way to get more greens into my day is by blending some of the top nutrient greens into a fruity smoothie for the morning. A local blogger friend, Erika, is working on her own plan for a healthier life and she posted about this recipe: The Green Smoothie.

Both my husband and I have been drinking these several times a week along with taking 4 mile walks, going to bed earlier (instead of 3am) and drinking more water. Another way to add balance is by making sure I have good foods in the fridge to choose. I grew up thinking I didn't like Cauliflower (maybe you're the same) until I roasted it. The flavor mellows out, becomes naturally sweeter with a toasty base. When you add a little Curry, a few crunchy cashews, the ancient and perfect grain of Quinoa (Keen-Wha) and a tangy spritz of lemon juice you end up with a full flavored lunch/dinner/snack that keeps well when chilled.The next thing I make will probably be some kind of chocolate treat, or a cheesy casserole, but you can bet I'll be eating a regular portion and balance it with a heart pumping workout. I'm awake from the coma, and I'm going back into that dressing room in a few weeks and face those mirrors head-on.

Balance. It's always about balance, for me.

Thanks for stopping by. I hope your health is at its best and the mirror is always grinning back at you. :D

Recipe: Roasted Curry Cauliflower with Quinoa & Cashews

1 Medium Cauliflower (cut into bite-size florets)
2 Tbls. Olive Oil
1/2 cup unsalted Cashews
1 teaspoon Curry Powder
pinch of salt/pepper
1 cup Quinoa (I used Red Quinoa)
1 1/2 cup Vegetable Stock (or you could use water)
1/4 cup Scallions (chopped including some green)
1 small Lemon zest and juice

Preheat Oven 350F

1) Spread the Cauliflower florets onto a parchment lined baking sheet, drizzle with oil and roast in oven for 15 minutes.

2) Add the cashews to the baking sheet and sprinkle the curry powder over all of it. Toss to coat with a spatula and return the pan to the oven for another 10 minutes. Hold for later.

3) While the Cauliflower is cooking, add the vegetable stock to a sauce pan and pour in the Quinoa and a good pinch of salt. Heat on Med/High to boiling. Reduce heat to low, cover and allow to cook until all the liquid has been used and the Quinoa has sprouted (about 20 minutes.)

4) Fluff the Quinoa with a fork, and allow it to cool for a few minutes.

5) Add the Quinoa and the Cauliflower with cashews together and toss to combine.

6) Add the chopped scallions, salt and pepper to taste. Then lightly toss in the lemon zest and squeeze the juice over the whole dish. Toss and serve or refrigerate for later. The flavors combine and are even better the next day.

Pumpkin Pie Cookies - 4 Ingredients - Simple Saturday and Gluten Free

2011-11-21T08:29:00.000-08:00

My teen son named these "Pumpkin Pie Cookies" because they taste just like a slice of Pumpkin Pie (without the pastry.) They're spongy and light, just like the custard filling in a creamy Pumpkin Pie. They couldn't be easier to make and they pair really well with a cup of hot tea, cocoa or (for the adults) a quick shot of cozy brandy. This recipe uses only 4 ingredients: Pumpkin puree, brown sugar, eggs and pumpkin pie spice with salt.
They're naturally gluten free and packed with the vitamins of pure pumpkin and cage free eggs.
Feel free to try other spice blends with them, too. I loved them with a sprinkle of Garam Masala. Because they're so light and small, they make easy "pop-in-your-mouth" Pumpkin Whoopie pies using Cinnamon Cream Cheese filling for the middle. It's like a slice of pumpkin pie, without the need of a pie shell, and in a take-along shape. They may remind you of my Easiest Nutella Cookies - 2 ingredients (here.)

I hope you enjoy baking and eating these Pumpkin Pie Cookies. Thanks for stopping by.

Recipe: Pumpkin Pie Cookies - 4 Ingredients

3/4 cup Organic Pumpkin Puree
2 eggs
1/3 cup Brown Sugar
1 Teaspoon Pumpkin Pie Spice and a Dash of Salt
(or make your own spice blend of 1/2 tsp Cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp. ground cloves and a dash of salt)

1) Place all ingredients in a bowl and whisk together rapidly for about a minute to fully incorporate the eggs and pumpkin blend.

2) Drop by teaspoonfuls onto a silpat (or parchment paper) covered baking sheet.

3) Bake in a preheated 350F oven for 13-15 minutes. Turn the pan about half-way through the baking time for even heating. Let cool on the pan and remove with a spatula.

**Optional - garnish with cinnamon sugar or powdered sugar icing.

Recipe: Cinnamon Cream Cheese Filling

3 oz. Cream Cheese (soft)
1-2 cups Powdered Sugar
1 tsp. Cinnamon

1) In a small bowl, whisk together the cream cheese, cinnamon and 1 cup of powdered sugar.
2) Add more powdered sugar as needed for taste and spreading.

Beer Braised Brussel Sprouts with Apples for Food Network "Pull Up A Chair"

2011-11-15T12:00:00.000-08:00

I'm bringing these Beer Braised Brussel Sprouts with Apples to the Food Network's Virtual Thanksgiving Meal. It's a Communal Table online, so Pull up a Chair. I mean I'd love to have you join in, and also that's the name of the event, "Pull Up A Chair". Then, check out the entire menu for Food Network's Communal Table (below.)(the secret is browning the Brussel Sprouts first)

Along with giving you the recipe for this smokey sweet way to serve these petite cabbages, you'll also find links to just about any recipe idea for Thanksgiving you could ever want.

Thanksgiving has always been my favorite holiday and I could eat Turkey and Dressing about 7 times a week any time of the year. One of my grandmothers used to raise turkeys on her farm. When November came around I imagine there was extra gobbling and throat swallowing in the pen as all the turkeys felt the extra long gazes during the regular feeding time.

My mom taught me how to roast a turkey and always made an extra pan of dressing just for the leftovers the next day. Her mom had a true talent for gravy and her tip was: brown the flour in a cast iron skillet before adding the fat and stock. Her gravy was toasty brown and she knew better than to tell me what giblets were until I was a little older.(The Apples add just the right amount of sweet to the caramelized greens)

Over the years with my children we made pine cone turkeys for place holders, and construction paper Pilgrim Hats, and Paper Mache Cornucopias. Now that my youngest is a teenager, our family of 6 plan other projects.

One year, we created a giant wall art that each person participated in (and it still hangs in my dining room.) Another year, we each brought items to fill boxes for sending to soldiers stationed far from home.One year had a music theme and each person brought a CD, a record (yeah, can you imagine?), a video or a DVD of 2 favorite songs. We sat around the room as each person explained why they picked this song and then we listened to it. The choices ranged from my husband's favorite comedy album, my son-in-law's music from being a teen in Germany, a southern gospel song from my past, and others ending with my teen's favorite rap song. It was enlightening, to say the least, and we laughed our selves into exhaustion.Last year, each person participated in the making of the meal. When they arrived there was a recipe card, an apron and all their ingredients ready to create their dish. I stood by for guidance, but let them create and tweak the dish as much as they wanted. We took pics of the dishes and played music, gave each other a hard time and ended the meal the way we always wrap up Thanksgiving. One at a time we talk about what we are thankful for this past year and our hopes for the next one ahead. It gets emotional. It feels important. I love it so much.
I also love these Brussel Sprouts. I know, I know - not everyone does, but I still believe it's because not everyone has eaten them prepared well. It would be hard to find a side dish with more benefits than this and they add a nice balance to the rich gravy, dressing and pies to follow.

Recipe: Beer Braised Brussel Sprouts with Apple

1 Bunch Brussel Sprouts (cleaned, cut in half and dry)
1 Tbls. Butter
1 Tbls. Olive Oil
1 Shallot (minced)
1 Apple (peeled, cored and cubed)
1 Amber Ale, or other favorite Beer

1) Heat a skillet over med/high with butter and oil combined.
2) When the oil/butter is hot, add the brussel sprouts without crowding, cut side down. Allow to brown for a minute or so, then turn each one over to brown on other side.
3) Using tongs, remove the browned Brussel Sprouts to a dish for holding.
4) Reduce heat and add the minced shallot, stirring, for about 2 minutes or until tender.
5) Deglaze the pan, by pouring in 1/4 cup of the beer and stirring to release all the flavor.
6) Return the Brussel Sprouts to the pan, add the apple cubes and the rest of the beer.
7) Bring the heat to boil, then cover and turn down the heat to low. Braise for 12-15 minutes.
8) Remove the Brussel Sprouts and Apple with slotted spoon. You can serve like that, or drizzle with sauce, or continue heating the sauce on High for a couple minutes until it is reduced and thicker for serving over the greens.A sincere Happy Thanksgiving to all who stop by here and my deep wishes for a peaceful year~

Here's the whole gang with a giant table's worth of recipes:

Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens: The American Hotel Peconic Clam Chowder
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: Mushroom Soup

Mains:
Examiner.com: Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad
She Wears Many Hats: Mayonnaise Roasted Turkey

Sides:
Living Mostly Meatless: Vegan-Friendly Corn Casserole
Healthy Green Kitchen: Red Kuri Squash Pie
The Naptime Chef: Crispy Rosemary Fingerling Potatoes
Gluten-Free Blondie: Apple and Cranberry Studded Stuffing
Eat Drink Man Woman Dogs Cat: Blue Cheese and Rosemary Celebration Potatoes
Burnt Lumpia: Turkey, Sweet Potato and Cranberry Empanadas
Panfusine: Pan Fried Polenta Seasoned With Cumin, Ginger & Black Pepper
Homemade Cravings: Warm Brussels Sprouts and Cranberry Slaw
Bakeaholic Mama: Maple Roasted Brussels Sprouts With Crispy Prosciutto
Show Food Chef: Beer-Braised Brussels Sprouts
T’s Tasty Bits: Sweet Empanadas with Pumpkin and Lupini Beans Filling
The Amused Bouche Blog: Braised Kale
The Little Kitchen: How to Make the Perfect Mashed Potatoes

Desserts:
The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
Farm Girl Gourmet: Pumpkin Coconut Panna Cotta
That’s Forking Good: Cinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35: Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes

Even more:
Kitchen Courses: Thanksgiving for Six People Under $60
A Curious Palate: The Communal Table

Roasted Red Pepper Spicy Jelly - Rrrrrrr Rrrrrr

2011-11-11T11:11:00.000-08:00

There is so much to love about this Roasted Red Pepper Jelly. It's just so versatile. It's sweet, like you'd expect from a jelly, but it also has a kick of spice, a tweak of tang and the earthiness of roasted bell peppers. And, just look at that color. Those sexy red velvet belles, comfortable and proud in every size and shape, come with their very own flirty curl top. They have a very seductive nature, which fits in well with the theme for today's Lets Lunch bunch (my online virtual lunch buddies.)This month's theme is Seduction and it just happens to fall on the date of 11/11/11. How powerful, passionate and perfect is that?

Blue Cheese Meat Balls
kissed with warm
Roasted Red Pepper Spicy Jelly

Today's theme was chosen as a celebration of a new book written by one of our Lets Lunch buddies, Mina Kahn. Check out her steamy romance novel - The Djinn's Dilemma. Then, have fun with all the links below (and also on twitter with #LetsLunch) to see all the great recipes with Seduction as the theme.

I roasted these fresh peppers in the oven on a sheet pan at 400F for about 20 minutes. I covered them in plastic wrap, individually, for about 10 minutes. After that, I opened them up, seeded, chopped and pureed them in a blender.Sometimes these multi-lobed beauties are under-rated considering they contains tons of vitamin C, antioxidants and fiber. The red bell pepper does not contain the same ingredients as hot peppers, in fact it's usually a bit sweet and crunchy and blends well with many other vegetables, or just with a simple garnish.A luscious spoonful of Roasted Red Pepper Jelly (which is spiced up a bit with red pepper flakes) gives a nice little kick to a toasted goat cheese covered crostini, garnished with black sesame seeds. It makes a nice ruby accompaniment to chicken and can give a regular hamburger a reputation among your friends. Served with eggs, the whole plate looks like a party.Don't forget to check out these Lets Lunch Bunch Seduction themes:

Mina Kahn - Smokin' Seafood Soup (and a new book!)
Joe Yonan - Sword Fish Stew for Seduction
His With Hers - Seduce me Apple Cider Donuts
Hapa Mama - Spaghetti for Adults Only
Monday Morning Cooking Club - Seduction Food - Pavlova
Spicebox Travels - Way To A Man's Heart Stew

RECIPE: Roasted Red Pepper Jelly

1 1/2 cups (about 3-4 ) Roasted Peppers Puree
1 cup White Vinegar
1/2 cup Rice Wine Vinegar
1 1/2 tsp. Red Pepper Flakes
2 cups Sugar
1 Pkt. liquid fruit pectin (3 oz.)

1) In a large deep pot: Heat Roasted Pepper Puree, vinegars, red pepper flakes and sugar over medium heat, stirring to dissolve sugar.

2) Increase heat and bring to a boil for about 10 minutes.

3) Add pectin, bring to a boil, stirring for only 1 minute and remove from heat.

4) Pour into sterilized jars 1/4 inch from the top, and seal. Boil in hot water bath for 10 minutes, remove and let cool for 24 hours. You may also pour into sterilized jars, seal, allow to cool and keep in refrigerator for several weeks, or freezer for several months.

Here's to the magic of 11.11.11 until the next 100 years~

T.O.S.S. Salad Dressing - Never Buy It Again - Simple Saturday

2011-11-05T19:50:00.000-07:00

I can't remember the last time I bought a bottle of Salad Dressing. It's so easy to whip up a tangy/sweet vinaigrette with everyday ingredients - I can't see paying those prices, and especially considering the processed junk some of them contain. Here's what I use for Salad Dressings or Vinaigrette: T.O.S.S.T- is for Tang ( acidic ingredients like cider vinegar, lemon juice, grapefruit, flavored vinegars, wine, balsamic, even buttermilk.)O - is for Oil (it goes in last and can be flavorful Olive, Grapeseed, Regular oil with a touch of flavored oil or even butter/oil.)S- is for Sweet (it can be honey, brown sugar, molasses, home-made jams or jellies, organic juices.) The "sweet" rounds out the "tang" and can bring the fruity taste alive, or accent a peppery flavor or balance the salt. S- is for seasoning (it can be fresh like garlic or scallion and it can be a paste like Harissa or Dijon mustard. It can also be dry, like spices and ground nuts, pepper flakes or flavored salts.) The combination is all up to you, or you can keep it to one major flavor note.The order of combining ingredients is not hard, it's simply: Whisk in everything one at a time, saving the oil to last. Always whisk while drizzling in the oil, so an emulsion is formed and the individual flavors become thick while creating and forming one unified tasty sauce.Now that you have your very own unique and fresh vinaigrette or salad dressing, don't forget it can be used for a marinade or a heated glaze for meats and vegetables, too.Look at you - developing your own recipes. You may discover something worth bottling and gifting to friends (so, don't forget to write it down before you forget what you used.)
Of course, keep any unused vinaigrette or salad dressing in the refrigerator and expect them to last for a few days. Because the oils were freshly whisked and you didn't use any processed stabilizers or chemicals, the oil may separate or harden when chilled. Just leave it out for a few minutes and then shake in the container or whisk back into drizzle worthy shape.RECIPE GUIDELINES: Salad Dressing and Vinaigrette
(portions given make enough to serve salad for 4-6)

2 Tbls. Tang (Balsamic, Vinegars, Citrus, Wine)
6 Tbls. (1/4 cup) Oil (remember to add this last)
1 Tsp Sweet
1/2-1 Tsp Seasoning (s)
(add salt/pepper as needed)

This is definitely a "Put-n-Taste" recipe. Use the seasonings and the sweet according to your own taste and a tiny bit of common sense. If you use Chipotle Chili powder as a seasoning, maybe start small and whisk in more according to how much water you want to drink to squelch that fire.

An easy example of one of my husband's favorites at home:

Cherry Chipotle Vinaigrette

2 Tbls Balsamic Vinegar with Cherry
1/2 teaspoon Chipotle Powder
1 tsp. homemade cherry jam
6 Tbls. Olive Oil

This makes 1/3 cup of dressing and easily covers an Arugula Salad with Fuyu Persimmon for 4-6, finished with Pecorino = giant smiles and empty salad bowls.
An easy Buttermilk Green Onion Dressing uses:

1 Tbls. White Wine Vinegar
1 Tbls. Buttermilk
1 tsp. chopped green onion
1 tsp. honey
6 Tbls. Olive Oil

This makes a creamy tang dressing that balances the bite of an endive salad and the richness of a fried egg on top with crispy bacon garnish. Now, that makes a great salad, or a whole meal.I'd love to hear about your creations. Whisk on!

Nutella Spiral Bread called Povitica (Po-va-teet-sa) - Daring Bakers

2011-10-27T23:18:00.000-07:00

Nutella Povitica

Just a few quick notes about the sweet tender addictive bread called, Povitica (Po-va-teet-sa):

Cinnamon Walnut Povitica

1) It's a traditional Eastern European dessert bread that is often served at holiday.

2) Original recipes included a spiced walnut spread. 3) The dough is rolled out so thin you can see a picture through it.

4) The Nutella was my idea, don't blame or credit the masters of this form.

5) The recipe looks more complicated than it is. Make an afternoon or night of it and enjoy the process.

This is one of the many inspiring recipes from the monthly "sorta online baking club" called, The Daring Bakers. I've posted many of the monthly challenges, but haven't talked about how it all works in a while.
One obvious proof that this "virtual baking group" works is in the numbers. In 2007 there were only 7 members, now there are thousands. I know, right? There are no fees, no drama, no giant commitments past your own personal desire to be challenged and grow. Each month a chosen member will post on the forum a particular recipe along with information, sometimes history and a very extensive pictorial guide to a certain baked good or procedure.

Then, on a certain day everyone posts their spin and journey with that recipe. You don't even have to have a blog for it, you can just participate and play along on your own.

Some of the challenges have been homemade Croissants (here), Dobos Torta (here), Macarons (here), Canoli (here), Nanaimo Bars (here), and Orange Tians (here) just as a start. The list goes on and on, and includes some fun holiday ideas, too. Just do a search on this site for Daring Bakers and it will come up with many many more. Here's why I'm telling ya this - YOU can join, too. At least check it out if you enjoy baking or cooking (there is one just for cooking called, Daring Cooks.) There's nothing in this for me by telling you about it, except someone told me and it's been a giant ball of fun and real challenge (in a great way.) Let me know if you try it, so I can come check out your post, too and see our spin on next month's recipe. That's another fun part, they don't reveal the next recipe until a certain day. You can read all about it there (here) - but for now, how great is this bread, huh? The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk.

Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat! ***The recipe as given and developed by our sweet hostess this month would make 4 loaves of bread. I used her "Half Batch" recipe for making two loaves (a move I would regret as I was eating the last crumbs of the second loaf and wishing I had another in the freezer.) To make 4 loaves, just double.

Recipe: Povitica with Nutella Spread (and one with Walnut Spread)
Half Batch Dough Ingredients (Makes two loaves each 1.25 lbs/565 grams)

To activate the Yeast:

1 Teaspoon (5 ml/4 1⁄2 gm) Sugar
1⁄2 Teaspoon (21⁄2 ml/11⁄2 gm) All-Purpose (Plain) Flour
1⁄4 Cup (60 ml) Warm Water
1 Tablespoon (15 ml/7 gm/1⁄4 oz/1 sachet) Dry Yeast

Dough:

1 Cup (240 ml) Whole Milk
6 Tablespoons (90 ml/85 gm/3 oz) Sugar
11⁄2 Teaspoons (71⁄2 ml/9 gm/1/3 oz) Table Salt
2 Large Eggs
1⁄4 Cup (60 ml/60 gm/1⁄2 stick/2 oz) Unsalted Butter, melted
4 cups (960 ml/560 gm/193⁄4 oz/11⁄4 lb) All-Purpose Flour, measure first then sift, divided (** I found I needed almost a 5th cup because the dough was too sticky**)

Topping: 1⁄4 Cup (60 ml) Cold STRONG Coffee
1 Tablespoon (15 ml/14 gm/1⁄2 oz) Granulated Sugar
Melted Butter

Half Batch Filling Ingredients
(enough filling for the two loaves)

3 1/2 cups (840 ml/560 gm/1 1/4 lb/20oz) Ground English Walnuts
1⁄2 Cup (120 ml) Whole Milk
1⁄2 Cup (120 ml/115 gm/1 stick/4 oz) Unsalted Butter 1 Whole Egg, Beaten
1⁄2 Teaspoon (21⁄2 ml) Pure Vanilla Extract
1 Cup (240 ml/225 gm/8 oz) Sugar
1⁄2 Teaspoon (21⁄2 ml/2 gm) Unsweetened Cocoa Powder
1⁄2 Teaspoon (21⁄2 ml/11⁄2 gm) Cinnamon

****MY OWN NUTELLA FILLING (enough for one loaf) 1 cup Nutella 1 egg, beaten 1/2 cup Heavy Cream Whip all ingredients in a bowl until smooth and fluffy. Spread on the thin rolled out dough, following same directions as the Walnut Filling.
*****

To Activate Yeast:
1. In a small bowl, stir sugar, flour, and the yeast into 1⁄4 cup warm water and cover with plastic wrap.
2. Allow to stand for 5 minutes

To Make the Dough:
3. In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.
4. In a large bowl, mix the scalded milk, sugar, and the salt until combined.
5. Add the beaten eggs, yeast mixture, melted butter, and about 1/4 of the flour.
6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
7. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick.
8. Divide the dough into 2 equal pieces
9. Place dough in 2 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.

To Make the Filling
10. In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.
11. Heat the milk and butter to boiling.
12. Pour the liquid over the nut/sugar mixture.
13. Add the eggs and vanilla and mix thoroughly.
14. Allow to stand at room temperature until ready to be spread on the dough.
15. If the mixture thickens, add a small amount of warm milk.

To Roll and Assemble the Dough:

16. Spread a clean sheet or cloth over your entire table so that it is covered.
17. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)
18. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle
and working your way out, until it measures roughly 10-12 inches (251⁄2 cm by 301⁄2 cm) in diameter.
19. Spoon 1 to 1.5 teaspoons (5ml to 7 1⁄2 ml/4 gm to 7 gm) of melted butter on top.
20. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.
21. As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.
22. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.
23. Spoon filling (see below for recipe) evenly over dough until covered.
24. Lift the edge of the cloth and gently roll the dough like a jelly roll.
25. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.
26. Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan.
27. Brush the top of each loaf with a mixture of 1⁄2 cup (120 ml) of cold STRONG coffee and 2 tablespoons (30ml/28 gm/1 oz) of sugar. If you prefer, you can also use egg whites in place of this.
28. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.
29. Preheat oven to moderate 350°F/180°C/gas mark 4.
30. Remove plastic wrap from dough and place
into the preheated oven and bake for
approximately 15 minutes.
31. Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an additional 45 minutes, or until done.
32. Remove bread from oven and brush with melted butter.
33. Check the bread every 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.
34. Remove from the oven and allow to cool on a wire rack for 20-30 minutes.
35. It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.

Slow Cooker Pulled Chicken Cherry Molé, Olé!

2011-10-25T23:52:00.000-07:00

This is definitely a "throw it into the pot, job done" meal. The sauce is dark and warm, the chicken is fork tender, and clean-up is quick.

Slow Cooker Pulled Chicken Cherry Molé

Molé is one of those food terms, like confit, that has been generalized and now is more of a description than a true food. This Slow Cooker Chicken Cherry Molé is like the original form of a Molé in that it has many flavor building spices and ingredients, it contains chili pepper and chocolate, and it is dark and robust.

It is also EXTRA SIMPLE to make, and once you put it all into the Slow Cooker and stir, the only job you have is waiting to eat.

Molé (or mulli) means "sauce". The history of this concoction includes Spain and Mexico, with influences from Africa and beyond. Today, it is considered one of Mexico's culinary prides. In its most original form, a paste from blended and ground spices is made and cooked into a very fragrant and dark starter. To this is added many things, with every family having their own secret combination and traditional styles. Some of the ingredients include cilantro, nuts, sesame seeds, tortillas for thickeners, dried fruits and several different kinds of peppers.

For this labor and time friendly recipe, I have included dried cherries which pair well with the cocoa that is almost always in a Molé. The sauce is commonly served over turkey, chicken and sometimes pork.Rick Bayless, whom I obviously admire, serves one of the best Molés in his Frontera Grill in Chicago. If you ever get the opportunity, definitely try it.

In the meantime, pull out the Slow Cooker or Crock Pot and get ready for a very flavorful Mexican style chow down.Recipe: Slow Cooker Pulled Chicken Cherry Molé-Olé

1 onion, chopped
3 cups Tomato Sauce (or large can of seasoned tomatoes)
1 cup water or chicken stock
4 cloves of garlic, minced
1/4 cup peanut butter
2 Tbls. honey
1/2 cup dried cherries, chopped
1 chipotle chile in adobo sauce (canned), chopped
3 Tbls. cocoa powder (unsweetened)
2 Tbls. chili powder
1 tsp. cinnamon
1 tsp. cumin
pinch of fresh grated nutmeg
2 lbs. Chicken breasts or combination with thighs (boneless)

1) In a Slow Cooker, add the onion, tomato sauce, garlic, peanut butter, honey, dried cherries and Chipotle chile. Stir together.

2) Stir in the cocoa powder, the chili powder, the cinnamon, cumin and nutmeg.

3) Put the chicken on top of this sauce, season with salt, close the lid and cook on low for about 5-6 hours.

4) When done, use 2 forks to pull the chicken into shreds and fold into sauce.

This is wonderful on a little slider bun, or served as an entree with rice, potatoes or polenta. Everyone will be wanting mo' Molé. :D

Mussels in Coconut Milk and Lime - Simple Saturday

2011-10-22T01:12:00.000-07:00

I know some folks are saying, "Mussels for Simple Saturday, have you gone off the deep end?" Although, they may sound exotic to some, there is no simpler food to prepare than fresh Mussels.

Green Lipped Mussels in Coconut Milk & Lime

So, upgrade your idea of dinner for yourself and family, or treat your guests to a great starter by fixing Mussels in Coconut Milk and Lime.These are Green Lipped Mussels and are sustainably raised off the shores in New Zealand. You can actually order these and they come to you live and "smiling" from a company called, I Love Blue Sea. I've ordered seafood from them and like their concerned practices.Here are 5 things to know about Mussels:

1) You always want to cook Mussels that are living, which you can test by tapping on the shell. If it's good, it should close up.
2) They cook fast and easy in very little liquid for steaming, and they open up when done. After a few minutes, any that never open should be thrown away.
3) Green Lipped Mussels are known for guarding against inflammation in the body.
4) When steamed they give off their own salty taste, so they need very little added salt.
5) After they're cooked, they can also be chopped and served in soup, salads and grilled appetizers.The Green Lipped Mussels are some of the largest ones, and have a meaty and solid taste.This broth is great for sipping or pouring over some rice. Buy, steam and enjoy - it's very simple~

Recipe: Green Lipped Mussels in Coconut Milk and Lime
(serves 2 bowls, or 4 starters)

15-20 Mussels
2 Tbls. Butter
1/4 cup chopped scallions
1 cup Coconut Milk
1 Lime
pinch salt/pepper

1) Wash Mussels and pull off any beard (scruffy strings around the shell edges.)
2) In a large pot on Med. heat, melt the butter with the scallions and a pinch of salt and pepper.
3) Pour in about 1/4 cup of the Coconut Milk and add the Mussels. Put a lid on the pot and allow the Mussels to steam for about 3 minutes. Shake the pot a few times to distribute the Mussels.
4) Pour in the rest of the Coconut Milk, close the lid and heat for about 3 more minutes.
5) Remove the lid and make sure all the Mussels have opened up. If any are still closed, remove the open ones to a bowl and close the lid and heat for another couple minutes to give them a chance to open up. After that, remove any closed Mussels and discard.
6) Put the Mussels in bowls, squeeze Lime juice over them. Strain the Coconut Milk broth over the Mussels and serve with a garnish of green onion.

Now, you are simply fancy. Get slurping.

Maple Tofu Bites - Simple Saturday

2011-10-16T00:03:00.000-07:00

These Maple Tofu Bites are more of a tasty-treat-tip than a recipe. They make a fun, pick-up sweet appetizer for a cocktail party or a kid's party (and the best part is they're so good for us.)

Maple Tofu Bites

I was lucky enough to be invited by Allison of SushiDay.com to a Tofu Workshop that was being taught by Rachael of LaFujiMama.com.

We started with dried soy beans.

They were soaked and ground up.

Allison doing the grinding~

They were heated and pressed,

Andrew of EatingRules.com doing the pressing~

which gave us warm, toasty soy milk.

Rachael guiding us~

It was so nutty and delicious I may be spoiled for store-bought forever. The soy milk was curdled and then the pillowy curds were ladled into a wooden press.
After and hour, we ended up with creamy, fresh tofu.

We didn't even throw out the nib-like paste, called Okara, that's left over from pressing the ground beans for the soy milk. We each took some home to use in cooking other things. (hint: post to come?)

Our Tofu was silky melt-in-your-mouth light and we topped our bites with chopped scallions and grated daikon.

Then Allison told us how she and her boyfriend, Son, like to eat tofu drizzled with pure maple syrup. What? What? Doesn't that sound incredible? Well, turns out - it IS incredible and how easy is that? Of course, Allison didn't just bring up the idea without also bringing out the maple syrup so we could test this brilliant tip.So, now I pass it along to you with the added plating idea of making tiny lollipops out of them for serving at a party or to kids (who love eating anything on sticks. Who doesn't, really?)

I know the generous and talented Allison will be posting the whole workshop on her site soon, so check out SushiDay.com and follow her for updates. You can also visit LaFujiMama.com for tofu making and other wonderful recipes.

Maple Tofu Bites:

Firm Tofu
Real Maple Syrup

1)Use a small cookie cutter to cut your tofu into small bite size pieces (or cut into small cubes)

2) Drizzle with Maple Syrup, or pre-soak in Maple Syrup for a few minutes before placing small wooden skewers or sandwich picks into the tofu pieces for serving. Garnish with chopped nuts, if you desire.Happy Saturdays and here's to simple scrumptious ideas~ Thanks for stopping by.

Cowboy Coffee Rubbed Brisket

2011-10-13T01:13:00.001-07:00

Can't you just picture it: a cup of dark, rich coffee and a plate of fork tender Brisket on a slice of homemade bread? Here's a little help- You can't see the coffee? It's on the brisket, and it's one reason it taste so cowboy-good. Now, just add that coffee rub to a few more tasty seasonings and you'll have a smokey glaze that will cover your brisket and stick to your ribs.

Cowboy Coffee Rubbed Brisket

The coffee grounds create a campfire, barbecue-style crust on the meat that works in the oven or on a grill. Don't trim your brisket until after you've cooked it, because the fat keeps it moist and adds a ton of flavor. This is one of those meals that taste even better the next day, chilled or warmed on a sandwich. Cut the meat on the diagonal for easy slicing and don't be stingy, just pile it on. Life can be a tough ride some days, but your brisket doesn't have to be, right? Cover it with a spicy coffee rub, cook it long and low, and maybe you'll feel like singing under the stars, too. Yippee-Ki-YAy

Recipe: Coffee Rubbed Brisket

Coffee Rub~

1/4 cup Smoked Paprika
1/2 cup Brown Sugar
1 Tbls. Ground Coffee
1 tsp. Salt
1/4 tsp. pepper

1) Mix all ingredients together well.
2) Rub all over a 3lb. Brisket and place it into a foil lined baking pan.
3) Cover the Brisket loosely with foil to enclose.
4) Bake in preheated 350F oven for 1 hour, then reduce heat to 300F and cook for about 2 more hours.
5) Remove the Brisket (it should be fork tender) to a plate and keep warm.
6) Pour the pan drippings into a sauce pot and add:For the Glaze~

2 Tbls. Honey
1 Tbls. Worcestershire sauce
1 Tbls. Soy Sauce
1/2 tsp. cumin
1/2 tsp. chili powder
salt and pepper to taste.

7) Stir to combine all ingredients well and heat on Med/High for about 10 minutes. It's ready when the sauce has thickened and glossy. Taste for seasoning.
8) Serve over /or with sliced Brisket.

Sweet Potato Tea Bars and High Tea at Montage Hotel, Los Angeles

2011-10-08T02:12:00.000-07:00

Almost every culture in the world has a tradition or relationship to TEA. So many people have stories about family gatherings, or moments with special people spent over a cup (or glass) of tea.

I grew up in the southern part of the United States and my relationship to tea was a tall glass of "sweetened ice tea". In fact, where I grew up you would have to ask the server if you wanted tea that was not brewed with a lot of sugar in it already. A cup of hot tea was usually made by the cup with a string attached bag of Lipton. It would be left in the cup too long which meant more Teddy Bear honey was needed.

Sweet Potato Tea Bars

If I went to a friend's house where they poured a cup of tea from a pot, with fresh tea leaves inside I assumed they were rich or from England.
I was in college before I was introduced to the whole "going to tea" or "taking tea" or "having High Tea" delightful pleasure. Since then, I seek out places that serve a great Tea.

For a couple years, I worked with a stylish Tea Salon in Los Angeles where I had the chance to learn about tea and developed many recipes that used tea as an ingredient or infused with the flavors. Our specialty was World Teas. We broke the mold of just the proper English Tea by creating recipes inspired by different countries and their flavors.

If you read my blog often, you know there are several recipes using tea to enhance the flavor base (ie. Cowboy Smokey Tea Tomato Jam, Tea Poached Shrimp Summer Rolls, Stove Top Smoked Fish, Green Tea Croquembouche, Matcha Green Tea Doughnuts. )

If I could pass on just 3 important ideas about tea it would be these:

1) Using real tea, not old flakes in a stringed bag, makes all the difference in the world.
2) Water temperature can make or break the flavor and the true taste of the tea.
3) Don't over brew - it's the same thing as burning food and that's why it taste bad.

When I have visitors to California, or visit a friend's city I almost always suggest going to a tea in the area. There is something very replenishing about sharing a plate of scones, a couple mini-sandwiches and tiny desserts while chatting over warm and fragrant tea pots.This month, my online Lets Lunch Bunch has the theme of High Tea for us to share across the miles in our virtual lunch date. When my daughter and a friend from Italy were here, we took the opportunity to seek inspiration by having tea at the exquisite Montage Hotel in Beverly Hills. The room was quiet (until we started giggling and sharing stories) and the food was delicate, but plentiful. In case you are thinking this is just a "Ladies" tradition, there were more men in the room than ladies the day we were visiting. There were several obvious business meetings going on around the room, a family stopping for a breather during their busy day, and a couple who sounded like they were on a first date (not that I was listening.)When I returned home and pondered how I could combine the proper tea fare I had partaken in during the afternoon, yet give a nod to my much more casual background. I came up with Sweet Potato Tea Bars.Sweet Potatoes, packed with good healthy nutrients, make a good combo to the antioxidants in tea. The creaminess goes so well with a hearty smokey black, yet the earthiness pairs well with a grassy green tea. Also, they're just damn good.Tea is one of earth's most natural healing liquids. I recommend drinking more of it. Do it slowly. Do it often. Do it with people you love.

Also: Check out all of the inspired High Tea ideas with the Lets Lunch pals:

Charissa‘s Egg Salad Tea Sandwiches with Honey Mustard, Tomatoes & Basil at Zest Bakery

Emma‘s Brown Sugar Shortbreads With Hawaiian Jam at Dreaming of Pots and Pans

Grace‘s Taiwanese Sandwiches at HapaMama

Karen‘s Saskatoon Berry Tartlets at GeoFooding

Linda‘s Mesquite Hemp Cocoa at Free Range Cookies

Linda‘s Singapore-Style Ginger Tea & Kaya (Coconut Jam) Toast at Spicebox Travels

Lisa‘s Little Lemon Meringue Tarts at Monday Morning Cooking Club

Mai‘s Cougar Gold & Shallot Shortbread at Cooking in The Fruit Bowl

Patrick‘s Welsh Rarebit at Patrick G. Lee

Rashda‘s Spiced Chickpea & Sweet Potato Tidbits at Hot Curries & Cold Beer

Rebecca‘s Millionaire’s Shortbread at Grongar Blog

Steff‘s Lemon-Lime Shortbread Cookies at The Kitchen Trials

Join us next time, have lunch with us online. Go to twitter and put in the hashtag (#letslunch) and leave us word you'd like to join. We're growing with every lunch. :D

Recipe: Sweet Potato Tea Bars

Crust-
1 1/2 cup flour
1/2 tsp. cinnamon
1 1/2 sticks butter (6oz.)
2/3 cup brown sugar
pinch of salt
1 tsp. vanilla

1) Mix the crust ingredients in a large bowl. Press the crumbly crust into a parchment lined 9" pan.
2) Bake in a preheated 350F oven for about 15 minutes. Allow to cool for a few minutes, then pour in the filling.

FILLING:

1 Large Sweet Potato (baked)
8 oz. cream cheese
1/4 c. brown sugar
1 egg
1/2 lemon juice and zest
1/4 cup milk

1) Beat all ingredients until creamy.
2) Pour into the pre-baked crust. Return to a preheated 350F oven. Bake for about 20 Minutes (until set.)
3) Cool and chill for 20 minutes before cutting into bars.
4) Garnish with chopped nuts or powdered sugar.

Mini Meatloaf Stuffed Potatoes - Appetizer

2011-10-03T10:27:00.000-07:00

It's almost magical how hearty these 2 inch Potatoes stuffed with Meatloaf can be for an appetizer.

Mini Meatloaf Stuffed Potato Appetizers~

They make really nice game-day nosh. They're pretty enough for a luncheon, party or cocktails. They're easy enough to make any time.The potatoes I used for these multi-colored Meal-in-a-bite beauties were from The Little Potato Company. They were kind enough to send me a bag to try and since I liked them, I decided to tell you about them too.
Potatoes come in so many varieties, but an easy breakdown to remember is:

Baking: starchy, usually bumpy skinned, can be grainy until baked when they turn light and fluffy and also make the best french fries and mashed potatoes.

Boiling: low in starch, waxy and usually smooth skinned. They're great in casseroles, soups and stews because they hold their shape better.

Both: some varieties are actually in the middle and do well with both techniques of cooking.
Potatoes are full of vitamins, contain more potassium than a banana and eaten with the peeling are a great source of fiber. They do not contain any fat - NO FAT, until we add it with our toppings and oils. They do contain carbohydrates, which are essential to our health. I've read that many health experts agree that cutting out all carbohydrates can be very dangerous to your organs and the body will start tearing down muscles in an effort to balance the need.

Even though some people keep potatoes in the refrigerator, it does help turn the starch into sugar which can hide the true potato taste you're hoping to eat.

I made these and my son was still re-heating them and popping them into his mouth for after-school snacks 2 days later. I haven't tried freezing them, yet, but let me know if you try it.
The meatloaf recipe I'm including is adapted from one my mom got when she worked at The Governor's Inn, North Carolina. The chef passed it along years ago and we've been making it ever since. It's simple, fast and makes a great dinner meatloaf or leftover sandwiches, too. I will include it (as made for a loaf pan) after the adapted version.

Recipe: Mini Meatloaf Stuffed Potato Appetizers

15-20 small waxy potatoes (baked til almost done or microwaved for about 2 minutes)
1 lb. ground lean sirloin
1/2 diced onion
1/2 mini-diced green pepper
2 cups tomato sauce (I used homemade)
1 tsp. Tarragon
1 tsp. Dried Basil
1 egg
1/2 cup cooked potatoes (from the scooping out)
1/4 cup water
Salt/Sea Salt for taste
**optional - 1/2 cup grated cheese for baking**

1) Cut the top from each potato, scoop out the insides and hold for using in the meatloaf. Sprinkle a few grains of salt into the hollowed out potato.

2) Mix all the rest of the ingredients (except the cheese) and spoon a tsp. (or a scoop) into each hollowed out baked potato.

3) Sprinkle grated cheese on top, and a few extra grains of Sea Salt.

4) Place the potatoes in a baking pan and cook in a preheated 325F oven for about 20 mins.

5) Allow to cool for about 5 minutes before serving for finger food.

These can be microwaved in just a few minutes~

*** ***

Governor's Inn Meatloaf (as told to my mom)

2 lbs. Ground Chuck or Sirloin
1 diced onion
1 diced green pepper
1 (16oz) can tomato sauce
pinch of tarragon
pinch of basil
2 eggs
1/2 cups bread crumbs
1/2 cup water

Mix all ingredients in oiled loaf pan or casserole dish. Bake at 325F for 40-60 minutes.

This comes out really moist and makes a great classic meatloaf that slices well for leftover sandwiches. Enjoy!

Croissants - Simplified and Addictive

2011-09-29T12:48:00.000-07:00

Croissants are the sexiest bread you can put in your mouth. A really good croissant needs nothing else. Eat it naked (the bread...or you.) A really good croissant shoots flakes in the air when you pull it apart. The outside is golden, crispy and protects the buttery layers of the softest bread on earth.

If the croissant you bite into doesn't do all these things, please just call it a "Crescent Roll" and live with it. Hold out for the real thing before you call it (say it with your best French accent) Croissant.

(The Daring Bakers go retro this month! Thanks to one of our very talented non- blogging members, Sarah,
the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking,

none other than Julia Child!)

This flaky luna delight has a sorted history and many countries lay claim to it's origin. It did not start out laminated (the technique of alternating butter and dough to form layers, like in puff pastry.) In the beginning it was crescent shaped and the texture was more like a bread roll, or rugelach. The Italians eat a similar, although usually softer and more hollow version of the croissant called Cornetto. In Vietnam, it's called bánh sung bo.

French Croissants were one of my first food fascinations. I tore a 4 page recipe out of Gourmet magazine when I was in college and swore one day I would make them. A couple years later I spent about 4 days, head bent over that scrunched up paper, tediously making about a dozen giant, whispy flaked brown croissants. I was so impressed with myself I immediately took pictures of them in a basket and wrote about it in my journal. That was 25 years ago. I guess I was food blogging without knowing it.I'm hoping I can simplify the idea of making these and encourage you (if you've never tried it) to make your own Croissant. It doesn't have to be a many-day tedious event. It's really a lot easier than you'd think.

Prep your ingredients, clear a space in the refrigerator for your dough to hang during that segment of time, and get ready to be impressed with yourself. The whole thing can be done (most of it just waiting for the dough to rise) in half a day, or you can do a little one day and a little the next day. Enjoy it. Do it while you're doing other things. Here we go.

Recipe: Croissants
(adapted from the Daring Bakers' adaptation of Julia Child)

1 1/4 tsp. active dry yeast (about 1/2 pkg.)
3 Tbls. very warm water
1 tsp. sugar + 2 tsp. sugar
1 3/4 cups Bread Flour
1 1/2 tsp. salt
1/2 cup milk (warmed)
2 Tbls. Oil
1/2 cup unsalted butter
1 egg, for egg wash

1) Mix the yeast, warm water and first teaspoon of sugar together in a small bowl. Leave it for a few minutes so the yeast can foam up a bit.

2) In a large bowl, pour in the warm milk, salt and the 2 tsp. sugar and stir to dissolve.

3) To the milk- add in the flour, the oil and the foamy yeast. Stir it all together well with a spatula, and turn it out onto a work surface.

4) Knead the dough just 8-10 times, place it into a large clean bowl, cover it tightly with plastic wrap and leave at room temp (about 70- 74F) for about 3 hours (so it can triple in size as it rises.)
*********
5) After it triples in size, pull it out of the bowl and onto a lightly floured work space. Using your fingers, spread the dough out into approx. 8x12 inch rectangle. Then fold it like a letter in thirds (the bottom folded up, then the top over that).

6) Put it back into the bowl, cover well with plastic and let rise again for about 1.5 hours (or it can be put in the refrigerator for over-night.)
********
NOW IT'S TIME TO USE THE BUTTER and THE DOUGH (called a deutremp) to START BUILDING THE LAYERS-

7) Put the butter on a piece of plastic, and using a rolling pin, pound it out to about 6x8 inches. Wrap in the plastic to help shape it. It should still be chilled, but not hard.8) Using your hands (or rolling pin if you prefer) spread the dough out to about 8x14 inches. Unwrap the butter and put it on the top half of the dough, leaving dough showing on the top & sides (see the photo.)9) Fold the dough over the butter, like a letter (bottom part folds up over the butter, then the top part down including the butter.) This makes a letter shape that has dough, butter, dough, butter, etc.

10) Turn the dough 1/2 turn, so the folds are on the right and left sides, and roll the dough out into about 14x8 inches again. Fold up into a letter, again. Wrap in plastic and place in refrigerator to chill for 2 hours.
********

11) After 2 hours, take the dough out onto a lightly floured board. With the folds on your right and left, roll the dough out into a 14x8 inch shape again. Fold and roll out, yet again. Fold, wrap in plastic and return to refrigerator for 2 more hours. All this rolling, folding and chilling is creating the soft flaky luxurious bread inside your very own homemade croissants. It's all worth it!
**************
NOW IT'S TIME TO CUT THE DOUGH AND SHAPE THE CROISSANTS-

12) Take the dough out of the refrigerator and let it rest on the floured work space for about 10 minutes. Cut it in half and place one half in refrigerator to keep chilled while working with the other half. Roll your dough out to about 10 x 16 inch rectangle.
13) Using a Pizza cutter, cut the dough in thirds cross-wise, then in half from top to bottom. Then, cut into triangles. (NOTE: For larger croissants - roll the dough to 25 x 5 inches, cut into thirds cross wise, then cut triangles out of each third.)

14) Roll each triangle up, ending with a point. Place on a parchment lined baking sheet and curve into a crescent shape. Cover the pan loosely with plastic wrap and allow to rise for 1 hour.
15) Preheat the oven to very hot 475F. Brush each croissant with an egg wash (one egg beaten with 1 tsp. water.) Bake for about 10- 13 minutes (more if yours are larger.) They should be caramel brown and crisp on the outside. Allow to cool on a rack for a few minutes before serving.

Wasn't it worth it? I know, I know, right? They are SO good. They are gone SO fast (if I'm around.) Seriously, once you've done this, the steps become familiar and you can carve out your time in between other things. Just try it once and you'll see. Go to Paris every chance you get (ok, but at least make your own croissants.) Bonne chance et merci~

Soup Party - Keeping it Real (and a famous Chef gives back)

2011-09-25T14:30:00.000-07:00

Soup-er Party!

It's easy to have a party when things are going great. When things are tough? That's when you need a party the most - a SOUP PARTY! That was the premise I pitched to FoodBuzz (an online community of Food Bloggers from around the world). Each month they pick 24 food blogs to take part in a theme and I am happy to be one of those. This month was "Pantry Staples" - Budget minded meals using what you have on hand. From the time I was twelve-years-old, my core family was my little brother, my mom and myself. I was a child of the 70's and while a lot of my friends' moms were standing up for working outside the home, my mom was already standing 14 hours a day as a single mom with multiple jobs. I viewed the Women's movement from a slightly different angle and wished my mom could actually have a day off to attend a PTA meeting. Those were lean years and a lot of "wonder what's under the gravy" kind of dinners. As an adult with 2 children, a second husband and a new baby - I faced the same kinds of financial challenges. Soup Parties became a tradition. To my husband and I, it was a way of making one end of the month meet the beginning of the next one. To the kids, it was an interactive dinner where they got to pick their own bowls, make their own choices, get up and down from the table and even concoct their own recipes by combining flavors. To celebrate a tradition that continues to this day (and in gratitude for better times), our whole family (the youngest being a teenager, now) and a friend's family with two little guys got together for a Saturday Soup Party! This party was destined to be a "hoot-n-a half", but earlier in the week I had an experience that left me with such gratitude it shone a spotlight on all the many wonderful people and things in my life. It made this party a Super Soup-er.A few days ago, I was given the opportunity to volunteer with food service at The Midnight Mission in downtown Los Angeles along side the famous Chef Nancy Silverton (one of my inspirations). It sounded interesting. I could feel good about volunteering, meet Nancy Silverton and Chris Gardner, and it would be a great addition to my Soup Party theme; what perfect timing. Then somewhere between the tour of the facility and meeting the dedicated staff, my heart got turned inside out and lodged in my throat.

I will admit to having second thoughts about driving around the area by myself. It's one of the roughest parts of downtown Los Angeles. I felt like if I got out of my car I would be hated for just being me; a middle-aged, middle class woman in an SUV. In fact, once I did park I called upon my acting skills by pulling my hair back tight, putting on my son's huge LAFD Academy T-shirt that was in my trunk and walking to the mission with a scowl on my face in an effort to show confidence and purpose. I was laughing inside at myself and shaking at the same time.

I wondered how many other people would volunteer and get involved if they could just figure out "how" to get past this first part. The event was sponsored by AARP of California and began with a tour of the Midnight Mission. Every person we met along the way absolutely raved about their jobs. They walked around the place sharing pride and hugs with each other. They spoke of the people on the streets who they care for with respect, not pity, anger or judgment of repetitious mistakes. No one preached a religion or a political stand, just the honor of serving any human in need. Chef Mykel Horn, a man with a perpetual smile, told me he fixes about 6000 meals a month. As long as they have donations from people, markets, stores and businesses - it keeps the cost to 15 cents a plate. He was proud to say this is not your grandma's soup kitchen. He serves an entree, vegetables, salads, desserts and sauces. Chef Mykel has worked in high end restaurants and took this job as a "between-things" gig. That was 10 years ago, and he plans on being at the mission for the next 10 years. I don't think I've ever met a head chef who loved his work so much. He graciously gave credit to his staff and the many volunteers who help out every day. He was particularly beaming about how working in his kitchen can take a problem person and turn them into a person with pride. And, Nancy Silverton, (a chef who has so much on her plate I can't imagine when she has time to even eat) was there for the tour through the serving of the meal. She told me that AARP approached her about this event and she felt it matched the things she cared about and wanted to find the time. She seemed very firm about wanting to give back to the community and that hunger for any person, of course, tugs on her feelings. She had prepared a rich and hearty Pork Stew with butternut squash, bay leaves, rice and hominy. There were also trays and trays of her Butterscotch Pudding. Mai (another impassioned staffer who gave us the tour and seemed to immediately appear next to anyone who had a question) told me how EVERYONE is welcome to volunteer. Just for your reference and my ease, there is parking in the building (I just didn't know about it) and more answers on their website. I'll be back, and I'll be bringing others.

After spending a day with folks who spend their day making miracles happen, creating a meal from my well stocked pantry and fridge felt like a game show. I opened my pantry with new eyes and felt ready to get creative.

I cook a lot - a lot, but what I used for our 4 course Soup-er Party were common ingredients that I think would be easy to keep on hand. We started with a Chilled Apple Bowl Curry Carrot Soup.I've made this before, but this time I added carrots to the apple as it cooked just to increase the vitamins (there were 2 pregnant ladies at this party.) I also added Mint Extract to the whipping cream just to give it a bright note. I was surprised when the guys just kept eating the apple after the soup was gone. That made clean-up extra easy for this one. Along with the soup, I had a platter of Easy One Hour Bread with Kale & Walnut Pesto, or Red Pepper Jam.

Next, I served a Dried Wild Mushroom Soup with Shrimp Wontons. I keep Wonton wrappers in the freezer always because there are so many things to do with them, ie. ravioli, fried and cinnamon or tart shells. I also keep Frozen Tail-on Shrimp for quick Pasta or Appetizer makings.
We took a little break so the kids could get involved, and hopefully that would increase the chances of them trying new foods. I had some Eazee Cheezee Cracker dough (with added left over bacon crumbled in) all made up. I rolled it out, let them pick a shape and they "helped me" bake them. When I served the Tomato Tarragon Cream Soup, we passed around the jar of crackers for adding that little tooth-bite to the creamy soup. I think the boys were excited about their crackers, but more interested in how many they could stuff into one bowl of soup. Having fun at your meal makes for good and relaxed eating habits, so that's good by me.

Everybody joined in making the easiest Pasta ever made (just Semolina and sprinkles of water) called Fregola. I toasted the little balls of pasta and we threw it into the Full O' Beans and Sausage Soup to fill it out a bit. We finished with just a bite of chewy chocolate with my Easiest Nutella Cookie Ever (only 2 ingredients: Nutella and 1 egg) and a Choco-dipped Frozen Strawberry on a stick. I thought a dessert soup would be over-kill, besides I was out of bowls of any kind.

We chatted, we chowed, the dog ran around, the kids ate and ran after the dog, my sons helped me clear the table, my daughter took pictures for me, my son-in-law created the spoon tags, my friends and husband showered me with support, and they all took home a Ball Jar of left-over soup. Life can be good. That is not to be confused with being easy. Thank you, and you, and you. Pass it along.
Recipe: Tomato Tarragon Soup

2 Cans Whole Tomatoes
1 Onion (sliced length-wise into thin strips)
1/2 Stick butter (2oz.)
1 Tbls. Dried Tarragon
pinch of Oregano
pinch of Basil
1/2 cup Heavy Cream
(Optional: Vegetable Stock for thinner soup)
(Optional: End piece of cheese ala: Parmigiano Reggiano)

1) Pour Tomatoes into a large stock pot. Using an Immersion Blender, pulse the tomatoes into small chunks (or do this in a blender a little at a time.)

2) In a separate skillet on Med., slowly caramelize the onions in the 1/2 stick of butter.

3) Add the Tarragon, Oregano and Basil after the onions are caramelized and stir just until the dried herbs are heated up to release flavors.

4) Stir the onions and herbs (and cheese end) into the Tomatoes and bring to a simmer. Cook on low/med for about 40 minutes.

5) Pour in the cream, stirring and heating for about 10 more minutes. To extend the amount of soup, or to make it a thinner version, add 2 cups of Vegetable Stock.

Garnish with a drizzle of garlic oil, or add cheese crackers when serving :D

Apple Ring Tarts - Simple Saturday

2011-09-23T21:32:00.000-07:00

What can I tell you about these crispy, rustic, sweet, caramelized Apple Ring Tarts (with a surprise brandy soaked cherry in the middle) that can be made in just a few minutes? Well, 'nuff said.

Apple Ring Tarts

There are only a few ingredients to this:Yet, the flavor is Classic American Apple Pie with buttery layers of French Puff Pastry. You can make a few of these using just a couple apples, or make enough for a banquet. There is something about biting into your own little apple tart that can make you feel cozy and connected no matter where you are eating.

Recipe: Apple Ring Tarts

1 sheet of Puff Pastry
1-2 Apples (peeled, cored, and sliced in rings about 1/2" thick)
1/2 Lemon juiced + equal amount of water
1 cup Brown Sugar
2 Tbls. Cinnamon
**Optional (but so good) Dried Cherries - soak them in a few Tbls. of Brandy (or Apple Juice)**

1) Dust your work space with a little flour and roll out the Puff Pastry a few inches in all directions.

2) Dip each apple ring in a bowl of equal parts lemon juice and water, shake off the drips and hold for the next step.

3) Pour the brown sugar and cinnamon into a large zip-lock bag. Place a few apple rings in at a time and shake gently to coat thoroughly.

4) Place an apple ring on the rolled out puff pastry and cut a circle around the slice with at LEAST 1 inch extra all the way around. (I used the top of a large container to cut mine.)

Do this one apple ring at a time so you can use the space wisely.

5) Pull the sides of the pastry dough up and around each apple ring, crimping and pleating the dough as you go. Squeeze to make sure each crimp sticks to the other one.

6) Reuse the extra pastry dough by stacking pieces of it on top of each other and roll it back out. This preserves the layering in the puff pastry dough.7) Drop a brandy (or Apple juice) soaked dried cherry in the center hole. Place the tarts on a parchment lined baking sheet and into a preheated 375F oven for 20-25 minutes.

Turn the pan once during the baking and if the dough has puffed in the middle just give a quick press down on the center to release the steam and continue cooking. Cool for a few minutes before removing from the pan.

Garnish with Powdered Sugar or a Honey glaze.

GREAT NeWs! These freeze well! Before cooking them, place the pan in the freezer and when frozen you can place them in a bag or container. Cook straight from the freezer onto a baking pan, just add a couple minutes cooking time if needed.The apple slice is just soft enough, but still tangy. The pastry is flaky and melt-in-your-mouth. It's sweet without making your teeth ache. Then, there's that little brandy soaked cherry surprise to finish it off. What you don't know is that I have a few warm ones just waiting for me to stop talking, so~~

The "I Thought I Didn't Like Kale, But I Love It" Salad

2011-09-20T00:34:00.000-07:00

Kale is the green I thought I didn't like. It's the one I have to convince more people to try than any other green. And, without fail, this salad turns them around. It turned me into a Kale lover, too.

"I Love Kale Salad"

This is now my go-to healthy salad. When I've been pushing a few too many cupcakes or carbs into my mouth, my body starts to crave the fresh, lemony crunch of these iron filled leaves. This recipe is from the wonderful chef at Miraval Wellness Resort in Arizona. He was generous enough to share several recipes with us during a "Dinner with the Chef" night and I've blogged about a few of them. One of the best things about this Kale Salad, is how well it holds. It just doesn't get soggy. It makes a fantastic salad for catering or bringing over to a friend's house, or being able to prep the salad early for a meal.
You can also make the vinaigrette the night before, toast the panko crumbs the night before, and strip the leaves into bite-size pieces the night before and be ready to just toss and taste the next day.

Even after tossing together, the flavors actually blend better with time which makes it a great lunch-box salad, too. Wow, I can go on about Kale, right? I can't help it. This salad is one of those foods that make you feel like you did something right. Kale - it's a keeper!
Recipe: I Love Kale Salad
(adapted from Cavalo Nero Salad)
serves 4 side salads

1 head/bunch of Lacinato or Black Kale (about 4 cups of pieces)
1 Lemon (zest and juice, separate)
1/4 Cup Olive Oil
2 Cloves garlic, minced
1 tsp. Red pepper flakes
pinch of salt
1/4 cup. Parmigiano Reggiano Cheese grated
1/4 cup Panko bread crumbs
1) Spread the Panko crumbs out on a parchment lined baking pan and toast in a preheated 375F oven for about 3-4 minutes until lightly browned. Watch them carefully. Remove from the oven and allow to cool.
2) In a blender, mix together the lemon juice, minced garlic, pepper flakes, salt and olive oil.

3) Wash/ dry and remove the ribs from the Kale leaves, then chop or tear into bite-size pieces.

4) Pour the Lemon/Garlic vinaigrette over the Kale in a bowl and toss well. Add about half of the cheese and toss again. Let the salad sit for a few minutes or longer to soak up the flavors.5) Add the break crumbs and toss again. Just before serving, toss in the rest of the cheese and garnish with the zest.

The recipe is easy to double for making a big bowl of this for sharing the health. :D

Easy Cherry Coconut Macaroons - Simple Saturday

2011-09-17T11:18:00.000-07:00

Maybe I made these toasted balls of coconut and dried cherries because I just wanted to eat them. Maybe I did.

Easy Cherry Coconut Macaroons

However, you might like them for a serving at a nice High Tea, or a brunch, or bringing to the School/Church/Work potluck or bake sale.They would be perfect for traveling, or lunch boxes. I can think of a thousand reasons you would like to whip up these crunchy on the outside, moist on the inside, sweet and tangy poppers.I should probably warn you; don't taste them before you serve them or there may not be any left for others.
You will only need one bowl, it all gets mixed in together at the same time. It bakes in 10-12 minutes. They can be made days ahead. Is there a word that means easier than easy?

Recipe: Easy CHERRY COCONUT MACAROONS

1 cup unsweetened shredded coconut
1/2 cup sugar
1 egg white
2 Tbls. Dried Cherries (chopped)
pinch of salt

1) Using the tines of a fork (or your hand) mix and mash all the ingredients together. Keep mixing until it's moist enough to hold together in a large ball.

2) Break into Teaspoon size balls, roll in your hand and place onto a parchment lined baking pan.

3) Bake in preheated 350F oven for about 10-12 minutes until the outside has a toasty color. Let cool on the baking sheet.

Keep in an airtight container for several days - or eat most of them yourself while watching television. What? Whaaaat? Who would do that?

Grilled Jalapeno & Honey BBQ Sauce (and a visit to Hillsborough Barbecue)

2011-09-15T20:00:00.000-07:00

Fair warning: You are going to read some things in this post that will make you drool.

Recently, for my mom's 78th birthday, I visited Hillsborough Barbecue in North Carolina. We're talking Smoked Pork Martini with a Mable Bacon rim (from small batch bourbon infused with smoked pork on the premises.) How 'bout Fig Preserve Martini (my fav?) And, just about the time your lips are burning from the Hot and Smokey Margarita (hot sauce added to a glass that was rinsed in smokey scotch), they bring out the sweet Fried Catfish Bites. If you can still read this through the sweat on your screen, imagine the homestyle plates filled with BBQ pit Brisket (you can ask for "double meat"), the Sweet-Potato Salad and a choice of Red or White Cole Slaw surrounded by Hush Puppy balls. Now that you're so deep in it ya' can't see your face, you may as well have a bowl of Brunswick Stew (authentic with Rabbit, Chicken and Pork.) If you're ever within a day of Hillsborough, NC - you need to drive straight into this historic town and plop yourself down at a picnic table outside and ask for extra napkins.
Now, of course I didn't ask for their well guarded recipes, but I did manage to get a nice tip from their handsome Grill Master (David Stinson.) He told me a secret to one of their sauces was grilling the jalapenos before making the sauce. I took that and ran with it, folks. It turned my Country Style Pork Ribs Barbecue Sauce into something worth sharing with you. I hope you try the recipe, it's a little bit country (tomato base) and a little bit Rock & Roll (red wine vinegar and allspice) with a sweet kick (honey and grilled jalapeno.) If you're not really careful, just the smell will cause you to devour one of the sweet-hot barbecued ribs before you bring the plate to the table (shhhh.)
Recipe: Grilled Jalapeno & Honey BBQ Sauce
(makes enough for 4 large Country Style Pork Ribs)

1/4 cup honey
1/4 cup red wine vinegar
1/4 cup brown sugar
2 garlic cloves (minced)
1/2 tsp. ground allspice
1/2 tsp. ground mustard
1/3 cup tomato paste
2 Tbls. Olive Oil
salt/pepper to taste
1 large (or 3 small) Jalapeno Peppers (grilled, chopped and keep the seeds in according to how hot you like it)1) Stir all ingredients into a saucepan on Med/High heat. Bring to a boil.
2) Reduce heat and simmer for about 20 minutes until thickened. Taste and adjust seasoning.
3) Spread on Ribs just before putting them into the oven, or in the last moments of grilling.
**I cooked my Country Style Pork Ribs in braising liquid for 45 minutes, drained and held them in the refrigerator over night and then basted them with sauce before putting them in a 400F oven for 25 minutes. This makes really fall-apart-tender ribs that can be prepared a day in advance or the same day.**
Do you have a favorite Barbecue Restaurant? I'd love to hear about it. Thanks for stopping by as always~

Sweet Corn and Goat Cheese Tamale Appetizers

2011-09-12T08:33:00.000-07:00

Shower the people you love with love...(James Taylor.) One of my favorite events to take part in is a Bridal or Baby Shower. It has the expected vibe of celebration, but also the vibe of thrilling things to come, happy expectations of the future. It's a roomful of giggles and unselfish support. The theme for this particular Bridal Shower was Fresh, Colorful and Mexican Inspired.

Sweet Corn
and Goat Cheese Tamale

The Bride requested Vegetarian Tamales, but also wanted it to be small plate/finger food portions. I may have eaten my weight in Masa while developing these tamales in cute, but filling appetizer size packets. Oh, what I do for my art.Just a few words about the word "tamale":

In the United States we are accustomed to using the word "tamale", but the singular version in Spanish is actually "tamal". It was adapted by the Spanish for the "corn dough filled and wrapped food" from Nahuatl (the language of the Aztec Empire.) Their word was originally "tamilli". The Spanish made "tamal" mean singular and "tamale" mean plural and then the visiting Americans added an "s" to that. In other countries with a rich heritage of tusk-wrapped dough, it is called nacatamales, pasteles, and humitas.

At the Bridal Shower I also served Pulled Chicken Mole and Roasted Zucchini & Mushroom Probaditas, along with a fresh Mango, Melon and California Avocado Salad with Honey Mint Drizzle. Other food fun included Caramelized Poblano and Potato Torta, Jicama & Avocado Guacamole, Chocolate Cinnamon Mexican Wedding Cookies, and a "Baudy Bachelorette" basket of mini Equadorian Frozen Bananas on Sticks (covered in homemade Chocolate Magic Shell (vegan.)The Bride's friends led a whole afternoon of funny, retro games and concluded with a Pinata game where they played music and cracked open a little cardboard pinata-bride until she gave up her very unique German Candy (the groom is German...ohhhh.)
Great weather, good food, music, laughter and a surprise video appearance from the Groom professing his love and promises for the future. Wow, right? My advice: Surround yourself with people who are showering the planet with love and get wet!

Recipe: Sweet Corn and Goat Cheese Tamale Appetizers

1 bag Dried Corn Husks for tamales
4 Ears fresh corn (remove corn from cops)
3 1/2 cups Masa Harina for Tamales
2 1/2 cups hot water
1 stick (4oz) butter softened
1/4 cup sugar
1 Tbls. baking powder
pinch salt
1 Poblano pepper (charred/grilled, peeled and cut into small cubes)
8 oz. Goat Cheese
1) Separate and soak the dried corn husks in hot water for about 2 hours. Weigh the husks down so they stay submerged.

2) Reserve 1/3 cup of the corn kernels cut from the cob and put the rest of the corn in a food processor. Process the corn with quick pulses until it is a chunky paste. 3) Add the masa, butter, sugar, baking powder and salt to the churned corn. Process til mixed well, about 1-2 minutes. Pour out into a bowl and stir in the reserved corn kernels. 4) Set up a steamer (or a rack in a large pot over an inch of water) by laying several of the wet corn husks on the rack.

5) Lay out the corn husks on a board to prepare the tamales. Place a heaping Tablespoon of the batter on each husks, press a piece of poplano pepper into each one and top with a dollop of goat cheese.
6) Fold up each tamale by pulling the left side over, then the right side over. Pull the bottom up and over, then the top to close it all up. Using one of the corn husks torn into strips, tie a piece around the tamale to hold it together.
7) Set the prepared Tamales on the husks lined steamer rack, cover and steam for about 45 minutes. You can test a Tamale, it's done if the tamale pulls away from the husks easily. Serve these with salsa, or guacamole or go for it and use both!

**These freeze great for eating later**

Bread Stick Quickies - Simple Saturday

2011-09-10T00:25:00.000-07:00

This recipe may look like just an excuse to drink a glass of wine, but sometimes a glass of wine is just an excuse to eat a cracker, or a bread stick...or a box of chocolates. Not you or me, but for some people.

Actually, these easy elegant bread sticks have come in handy several times for serving with soup, cheese plates, and for kids' snacking. In fact, I've had friends join in making these on the spur of the moment and they had a lot of fun trying different spices, seeds and shapes.Of course you could also make your own puff pastry for these, but the "Simple Saturday" version uses store bought boxed puff pastry with great success.

It will take about 15 minutes to do the whole thing. While they bake, let your Pinot Noir breathe, let your soup cool for sipping or get your kids to wash the flour off their hands. By then, these buttery crisp sticks of flaky melt-in-your-mouth bread wands will be ready to perform their magic.

Recipe: Bread Stick Quickies

1 Sheet Puff Pastry (ie. Pepperidge Farm)
Flour for dusting and handling

*Optional ingredients depending on your preference*

2 Tbls Cinnamon, 2 Tbls Sugar mixed
or
3 Tbls. Shredded Cheese
or
2 Tbls Sesame Seeds, Pinch of Sea Salt

1) Divide the sheet into 3 parts (Pepperidge Farm has this done in folds already.)
2) Roll out to 1/8 inch thickness OR use a pasta machine to roll the dough out thin.
3) Sprinkle with *ingredients to your taste. Fold the dough over twice length wise, creating a long narrow strip.
4) Sprinkle with flour for ease, roll the dough out again into a thin sheet. Using a Pizza cutter, the pasta machine or a knife, cut into long thin strips.
5) Place the strips on a parchment lined baking sheet, try to keep them from touching.

6) Bake in preheated 425F oven for about 5-8 minutes.

Make a few or make a bundle. I'd love to hear about your ideas for flavors. May all your Saturdays be simply wonderful :D

Lemon Sauced Pizza with Fresh Arugula, Salumi and Pecorino

2011-09-07T13:12:00.000-07:00

Lemons. Shallots. Fresh baby Arugula. Salty-sweet Cheese? Put it on the Pizza!

As I write this the weather in Los Angeles is "end-of-summer hot and dry" days with oddly chilled nights. I was craving food with bright and light flavors (hello, lemons) and yet comforting and fun (gimme bread dough anytime.) That multi-craving inspired this tangy disk of crispy goodness.

Lemon Sauced Pizza w/ Fresh Baby Arugula,
Salumi & Pecorino

My friends and family love my Lemon Pasta that I serve using Handmade Fettucini or Dandelion infused Stracchino. So, I figured, why not try it on Pizza? With all flavor combining, striking a balance that allows the flavors to shine through, but also not overwhelm is the really tricky part.Yes, the lemon here is tangy, but the shallots and butter warm it up and the fresh greens keep it crisp. The slivers of Salumi or Prosciutto add the earthy umami and the salty protein punch. The cheesy dough keeps it all familiar to our palates. For the Pizza dough, I used the last of some bread dough I had in the refrigerator (made from Artisan Bread in 5 Minutes a Day.) I rolled it out, let it rest and relax, and started my layering of flavor.This is light enough to serve as appetizer slices, game-day food and brunch fare, too. Feel free to change up the topping greens to spinach or field greens and leave off the meat for a vegetarian choice (maybe crumbled smoked tempeh would be a great addition.)
Recipe: LEMON SAUCED PIZZA

1 pizza dough (bread machine, artisan recipe or favorite dough recipe)
2 Tbls. butter
1/2 shallot (minced)
Juice of 1 lemon
Zest of 1 lemon
2 Tbls. White Wine
pinch of red pepper flakes
salt/pepper
1 cup heavy whipping cream
1 cup grated Asiago or Pecorino Cheese
Fresh Basil (or Lemon Basil)

1) In a large skillet on Med. heat - melt the butter and add the minced shallot. Cook til soft, about 3 minutes.2) Add the lemon juice, zest and white wine. Continue stirring over Low/Med heat (to de-glaze the pan and incorporate the flavors.) Season with a pinch of red pepper flakes, salt and pepper.

3) Add the cream and stir until the sauce is thickened (about 5-8 minutes.) Remove from the heat and let cool.

4) Preheat the oven to 475F. (Put a Pizza stone into the oven on Middle rack if using one.) Roll out your Pizza dough to a 12-14" circle and allow to rest for 5 minutes on your corn meal dusted Pizza paddle or oiled pizza pan. 5) Bake the Pizza dough for 5-8 minutes as a way of par-baking it. It shouldn't be enough time for the edges to brown, just for the middle to firm. This will help seal the dough and support the sauce better. If you're using a Pizza stone, slide the dough off the paddle onto the heated stone to bake it. If using a baking pan, put the pan into the pre-heated oven.

6) Remove the par-baked Pizza and reduce the oven temperature to 375F. Spread the lemon sauce over the Pizza edge to edge (use the amount to your taste, you may not want all of it used.)

7) Sprinkle half of the cheese over the Lemon Sauce and return the Pizza to the oven to fully bake (about 10" or until crispy edges and bubbly cheese.)8) Remove the Pizza and top with Fresh Baby Arugula, torn leaves of Basil, slivers of Salumi or Prosciutto and more cheese (grated or slivered). Finish with a light drizzle of good Virgin Olive Oil.

Couscous w/ Fresh Corn, Garden Tomatoes & Arugula Pesto

2011-08-31T15:34:00.000-07:00

I've been known to polish off a coffee cake in one sitting. I will seek out chocolate like a truffle pig. I can hardly start the morning without some kind of bread/muffin/biscuit/scone thingy. Yet, if I had to pick my favorite plate of food it would be a collection of salads made with Quinoa, Couscous, Farro, Mushrooms, Nuts and Vegetables. Does that make me "Bi-Palate"?

Israeli Couscous w/ Fresh Corn,
Heritage Tomatoes and Arugula Pesto

One reason I love entertaining is the challenge of crafting the event and the food around what or whom is being celebrated. My goal is always to Feed-The Fun! This past weekend, it was a Bridal Shower. The gorgeous lady-of-the-day is an actress, a yoga instructor, a baker and very intelligent about food. Her shower was vibrant with laughter and retro-games mixed with original games thought up by her circle of long-time girl friends (including a Newly Wed game that involved an interview with the groom-to-be on screen.) It was stylish and there were a lot of gorgeous people in one place.

(original photography by KhaliMacIntyre.com)

The sparkling bride-to-be loves and appreciates baked goods, so I made Lavender Cupcakes w/Lavender Frosting and Lemon Curd Filling.

She prefers healthy and mostly meatless meals, so I made Quinoa w/dried cherries in Lettuce Cups.

She enjoys eating seasonal, farmer's market foods, so I made Israeli Couscous with Fresh Corn (cut off the cob), and my very own garden Heritage Tomatoes, with home made Arugula Pesto.The next day, I made it again -- for me. Today, it was lunch -- for me. Send help, I'm Crazy-for-Couscous. Every bite of these tiny pasta pearls are dressed with peppery Arugula Pesto. Then, they get bejeweled with Heritage Tomatoes.Every spoonful is dotted with caramelized onions and sweet corn.

I have 2 ears of corn left and maybe one more apron-full of summer garden tomatoes. I have a long airplane ride ahead of me this week and you can bet I will have a little carry-on tub of this to munch.

The standard Couscous (originally from Northern Africa) that we buy in bulk or box in America is sometimes mistakenly thought of as a grain. Actually, it's pasta. It's made from hard semolina, and anciently from the durum (hard grain of the wheat.) It is a process that includes grinding, rolling, drying, and pre-steaming. A simplified version of it is done when you make Fregola Pasta. Using the boxed versions allows us to skip that part and gives us a filling and healthy dish that only takes a few minutes to cook. Like rice, Couscous easily takes on the seasonings and flavors that you add to the broth or cooked pasta. It can be served hot, warm or chilled and also makes a great thickener for soups and stews.

Israeli Couscous is similar to the standard Couscous, but the pasta rounds are larger. It was created during a time when rice was hard to come by in Israel. The wheat based dish was a great substitute for the daily consumption of rice (for anyone who could eat gluten.)Regular Couscous is generally cooked by adding 1 part dried couscous to 1.5 parts liquid, bringing it to a boil, covering it and taking the pan off the heat for about 5 minutes.

Israeli Couscous does better, I think, when you stir the dried grains in a bit of oil or butter to coat them, then stir to toast just a bit. Then, you add the liquid, bring to a boil, cover and reduce the heat while it cooks for about 10 minutes.

Either kind of Couscous is so versatile and easy to store that it makes an easy go-to life saver in your pantry.

RECIPE: Israeli Couscous with Fresh Corn, Heritage Tomatoes and Arugula Pesto

1 cup fresh corn (about 2 cobs)
1/2 onion chopped
1 Tbls. butter
1/2 cup plus 2 Tbls. Olive Oil ( + more for drizzling)
Pinch of Garam Masala
3 cups fresh Arugula
1/4 cup pine nuts (toasted)
3 cloves garlic
1/4 cup grated Parmigiano Cheese
3 cups diced Heritage tomatoes
2 cups Israeli Couscous (or standard - just follow pkg. directions)
salt/pepper

1) In a skillet on Med. heat, melt 2 Tbls. butter and 2 Tbls. Olive oil, add the onions and fresh corn. Season and cook for about 10 minutes, stirring a few times. Add a pinch of Garam Masala and stir to heat through and distribute amazing flavor.

2) Scrap the corn/onions into a bowl to cool and hold til later. Using the same pan (with a tiny drizzle of oil if needed) saute the Arugula just until wilted. Remove the pan from the heat and allow to cool.3) In a blender - add the sauteed Arugula, the toasted pine nuts, 3 cloves garlic, 1/4 cup grated cheese, 1/2 cup Olive Oil, and a pinch of salt. Puree into a smooth pesto. Adjust seasoning to taste.

4) In a large saucepan, heat a drizzle of Olive Oil and add the Israeli Couscous. Stir to slightly toast the couscous for about 5 minutes, then add enough water to cover double the height of the Couscous. Heat to boiling, cover and reduce heat to low. Cook for about 10 minutes til the Couscous is tender. Drain and spread out on a sheet pan to cool.

5) Transfer the Couscous to a large serving bowl. Stir in the Pesto, then fold in the Corn, Tomatoes and garnish with more Arugula and Grated Cheese.

Couscous is an easy base to your imagination. I hope you'll discover some of your own combinations of flavors and additions to this easy and healthy pasta. I'd love to hear about them. Enjoy and thanks for stopping by~

Better Butter with Orange & Mint (Simple Saturday)

2011-08-20T03:05:00.000-07:00

Sometimes people get jammed up about Jam and think Butter is better. For those times, and for those people, there's Compound Butter with Orange and Mint. And, of course, you could use both. Yeah, sometimes I do, so what? :DCompound Butter is simply taking soft butter and adding flavorings.It makes an amazing addition to Chicken Kiev when you make lemon and chive butter. It gives great color and flavor to Fish when you add Tomato Butter to the baking.Take a few moments to make sure you really combine the fats with the flavorings - - then chill the butter in a log for slicing later, or in a flat disk for cutting into shapes. You can add a little zing to your biscuit, scone, eggs, or brunch presentation with that imagination of yours. Go ahead - make your butter better.RECIPE: Compound Butter with Orange and Mint

1 stick of butter (soft)
1 orange zest and juice
2 fresh mint leaves (minced)

1) In a bowl with a wooden spoon or paddle, mix the juice (a little at a time) into the butter. Then mix in the mint.

2) Wrap the compound butter in plastic wrap in a disk, or a log and chill for a few hours.

3) When ready to serve, cut shapes out or slice the log into rounds. Replace any butter not used into the refrigerator. You can also keep this in the freezer for at least a week.:D Happy Saturdays~

Jasmine Tea Poached Shrimp Summer Rolls

2011-08-19T09:17:00.000-07:00

Here's the scene: August afternoon, we're hungry, we're hot, we're tired. I open the fridge and pull out a plate of chilled Jasmine Tea Poached Shrimp Summer Rolls with a tangy plum sauce. The rice wrapper is light and the rosy shrimp show through, along with fresh carrot strips, avocado and tea infused noodles.

Jasmine Tea Poached Shrimp Summer Rolls

It's too appealing to dismiss, but a little different (aka: not a sandwich), so my teenage son pauses to reconsider. My husband sits down right away (always my willing taste-tester.) The scene ends with a completely empty plate, slightly blotched with plum drippings from the less-than-elegant grab-fest that ensued. There is so much to love about summer rolls. I avoided making these for awhile, thinking the process would take so much time. It really doesn't take very long at all.

There is no frying or baking involved with wrappers:

1) Quick (approx. 20 seconds) dunk in shallow warm water - add a little swirl.

2) Layer on your dry ingredients and roll it up.
Once you've done one or two, you'll get into a groove and be rolling like a pro. The thin rice wrapper gives you the mouth-feel and slight chew of bread without - you know - bread. The ingredients can be your choosing (and a great way to use up refrigerator leftovers, veggies and sauces.)

Now, a note about the tea: I had the pleasure of heading the catering for an exquisite tea shop/salon (now online at Algabar.com) a couple years ago and learned about tea from one of the best ( Gail Baral.) During those couple of years, I developed recipes using all teas (black, green, oolong, rooibos, tisane and matcha) as ingredients, infusions and accents. (This is Jasmine Pearl Tea - named because the tender green tea leaves are hand-rolled into little pearls that bloom with flavor as they are heated in the warm water)

Cooking with tea is precise if you really want it to taste right, and temperature is one of the most important factors. Boiling tea will result in a bitter bite, so take care with using it as a poaching technique to not boil, but keep it just below that point. It results in a fragrant and tasty infusion, especially with shrimp.

I made these Shrimp Summer Rolls in the evening, covered them with a slightly dampened paper towel and loosely wrapped the plate with plastic wrap. They are at their absolute best served just after a small chill, but were still excellent from a short overnight stay, too. Keeping them moist, but not wet, is important so the wrapper doesn't become dry or gummy.

These were created for this month's Let's Lunch bunch (my global group of food friends that post each month and share a virtual lunch together.) This month's lunch theme was "Cold Entree".

I love making chilled entrees and here are a few other items on my blog: Apple Bowl Curry Soup
Tea Smoked Salmon
Carrot & Cucumber Ribbon Salad
Peach Caprese Salad
Chillin' it With Herbs

Also, for the next few days you can be assured of seeing many unique and globally inspired lunch ideas from our blogging-band-of-lunch-buddies.

Check out some of them here (and also by typing in #LetsLunch on twitter to see the round-up, or join in for next month.)

Cold Entrees from warm friends:

A Tiger In The Kitchen - Spicy Sichuan Sesame Noodles

Monday Morning Cooking Club- Byron Sprout Salad w/Char-grilled Chicken

Gronger Blog - Lamb and Memory

Be A Wok Star - Hoisin Pork, Shrimp and Colorful Vegetables

Free Range Cookies - Gazpacho Rolls

Cooking In The Fruit Bowl - Strawberry Soup

A Taste Of Oregon - Seafood Napoleon
also - Cold Olive Oil Poached Chicken

Maria's Good Things - Croque Monsieur

Beyond The Plate - Couscous with Cilantro Pesto and Halloumi

Hot Curries & Cold Beer - Gazpacho with an Indian Twist

Dreaming of Pots and Pans - Korean Ice Water Noodles

RECIPE: Jasmine Tea Poached Shrimp Summer Rolls
(this makes about 6 full rolls)

6-8 Large Shrimp (raw, peeled or tail on)
4 cups well brewed Jasmine Tea (2-3 cups for shrimp, 1-2 cups for noodles)
salt/pepper
Rice Wrappers (found in grocery stores or Asian Markets)
1 Carrot (peeled and shredded or use peeler for thin strips)
1/2 Avocado (sliced and sprinkled with lemon juice to keep the color)
A few leaves of fresh arugula or other greens
2 Spring Onions (white and some green sliced)
1-2 ozs Rice Noodles/ Rice Sticks or Cellophane Noodles
2 Tbls. Rice Vinegar

1) In a deep sided pan on Med Heat, add the Shrimp and enough brewed Jasmine Tea to just cover them. Season with salt and pepper. Heat to almost boiling and cook for 5-8 minutes. Don't overcook the shrimp or they will be rubbery. Drain and Chill the shrimp for at least 30 minutes (or can be held overnight.) Once chilled, slice the shrimp in half (length-wise head-to-tail.)

2) In a bowl, add the Rice Noodles, 1 cup of the brewed tea and enough boiling water to cover the noodles plus a few inches for them to swirl around in. Cover and allow them to steep/cook in the liquid for 5 minutes. Drain and keep the noodles in the bowl, adding the Rice Vinegar and toss throughly. These can be held in the Rice Vinegar while prepping the other ingredients (or chilled overnight.) ** Drain off the Rice Vinegar JUST BEFORE using the noodles.

3) Prep the other ingredients and have everything out for layering on the wrappers before starting the wrappers.
TO ASSEMBLE THE WRAPPERS:1) In a large plate, pour in about 1/4 inch very warm water. Take out one wrapper and lay it in the water, flip it over getting both sides wet. Swirl it around in the water for about 20 seconds. You just want the wrapper to become pliable and soft without getting it too weak. 2) Drizzle the surface of your work board with a little water and smooth it around. Then lift the wrapper to your board and use your hand to swirl on the top of the wrapper to even out the moisture. 3) Begin your layering (about 2/3rds down the wrapper) with two pieces of the sliced shrimp. After that, it's really up to you ( I added the carrots, the avocado, a couple pieces of arugula, a few slices of the spring onion and ended with a finger full of the noodles.) Don't pile on too much of any one thing.

4) Pick up the bottom of the wrapper and fold it up and over all the ingredients and gently pull it a little tight just to squeeze the ingredients together well. Then, fold the sides toward the center and over your first fold. Then, holding your little bundle - roll it up the rest of the wrapper to the top.

5) Congratulate yourself, then either place that roll to the side for later or slice it in half (diagonally for a nice presentation) and place it on your serving platter or bowl.
**If you need to hold these for later or the next day, be sure to cover them with a paper towel that has been wet and then squeezed out damp. Loosely cover the whole plate with plastic wrap and chill in the refrigerator.

SERVE these with a home made plum sauce or peanut sauce for dipping.Join us for next month's Lets Lunch friends by letting me know here, or go to Twitter and type in #LetsLunch and that's it. Thanks for stopping by and leaving comment love :D

Peanut Butter Crack Pie - with a purpose~

2011-08-12T09:03:00.000-07:00

There are moments I wish I could freeze:

Years ago, when they announced my husband and I, we ran into the Wedding Reception together holding hands, heads tossed back laughing and dancing with joy that we were now married without a care in the world (haha.)

Peanut Butter Crack Pie

When my kids were first born those early morning feedings were so quiet. The sun would just be peeking through the blinds and the only sound was the murmuring hum of a happy fed baby (sigh.)

When the whole family gets together now (the kids are all teens or older) at some point there will be a cacophony of laughter (often at my expense). The entire house is filled with a fugue of snorts, howls and giggles. I love when the napkins of our meal end up being the same ones to wipe away rolling tears of laughter. Those times are etched in my heart. I don't take them for granted, yet a reminder to close my eyes and whisper a giant Thank You came this week.
The best thing about the whole "virtual world" of twitter and face book, blogging and vlogging is the community it builds. To some this may sound weird, that a sense of friendship and support could come from what appears to be just a "time sucking device" or a pretend world of gimmicky names and facades.Like in real life, I'm sure there are equal amounts of truth and lies in the virtual world, too. However, one of the reasons I keep food blogging, and connecting online is about the sincere community that I have experienced.

I read a twitter this past weekend, by the talented writer/recipe developer and mom, Jennifer Perillo that simply said, "He's gone. And my heart is shattered in a million pieces." It stopped me in my tracks. It was so full, so simply painful. Only a day earlier she had quipped about making marinara sauce and planning for a family vacation.

As the story evolved, I learned that her husband had died - suddenly from a heart attack. Jennifer touched base online in the next few days with her thoughts and on her blog (In Jennie's Kitchen) with her story of love and pain. In the midst of her own challenges of coping with loss and her two young daughters, she drew the online community to her table. She fed us with inspiration and example. She led many of us to take a moment to think of those we care about, to reflect on those times we wish we could freeze (because we can't), and to be thankful. Jennie's request was to honor the people you care about, and in symbolic memory of her husband (Mikey), make his favorite pie (Peanut Butter Pie) and share it with someone else. It might seem like a silly thing to some, but for people who love feeding others it is a communal gesture of support.My husband's birthday was recently and his favorite pie is my Nutella Crack Pie. It's a sweet dense pie that definitely must be shared to avoid eating too much on your own. My sweetheart is a cut-up and a comedy writer so he doesn't miss a chance to make us laugh. He came downstairs dressed in stage clothes and clowning around. This time the laughing-out-loud started even earlier. We always finish our birthday celebrations by singing and clapping to~ "skip around the room, skip around the room, we won't shut-up 'til you skip around the room." And we will NOT shut up 'til the birthday person skips around the room (even in a restaurant).

My way of serving up a tribute to Jennie's strength, Mikey's memory and a wish for happiness and peace to her daughters was to combine the request for a Peanut Butter Pie with my husband's favorite pie. I developed the Peanut Butter Crack Pie. I don't remember ever preparing anything with as much purpose, sense of time and reason, and held-back tears as I did with this pie. A simple request to make a pie from a talented woman struggling with personal loss turned into many many people taking pause to be grateful. That is powerful. That is real. That is truth. Hug, feed, write, call or remember someone you love today. I can't freeze the moments, but I can treasure the memories in my heart.

RECIPE: Peanut Butter Crack Pie

Chocolate Oatmeal Cookie Crust:

2/3 cup Flour
3 Tbls. Cocoa
1/8 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
3/4 cup oats
1 stick softened butter (4 oz.)
1/3 cup brown sugar
3 Tbls. sugar
1 large egg

1) In a bowl, sift in the dry ingredients: flour, cocoa, baking powder, baking soda and salt.

2) In a mixing bowl beat butter til creamy, add sugars and continue to beat til fluffy.

3) Add egg and beat until well incorporated.

4) Gradually add the dry ingredients into the butter just until mixed well. Then, stir in oats.

5) Spread onto a silpat covered baking sheet (or parchment lined) and bake in a preheated 375F oven for 12-18 minutes (until firm). Let cool, then crumble well for the crust.

Crust:
1/2 - 2/3 stick butter softened (2-3oz)
1 1/2 Tbls. brown sugar
1/8 tsp. salt

1) In a bowl combine the cookie crumbs with the butter, sugar and salt well. Work in with your fingertips (until it will clump when you squeeze it.)

2) Press the crust into a pie shell or tart pan (about 6x12, or 9inch round). Press down well (the bottom of a cup can help to press the shell firmly.) Hold while you prepare the filling.

Peanut Butter Crack Filling:

1 1/2 cup sugar
3/4 cup plus 3 Tbls. brown sugar
1/4 tsp salt
1/3 cup Nonfat Dry Milk
2 Tbls. butter
1 cup Organic Smooth Peanut Butter
1/2 cup heavy cream
1 tsp. vanilla
8 egg yolks
*powdered sugar and cocoa mixed for garnish*

1) Preheat oven to 350F. In a mixing bowl, whisk together sugars, dry milk and salt.
2) Whisk in Peanut Butter, butter, cream and vanilla on low speed.
3) Whisk in egg yolks on low speed until combined well. It will be very loose.
4) Pour into the pie shell and bake for 15 minutes. Reduce the temperature to 325F and continue to bake for another 20-25 minutes until the center is not so liquid. It may still have a bit of jiggle.
5) Cool and refrigerate.

** The chilling part is crucial to this pie turning out well and it is best served cold**

This is a very dense, thick pie and the original Crack Pie was eaten by many with spoons right out of the pan. :D

Enjoy with friends, family and strangers. Let me take this moment to say Thank You for stopping by. Sending you love :D

Water with Flavor ~ Rosemary & Plum Simple Syrup - Simple Saturday

2011-08-09T01:04:00.000-07:00

I've never been one of those people who carry a water bottle around with them where ever they go. Yet, when I make a conscious effort to really DRINK more water I always feel better. I have less aches and pains. My skin feels better, my face looks more rested and my eyes are brighter. So, why don't I drink more water? It's boring... and it makes me have to stop for a rest(room) every hour, which is aggravating. I'm such a big baby!

ROSEMARY & PLUM WATER

Here's how I put the fun into getting hydrated - I added flavor. Ok, I know I didn't come up with this great idea, although many years ago I did pitch the idea to Crystal Geyser even before they were flavoring sparkling water. I wish I had a penny for everyone of those sold.I know some peeps might be thinking, who has the time to flavor water? I challenge you to call forth the 10-year-old version of yourself that had fun creating your own science experiments and play a little with this tasty luxury. By the way, it is also beautiful and can add a little sparkle to your table, picnic, or party.

The basis is a Simple Syrup, aptly named because it is SO SIMPLE to make. The big plus to making Simple Syrup is how many ways you can use it: sweetener for tea/coffee/cocktails, a flavor addition to flat or sparkling waters, a flavored extract for baking, etc...
Simple Syrup is merely equal parts water and sugar, heated to almost boiling and then cooled. That's it. That's all. After that, it's play-time. You can flavor your simple syrup by infusing it with herbs, spices, liquors, jams, fruits, extracts, zest, tea, or edible flowers. Try your hand at combining flavors and see what you come up with - why not?
For this combo, I used Rosemary and a bit of my homemade Plum Jam. After making the Simple Syrup, I stored it in the refrigerator and I've used it for chilled waters, ice pops, a mojito and in muffins. I'm having fun. Join in.ReCipE: Rosemary Plum Simple Syrup for WATER

3 cups water
3 cups sugar
2-3 large sprigs of fresh Rosemary
2 Tablespoons Plum Jam1) In a saucepan, bring the water and sugar to almost boil while stirring to dissolve the sugar.

2) Remove from the heat and stir in the jam and herbs, cover and let infuse for 20 minutes.

3) Strain into a bottle, label and store in refrigerator up to 3 weeks.

When making Rosemary Plum Water - add syrup per glass or into a large bottle according to taste.

Fig & Eggplant Appetizer (Capponata) with a Bite

2011-08-03T12:13:00.000-07:00

I get bored easily. That's why a table full of appetizers, or small plate dining, or Tapas is my idea of a fun meal. Just about the time I'm full of one taste, there is another to try. Love it! (Fig & Eggplant Capponata with a Bite)

I make a lot of appetizers for catering parties AND in my home life. When I find a great dip/spread/tapanade/capponata/topping that also freezes well for serving later, I just have to share it with you guys.

Capponata is usually an eggplant dish, often served with fish. As with a lot of appetizers, we have adapted and generalized beautiful names like "capponata/caponata". Now, it often means anything with eggplant or aubergines. Tapanade is made with olives, but often you will find recipes using this word for any topping that is tangy or contains olive seasoning. I'm loving the figs this year and they seem to be hanging around a little longer, and I'm always looking for more ways to incorporate eggplant. Funny, but I used to think I hated eggplant. If you're that way, too - you may like this capponata, anyway. The figs balance out the earthy roasted eggplant flavor with just the right amount of sweet. Then, just as you think you know what it all tastes like, a little spicy hot rises up to surprise you. The pine nuts add a little needed crunch to the spreadable topping, the lemon juice adds a tiny tart tingle and served on a petite salted cracker completes the full circle for your taste buds. When I make this, I serve half for now and freeze half in a tub for later. It reheats well without a loss of flavors.

I hope your summer has lingering good things happening for you. Why not call up a few friends, invite them over on a weekend afternoon and set out a table of appetizers (like this Fig & Eggplant Capponata) to nibble on while you catch up?

RECIPE: Fig & Eggplant Capponata with a Bite~

1 eggplant
1/4 onion minced
2 garlic cloves minced
6-8 fresh figs chopped (use dried figs* if out of season)
Juice from 1 lemon
3 Tbls. Apple Cider Vinegar
2 Tbls. brown sugar
pinch of salt
4 Tbls of pine nuts (toasted)
1/2 tsp. dried red pepper flakes
Chopped fresh parsley for garnish and fresh finish

1) Slice the eggplant in half, drizzle with olive oil and roast in 350F oven (cut side down) for about 20-25 minutes until tender. Remove from the oven and cool to the touch. Cut into small cubes.

2) In a skillet drizzled with olive oil, add the onions and garlic - cook on med. heat until tender (about 5 mins). Add the figs, vinegar, lemon juice, brown sugar, salt and red pepper flakes. *(If using dried figs, add 1 cup of water.) Cook on Med, stirring til tender (about 5 - 8 minutes), then add eggplant and continue cooking/stirring for about 10 minutes. If the capponata gets too dry, add a little water.

3) Remove from the heat and stir in the toasted pine nuts and garnish with parsley.