Food, Glorious Food

Great Green Smoothies

2011-09-01T10:12:00.000-07:00

Found an incredible green smoothie website: incrediblesmoothies.com
Here I'm listing the recipes that I've tried and loved...even the kids approved!

Straw-Berry Blast Smoothie
½ cup whole strawberries
½ cup blueberries
½ cup raspberries
1 whole banana
2 cups fresh baby spinach (or other leafy green)
1 whole carrot
1/2 – 1 cup water

Calories: 257 | Fat: 1.4g (grams) | Protein: 6g | Carbs: 64.4g | Calcium: 14% | Vitamin A: 257% | Vitamin C: 176%

Peach Green Smoothie
1 medium peach
1 banana
2 cups fresh baby spinach (or other leafy green)
1/2 cup water

This nutrition info is for the smoothie as above but I also added about 6 frozen strawberries and a carrot. Delicious!

Calories : 169 | Fat: 0.6g (grams) | Protein: 4.4g | Carbs: 44.4g | Calcium: 10% | Vitamin A: 88% | Vitamin C: 71%

PB & Chocolate Cookies (Vegan)

2011-02-08T18:15:00.000-08:00

Now I've raved about Dreena Burton's cookbook before (Eat, Drink and Be Vegan) but this recipe was outrageously delish! My husband and I ate every one of these cookies and wouldn't even share with the kids because they were that good :) I'm already thinking about making more!

1/4 cup unrefined sugar**
1/4 cup dark chocolate chips
1/4 tsp sea salt
1 cup + 1 tbsp barley or spelt flour (or 1 cup all-purpose...I used spelt)
3 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 cup pure maple syrup
2-2 1/2 tbsp agave nectar (I was out so I used 4 tbsp brown rice syrup...you can just use more maple syrup too)
1 tsp pure vanilla extract
1/4 cup canola oil
1/4-1/3 natural peanut butter

Preheat oven to 350 degrees. Combine first 7 ingredients (through baking soda). In separate bowl, combine maple syrup through oil until well mixed. Add wet to dry ingredients and stir until just combined, do not overmix. With a knife, cut peanut butter into batter, just barely so there are still nice chunks and swirls visible. Line baking sheet with parchment paper and scoop rounded tablespoons of batter onto sheet. Bake for 11 minutes (longer and they'll dry out) and then let cool for a minute or so on pan and transfer to cooling rack.

Yum!! `

**Update on my first vegan cookie post I hadn't tried unrefined sugar yet. Let me update that I bought a couple pounds of it and just love it! It's more like brown sugar in taste, and makes me feel oh so much better when I use it. I'm pretty close to just chucking all the white stuff in the garbage. I feel awful (physically and emotionally guilty :) every time I use it!

A few tips

2011-02-08T06:55:00.000-08:00

I've been compiling a list of healthy eating ideas that I thought I'd post. It helps to hear what has worked for other people when trying to make better choices. Hope it helps someone out there!

1. In my opinion, the most effective tip for healthier eating is to focus on cramming as many vegetables and fruits in or day as possible . Aim for 3 cups of veggies and 2 of fruits a day. 3 baby carrots does not count as a serving. When I try to eat 5 cups of produce a day, there's simply not enough room in my diet for junk! Even if you change nothing else about your diet, this tip will force you to cut our garbage in order to replace it with veggies. I am always amazed at how full and satisfied I am when I meet this goal and my appetite for junk food disappears. And don't just throw broccoli on the side of your plate! Try to find veggie-centered entree recipes so that you develop a taste for healthier fare.

2. Change where you shop. I got this tip from an amazing nutritionist who says that if you surround yourself with beautiful ripe produce and healthy food choices you will naturally shop and eat this way. Try switching to a market like Sprouts or Sunflower instead of your super Walmart or Fry's trip. On that note, those mega grocery stores often have a very poor produce selection because they buy cheap stuff to keep prices low. There are also so many affordable farmer's markets out there that you don't have to spend a fortune to buy produce. Especialy if you cut down on meat and dairy. THAT's the expensive stuff!

3. READ LABELS!! Keep in mind that even if you're shopping in a healthy store, not everything they sell meets good ingredient requirements. I was shocked to buy ginger snaps at one of these types of markets, only to discover when I got home that they contain hydrogenated oils. Yuck! Be an informed consumer. If you keep reading about lecithin and nitrates and corn syrup, go home and Google them. Read as much as you can about the food you're eating and don't believe any email forwards about food until you verify them! Just by switching out a couple of your favorite brands, you can potentially avoid putting hundreds of needless calories or other nasty chemicals into your body.

4. Drink lots of water. You hear this one all the time but I'm amazed at how many people don't follow it. It's always been easy for me because I never developed a taste for soda but if you find yourself stuck in a caffeine, sugar guzzling streak, try this: for one week cut out any liquids but water. Just commit to a week at first so that you can stick with it. That means no juice, sodas, Gatorade, crystal light etc. Nothing but water. I promise you that you will develop a taste for water and you will not even want the other stuff anymore. (ok, if you're a hardcore Dr. pepper fanatic, it may take a couple weeks :). You want to get to the point where your thirst is only quenched by water, because in reaity it is. That other stuff does not hydrate you like water. Another note about soda, don't fall into the "diet" trap thinking that diet colas are better for you. Sure they may not spike your blood sugar but don't put those crappy fake sugar chemicals in your body! Who knows what they're doing to us. Also, remember that any sweet-tasting drink will only make you want more sweets and lead to junk food bingeing. Water cleanses the palate and makes even vegetables taste good!

5. Do not go crazy at first! That means that you can incorporate healthy eating slowly into your life by choosing more whole foods and less processed junk. Don't think that you have to change everything at once. If you do this, you will most likely get frustrated, and dive right back into your old bad habits. And don't beat yourself up over one trip to Burger King. The idea is to change our eating habits forever and we can only do that if we forgive ourselves for our setbacks and make a resolution to do better tomorrow. Also, let me add that if you have a sweet tooth, there ARE healthier dessert options out there! Dreena Burton's recipes are all fantastic and her desserts are to die for...all vegan with no refined sugar. Some of the ingredients may seem weird at first, but where does it say that drinking half a gallon of milk from some other animal's udders is normal?? We're simply conditioned to think that. Do yourself a favor and try a new, healthier recipe this week!

6. Get out there and do SOME form of exercise! Walk briskly around the block, rollerblade, snowshoe...do anything that's practical for you in your neighborhood and try to do something every day. It may take getting up a half hour early or carving some time out in the evening. But nothing will help you feel better and be more motivated to eat better than using your body. In the end, food is simply fuel for our bodies...albeit often ridiculously delicious fuel! Remember that everything you eat and drink goes somewhere.

It really helped me cut out sugary drinks, for example, by thinking about what liquid looks like when it comes out of me (not to be gross). Our body pulls all the sugar, dyes and chemicals out of a drink and does something with them. They're stored up in us and probably causing damage! Whereas water pulls all that crap out of our bodies and allows us to excrete it. The next time you're tempted to eat something you know you shouldn't, think about what your body can use it for. If the answer is simply to store fat and toxins, make a better choice! We not only damage our own bodies when we mistreat them, but as a mother I think about the habits and genetic code that I'm passing on to my children. I want long, vibrant, healthy lives for my entire family and the coming generations!

Incredible Curried Lentils (vegan!)

2010-12-21T11:04:00.000-08:00

If you're obsessed with Indian food like I am, you'll love this! I found it on epicurious and it was easy and fantastic! I added about 5 small potatoes, chopped, to the soup with the carrots but in the future I'll add them after the lentils. They turned out a little soft for my taste and the lentils need plenty of time to soften. Maybe 10 minutes into the simmering time? I also ended up adding about twice as much curry powder because I just had a generic brand that wasn't too spicy, and a couple dashes of cumin. It tasted pretty authentic! Especially with some naan bread and yogurt sauce we picked up at our local Indian restaurant. Yum!!

3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup French green lentils
4 1/4 cups (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 tablespoon fresh lemon juice
2 green onions, thinly sliced 1 lemon, cut into 6 wedges

Ingredient info: French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
Add chickpea puree to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Even better the second day!

Best Day EVER!!

2010-11-17T19:43:00.000-08:00

Isn't that beautiful?!?!!

I am SO happy today!! When I tell you why you will certainly think me daft, but I don't care. Today, I made 100% whole wheat bread from scratch in the oven and it was awesome! Not only edible (which all my previous loaves were NOT) but it was fluffy and soft and chewy and moist and delicious! Nothing like my old doorstops! I tried a new recipe in order to teach my Young Women how to make homemade bread and was so tickled pink with myself that I think I scared the girls. Only my sweet husband understands the depth of suffering we all went through during my learning process :) It's really not hard at ALL, I just tried to cut corners and made a few mistakes that I will help you avoid.

I got this recipe from the food storage master's blog...she has lots of other amazing ways to cook with long term food storage!

NOTE: I didn't have potato flakes but did have potato starch from doing some gluten-free baking. That worked fine.

Also, make sure you're using a "bread flour" setting on your wheat grinder, if applicable. I've ground my wheat using several methods including the "course" setting on my grinder and it never turned out great.

Finally, use a Kitchenaid or Bosch for mixing if at all possible! My kneading attempts never allowed the dough to rise enough and this time I used my hand mixer (and burned out the motor, of course). Moral of the story, spend the cash and get the right equipment!

Delicious Wheat Bread! (yield: 1 loaf)

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey
2 3/4 cups whole wheat flour (freshly ground is best, I used hard white)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations (only one loaf will fit in a bread maker).

Raw Granola Bars

2010-11-08T20:08:00.000-08:00

Got this recipe out of a super healthy cookbook and I was shocked at how delicious they are! Just make sure to refrigerate them well so they hold together. They're actually pretty good frozen too!

3 c. rolled oats

1/4 C. whole seed millet or quinoa

1/4 C. sliced almonds

1/4 C. high nutrition protein powder

2 TBS raw pumpkin seeds

2 TBS raw sunflower seeds

2 TBS flax seed meal

1/8 tsp salt

1/2 C. raw honey

1 TBS coconut oil

1 TBS flax oil (sunflower market carries it in the supplement section)

In a large mixing bowl, combine all dry ingredients. In a small bowl, combine honey and oils (if needed, lightly heat first.)

Stir into dry mixture and mix very well.

Place about 1/4 cup of mixture onto 5" square of plastic wrap and fold sides in, wrapping tightly, pressing mixture together.

Chill for several hours to set.

I ate one of these with a yummy berry smoothie for breakfast the other day and felt so healthy and satisfied that I didn't need to eat until lunch!

WHY??

2010-11-05T15:22:00.000-07:00

No recipe today, just a bit of a rant. We all know what's best for us when it comes to food, right? At least if we're semi-conscious of health issues and trying to be at least ever so slightly informed about our food choices: whole grains, lots of fresh produce, minimal dairy/meats, etc. So, why is it that we still make so many poor choices? And when I say "we" of course you all know who I mean :). It would be one thing if getting depressed and binging on a pint of Ben & Jerry's or a greasy chicken drumstick tasted sooooooo good and made your cares all go away. But when the binge session just results in a stomachache, guilt and a general feeling of disgusting-ness, I just regret every second.

Case in point: i've been trying the challenge of eating 3 cups of veggies and 2 of fruits a day . Not servings, CUPS. It has been hard sometimes to get it all in, but because i personally HATE eating vegetables as a side (it's like a horrible chore that i dread and leave to the end of my meal) I have to incorporate them into my main dish more and more and my general diet for the week has been incredibly healthy. Not to mention I feel fantastic and am more regular than my toddler :). As life would have it, i busted out wicked ol' Giada's cookbook last night in search of dinner and decided to make 2 double chocolate pound cakes for dessert. With chocolate fudge sauce on the side. Yeah, i like to fall hard :)
Long story short, i felt like garbage last night and then, ate a couple pieces of greasy costco rotisserie chicken for lunch and feel even worse. What do I think I'm accomplishing by allowing that crap back into my life after a healthy stint? It doesn't even taste good anymore! That's the crazy thing to me. And so, next time I've got the blues, I am working on having the presence of mind to make vegan chocolate chip cookies instead of calling my poor husband and demanding he bring me eggs, butter and cream on the way home.

Someday I will learn to dominate this weak flesh!

Mustard Chicken with Creamy Polenta

2010-10-08T11:39:00.000-07:00

I cannot tell you the last time I had chicken with a side of starch. It used to be our staple and I haven't bought chicken for almost a year so I figured it was time to use the breasts that were in our deep freeze :) This recipe was soooo good! The chicken had such great flavor and the polenta was to die for! I had no idea just adding mascarpone and corn kernels would make such a difference! Luke and I were fighting over who got to eat it for lunch.

Chicken:

6 green onions, finely chopped
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
1 large garlic clove, pressed
6 large chicken thighs with skin and bones
Olive oil

Polenta:
5 cups water
1 cup polenta (coarse cornmeal)
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
2 cups fresh corn kernels (cut from about 3 large ears)
1/2 cup mascarpone cheese

Special equipment: Small metal turkey-lacing pins

Ingredient info:
Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long. Mascarpone is an Italian cream cheese that's available at many supermarkets and at Italian markets.
print a shopping list for this recipe

preparation

For chicken:
Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend. Using fingertips and leaving 1 side still attached, loosen skin on each chicken thigh. Lift skin flap on each and fold back. Spoon half of mustard seasoning atop thighs, dividing equally; spread to cover meat. Fold skin flap over to enclose seasoning and secure skin with metal pin. Sprinkle thighs with salt and pepper on both sides. Turn thighs, skin side up, and spread remaining mustard seasoning over skin. Transfer to small baking sheet. DO AHEAD: Chicken can be prepared 6 hours ahead. Cover and refrigerate.

Prepare barbecue (medium-high heat). Preheat oven to 250°F. Brush grill rack generously with olive oil grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes. Transfer grilled chicken to another baking sheet; keep warm in oven while preparing polenta.

For polenta:
Bring 5 cups water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 1/2 teaspoons coarse salt and sugar. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in mascarpone cheese. Season polenta to taste with salt and pepper.
Spoon polenta onto each of 6 plates. Top with grilled chicken and serve.

Sour Cream Pound Cake with Lavender Peaches

2010-10-08T11:24:00.000-07:00

Another fabulous peach dessert! I'll be the first to admit that I'm not a huge fan of floral stuff...most flowery perfumes, air fresheners, etc. just make me sick and in my food? Forget it. But THIS was outstanding! The lavender complemented the peach flavor just perfectly and I enjoyed pretty much the entire recipe singlehandedly. :) Word to the wise: don't serve it with the lavender syrup, or at least not more than a tablespoon or so. I ate my first serving with a bunch of syrup on it and it was way too sweet. FYI! Enjoy!

Cake
• 3/4 cup plus 1 tablespoon all-purpose flour
• 1/4 cup cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup sugar
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1 vanilla bean, split lengthwise
• 1 large egg
• 1 large egg white
• 2 teaspoons vanilla extract
• 1/2 cup sour cream

Lavender Syrup and Peaches
• 1 1/2 cups sugar
• 3 tablespoons dried lavender blossoms
• 4 medium firm but ripe peaches, pitted, cut into 3/4-inch wedges
• 3 tablespoons fresh lemon juice
• 1 cup chilled heavy whipping cream
Preparation
Cake
Position rack in center of oven and preheat to 325 degrees. Butter an 8 1/2 x 4 1/2 x 2 3/4-inch metal loaf pan. Dust pan with flour; tap out excess. Sift 3/4 cup plus 1 tablespoon flour, cornstarch, baking powder, and salt into medium bowl. Combine sugar and butter in a large bowl;scrape in seeds from vanilla bean (reserve bean for lavender syrup). Using an electric mixer, beat sugar mixture until fluffy. Add egg, egg white, and vanilla extract; beat until mixture is pale and thick, about 2 minutes. Beat in sour cream. Add flour mixture; beat just until blended. Spread batter evenly in prepared pan.

Bake cake until tester inserted into center comes out clean, 56-58 minutes. Cool in pan on rack 15 minutes. Turn cake out, then turn top side up. Cook completely.

Lavender Syrup and Peaches
Combine 2 1/4 cups water, sugar, lavender and reserved vanilla bean in a saucepan. Boil, stirring until sugar dissolves. Remove from heat; cover and let steep 10 minutes. Strain syrup into medium bowl; discard lavender. Pour 2 tablespoons lavender syrup into small bowl; reserve for whipped cream. Cover and chill. Return remaining syrup to same saucepan; add peaches and lemon juice and bring to boil. Reduce heat; simmer about 5 minutes. Transfer peaches to bowl.

Boil syrup in pan until reduced to 1 cup, 12 to 14 minutes. Pour over peaches. Chill uncovered 2 hours.

Beat cream and 2 tablespoons reserved syrup in medium bowl to soft peaks. Slice cake. Serve with peaches, syrup, and cream.

Fresh Peach Pie with Cream Cheese Crust!

2010-10-08T11:16:00.000-07:00

So, not a lot of healthy eating for us this week...I went through a package of butter, a pint of cream and we ate meat twice but let me tell you, we had some great tasting stuff! And those of you with an indulgent streak, like me, will benefit :) Here is one of the amazing peach desserts I made with our box of fresh peaches this week. I actually only chilled it for like 30 minutes at the end but my peaches and cream were already cold, so it held together OK. Divine!

P.S. This is the best-tasting pie crust in the WORLD!!

Cream cheese crust:

1 1/4 cups all-purpose flour , plus more for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 ounces cream cheese , softened
6 tablespoons (3/4 stick) unsalted butter , softened
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1/2 cup sugar

Peach filling:

9 ripe peaches
3/4 cup sugar
1 cup heavy cream

To make crust: Sift flour, baking powder, and salt into a bowl and stir to mix. Set aside. With an electric mixer, beat together cream cheese and butter until well blended. Add vanilla and almond extracts and stir to blend. Add sugar and stir until well blended. Add flour mixture, and blend thoroughly. Do not overmix.

With lightly floured hands, form dough into a flat round. Wrap and refrigerate until firm enough to handle, about 1 hour (dough will be slightly sticky).

On a lightly floured work surface, roll dough out into a 12-inch round, 1/4 to 1/2 inch thick. Roll dough up onto rolling pin, then place in a 2-inch-deep, 9-inch pie pan. Press dough lightly into bottom and sides of pan. Trim excess dough. Using a fork, press edges of dough down on lip of pie pan. Cover with plastic wrap and refrigerate 30 to 40 minutes or overnight before baking.

Preheat oven to 350. Bake crust until light brown and puffy, 25 to 30 minutes. Set aside to cool completely.

To make filling: In the meantime, peel, pit, and slice peaches. Mix with 1/2 cup sugar and spread evenly over prepared crust. Whip cream in a bowl with an electric mixer until soft peaks form; add remaining 1/4 cup sugar and beat until stiff. Top peaches with whipped cream and refrigerate at least 2 hours but no longer than 8 hours.

Pasta with Corn Pesto

2010-09-30T12:08:00.000-07:00

This dish was fantastic!! A creamy satisfying pasta without (most of) the guilt! You could up the health factor by substituting asparagus or another crunchy veggie for the bacon. And could probably even skip the parmesan altogether. Either way it was great!
P.S. Don't skip the basil. It rounded out the flavor perfectly. And I used canned corn cause I'm lazy :)

4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
8 ounces tagliatelle or fettuccine
3/4 cup coarsely torn fresh basil leaves, divided

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

VEGAN Chocolate Chip Cookies!

2010-09-24T18:11:00.000-07:00

Now that I've shared a delectable chocolate chip recipe that's terrible for you, here's an equally delicious one that's actually not bad for you! And if you don't believe me on the deliciousness, I DARE you to compare these to your usual faves. Moist, chewy, buttery-tasting...mmmmm! Wonderful. I made 2 double batches this week and they're both gone. Also made ice cream sandwiches with them....Heaven! Try coconut milk ice cream for an AMAZING vegan alternative :)

P.S. I haven't tried unrefined sugar yet (also called turbinado or other names) but I hear great things about it. The crystals are bigger and they're light brown so they look different but bake up wonderfully, so I've heard. It actually still has some nutrients from the sugar cane plant instead of being completely stripped of anything good for you!

1 cup unbleached all-purpose flour (see note below for wheat-free version)
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
1⁄3 cup pure maple syrup
1⁄4 tsp blackstrap molasses
1 - 1 1⁄2 tsp pure vanilla extract
1⁄4 cup organic canola oil (a little generous 1/4 cup)
1⁄3 cup non-dairy chocolate chips

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack. Makes 8-10 large cookies.

Note: Unbleached all-purpose flour produces a cookie with a very classic taste and texture, but you can use whole-wheat pastry flour and still have delicious cookies! For a wheat-free version, use barley or spelt flour. With spelt flour, you may need to add an extra 2-4 TB of flour, if it is a refined spelt flour. Also, if using all-purpose flour, if the batter is heavy and dense when mixing in the wet ingredients, add another 1-2 tsp each of maple syrup and canol oil and work through.

Courtesy Vive Le Vegan

Rockin' Fish Tacos

2010-09-23T20:26:00.000-07:00

Another Cuisinenie delight!
**Google "tempura batter" for easy recipes. I just used regular white flour to dredge the fish.

PART 1: Fish

Ingredients:
• 1 lime, juiced
• 3 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 12 ounces of Dover or Tilapia
• 16 (8-inch) corn or flour tortillas
• Canola oil
• 4 ounces tempura flour
• 8 ounces prepared tempura batter made with cold water
• 6 ounces panko bread crumbs

Directions:
In medium bowl combine lime juice, olive oil, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.
Warm tortillas on grill or pan. Cover with a towel to keep warm.
In a medium Dutch oven, heat the canola oil to 350 degrees F.

• Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.

PART 2: Sauce

• Ingredients:
• 2 tablespoon olive oil
• 1 small red onion, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 4 large ripe tomatoes, chopped
• 1 jalapeno, sliced
• 1 tablespoon chipotle hot sauce
• 1 chopped yellow bell pepper
• 1/4 cup chopped fresh cilantro leaves
• Salt and pepper
Directions:
…
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions, bell pepper and garlic and cook until soft. Add tomatoes and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture in the blender and add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Toppings:
-Crisp shredded lettuce
-Dollop of cold sour cream

Shrimp and Garbanzo Coconut Curry

2010-09-23T19:20:00.000-07:00

We had two home runs for dinner this week, both from cuisinenie.blogspot, Nie Nie's food blog, and both submitted by readers. This one was just outstanding! We served it with regular brown rice but I like the turmeric idea she mentions at the end. Or saffron rice!

**I only used olive oil to saute, no butter, and I only used about a teaspoon curry paste. I don't know what kind she was referring to in the recipe but the kind I buy is in a teeny tiny jar and a little goes a long way, fyi.

• 2 lbs of shrimp, cleaned, shelled and deveined
• 1 large onion
• 1 fresh green chile
• thumb sized piece of fresh ginger
• small bunch of cilantro
• can of garbanzo beans
• Olive Oil
• 2 T of butter
• 2/3 cup of korma or mild curry paste (I like the Patak's brand)
• can of coconut milk
• 1/2 cup of water
• 1/2 cup of sliced almonds
• 3 T. unsweetened shredded coconut
• fresh pepper and kosher salt
• 1 1/2 cups of plain or Greek style yogurt
• 1 lemon

1. Get your shrimp ready (devein, unshell, clean, etc.), slice your onions, mince your chili, peel & mince the ginger, chop up the cilantro and drain your garbanzo beans.
2. Add your olive oil and 2 T of butter to a skillet and put on high head. Add in your chile, ginger, onions and cilantro. Be careful not to burn it but cook it until golden. Which takes about 7 minutes
3. Add in the curry paste, coconut milk, half of the almonds, the garbanzo beans, coconut, water.
4. Bring to a boil, then turn down the heat and let simmer for 10 minutes with the lid on. Keep on eye on it to make sure it is not drying out, you can add a bit more water if you need too.
5. Then throw in the shrimp, shrimp doesn't take too long to cook so after 5-7 minutes it should be done. When your shrimp is cooked, add in the salt & pepper
6. Serve with some yogurt, sliced almonds and squeeze a bit of lemon over the top.

I like to serve this with turmeric brown rice, all you do is add some tumeric into your water when the cooking the rice and voila! Beautiful yellow turmeric rice.

Nothing-healthy-about-it Double Layer Chocolate Panna Cotta Cake

2010-09-10T12:52:00.000-07:00

This cake was DEE-licious. I ate almost the whole thing. But I will not post the recipe. No sireee. Why, you ask? Because it was SO wickedly bad for you :) Suffice it to say the ingredients included Kahlua and lots and lots and lots of cream. Oh yeah. Anyway, the recipe's on epicurious.com anyway. My chocolate band didn't quite turn out but it looks good anyway, right?
Hurray for evil indulgences!

Grilled Veggie Salad with Blue Cheese Dressing

2010-08-09T20:25:00.000-07:00

So, out of all the (part-time) vegetarians in the world, I probably like vegetables the least of them all. If it's not broccoli or zucchini, I probably won't eat it. Ok, in all honesty I'm better than I used to be but they're still not my favorite. Not to mention the fact that most vegetarian recipes never seem hearty enough for me. Lo and behold, this recipe. It was SO satisfying, so full of flavor, I just could NOT get enough. That's right, I went back for seconds. And it's just veggies!! And an amazing dressing. If you're not a huge fan of blue cheese (unlike me who eats it by the handful) don't shy away from this dressing. It's by no means overpowering, just a flavorful and tangy vinaigrette. I'm so amazed at how good this was!! Looking forward to leftovers for lunch :)

I didn't have fennel and also left out beets due to preference. Used fresh spinach instead of mixed greens and broiled veggies instead of grilling cause it was 110 degrees outside :)
**Also, I grilled the potatoes separately and my kids ate those with ketchup cause they're not so into veggies. Weird, right??

2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
9 tablespoons extra-virgin olive oil, divided, plus more for brushing
1/2 cup crumbled blue cheese (such as Maytag; about 2 ounces)
2 medium zucchini, halved lengthwise
2 bell peppers (preferably in assorted colors), seeded, quartered lengthwise
1 pound red-skinned potatoes, scrubbed, cut into 1/3-inch-thick slices
1 fennel bulb, trimmed, cut through core into 8 wedges
8 fresh shiitake mushrooms, stemmed
10 baby beets (about 11/2 inches in diameter), trimmed, scrubbed, halved crosswise
1 large red onion, cut into 1/3-inch-thick slices
1 5-ounce package mixed baby greens

Whisk vinegar, Dijon mustard, and 5 tablespoons oil in small bowl. Stir in cheese. Season dressing with salt and generous amount of pepper.

Prepare barbecue (medium-high heat); brush grill with oil. Place all vegetables except beets, onion, and baby greens in large bowl; drizzle with remaining 4 tablespoons oil and toss to coat. Transfer to large rimmed baking sheet. Place beets in same bowl; toss to coat with any remaining oil in bowl and transfer to baking sheet. Sprinkle vegetables with salt and pepper. Brush onion slices with oil; sprinkle with salt and pepper. Grill vegetables until slightly charred and tender, about 12 minutes for beets, potatoes, and fennel, turning occasionally, and about 4 minutes per side for zucchini, peppers, onion slices, and mushrooms.

Mound greens in center of 4 plates. Arrange onions and vegetables atop greens. Drizzle dressing over and serve.

Everybody Like Parfait!

2010-08-09T19:37:00.000-07:00

Let me first apologize for my absence...it's been a busy summer and I have made a whole lot of boring, predictable meals (when I wasn't on vacation eating total garbage, that is!). So, to make up for it, here's a recipe for the most outstanding summer dessert I've had in...forever. It's tangy, creamy, gingersnappy...so many wonderful things in every bite. And, for you gingersnap/lemon virgins out there, I must say that it may be the best combo since dark chocolate and cream. Ok, well, nothing's THAT good!
**I used purchased lemon curd (Trader Joe's) and substituted OJ for the limoncello. I mashed the berries a bit more rather than letting them sit for hours and also didn't chill everything after assembly, just ate right away. I didn't like the idea of the cookies getting soggy...I like crunch. Divine!
Courtesy Bon Appetit

Lemon curd:
• 6 tablespoons (3/4 stick) unsalted butter
• 2/3 cup sugar
• 1/2 cup fresh lemon juice
• 2 tablespoons finely grated lemon peel
• 2 tablespoons heavy whipping cream
• Pinch of salt
• 2 large eggs
• 3 large egg yolks

Blackberry compote:
• 2 cups fresh blackberries (about 12 ounces)
• 3 tablespoons sugar
• 2 tablespoons limoncello
• 1 teaspoon finely grated lemon peel

Assembly:
• 4 ounces gingersnap cookies (about 16)
• 1 1/2 cups chilled heavy whipping cream
• 1/3 cup mascarpone cheese
• Pinch of salt

• Even easier: High-quality purchased lemon curd can be used in place of homemade.

For lemon curd:
Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream, and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.

For blackberry compote:
Toss all ingredients in medium bowl to coat, lightly crushing some of berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

For assembly:
Place cookies in large resealable plastic bag. Crush cookies with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone, and pinch of salt in large bowl just until peaks form. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 to 5 berries and some of juices in bowl into each cup. Cover and chill remaining berries in bowl for serving. Spoon 1/4 cup mascarpone whipped cream over berries in each cup, spreading in even layer. Add generous 1 tablespoon curd, spreading to edges. Sprinkle 1 tablespoon crushed gingersnaps over. Repeat layering 1 more time with mascarpone whipped cream, lemon curd, and crushed gingersnaps. Top with remaining cream. Cover; chill desserts at least 1 hour and up to 3 hours.
Uncover desserts. Spoon remaining berry mixture over and serve.

Prepare to eat repeatedly throughout the day :)

Pasta with Cauliflower, Anchovies and Croutons

2010-06-03T22:27:00.000-07:00

Don't let the anchovies freak you out. This dish was divine! I ate it hot for dinner, cold for lunch, later for a midnight snack...I'd make it again in a heartbeat! We fed it to the missionaries and they even went back for seconds!
Courtesy Bon Appetit

1 large head cauliflower, trimmed, cut into florets
8 tbs olive oil, divided
1 pound medium-size shell pasta
1 1/2 cups crusty artisan-style bread (cut into 1/3" cubes)
3 medium zucchini, cut into 1/3" cubes
3 large garlic cloves, minced
7 anchovy filets, chopped finely
1/2 cup parsley
1/3 cup freshly grated parmesan cheese
2 tbs freshly grated Pecorino Romano cheese
(I used part parmigiano-reggiano and part mozzarella for the cheeses)

Preheat oven to 425. Toss cauliflower florets with 1 tbs olive oil and salt/pepper to coat. Spread out on baking sheet and roast until tender and beginning to brown, stirring occasionally, about 25 min. Cool and chill if desired.

Cook pasta in large pot of salted boiling water until al dente. Drain pasta, reserving 1 1/3 cups pasta cooking liquid (I always forget and dump the water :).

Heat 2 tbs. oil in large pot over medium-high heat. Add bread cubes and saute until crispy and golden. Transfer to bowl to cool, reserve pot.

In same pot, add 2 tbs. oil and heat over med-high heat. Add zucchini and garlic, saute for 3-4 minutes. Add cauliflower and anchovies, saute until heated through, 3-4 minutes. Season with salt and pepper, add drained pasta, reserved cooking liquid, remaining 3 tbs oil, 1/3 cup parsley, 1/3 cup parmesan and Pecorino Romano cheese, toss to coat. Season to taste again with S & P. Serve with croutons, remaining parsley and cheese on top.

Tortilla Soup

2010-06-03T19:18:00.000-07:00

Remember...I'm not a food photographer :)

This was a fantastic soup that was made almost completely out of pantry staples. You could add chicken but it was great without. We served it sprinkled with broken up tortilla chips and a little cheese. I also served chips dipped into refried beans with melted cheese on top...yummy!

Saute onions, a little garlic and chopped bell pepper in olive oil. I used one roasted red pepper from a jar (cause i had them) and a couple sweet mini peppers. Cook for a few minutes until peppers begin to soften, add some green chiles (i used about half a small can), chopped tomatoes (I used a ton of cherry tomatoes from our garden. They are SO sweet! You could also use about 2 cans chopped tomatoes). I also threw in about 1/4 cup salsa verde (the recipe called for a couple chopped tomatillos). Saute for a few minutes longer. Add one can each of corn and black beans, and about 4 cups chicken or veggie broth and heat thoroughly. Season with salt and pepper, cumin, chili powder, cilantro, whatever! Serve sprinkled with broken tortilla chips and a little cheese. Enjoy!

Veganize Your Life

2010-04-08T12:30:00.000-07:00

I realize that it must seem utterly impossible to many people that there is life without consuming animal products: no scrambled eggs in the morning, no chicken salad for lunch, no panna cotta for dessert! But really, the concept of exchanging these animal by-products for whole grains, fruits, vegetables and legumes is actually very simple. In theory, that is. I'm as weak as the next person when it comes to Coldstone ice cream or even a greasy, crunchy corn dog :) But our family is working on making these indulgences just that: indulgences, not everyday fare. I've been thinking of some tips to throw out there to any of you who'd like to eat more vegetarian/vegan but don't know where to start. So here they are!

1. Don't become a "junk" vegetarian. I had a friend who claimed to be vegetarian but all she ate was diet coke and Doritos. Just because you eliminate meat does NOT make you a healthy eater. You might save a few cows and actually lose a few pounds...but then you'd go bald and your vital organs would shut down. Instead, begin replacing some animal products with fruits, vegetables, nuts and legumes. You'll feel just as full after a meal, without the meat-induced heaviness.

2. Other than plain eggs for breakfast, we have not missed eggs one bit. There are a myriad of ways to replace them in baked goods (including plain old egg substitute; a powdery combination of starches and leavening agents you can buy in most health food stores), and my new breakfast favorite is a french toast soaked in a banana custard instead of eggs. A word of warning: when baking with baking powder, don't overmix the batter and try not to taste it (esp. cake and pancake batter). It can taste metallic-y which really freaked me out the first couple of times. This disappears after cooking.

Just think...now you don't have to worry about the listeria and salmonella from raw eggs in cake batter or cookie dough! (like that ever stopped us from tasting it before :)

3. Legumes are no longer a side dish...let them take center stage! American have an obsession with protein. We're constantly worried we're not getting enough when in reality, with most of us aiming for 30% protein in our diet, we're often getting too much. The World Health Organization recommends that protein make up roughly 10% of a person's diet. High protein diets have been linked to heart disease, cancer and a host of other maladies. Well, diets high in animal proteins, that is. Contrary to popular belief, lots of plant products contain protein, mainly nuts and legumes. Your burrito doesn't need chicken AND refried beans! I have always been a fan of beans and now I'm finding even more fantastic ways of incorporating them into my diet. My latest obsession is hummus. I used to think it was the most disgusting thing in the world...probably because I only tried the plain kind. My new favorite cookbook (Eat, Drink and Be Vegan) has a plethora of outstanding hummus recipes. Not only does the author use them as a dip but she spreads them on sandwiches and wraps and uses them as a pizza sauce. Ingenious!!

4. Invest in a good blender and/or food processor. In the past I used my blender maybe once every couple of weeks for a smoothie or salsa. Now I use it practically every day: hummus, aiolis, smoothies, sauces, dressings, you name it. You will invest more prep time in your cooking as a vegetarian but the defrosting/cooking time you previously spent on meat will disappear. People also bring up the cost of buying nuts, avocados and oils and the fat content of these foods. The costs are actually just about the same as what someone might spend on meat and the fat is all the good kind! In previous years there's been an obsession with low-fat and low-cal everything. That's good if it gets you to weed out the donuts and butter in your life but not when you cut out essential fats. Remember, your body needs fat to function and to cushion organs...it's an excess of fat that creates the muffin top :) The calories you avoid by eliminating animal products will allow you plenty of leeway when it comes to the healthy stuff.

5. If you want to eat out, plan ahead of time. Quick, think of the closest restaurant or fast food joint with healthy options. Drawing a blank? That's cause there aren't any. Ok, I exaggerate, but in all seriousness, most of it is way worse than we realize. I've begun swearing off any place with a drive-thru since they never have many (if any) vegan options and healthy food takes time to prepare. Instead, I've stashed a couple of healthy(er) restaurant take out menus in my glove box for those days when there is just no time. Some of my favorites are Rubios Mexican Grill, Pita Jungle, Pasand Indian Food and Chipotle/Qdoba. You sometimes have to get creative (ordering a burrito without meat or sour cream, for example) but it's worth it.

6. DO. NOT. GO. HUNGRY. Once those hunger pangs set in, you're just short step away from consuming a dozen Krispy Kremes. Or is that just me??? Find some outstanding healthy(er) dessert recipes and let yourself indulge. Some of my favorite natural sweeteners are agave nectar (in my opinion, the best of them all), pure maple syrup, brown rice syrup, etc.

7. Make a weekly menu. If you're as bad of an improvisational cook as I am this will save your rear time and time again. There is nothing as despairing as seeing 4:30 roll around with not a clue of what's for dinner. Whiny children, afternoon slumps and no food in sight; it's enough to induce meltdowns in my house... and I don't mean from the kids. I always keep some super speedy dinners up my sleeve (with appropriate ingredients in the pantry) for those days when I'm out of groceries and options. For example: spaghetti marinara, vegan pancakes, tostadas, taco soup, rice with any kind of sauce (Trader Joes has the most amazing bottled Thai curries!).

8. Watch out for soy. It's very easy to replace all your meat and dairy products with soy substitues (soy cream cheese, soy cheese substitutes, tofu-based bacon, deli slices, you name it. yes, I agree, most of that sounds disgusting) but it's not a good idea. Remember, moderation in all things. There's still quite a bit of controversy about soy out there. Apparently it has enzymes that can fool the estrogen receptors in your body making it think that there's an abundance of hormones. Until that gets all figured out, I try to limit myself to one or two servings of soy a day and even less for my kids.

9. Don't give up! So you had a weekend with girlfriends where you feasted on caramel brownies and Ben & Jerry's?? (oh wait, that was me again). So what? Falling off the bandwagon is less important than getting back on. Remember, healthy eating should be about cultivating a diet that you LOVE. Not one that will prevent heart attacks but makes you barf. Case in point? Ever since my mom made me gag down squash in my youth, I have detested it. Butternut, acorn, sweet potatoes, you name it. I can hardly stand to taste the baby food I give my infant. But I know that it's good for me so I've been on a quest to find a delicious way to prepare it. I'm still looking but I've already found one way that makes butternut squash so delectable I can eat the whole thing (peel and slice it into rounds, sprinkle with salt and rosemary, bake at 400 for about 30 min. SO good!). Anyway, the point is, I'm not gonna make myself eat something I hate. I'm going to eat whole, plant-based foods that come from this delicious planet we live on and I'm gonna love it!
Especially when that food is coconut milk made into cookie dough ice cream....

Best smoothie EVER!

2010-02-27T09:58:00.001-08:00

I found a fantastic vegan cookbook called Eat, Drink and Be Vegan. I've tried several recipes from it so far and every one is fantastic. In fact the two desserts I've tried are better than most in my omnivorous arsenal, plus I feel all righteous for eating desserts without tons of sugar and animal products :) This smoothie's also in there and I'm telling you, if you can get past the green color (hence no picture...not very pretty), you'll be making this every day for the rest of your life.

Freshly squeezed OJ (enough for easy blending, 1/2 - 1 cup?)
1 banana
1 ripe mango
1 ripe avocado
about 1-2 cups chopped green (kale, chard, spinach, etc)
as much ice as desired

Blend it all up and check off your serving of weird leafy greens for the day!

P.S. I had to bribe Liam with a quarter to try it but then he loved it!

Double Chocolate Cupcake Manna

2010-01-21T17:44:00.000-08:00

Let me just preface this recipe with the fact that I really do not enjoy cupcakes...actually I don't really love cake itself. It's usually dry with nasty icing (I also really don't like icing) and I much prefer brownies or ice cream. I'm a fudgy, creamy kind of girl, basically. So, having said that, I must say that I ate half of these cupcakes. They were AWESOME. And they just so happen to be vegan. Enjoy!

2 1/4 c. all-purpose flour
2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. vanilla
2/3 c. canola oil
2 tsp. white vinegar
2 cups cold water

Preheat oven to 350. Place cupcake liners in pan (or grease pan well). In large bowl, sift dry ingredients together. In medium bowl, mix vanilla, oil, vinegar and water.
Slowly whisk wet ingredients into dry, do not overmix.
Pour batter into cupcake pan and bake for about 24 minutes.
Cool for about 10 minutes.
Then frost with THIS:

1/4 cup margarine
1/4 c. shortening
1/2 c. cocoa powder
1 1/2 c. powdered sugar
3 tbsp. soy milk
1 1/2 tsp. vanilla

Cream margarine and shortening well. Add cocoa powder and mix well. Add sugar in several batches and beat well, adding soy milk as needed. After all ingredients are added, mix in vanilla and beat until light and fluffy (about 3 minutes with mixer).

The cupcakes turn out with a slightly crusty top that is so nice to bite into and the icing is just the perfect sweetness, according to my book. They're sure to be a hit!

Rustic Pizza

2009-12-24T10:38:00.000-08:00

Ok, so this picture may not look all that great, I'm not a food photographer :) But this was fantastic.
When I made this pizza, it took no time at all, but I was using leftover veggies and pre-mixed and risen bread dough. So, plan accordingly.

Crust:
Make my super-favorite of all time bread recipe:
3 Cups lukewarm water (too cold is better than too hot)
1.5 Tbs. salt
1.5 Tbs. yeast
5.5 cups unbleached white flour
1 cup whole wheat flour
(I plan on trying this recipe with a larger whole wheat to white ratio but I haven't yet so I can't promise it'll work)

Mix all together, don't knead, just place in warm spot with a lid on it and let rise 2 hours. Then refrigerate until ready to use.
At baking time, preheat oven to 500 degrees with baking stone or cookie sheet in oven. Pull off about a pound of dough and roll out on flour-dusted countertop until about 1/8-1/4 inch thick.
Sprinkle topping on and slide onto sheet in oven, bake for about 8-10 mintues but watch closely as toppings can burn easily at this heat.

Toppings:
I LOVE caramelized onions. I could eat them every day. To make them, slice an onion thinly (red onions work best but any will do) and throw in a frying pan with olive oil. Sautee for quite a while (10-15 mintues?) until onions are translucent, flimsy and start to smell sweet. They taste sweet too :) After that, I often throw in some sliced zucchini or other veggies until soft and brown. Then I spread all these over the dough, added sun-dried tomatoes (from a jar) and sprinkled just a little bit of mozzarella on top (do NOT go overboard with the cheese, it masks the delicate gourmet flavors...this isn't Chucke Cheese people!!)

Voila! Delicious and an easy way to get rid of leftover veggies. I ate this thing cold all week :)

Baked String Beans

2009-12-24T10:32:00.001-08:00

Ok, so I used to HATE string beans. We get a bag of them pretty often through the produce co-op and I never did anything with them. Then one day I came across this recipe and now I get so excited when I see them that I nearly wet myself (ok, not really).
Here it is!

Rinse and trim beans. Pour a Tbs. or so of olive oil in a rimmed baking sheet, add beans and roll around to coat with oil. Sprinkle beans liberally with salt and pepper and roll again to coat. Bake at 400 for about 10 minutes or so, checking and stirring often to avoid burning. When they are crispy and browned in spots, they're done.

Now find a corner and eat them all in one sitting. I do. They taste like healthy french fries, I kid you not. SO good!!

Rajma Masala (Spiced Kidney Beans)

2009-12-24T10:16:00.000-08:00

I got a great book from the library called "Quick Vegetarian Curries" and what I've tried so far has been really good! And they're not kidding when they say quick, especially if you use canned beans or other ingredients. Coriander, turmeric and other Indian spices may not be a staple for every household but I highly recommend keeping them around. You can make some amazingly authentic tasting curries with them that are healthy, fast and extremely satisfying.

1 onion, chopped
1 inch cube root ginger, peeled and chopped
4 cloves garlic, peeled and chopped
4 teaspoons oil
2 tsp. cumin
2 tsp. coriander
1/2 tsp. turmeric
1/4 tsp. chili powder
1 tbs. tomato puree (i just used ketchup)
1 lb. canned red kidney beans, drained and rinsed ( I used half kidney and half black beans)
1 tsp. salt
1 cup warm water
3-4 green chilies (I used canned whole chilies)
1/2 tsp. Garam Masala (I used curry powder cause i didn't have any)
2 Tbs. chopped cilantro leaves

Puree onion, ginger and garlic in food processor. In a saucepan heat oil over medium and when hot, add pureed ingredients. Cook, stirring, for 4-5 minutes.
Reduce heat to low, addd cumin, coriander and cook for another 2 minutes. Add turmeric, chili powder and tomato paste and cook for another minute or two.
Add beans and salt, increase heat to medium and cook for one more minute.
Add water and chilies, simmer for 5 minutes, stirring frequently.
Sprinkle with garam masala and stir in cilantro. Remove from heat and serve with rice, if desired.

Black Bean and Zucchini Chilaquiles

2009-12-24T10:11:00.000-08:00

This is a vegetarian recipe I got off my favorite recipe website (epicurious) that was just phenomenal! And super fast to make. I highly recommend :)

1 1/2 tablespoons light or extra-virgin olive oil
1 cup chopped onion
1 medium green bell pepper, diced (I threw two peppers in cause I had them)
One 28-ounce can crushed or puréed tomatoes
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
One 16- to 20-ounce can black beans or 2 1/2 cups cooked black beans (from about 1 cup dried)
1 medium zucchini, quartered lengthwise and thinly sliced (I used a yellow zucchini)
1 small fresh hot chile pepper, seeded and minced, or one 4-ounce can chopped mild green chilies (I ommitted this cause my kids freak out over anythiung spicy)
12 6-inch corn tortillas, torn or cut into several pieces
8 ounces grated Cheddar cheese or Cheddar-style nondairy cheese (I used minimal cheese, a small handful for each sprinkling and it was still great!)

1. Preheat the oven to 400° F. Lightly oil a 9- by 13-inch baking pan or 2-quart round casserole.

2. Heat the oil in a large saucepan. Sauté the onion until translucent. Add the bell pepper and continue to sauté until it has softened and the onions are golden. Stir in the tomatoes, seasonings, beans, zucchini, and chile pepper. Bring to a simmer, then simmer gently for 5 minutes.

3. Layer as follows in the prepared pan. Half the tortillas, half the tomato black bean mixture, and half the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.

Awesome Vegetarian Chili

2009-11-23T20:26:00.000-08:00

I am very picky about my chili, just so you know. It has to be chunky, include a wide variety of ingredients, have a little kick and it has to taste just right. My sister-in-law Hillary brought this to the family dinner the other night and it was fantastic!

1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles.

Reduce heat to low, cover pot, and simmer 5 minutes.Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Pumpkin Chiffon Pie from Heaven

2009-11-23T20:15:00.000-08:00

3/4 C. Brown Sugar
1 env. unflavored gelatin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
3 Egg yolks
3/4 C. Milk
1 1/4 C. Canned Pumpkin
3 Egg whites
1/3 C. granulated sugar

In saucepan combine brown sugar, gelatin, salt & spices. Combine egg yolks & milk and add to brown sugar mixture. Cook, stirring constantly until it comes to a boil. Remove from heat & stir in pumpkin. Chill until it mounds. Beat egg whites to soft peaks, gradually adding sugar. Once stiff peaks form, fold pumpkin mixture into meringue. Fill baked shell or graham cracker crust. Chill. Garnish with whipped cream, if desired.

My favorite graham cracker pie crust:
9 whole graham crackers
1/4 c. brown sugar
5 Tbs. melted butter
1 1/2 tsp. vanilla

Combine crackers and sugar together in food processor (or the poor man's way: in gallon ziploc with rolling pin :). Add melted butter and vanilla and pulse until it comes together. Press into pie tin and bake for 10-15 minutes at 350.

Almond Toffee Deliciousness

2009-11-23T13:37:00.000-08:00

So, I've been addicted to bonappetit.com lately and they're having a holiday dessert bake-off. Say what?? A bake-off?? I'm IN! All the recipes come from food blogs that the magazine staff hand-picked and this was the first thing I made. I took it to a family dinner and we all inhaled it in like 30 seconds. Super easy and way addictive. Don't say i didn't warn you!

1 sleeve of saltine crackers
1 cup butter
1 cup packed brown sugar
2 cups chocolate chips (i used bittersweet)
1 cup chopped almonds, toasted

Directions:
Preheat oven to 350 degrees F. Spray cookie sheet with non-stick spray. Line crackers on cookie sheet close together. Melt butter and brown sugar in a medium pan on medium-high heat. Stirring often, heat the mixture for about 3-5 minutes until it turns into a nice caramel looking sauce. *note* I have used generic brown sugar without success. Not sure why it does not caramelize, but instead the butter starts to clarify and the brown sugar clumps. I recommend using C & H brown sugar. Pour the sauce over the crackers until they are completely covered. Bake for 15 minutes. Remove from oven and immediately sprinkle chocolate chips over the cookie sheet. The chocolate should start to melt. Spread chocolate over the toffee mixture and top with nuts. Allow to completely cool before breaking toffee up in pieces. Enjoy!

Sweet Pork Burritos/Salad

2009-11-17T13:56:00.000-08:00

So, I know that Cafe Rio is like the best place ever, yadda yadda. Frankly the only thing I like there is the salad. I found this recipe that's supposed to recreate it and we tried it last week. It was way better than Cafe Rio and Luke and I were in love. We put the meat (with some of its sauce), rice, and lettuce in a tortilla and poured the dressing and cheese over it. Sooooo good!
(We didn't use the beans but they look good, huh?)

SWEET PORK
4 pounds pork
2-3 cans tomato sauce (8 oz.)
1/4 c. brown sugar (or to taste)
1 tsp fresh garlic
2 tsp. cumin
1 can Coke (optional)
1 can sliced green chilies
1/2 tsp. salt
pepper to taste

Combine everything in crock pot on high for about 6 hours (you can do it on low overnight or all day) or until it shreds easily. Remove pork from crock pot and shred.

CILANTRO-LIME RICE (I would suggest doubling the rice to match the rest of the recipe)
1 1/4 c. uncooked rice
2 Tbs. butter or margarine
juice of 1-2 limes
2 1/4 c. chicken broth
3/4 tsp. salt
pepper to taste
1/4 tsp. cumin
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter until melted. Add rest of ingredients and bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.

BLACK BEANS
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. Can also add a can of corn, drained, to the beans with a dash of cumin and chili powder.

CILANTRO RANCH (can also double if you have a lot of meat)
1 packet Ranch dressing mix
1/2 c. mayonnaise
1/2 c. buttermilk
1/2 c. sour cream
2 tomatillos, remove husk, diced (or use a 16 oz. jar of green salsa)
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1/2 tsp. cumin
1 jalapeno (remove the seeds for mild flavor) and/or cayenne pepper
salt and pepper

Puree all ingredients together in the blender.

Devil's Food with Whipped Ganache and Dark Chocolate Glaze

2009-11-17T13:04:00.001-08:00

So, I'm on this personal quest to find the best chocolate cake. I made my second great attempt at it yesterday for my father-in-law's birthday. In fact, if you invite me to your party, I'll probably make you one too. So many recipes, so little time. Anyway, this was probably the best I've tasted yet, restaurant cakes included (you know they're always too dry) so it's gonna be hard to beat. Good thing too, it took me all stinking day to make. I'll get around to posting the recipe but I had to throw the picture up on here first. Whatcha think??

P.S. the combination of all the various kinds of chocolate was perfect in the cake itself, but the chocolate ruffle decorations made it too much. Next time I'll just decorate with some fresh strawberries. Or maybe even cinnamon sticks dipped in chocolate since the for the ganache I used cinnamon infused cream. Mmmmmm :)

Congratulations!

2009-09-15T13:42:00.000-07:00

Guess what this is! What? You think it's a "congratulations-on-your-new-boobs" ice cream dessert? Well, you're right! The first of my FOUR friends and family members to get mastectomies in the last year just completed the last of her reconstruction surgeries and this is how we celebrated. A perfect use of the peach ice cream I posted the other day.
Hey, if you can't laugh about breast cancer, what can you laugh about??

Triple Chocolate Cake from HEAVEN

2009-09-08T20:24:00.000-07:00

Hmmm, how many consecutive dessert recipes does this make? And yes, I only post something after I've just made it so I've been eating plenty of dessert lately. I can't help it. Nursing a baby does that to me. And yet I complain about my weight. Duh!
HOWEVER, if you're going to have love handles, get them with this cake. You won't regret it. In fact, there are lots of different things you can do with this basic cake recipe...and all of them delicious. I made this version for my sister-in-law's birthday and mastectomy-coming-out party :)
**Again, use the finest quality chocolate available (Callebaut, Valhrona, Ghirardelli, Scharffen Berger, E. Guittard or Lindt). Try specialty food stores or online.
From Pure Chocolate

Cake:
12 oz. semisweet chocolate, chopped
3/4 pound (3 sticks) unsalted butter, softened
8 large eggs, room temperature, separated
2/3 cups sugar
1 cup cake flour, sifted then measured

Filling:
12 oz. bittersweet chocolate (preferably 66% cacao), chopped
26 oz. creme fraiche (sort of like sour cream...but French.)
**You can substitute sour cream but it may be too sour. If this is the case, add powdered sugar and cream to achieve desired taste and consistency.

Glaze:
8 oz. semisweet chocolate, chopped
1 cup heavy cream

Cake:
Preheat oven to 300 degrees and position rack in middle of oven. Butter 2 round cake pans and line bottom with parchment paper circles.
Heat chocolate in double boiler until nearly melted, remove from heat and stir until smooth. Add softened butter in three parts, stirring until butter is incorporated. Set aside to cool until consistency of soft butter.

Whip egg yolks (use beaters or kitchenaid with whisk) with half the sugar at med-high speed until light and tripled in volume (5-6 min.)

Using rubber spatula, fold chocolate mixture into egg yolks.
Sift measured flour again and set aside.

Use clean bowl and whisk to whip egg whites on med-high speed until frothy. Slowly add remaining sugar and whip until stiff, but not dry, peaks form. Mixture should be creamy and glossy.
Meanwhile, fold flour into chocolate mixture.
Gently fold egg whites into chocolate mixture in three parts, trying not to overmix and lose volume.
Evenly spread mixture into prepared pans and bake for 35-40 minutes (tester inserted in middle should come out with moist crumbs). Allow to cool 10 minutes in pans, then turn out onto plates or cake circles and chill completely.

Filling:
Melt chocolate in double boiler and then cool to lukewarm. Whip creme fraiche for about 20 seconds (med-high speed) then on low speed, slowly add chocolate.

Glaze:
Place chopped chocolate in metal bowl. Heat cream over med-high heat until boiling. Remove from heat and pour over chocolate in bowl. Let sit for one minute, then slowly and gently stir with rubber spatula from center out until smooth. Try not to incorporate any air as you stir. Let cool at room temperature about 30 minutes (to about 80-85 degrees).

Finishing cake:
Using long, serrated knife, split each cake layer. Place first layer on cardboard cake circle (make one out of an old box. This is the best way to decorate a cake and then move it to a serving plate or stand) and cover with about 1/4 inch filling. Add another cake layer and filling. Repeat with remaining cake layers and then frost entire cake with remaining filling. Refrigerate until set.
Transfer cake to a cooling rack placed over a cookie sheet or wax paper (to catch spills). Begin pouring glaze over top of cake about 1 inch from edge. Let glaze drip down sides, ensuring that glaze covers sides completely. Then pour remaining glaze over center of cake top, using offset spatula to smooth if necessary. Store in fridge and remove 1/2 hour before serving.

Serves about a million people (well, 24) cause all you need is a sliver to induce chocolate ecstasy.

Peach Ice Cream

2009-09-08T20:16:00.000-07:00

If you're like me and think you don't like peach ice cream, think again. This was fantastic! And takes only about 20 minutes to whip up. Plus, if you're also like me and can't wait for it to harden in the freezer, it's just like a peach milkshake right out of the machine :)
Courtesy All Recipes

INGREDIENTS
6 eggs, beaten
3 1/2 cups white sugar (I put in about 1/2 cup less, depending on sweetness of peaches)
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
3/4 teaspoon salt

DIRECTIONS
In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor (i added some of the half and half in the blender to make it puree easier) and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

A diet-breaker for sure!

Peanut Brittle and Caramel Crunch Ice Cream Pie

2009-08-30T21:18:00.000-07:00

I made this pie the other day and ate...well, let's just say more than my share. It was soooo good. I tweaked it from the original recipe a bit and you can too. Just throw in whatever kind of sauce and crunchy topping you like. For my dearest and sweetest little bosom buddy with the deathly peanut allergy, try making the brittle without the nuts. You'd still get the sweet crunchy goodness without all that hassle of anaphylactic shock and premature death.
You'll love it!
**To save time and energy, you can always use store bought caramel, hot fudge and/or peanut brittle...but you know homemade is always better!
**Complete cooking and freezing time is about 7 hours so plan accordingly. Make it during the day and serve that night!

Caramel sauce
3/4 cup whipping cream
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon fine sea salt
3/4 cup sugar
1/3 cup water
1/4 cup light corn syrup
(this is, by the way, the best homemade caramel sauce ever. The vanilla bean steals the show)

Hot Fudge Sauce (this is my favorite chocolate sauce EVER. Makes even the cheapest ice cream taste divine)
3/4 c. heavy cream
1/4 c. butter
1/4 c. sugar
1/4 c. brown sugar
1/8 tsp. salt
1/2 c. cocoa powder
1 1/2 tsp. vanilla
1 oz. bittersweet chocolate

Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 cup chopped lightly salted dry-roasted peanuts
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Pie
9 whole graham crackers
1/4 cup (packed) dark brown sugar
5 tablespoons unsalted butter, melted, hot
1 1/2 teaspoons vanilla extract
1/2 cup salted roasted cocktail peanuts
3 pints premium vanilla ice cream, slightly softened (Haagen Dazs was delicious!)

Caramel sauce
Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.
Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.

Hot fudge
Heat cream and butter over med-high heat until butter is melted and cream just starts to boil. Quickly add sugars and salt and stir until dissolved, remove from heat. Add remaining ingredients and whisk until smooth.

Brittle
Line large rimmed baking sheet parchment paper. Bring sugar, corn syrup, and 1/4 cup water to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes. Immediately stir in peanuts and all remaining ingredients. Scrape out mixture onto prepared sheet; spread out to about 13x9-inch rectangle. Cool completely. Coarsely chop enough brittle to measure 1 cup and finely chop enough to measure 1/2 cup. DO AHEAD Can be made 3 days ahead. Store in separate airtight containers at room temperature.

Pie
Preheat oven to 375°F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.

Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle hot fudge, then more caramel. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle hot fudge, then caramel. Sprinkle pie with 1/2 cup brittle. Freeze 4 hours.
DO AHEAD Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.
Cut pie into wedges. Rewarm sauce and pass separately.

Best Chocolate Chip Cookies

2009-08-30T16:29:00.000-07:00

I know, I know...everyone thinks their recipe is the best. Frankly, i think that the cookies you like best are usually the ones you grew up with. This is as close to my mom's recipe as I've found (if not exactly the same, i can't remember). The keys are real butter, equal amounts granulated and brown sugar, plus blended oats (chewy!), nuts (crunchy!) and lots of chocolate (gooey!). So, if you're not already fanatically loyal to your own recipe, try this one. You'll love it.

(Recipe may be halved...but why would you make 50 when you can have 100??)
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips (semi-sweet or milk)
1 tsp. salt
1 8 oz. chocolate bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla (Mexican, if available)

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, chocolate bar and nuts. Roll into balls and place two inches apart on a cookie sheet.
Bake for 8-10 minutes at 375 degrees. Makes 112 cookies..

Hazelnut Crunch Cake with Mascarpone and Chocolate

2009-08-27T15:33:00.000-07:00

Courtesy Giada's Kitchen

When I made this thing, I screwed it up and so the presentation was less than desirable. Luckily I figured out a way to salvage it and it was delicious! Next time it'll be yummy AND pretty! Watch for my notes to save yourself my embarrassment :)

1 boxed chocolate cake mix, plus ingredients needed to make it

Crunch:

1 cup hazelnuts (abotu 4.5 oz.), toasted and skinned (toast by baking in single layer at 350 for 8-10 minutes)

2/3 c. sugar

Filling:

2 (8oz.) containers mascarpone cheese, room temperature (can substitute all or half for cream cheese if you're cheap or dislike the taste of mascarpone)

1 c. heavy cream

3/4 c. powdered sugar

1 tsp. vanilla

Topping:

1/4 c. bittersweet chocolate

1 tbsp. sugar

1 tsp. orange zest

Prepare cake as directed on box and bake in 2 round cake pans; let cool.

Crunch: Place toasted nuts in a single layer on parchment-lined baking sheet. Combine the sugar and 1/3 cup water in small saucepan and bring to a boil on med-high heat. Stir until sugar is dissolved and then continue to boil WITHOUT STIRRING (my first mistake) until sugar is light brown, about 8 minutes (just swirl the pan from time to time). Remove from heat, let bubbles subside and then pour over nuts. Place baking sheet in fridge and let cool until hard, about 30 minutes. Once cool, place on cutting board and chop, saving a few larger pices for decoration.

Filling: The directions say to beat mascarpone, cream, sugar and vanilla together until soft peaks form but when i did this the mascarpone curdled. Next time I will beat cream, sugar and vanilla until soft peaks form, beat mascarpone separately until creamy, then combine both mixtures by hand. Then mix in chopped nut crunch.

Topping: Blend or process chocolate (chips or small pieces), sugar and zest until finely ground.

Assembly: Place one layer of cake on plate or stand, spread 1 inch of filling on top, place second layer of cake on top and then frost entire cake with remaining filling. Sprinkle top and sides with ground chocolate topping and add decorative shards of hazelnut crunch.

Bellissimo!

Penne with Shrimp and Herbed Cream Sauce

2009-08-27T15:21:00.000-07:00

Penne and cream sauce...there ain't nothin' better. Or easier, for that matter!

1 lb. penne pasta
1/4 cup olive oil
1 lb. shrimp, deveined and peeled
4 cloves minced garlic
salt
pepper
1 (15 oz.) can whole tomatoes, drained and roughly chopped
1/2 cup chopped fresh basil (I used a couple tablespoons of dried, instead)
1/2 cup chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine (or cooking wine)
3/4 cup heavy cream
1/2 cup grated parmesan cheese

Cook pasta in large pot of salted boiling water, 8- 10 minutes or until al dente. Drain and set aside.
In large skillet, heat oil over medium-high heat. Add shrimp, garlic, 1/2 teaspoon of each salt and pepper. Cook about 3 minutes, until shrimp are pink. Remove shrimp from pan, set aside.

Add tomatoes, 1/4 cup of each basil and parsley and red pepper flakes to pan, cook for 2 mintues. Add wine and simmer another few minutes. Add cream and bring to a boil, reduce heat to med-low and simmer for 7-8 minutes.

Add half of the parmesan, shrimp, pasta and remaining basil and parsley. Toss together, season with salt and pepper and add remaining cheese before serving.

Layered Brownies with White-Chocolate Caramel and Vanilla Bean Ice Cream

2009-08-27T13:47:00.000-07:00

This dessert is a bit time consuming...but so stinking delicious that I ate almost the entire pan by myself. Holy cow. Go make it now!
**Best to cool overnight so plan accordingly.

CANDIED PECANS
1/2 cup sugar
1/4 cup water
1 cup pecan halves, toasted

BROWNIES
1/2 cup (1 stick) unsalted butter
2 ounces bittersweet chocolate (54% to 60% cacao), chopped
1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
2 1/2 tablespoons all purpose flour
1/8 teaspoon salt
1/2 cup plus 1 tablespoon sugar
2 large eggs
1/2 teaspoon vanilla extract

WHITE-CHOCOLATE CARAMEL
3 tablespoons water, divided
3/4 teaspoon unflavored gelatin
4 1/2 tablespoons sugar
Pinch of salt
6 tablespoons heavy whipping cream
4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
1 1/2 tablespoons unsalted butter, diced, room temperature

BITTERSWEET-CHOCOLATE GANACHE
2/3 cup heavy whipping cream
6 ounces bittersweet chocolate (54% to 60% cacao), chopped

Vanilla Bean Ice Cream

CANDIED PECANS
Lightly butter baking sheet. Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves. Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes. Add pecans and stir until syrup coats pecans, about 1 minute. Immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula. Cool completely. Coarsely chop nuts. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

BROWNIES
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat; cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture; whisk until blended. Add cocoa mixture; whisk until blended. Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).

Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack.

WHITE-CHOCOLATE CARAMEL
Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 15 minutes.
Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Slowly add cream (mixture will bubble vigorously). Reduce heat to low. Stir to dissolve any caramel bits. Remove from heat; let cool 5 minutes. Add gelatin mixture; stir until gelatin dissolves. Add white chocolate; whisk until melted and smooth. Whisk in butter. Pour caramel atop cooled brownie; spread evenly to cover completely. Chill uncovered until caramel firms slightly, at least 8 hours or overnight.

BITTERSWEET-CHOCOLATE GANACHE
Bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie; spread just to edges. Sprinkle chopped candied pecans evenly over. Chill uncovered until ganache is firm enough to cut, about 4 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
Using foil as aid, lift brownie out of pan; place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 1 3/4-inch-wide bars. Top each brownie bar with a scoop of vanilla bean ice cream (Haagen Dazs is great with this, or make your own!).

Melon Granita with Chantilly Cream

2009-08-26T11:45:00.001-07:00

This is a great solution for overripe melons. Cold, refreshing, low-cal and super yummy! I highly recommend using the mint.

1/2 cup sugar
1/2 cup water
1 1/2 tablespoons finely grated orange peel
3 cups chilled 1-inch cubes peeled seeded canteloupe or other melon
1 cup chilled whipping cream
2 tablespoons powdered sugar
Fresh mint sprigs (optional)

Place sugar, 1/2 cup water, and orange peel in small saucepan. Bring to simmer over high heat, stirring to dissolve sugar. Reduce heat to medium. Simmer 1 minute. Pour into 8x8x2-inch metal pan and cool.
Puree melon in processor until smooth but some texture remains. Measure scant 2 cups melon puree and add to syrup in pan. Whisk to blend. Freeze mixture until thoroughly frozen, about 4 hours, stirring with fork every 1 1/2 hours. Cover and keep frozen. (Or, once slushy, you can also just dump mixture in a gallon ziploc. Then take it out of the freezer and smash up with rolling pin every hour or so).
Using electric mixer, beat cream and sugar in medium bowl until peaks form. Using fork, scrape granita into icy flakes. Spoon 2 rounded tablespoons granita into each of 6 glasses. Top granita with 1 rounded tablespoon whipped cream. Repeat layering with granita and whipped cream. Garnish with mint sprigs, if desired, and serve immediately.

**I tried another variation which was also DELICIOUS. Instead of canteloupe, use watermelon and strawberries. After pureeing, you may want to add sugar to taste.

Pizza roll

2009-08-18T21:30:00.000-07:00

Ok, here's a super easy lunch/dinner/appetizer that I guarantee your kid will eat and you will enjoy. And it takes like 5 minutes to make.

1 purchased pizza dough (in a can like pillsbury rolls)
2 cups shredded mozzarella cheese
7 oz. prosciutto, sliced (or other yummy sliced deli meat)
1 cup chopped fresh spinach
1 tbs olive oil
salt and pepper

Roll out dough, sprinkle half of cheese over dough. Add prosciutto in a single layer, spinach and remainder of cheese. Roll up dough tightly and tuck ends under. Brush with olive oil and add salt and pepper. Place on parchment paper on cookie sheet and bake at 425 F for 25 minutes or until golden brown. Delish!

Brie and Chocolate Panini

2009-08-18T21:20:00.000-07:00

I have a confession to make. I cheated on Luke today. Think of me what you will but if this sandwich and Luke were both drowning in the ocean, I can't promise I wouldn't save this sandwich first.
Take two slices of sourdough bread, brush with olive oil and toast lightly (in panini maker or frying pan, whatev). Top the bread with a couple good slices of Brie cheese and about 1/3 cup good semi-sweet chocolate. And I mean GOOD. If you put Nestle or Hershey's chocolate on this thing I will come over there and smack you. Think Valhrona, Ghirardelli, Lindt, etc. If you're a gourmet chocolate virgin, run on over to Whole Foods or Trader Joes for a good selection. Giada adds fresh basil leaves to her sandwich but I didn't. Throw the other piece of bread on top and toast until chocolate is melted.

You're welcome. You have my permission to name your firstborn after me. Or after this sandwich. Hmmm, Brie Chocolate Wiscombe. Has a nice ring to it.

Pumpkin Cake Mix Dessert

2009-08-10T14:27:00.000-07:00

This is my all-time favorite pumpkin dessert. Makes pumpkin pie seem boring and predictable!

1 (29 oz.) can pumpkin
1 lg. can evaporated milk
3 eggs
1 c. sugar
3-4 tsp. pumpkin pie spice (cinnamon, nutmeg, cloves)

Whisk together and pour into greased 13x9 inch pan.

Yellow or spice cake mix
1 1/2 cups walnuts or pecans
1 cup melted butter or margarine

Dump the entire box of cake mix (DRY, just the mix itself) on top of pumpkin mixture. Sprinkle with nuts and pour butter on top of it all. Bake at 350 F for 50-60 minutes (until browned) and then let cool for about 30 minutes (or not...I burn my tongue on this stuff every time cause i just can't wait!).
Serve with vanilla ice cream or (spiced!) whipped cream.

Strawberry Spinach Salad

2009-06-22T14:23:00.000-07:00

This is such a refreshing and delicious salad. Courtesy Triple M.

1 package of fresh spinach
1 1/2 cups of shredded mozzarella cheese
1 package of sliced fresh strawberries
cooked bacon, crumbled
Candied walnuts/pecans

Assemble salad, pour dressing just a couple minutes before serving.

Poppyseed Dressing:

1 C sugar
1/2 C apple cider vinegar
1 C salad oil
1 Tbsp poppy seeds
1 tsp dry mustard
1 garlic clove

Toss.

Stuffed Mushrooms

2009-06-22T13:31:00.000-07:00

My friend Maggie brought these over for a meal for us...along with so much other yummy stuff it would make your head spin. I'm not even gonna list everything she made for us because it would just make you feel bad about yourself. She's amazing...and so are these mushrooms!

1 8oz package cream cheese
2 slices muenster cheese
2 slices provolone cheese
1/2 large zucchini
1/2 C shredded parmesan cheese
1 garlic clove pressed
2 tsp. Pampered Chef dill seasoning ***
1/2 3oz jar of Hormel Real Bacon Bits
Plain Bread Crumbs
Mushrooms (about a pound)
Let cream cheese soften in a bowl. Shred muenster, provolone and zucchini in Pampered Chef cheese shredder using the smallest barrel. Add remaining ingredients except bread crumbs and mix. Add bread crumbs to desired consistency. You want it to easy form with your hands, not too dry but thick. Wash mushrooms & break out the stem. Roll filling into balls and stuff inside (you can use the Easy Accent Decorator to fill with a pretty design). Bake on 350 until the mushrooms have released their own juices (about ½ hour to 1 hour).

*This would probably be good shaped in a ball and rolled in walnuts or pecans to be served as a cheese ball.

**If you make this ahead of time & refrigerate the seasonings get more pungent giving it a stronger flavor. Sometimes I’ll make it and leave it out on the counter if it’s only a few hours till I cook it!

***You must use the Pampered Chef dill seasoning because it is better than store bought.

Rosemary Dijon Chicken

2009-06-22T13:29:00.000-07:00

Another baby meal, courtesy of Mia.

Ingredients:
Chicken Thighs (I use boneless, Skinless from costco but breasts will work too)
4 sprigs fresh rosemary
2-3 tbsp honey mustard
1 tbsp dijon mustard
about 1/4 cup dry white wine
2 tsp tarragon vinegar
garlic salt to sprinkle on
salt and pepper

place chicken in baking dish or pan and preheat oven to 350
mix in bowl both mustards, wine, vinegar, and a dash of pepper and garlic salt (maybe 1/2 tsp of garlic salt and another 1/2 tsp of pepper?)
whisk together.
then take rosemary and take all the little leaves off. Throw the stems away and mince all the sprigs very finely. Add them to mixture and whisk together.
Pour over chicken.
Shake more salt and pepper on top of chicken, and then sprinkle garlic salt on top of chicken too.
Bake at 350 for 1 hour and a half. Two hours is even better.

This makes a ton of gravy/sauce which we ate over some yummy mashed potatoes. Awesome!

Super Enchiladas

2009-06-22T13:23:00.000-07:00

I LOVE it when people bring me meals after a baby...and not just because i don't have to cook. I love trying other people's favorite recipes and then adding them to my collection. Here's one from Julie, a friend in my mom's group. It was so good!

Buy a rotisserie chicken and pull all the chicken off of it. Put all the chicken in a big bowl, then add 1 drained can of black beans, 1 1/2 cup of sour cream, 1 cup of salsa (she uses 1/2 salsa verde and 1/2 505 organic salsa from Sprouts). Mix.
Drizzle salsa verde at the bottom of the baking pan, then put chicken mixture in whole wheat Tortillas, sprinkle Cheddar cheese in them and then roll up and place in pan. Top them with more salsa and cheddar.
Bake at 375 for 35 min. It makes a ton.

She brought it over with a Mexican green salad (with peppers and avocado, tomatoes, etc). and salsa + sour cream dressing plus some Mexican-style rice. It was SUPERB!

Cream Cheese Cupcakes

2009-05-15T15:13:00.001-07:00

Here's one of my childhood faves. I requested these instead of cake for just about every birthday. Well, these and permission to eat the batter from an entire cake all by myself :)

Chocolate cake mix (plus the ingredients listed on box)

8 oz. pkg. cream cheese, softened

1 egg

1/3 cup sugar

1 tsp. vanilla

Chocolate chips

Mix up cake mix as directed on box. Fill up each lined cupcake mold about 2/3 full. Beat cream cheese, egg, sugar and vanilla until combined. Mix in as many chocolate chips as desired (about one package is what i use). Drop a teaspoon of cream cheese mixture in center of each partially filled cupcake. Bake as directed for cupcakes on cake mix box. Dust with powdered sugar if desired. Enjoy hot with a glass of milk! yum!

Chocolate Caramel Toffee Bars

2009-05-08T11:48:00.000-07:00

These are some amazing bar cookies courtesy of my good friend Sarah Porter. Sarah is one of the healthiest eaters I know but when she cheats, this is the amazing dessert she makes!

1 yellow cake mix

1/3 c. oil

2 eggs

1 (12 oz.) package semi-sweet chocolate chips

1 c. white chocolate chips

3 (1.4 oz.) Heath or Skor bars, broken into pieces

1/2 c. butter or margarine

32 caramels, unwrapped

1 (14 oz.) can sweetened condensed milk

Preheat oven to 350. Grease 13" x 9" pan. Combine cake mix, oil and eggs; blend well. Stir in all chips and candy pieces (you can get creative and use other stuff too!). Press half of the mixture into pan and bake for 10 minutes. (It helps to press batter into pan using saran wrap to keep it from sticking to fingers).

Meanwhile combine butter, caramels and sweetened condensed milk in a saucepan. Cook over medium-low heat until smooth and melted. Slowly pour caramel mixture over partially baked crust, top with remaining cake mix mixture. Return to oven and bake an additional 25-30 minutes or until brown. Cool 20 minutes in pan. Run knife around sides of pan to loosen bars. Cool 40 minutes and refrigerate 1 hour. Store in refrigerator, makes 24 bars.

**Try making two batches, one with a yellow cake mix on bottom and a chocolate one on top and the other vice versa. Bon apetit!

GOOD wheat bread!

2009-04-14T19:00:00.000-07:00

My favorite food and recipe junkie friend, Heidi, sent me this great bread recipe, I think it's from the Everyday Food Storage blog (which is fabulous, i might add). Seeing how I've never made an edible loaf of wheat bread in my life, i decided to try this recipe only using my brand new fancy dancy wheat grinder. Yes, it's freaking expensive and now I can't buy another kitchen appliance until 2014 but man is it great!! And, guess what? The bread turned out great!! I made it a bit too doughy because I didn't add enough flour (you may have to add more than the recipe says to get a good consistency) but it was still delectable. I can't wait to use my new grinder on some healthy cinnamon rolls! When I unearth my friend's award-winning recipe, I'll post it.

Wheat Bread recipe

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup brown sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat.)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk (if you don’t have this use milk instead of half or all of the water.)
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

White Bread

1 1/8 cups warm water
1 3/4 - 2 tsp active dry yeast
2 Tblsp sugar (I use 3 Tbs. of sugar and 1 Tbs. honey, SO GOOD)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk (I used Malted Milk Powder, ‘cause I had it! But you can substitute milk for the water up above.)
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes

Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands. Let rise until doubled, punch down and roll out into a rectangle, the short end of which should be the length of your bread pan. Roll up the dough, seal the edges and place in a greased loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 25 minutes until golden brown and sounds hollow when lightly tapped.

Penne with Spicy Vodka Tomato Cream Sauce

2009-04-14T18:53:00.000-07:00

My sister made this fabulous pasta tonight and it was great. But then again, can you really ever go wrong with a cream sauce?? We used shell pasta instead of penne because we had it and cooking white wine instead of vodka and it tasted wonderful. Enjoy!

Courtesy Allrecipes.com

INGREDIENTS

1 pound uncooked penne pasta
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
3/4 teaspoon salt
2 tablespoons vodka
1/2 cup heavy whipping cream
1/4 cup chopped fresh parsley
2 (3.5 ounce) links sweet Italian sausage

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Easiest Bread EVER!

2009-03-29T22:37:00.000-07:00

My latest acquisition in the cookbook department is this one..."Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. First of all, let me point out that if one of the authors is French and the other is Jewish, you know it's gonna be good! This is by far the most fool-proof and simple way to make bread and every time i make it, everyone raves. The basic premise is that you mix the dough (nothing but flour, yeast, salt and water), let it rise, then refrigerate for up to 2 weeks, pulling off a some dough and baking a loaf as desired. That's it. No kneading, proofing, thumping, beating with a stick, etc. It's fantastic and has changed the way i make bread forever...specifically, now i make bread and before i didn't. It's that good.

Toffee Bars

2009-01-07T12:30:00.000-08:00

Another no-fail dessert recipe rom the college days. We made these so much, I think the cookbook just naturally fell open to this page every time. Guaranteed to make any break-up or failed mid-term a thing of the past :)
(courtesy an old Better Homes and Gardens cookbook)

Toffee Bars
Ingredients:
1/2 C butter
1/2 C granulated sugar
1 tsp salt
1 C flour

1 14-oz can sweetened condensed milk
2 Tbsp butter
2 tsp vanilla

1 oz unsweetened chocolate
2 Tbsp butter
1 1/2 C sifted powdered sugar
1 tsp vanilla

1. In a medium mixing bowl, beat the 1/2 C butter, granulated sugar, and salt with an electric mixer on medium to high speed till combined. Using a wooden spoon, stir in the flour. Press into the bottom of an ungreased 13x9x2-inch baking pan. Bake in a 350 degree oven about 15 minutes or till the edges are lightly browned.

2. Meanwhile, in a heavy medium saucepan heat the sweetened condensed milk and 2 tablespoons butter over medium heat till bubbly, stirring constantly. Cook and stir for 5 minutes more. (Mixture will thicken and become smooth.) Stir in 2 teaspoons vanilla. Spread over baked layer. Bake for 12 to 15 minutes or till golden.

3. For fudge icing*, in a small saucepan melt chocolate and 2 tablespoons butter over low heat, stirring occasionally. Remove from heat. Stir in the powdered sugar and the 1 teaspoon vanilla. Stir in enough hot water (1 to 2 tablespoons) to make an icing that is easy to pour. Spread the icing evenly over the warm cookie. Immediately cut into bars. Cool on a wire rack. Makes 36 bars.
*Instead of topping these bars with fudge icing, you can sprinkle one 6-oz package (1 cup) semisweet chocolate pieces over the cookie immediately after removing it from the oven. Let pieces stand 2 to 3 minutes or till softened; spread evenly. Cool, then chill for 5 to 10 minutes or until the chocolate is set. Cut into bars.

Rustic Bean Stew with Bacon and Caramelized Onions

2009-01-07T11:50:00.001-08:00

This is the first main dish recipe I tried from The Improvistional Cook book. I absolutely LOVED it. Served with crusty toasted french bread, a spinach salad and homemade canned peaches, our table was the picture of health and perfection! Definitely a new fave.

You can use canned beans for this, but I think making them from scratch adds a little something, i mean other than hours of cookin time :) If you're like me and never remember to soak them overnight before cooking, here's a cheat: rinse beans, cover with cool water in saucepan, bring to a boil and then lower heat, simmer for 10 minutes. Then turn off heat and cover, let soak for an hour. Rinse several times and cover with water again, simmer for 1 1/2 to 3 hours (add onion and bay leaf during this part).

4 oz. thick-sliced bacon
1 pound yellow onions, sliced or diced
salt
4 cups cooked, drained darkish beans (such as red beans, Roman, black-eyed peas, etc.)
2 bay leaves
1 1/2 c. low sodium cicken broth
1 Tbs. balsamic vinegar
1 tsp. sugar
freshly ground pepper

Cook bacon until crisp, remove bacon from pan, pour off all but about 1 tbs. fat.

Caramelize onions by cooking in bacon fat unil wilted and have released juices, about 5 minutes.
add about 1/2 tsp. salt and saute until onions are golden brown, about 20 minutes longer.

Add beans to pan along with crumbled bacon, bay leaves, broth, vinegar and sugar. Bring to a smmer, reduce heat to low and cook, stirring frequently, until liquid has reduced considerably and it looks like a stew, about 20 mintes. Adjust seasonsing, pepper generously. I mashed up about half of the beans at the end to make it more like a stew.
Enjoy gourmet eating!

Reubens

2009-01-07T11:29:00.001-08:00

I don't really know when my love affair with the reuben andwich began. I think i've always enjoyed them, but after a mission to Russia (where i learned to make costco-sized portions of sauerkraut out of a big laundry tub...no lie) and a refining of my palette later in life, I'm really hooked. I've found some great recipes and decided to just post one here. There are lots of variations, so play with it depending on your tastes. (But don't leave out the sauerkraut!)

Reuben Sandwich (courtesy Simply Recipes)
2 Tbsp butter, softened
8 slices rye bread
8 slices Swiss cheese (or provolone, gruyere, etc)
3/4 lb corned beef brisket, thinly sliced (i've also used pastrami or other yummy deli meats)
1/2 lb sauerkraut
1/4 cup Russian Dressing

Russian Dressing:
Combine:
1/3 cup mayonnaise
1 1/2 Tbsp ketchup
1 1/2 teaspoons prepared horseradish
1/2 teaspoon Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste

1 Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.
2 Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.
3 Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.

Dip in remaining Russian dressing!
Makes 4 sandwiches

Once again...

2009-01-06T12:27:00.000-08:00

Never renew your resolution to cook healthier for your family right before the holidays. I can't even count the number of times we had pizza in the last 6 weeks!
Now that life is back to normal, i got a chance to try yet another outstanding cookbook from Amazon. This one is not necessarily geared towards the healthy lifestyle but all of her recipes are so simple and create outstanding taste combinations that I had to ty them. Frankly, the more gourmet recipes I try, the more I realize that beginning a meal with whole foods is almost always better for you, even if it does include some heavy cream or other such indulgences! I've tried two of her recipes and am very impressed. She starts off each section with a simple recipe and then explains why it works and ncludes other spinoffs using the same idea. It has actually helped me understand how flavors work together so that I can be more of an imporvisational cook myself! Recipes forthcoming...

New Stuff!

2008-11-25T16:45:00.000-08:00

So, after falling off the heathy eating bandwagon for the entire 2 months I had morning sickness, I've recommitted. I found his cookbook on Amazon the other day and it came in today's mail. It's called the PDQ (Pretty Darn Quick) Vegetarian Cookbook by Donna Klein. It got great reviews and after looking through it, I'm so excited to use it. Some of the great (and EASY!) recipes include Smoked Provolone and Roasted Red Pepper Panini, Southwestern Black-eyed Pea, Corn and Tomato Salad, and Artichoke Bottoms with Hummus. She also promises that the most prep work you'll have to do is grate cheese or slice bread. Yaahoo!

I'll be sure to post the winners once i've tried them....with pictures, hopefully.

Crockpot Crack (aka Chocolate Cake)

2008-10-09T18:02:00.000-07:00

The following is an amazing recipe for a sumptiously moist chocolate cake made in a crock pot, courtesy of C Jane, sister of the famous Stephanie Nielson. I can personally testify that this cake will make a mumbling idiot out of even the most die hard health foodies. It is to die for!

"And now I present the Crockpot Cake Recipe. Only, promise me you'll douse it with real cream. Not that fake stuff all whipped up ready for consumption, I mean straight from-the-udder cream.
1 package chocolate cake mix
1 container of sour cream (8 oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix
Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings."

Caramelized Onions and other such goodness

2008-10-09T17:47:00.001-07:00

So...ever wonder what to do with all those leftover onions from the last co-op or shopping trip rolling around pathetically in your veggie drawer? I have the answer!! Peel the onions and slice them. Heat a couple tablespoons of olive oil in a skillet and saute the onions, stirring often, until they are soft and brown. This causes the natural sugars in the onion to come out and they are so sweet and tasty! Put them on homemade pizza, burgers (veggie or otherwise), over pasta, or just eat them plain! I make a pig of myself every time I make these.

You can also add sliced zucchini, bell peppers, whole cherry tomatoes, you name it. Wait until the onions have a bit of a head start, then add the other veggies and cook to desired softness. So yummy!

White Chip Island Cookies

2008-10-04T22:32:00.000-07:00

These are actually as good as, if not better than your most favorite chocolate chip cookies of all time. Ooooh! I love, love love them!
Thanks Tam-Bam!!

WHITE CHIP ISLAND COOKIES
Ingredients:
1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups (12-oz. pkg.) white chocolate chips (I prefer Nestle)
1 cup flaked coconut, toasted if desired
3/4 cup chopped macadamia nuts or walnuts

Directions:PREHEAT oven to 375° F.COMBINE flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.BAKE for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

BYU Mint Brownies, Baby!

2008-10-04T17:59:00.001-07:00

These are the BEST. Helped me through many a night of gossiping, studying or...well, gossiping in college.
p.s. the frosting really makes these babies...feel free to substitute the brownie part for a mix or another favorite brownie recipe from scratch. They could be chocolatey-er, in my opinion.

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING
5 Tbsp. margarinedash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Fettuccine with Zucchini, Eggplant and Feta

2008-09-24T13:21:00.000-07:00

(you can substitute veggies and different pastas, depending on your taste)
3 zucchini, chopped
1 eggplant chopped
1-2 red bell peppers
2 tbs. olive oil
2 tbs. white vinegar
basil
mint
3 minced cloves garlic
8 oz. fetuccine or pasta of choice
2 oz. feta cheese
green onions to garnish
The recipe says to grill the veggies whole and then chop them, but i just sauteed them already chopped on the stove. Cook fettuccine and drain...add veggies and seasoning, toss together with cheese. Super easy and really good! We used brown pasta and it was really filling. The feta adds a bit of a zing that i just loved.
courtesy of Vegetarian Times magazine

Cauliflower Cheddar Soup

2008-09-24T13:17:00.000-07:00

Cheddar cheese soup... with hidden cauliflower. Freezes great. If you don't want to hide the cauliflower, reserve some florets, saute til tender, and stir in just before serving.
4 cups water or stock
2 cups potato, chopped
1 head cauliflower, broken into florets
1 cup onion, chopped
1 cup carrot, chopped
3 cloves garlic, minced
1-1/2 cups cheddar cheese, shredded (6 oz)
1-1/2 teaspoons salt or to taste
1/4 teaspoon dill
1/4 teaspoon dry mustard
1/8 teaspoon white pepper
3/4 cup milk
Combine water/stock, potatoes, cauliflower, onion, carrot, and garlic in large stock pot. Bring to a boil. Simmer 15 minutes or until vegetables are tender. Remove from heat and let cool 20 minutes. Puree. Return to pan and stir in remaining ingredients until cheese melts.

I used a crock pot for the veggies, on low for 6 hours. Then added the seasoning and cheese and just mashed up with a potato masher. Really good!

courtesy of Recipezaar