Stir it Up...

Summer Lovin’

2009-08-22T16:18:00.003-04:00

I love to cook but I love summer too so during this wonderful time of year, I try to spend as little time as possible in the kitchen so as to enjoy every minute possible outside (hence the lack of posts). When I do finally get in the kitchen, I like to enjoy summer’s bounty at its best--in its natural state--which doens't require much effort and it brings out the best flavor. This recipe is a perfect lunch or dinner entree on those beautiful days that you don’t feel like cooking but are in the mood for summer’s finest.

Nectarine and Avocado Summer Rolls

1 nectarine, thinly sliced
1 avocado, thinly sliced
1 large handful baby spinach or other salad greens
1 breast of chicken, grilled and thinkly sliced or shredded (or 1 breast of a rotisserie chicken, shredded)
8 fresh Basil leaves
¼ cup almond butter (or peanut butter)
2 teaspoons soy sauce
2 teaspoons rice vinegar
2 teaspoons maple syrup
dash each salt and pepper
rice paper wrappers

Make the Almond sauce by mixing together the almond butter, soy sauce, rice vinegar, maple syrup, and salt and pepper. Set aside.

Meanwhile, in a large microwave-safe container, heat about 1 quart of water until just about boiling. Soak a rice paper wrapper in the water and then remove from water, place on counter top and layer the (1) Nectarines, (2) avacado, (3) Salad greens (4) Basil and (5) Chicken in the bottom half of the wrapper. Drizzle a generous tablespoon of the sauce over the ingredients and wrap the wrapper, starting from the left and right sides then from the bottom up. (Similar to rolling a burrito). Contunue with another rice paper wrapper. Serves 4.

Serve as an appetizer at a cocktail party or as an entrée alongside jasmine rice cooked in coconut milk. Make these vegetarian by substituting more veggies for the chicken.

Inside-Out Enchiladas Verdes

2009-04-21T16:34:00.003-04:00

Green Enchiladas usually come with green salsa on top but this recipe switches things up a bit and puts the greens on the inside. If you haven’t tried Swiss Chard, this recipe is a great way to try a healthy, new vegetable. If you are already a fan of chard, try this as a vegetarian way to satiate your cravings for South of the Border flavor.

Swiss Chard Enchiladas

2 teaspoons Extra Virgin Olive Oil
2 Garlic Cloves, peeled and chopped
1 medium onion, diced
1 Large bunch Swiss Chard, leaves and stems separated. Coarsely chop the leaves, finely chop the stems.
1 Tablespoon Butter
1 Tablespoon Flour
½ Cup Milk
½ Cup Cheddar or Monterrey Jack cheese, grated (or a combo of the two)**
6 Corn tortillas
½-1 Cup Salsa
Salt and pepper
¼ Cup Sour cream (optional)
Fresh Cilantro (optional)

Preheat the oven to 375 degrees. Heat the oil in a medium-sized sauté pan over medium-high heat. Sauté the onions and garlic until slightly softened and fragrant, about 3-4 minutes. Remove the onions and garlic from the pan and place them in a medium-sized mixing bowl. Add the chard stems to the heated sauté pan and cook over medium-high heat, stirring occasionally until they are soft (about 2 minutes). Add the chard leaves (in small batches) until they are cooked down significantly (about 2 minutes per batch).

Meanwhile, make the cheese sauce. Melt the butter in a small pot, stir in the flour, and when you have a dry paste, slowly add the milk then cheese. Stir until all the cheese is melted, then pour most of the cheese sauce into the cooked greens. Fill the center of each tortilla, then roll them up, place them seam side down in a baking dish that has been coated lightly with non-stick cooking spray. If using the sour cream, mix it into the salsa, and if not, just spread the salsa over all the filled and rolled tortillas and bake for about 15-20 minutes.

Sprinkle with the fresh cilantro and serve with a Corona.

**Chef's Note: I once used slices of White American Cheese instead of the Jack and Cheddar and the sauce was still really good.

Soup de la Casa

2009-04-18T22:02:00.010-04:00

I love soup. To me a day is not a day unless I have soup for lunch and when you’re eating all that soup, you need a little variety in flavors. I came across this recipe and thought it would be a perfect way to add some spice to the daily grind.

When looking this over, DON'T judge a book by it’s cover. This soup may not be photogenic, but it’s a great blend of flavors--old and new, and north and south. It’s well worth the minimal effort and don’t worry, it looks a lot better in person!

Spicy Split Pea Soup with Chorizo
Adapted from Bobby Flay Cooks American

1 Package Chorizo Sausages
1 Medium Onion, finely diced
2 Stalks Celery, finely diced
2 Large Carrots, finely diced
2 cloves garlic, finely diced
5 new (red-skinned) potatoes, finely diced with skin on
2 Poblano Peppers, roasted, peeled and finely diced
2 Cups Split Peas
8 Cups Chicken or Vegetable Broth
salt pepper to taste
Sour Cream and Fresh Cilantro for serving

In a stock pot, sauté onions, carrots and celery in a little oil or butter for a few minutes until softened. Add potatoes and peas and water. Bring to a boil and let simmer for about 45 minutes until peas are falling apart.

Meanwhile, cook the chorizo. Preheat a sauté pan over medium-high heat. Add a drop or two of oil and place Chorizos in the hot pan, turning occasionally until browned on the outside, about 5 minutes. Add ¼ to ½ cup of water to the sauté pan and cover, allowing the sausages to cook through, about 10 minutes. Once the water is absorbed and the chorizos brown again slightly, remove from heat and drain on paper towels. Dice the chorizos and then set them aside.

Cook the peppers. If you have a gas stove, place peppers directly on burner set to medium-high heat and turn occasionally until pepper skin is a charred, solid black color. If you don’t have a gas stove, broil peppers in oven, turning occasionally.

Once the peppers are black all over, place them in a plastic freezer bag and let them steam for about 15 minutes. Remove the peppers from the bag and remove the burned skin. It should rub right off. Discard the stem and seeds too.

Once soup is finished, stir in the chorizo and the poblanos, and ladle into bowls. Top with a dollop or sour cream and some chopped fresh cilantro.

It’s not a Cookie, it’s a Fig ……Pizza?

2009-04-18T21:29:00.004-04:00

The Husband and I are obsessed with Pizza. He likes to follow tradition, but once in a while, I veer him very far off of the trail of tradition. On this most recent treck, we were both glad that we took the road less taken. The dinner only took about 40 minutes from start to finish but once you have a small batch of fig spread ready, this pizza is a 15 minute meal. A perfect weeknight treat!

Fig and Three Cheese Flatbread Pizza

2 Store-bought Naans or other Flatbreads
Fig Spread (Recipe Below)
Blue Cheese, Crumbled
Goat cheese Dollops
Parmesan, Grates
Sliced red onions
Salami or Pepperoni Slices
Chopped fresh parsley

Preheat the oven to 400 degrees. Spread the desired amount of fig spread on the flatbreads and top them with the cheeses and toppings. Bake for about 10-15 minutes until cheese is slightly melted and flatbreads are crisp.

Fig Spread
1 10-oz Package Dried Figs
1¼ Cup Water
up to ¼ cup Sugar, if desired ( I don’t think you need it)
1 Tablespoon Lemon Juice
1 pinch Salt

Remove the stems from the figs and slice the figs into quarters. Add the sliced figs to a saucepan and add the water and the sugar, if using. Bring the figs to a boil over medium heat and let them simmer for about 20 minutes, stirring occasionally. Once almost all of the water is gone from the pan, remove the figs from the heat and let them cool slightly. Add the figs, lemon juice and salt to a food processor bowl and process on high for about 2 minutes, adding water as needed until the mixture is the consistency of jam. Refrigerate for up to 4 weeks.

Use the Fig Spread on toast or a sliced baguette, top crackers and brie with a dollop, or slather it on a flatbread and make a Fig and Three Cheese Flatbread Pizza.

3.14159265 Day

2009-03-16T12:50:00.003-04:00

While hundreds of budding engineers and scientists were reciting the millions of digits of Pi on Saturday, 3/14 (aka Pi Day), I hosted my own little "Pie Day" Celebration and baked a Lemon Chess Pie with the help of my sister who was visiting for the weekend.

No one really knows the origins behind the name “Chess Pie” and there is no other way to describe this pie other than by saying that it tastes like a like a cross between crème brulee, lemon meringue pie and egg custard pie. No wonder this is reportedly one of Bill Clinton’s favorites.....it’s one heck of a ménage trios!

Lemon Chess Pie

1 (9-inch)refrigerated pie shell (or make your own)
1½ cups sugar
½ cup butter (one stick), softened
5 eggs, beaten
½ cup milk
1 Tablespoon all-purpose flour
1 Tablespoon cornmeal
¼ cup fresh lemon juice
3 Tablespoons lemon zest

Preheat oven to 350. In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon zest. Mix until smooth. Pour mixture into pastry shell and bake in the preheated oven for about 45-50 minutes, until the pie is set in the center and the top of pie is slightly-browned. Let the pie cool before slicing it.

Tossing a Salad and Other Fun Kitchen Activities

2009-03-08T21:10:00.003-04:00

Spring Break is right around the corner so I’ve been working on getting bikini ready. I’ve been exercising more but have also been eating smarter in hopes of losing those last few pounds of winter weight before I head to Mexico and gain them all back.

In order to lose those last few pounds, I’ve replaced a few traditional dinners of meat, starches and vegetables with some amazing dinner salads. The veggies are great but only because they are dressed to the nines with some of my favorite vinaigrettes.

These dressings are so easy are much better tasting (and better for you) than those additive-laden store bought varieties. Make double batches and keep some in the fridge for up to two weeks.

Dinner Salad with Maple-Balsamic Vinaigrette and Pan-Seared Sea Scallops

In this salad: Baby Spinach, Cherry Tomatoes, Sliced Red Onions, Red Bell Pepper Strips, Carrot Ribbons, Sliced Mushrooms, Gorgonzola Cheese Crumbles, Pecan Pieces and Dried Cranberries.

For the Scallops: Dry each scallop completely with paper towels and then sprinkle with a dash of freshly ground pepper. Heat a sauté pan on medium-high and add about a teaspoon of Extra Virgin Olive Oil. When oil is hot, gently place the scallops in the pan, careful not to put them too close to each other. Let them cook on one side for 3-4 minutes without moving them (set a timer and back away from the stove or you won’t get the caramelization!). Using a metal spatula and/or tongs, flip them and then let them cook for another 1-2 minutes. Add to a salad tossed with maple-balsamic vinaigrette.

Maple-Balsamic Vinaigrette

½ cup tomato juice (or ¼ cup tomato paste and ¼ cup water)
1/3 cup Balsamic Vinegar
¼ cup real Maple Syrup
1 Tablespoon fresh Rosemary, Minced
2 teaspoons Dijon Mustard
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
2 garlic cloves, minced
2½ Tablespoons Extra Virgin Olive Oil

Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined.

Tossed Salad with Herbed Vinaigrette

In this salad: Baby Spinach, Cherry Tomatoes, Sliced Red Onions, Baby Carrot Coins, Blue Cheese Crumbles, Pine Nuts and Dried Cherries.

Herbed Vinaigrette
¼ Cup tarragon vinegar (or white wine vinegar and 1 Tablespoon Dried Tarragon)
4 teaspoons sugar
1 Tablespoon Dijon Mustard
2 cloves fresh Garlic, Minced
¼ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dried basil
¼ teaspoon dried oregano
1/8 teaspoon fresh rosemary (or ¼ dried rosemary)
3/4 Cup Extra Virgin Olive Oil

Combine all ingredients in a large bowl. Mix with a whisk until sugar and salt are dissolved. Slowly drizzle in the oil while continuing to whisk. Mix until vinaigrette thickens.

A little bit goes a long way with this dressing. Gently drizzle about a tablespoon or two over a bowl of mixed greens and other fresh chopped veggies and toss until all ingredients are lightly coated. Serve with a piece of naan to round out the meal.

Hello Cupcake!

2009-02-02T12:08:00.005-05:00

We’ve been eating so healthy since New Year’s Day but we needed a break from all the salads and grilled chicken so we decided to go all out for Super Bowl Sunday.

We made the usual (stuffed jalapenos, pigs in a blanket, Carolina pulled pork, Queso Dip, etc.) but the real stars of the evening were the Carrot Cake Cupcakes. Everyone was stuffed by half time but somehow we all had room to do some major damage to the 2 dozen cupcakes I baked.

Keep in mind that this is a very easy recipe to half if you're watching your calories and can’t commit to 24 cupcakes.

Carrot Cake Cupcakes with Cream Cheese Frosting
2 cup all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups finely shredded carrots (about 4 large carrots)
¼ cup vegetable oil
4 eggs

Cream Cheese Frosting
1 8-oz package reduced fat cream cheese, softened
½ cup butter (1 stick), softened
1 teaspoon vanilla
3½ to 4½ cups powdered sugar

For the Cupcakes:
Preheat oven to 350 degrees. Grease two 12-cup cupcake pans (use cooking spray if you prefer).

In a large mixing bowl combine all the ingredients (flour, sugar, baking powder, baking soda, and cinnamon carrots, oil, and eggs) and beat with an electric mixer until all ingredients are combined. Pour the batter into the prepared pan(s).

Bake for about 25 minutes or until a wooden toothpick comes out clean. Cool on wire racks for 10 minutes and then remove cupcakes from pans. Cool thoroughly on wire racks. Frost with Cream Cheese Frosting. Cover and store in refrigerator.

For the Cream Cheese Frosting: Beat together the cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to reach desired spreading consistency.

Brie is Proof That God Loves Us and Wants Us To Be Happy

2008-12-16T12:05:00.006-05:00

I love brie cheese so much that I normally can't make any recipes with it because I usually end up eating it prior to cooking with it. However, for a recent get together, I used all the willpower I had and didn't eat the brie right out of the fridge so that I could make a baked brie appetizer.
My baked brie looked a little ugly because I was impatient with the puff pastry, but the looks are more than made up for in the gooey, sweet, savory, perfect flavor!

Baked Brie

½ Package (i.e., 1 sheet) Frozen Puff Pastry
1 egg
¼ cup dried cherries or cranberries chopped into tiny pieces
¼ cup toasted pecan pieces
¼ cup honey
½ teaspoon chopped fresh rosemary leaves (or 1 teaspoon dried rosemary)
1 teaspoon hot water
1 small- to medium-sized round Brie cheese

Thaw the pastry sheet at room temperature until it's easy to handle (about 1 hour).

Preheat the oven to 400 degrees. When defrosted, unfold the pastry sheet on a lightly floured surface and roll the pastry sheet with a rolling pin to seal any cracks in the pastry that may have occurred if you were impatient and unfolded it before it was ready (like I did). Be sure to roll it well (not like I did) if you want it to look pretty.

Stir the diced cherries or cranberries, pecan pieces, honey, rosemary and hot water in a small bowl. Spread the cherry mixture into the center of the pastry square and then top with the cheese round.

Beat the egg in a small bowl with a fork and then brush the edges of the pastry with the egg.

Begin wrapping the pastry over the cheese, trimming the pastry as needed to avoid too much dough in one place. Press the edges together to seal the pastry. Place the wrapped cheese seam-side down on an ungreased baking sheet and then brush the pastry with the beaten egg. If desired, decorate the top with pastry scraps (don’t forget to brush the decorations with the egg.)

Bake for 20 to 25 minutes, or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with crackers or thin slices of French bread.

Cowboy Caviar: A Little Work, Alot of Flavor

2008-12-16T11:32:00.008-05:00

I love having company over but I hate being stuck in the kitchen when I would rather be visiting with friends and family so I rely on some easy make-ahead appetizers to keep everyone happy and "unhungry" when they come over for an afternoon visit.

One favorite I rely on is my black bean dip, affectionately named, Cowboy Caviar. It's super easy and is always a big hit at home, at tailgates and at potlucks. Give it a try at your next gathering....

Cowboy Caviar*

1 8-ounce package cream cheese
1 15-ounce can black beans, rinsed
1 small can chopped olives, drained
1 small onion, diced
1-2 teaspoons vegetable oil
1-2 teaspoons lime juice
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼teaspoon chili powder
¼teaspoon garlic powder
¼ teaspoon black pepper
½ cup tomatoes, diced
½ cup Monterrey Jack or cheddar cheese, grated

Spread the cream cheese onto bottom of a serving plate (a 9 inch pie or quiche plate works nicely). Meanwhile, mix the beans, olives, onions, lime juice, oil and spices together and spread evenly over the cream cheese. Top with the diced tomatoes and Monterrey Jack cheese and garnish with chopped green onions, if desired. Serve with tortilla chips.

*Make at least 2 hours in advance of serving so flavors have time to meld.

Recession-Friendly Hostess Gift

2008-12-08T13:42:00.003-05:00

It’s that time of year again—which means parties, parties and more parties. Yay!! But all those bottles of wine we've been bringing to the hostesses have really begun put a dent in our Christmas fund, so when an invitation arrived in the mail the other day, I vowed that instead of dropping more cash at the liquor store, I would take the time to make a nice homemade gift to bring the hostess. I chose to make caramel popcorn and put it in a pretty Christmas tin.

It was so easy and sooo budget friendly-I hope the host and hostess liked the treat halfway as much as the Husband and I liked celebrating the season with all our friends on Saturday night.

Caramel Popcorn

½ cup butter
1 cup light brown sugar
¼ cup corn syrup
½ teaspoon salt
¼ teaspoon baking soda
½ teaspoon vanilla extract
10 cups popped popcorn (from 2/3 cup kernels)

Optional ingredients:

1/2 cup dry-roasted peanuts

1 to 2 1-Oz. semi-sweet chocolate baking squares

1 to 2 1-Oz. white chocolate baking squares

Pop popcorn in an air popper or in a large pot over the stove top and set aside in a large bowl. Meanwhile preheat the oven to 250. Next, in a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly. Once the caramel mixture is boiling, boil without stirring for 4 minutes. Remove the caramel sauce from the heat and stir in baking soda and vanilla. Pour the caramel in a thin stream over the popped popcorn (and peanuts, if using), stirring gently to coat.

Place the coated popcorn in a large (or two medium) shallow baking dish(s) and bake in preheated oven, gently stirring every 15 minutes, for 1 hour. Remove from the oven and let cool completely. (For added sweetness, drizzle caramel popcorn with a tiny bit of dark or white chocolate or both!)

Don’t Let This Great Pumpkin Pass You By

2008-12-05T10:12:00.003-05:00

It’s usually difficult for people to admit to their flaws, but I have no issues admitting one of mine: My pies suck. No matter how many times I try, no matter how closely I follow a recipe, they're simply inedible. You would think that with a mom who is known to “make the best pies in the world,” I’d be able to come up with something halfway decent but so far, I’ve had no such luck.

That’s why I was thrilled when I came across a recipe for a delicious pumpkin pudding. It’s basically a piece of pumpkin pie, without the baking, the hassle and for me, the disappointment. This pudding is also a relatively healthy way to end any fall or winter meal and the best part is that it can be ready in about 5 minutes.

Quick Pumpkin Pudding (inspired by Health Magazine)

2 cups pumpkin puree (fresh or canned)
¼ cup low-fat cream cheese
2 Tablespoons low-fat vanilla yogurt
2 Tablespoons honey
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
Cinnamon, nutmeg, mint leaves and whipped cream for garnishing.

Combine all ingredients in a blender or food processor and process until combined. Add additional honey and spices to taste. Divide into 4 ramekins and garnish with cinnamon, nutmeg and mint leaf.

Is it possible to fall in love with food?

2008-10-20T12:37:00.007-04:00

I love fall foods, especially, butternut squash. I also love cooking indulgent, yet easy meals on Sundays and making a dinner that covers both bases is exactly what I did last night. I made butternut squash risotto-a dish that was a huge hit and left both of us feeling a lot like George Costanza's date in that hilarious Seinfeld episode about the risotto she ate...........
mmmmmmmmmmmmmm mmmmmmmmmm mmmmmmmmm One bite and you'll be ready to move in! :)

Chef’s note: When you make this, you’ll be standing at the stove for a while so be sure to have a glass of wine close by before you start.

Butternut Squash Risotto

Caramelized Squash
1Tablespoon olive oil
1 Tablespoon butter
12/ large butternut squash, peeled, and diced into 1/4-inch cubes
Dash salt
Dash pepper
1 Tablespoon brown sugar

Risotto
1 Tablespoon olive oil
1 Tablespoon butter
1 Cup minced onion (I used red onions but white onions will be fine)
2 cloves garlic, minced
¼ cup dry white wine
4 cups chicken stock
1 cup Arborio rice
¼ cup grated Parmesan cheese
1 teaspoon chopped fresh parsley
Salt and pepper to taste

To gently caramelize the squash: Preheat your oven to 375 degrees. Melt the butter and oil together over medium heat in an oven-safe sauté pan. Add the squash cubes and season with a dash of salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, about 4 minutes. Add the brown sugar and gently stir until the sugar is well-incorporated but not burning, about 3 minutes. Place the sauté pan in the oven and cook the squash for 10-15 minutes, until cooked through but not mushy. Set aside.

Meanwhile, to make the Risotto: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the rice, stirring constantly, until the rice is coated with the oil and it turns a milky opaque white color, about 2 minutes.

Deglaze the pan with the wine, stirring constantly, and cook until the wine is completely reduced and absorbed by the rice. Slowly add about ½ cup of the broth at a time, stirring more or less constantly through each addition, until all the stock is almost completely absorbed by the rice. This should take about 20-25 minutes.

Remove the risotto from the heat and stir in the caramelized squash, the Parmesan cheese and salt and pepper to taste. Garnish with chopped parsley and prepare to be completely satisfied.

A Garden Grows in Baltimore

2008-09-29T14:34:00.004-04:00

The Husband and I are huge chili aficionados, and a few years ago, we were lucky enough to be judges at the National Kidney Foundation’s Chili Cook-Off in Washington, DC. We tasted some mighty fine chili as judges and have been working on our winning recipe ever since. We almost have our wining recipe for red chili down pat, but since it’s not winter yet, we opted for a bowl of green chili last night to help use up the plethora of peppers I harvested from my rooftop garden.

According to the International Chili Society, green chili is only competition-worthy if you use only green chilies but I think purely green chili looks a little bland, plus it was impossible to time the garden harvest just right, so I used mostly green, but some ripened, red chiles in this dish.

The recipe is a little involved but the end result is totally worth it!

(Mostly) Green Chili
[Chef's Note: Don't overlook this recipe just because it's not that photogenic! It's really good.]

2 large boneless, skinless chicken breasts
Salt and ground black pepper
3-5 medium Jalapeño peppers (stems, seeds and white pith removed and cut into pieces)
3-5 Serrano pepper (stems, seeds and white pith removed and cut into pieces)
3 Poblano peppers (stems, seeds and white pith removed and cut into large pieces)
2 Anaheim or Cubanelle peppers (stems, seeds and white pith removed and cut into large pieces)
1 large sweet onion, cut into large pieces
3 cloves garlic
1½ teaspoons ground cumin
1 (14.5-ounce) can Cannellini beans, drained and rinsed
1½ cups chicken broth
1/3 cup masa flour (or 20 crushed tortilla chips)
Juice of one lime
¼ cup minced fresh cilantro leaves
Sour cream, scallions, lime wedges, fresh cilantro and fresh diced jalapenos for serving.

Wearing gloves or working very carefully, remove and discard the ribs and seeds from the Jalapeño, Serrano, Poblano and Anaheim chiles. In a food processor, pulse the chiles, onions and garlic for about 15-20 times. Set aside.

Meanwhile, season the chicken with salt and pepper. Heat enough olive oil to cover the bottom of a large pot over medium-high heat until just smoking. Add the chicken and cook without moving it until the outside is golden brown, about 3 minutes per side. Transfer the chicken to a plate.

Adding additional oil to the pot, if necessary, add the pepper/onion/garlic mixture and cumin to the pan, and reduce the heat to medium. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes.

While peppers are cooking, add ½ of the can of beans and ½ cup of broth to a food processor and process until smooth, about 20 seconds.

Add the bean/broth mixture, the remaining broth, the masa flour (or tortilla chips) and the seared chicken breasts to the pot and bring to boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until chicken is cooked through, about 20 minutes.

Stir in the remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

Using tongs, transfer the chicken to cutting board and shred it, or alternately, slice it very thinly.
Stir in the shredded chicken, lime juice and cilantro into the chili and return it to a simmer. Add salt and pepper as needed and serve the chili with sour cream, diced onions, diced jalapenos, fresh cilantro and lime wedges.

How to Be a Man Magnet

2008-09-29T13:26:00.006-04:00

Lesson 1: Make my “It’s Raining Men Dip.” The minute you put this on the table, every man in a 50-mile radius will be at your house drooling over this delicious concoction.
If you already have a man, try the recipe anyway. This’ll keep him happy for a long time to come! This dip is perfect for Super Bowl Sunday, or any football day for that matter.

It’s Raining Men Dip
(aka Buffalo Chicken Dip)

1 8-ounce package cream cheese
½ cup blue cheese salad dressing (Ken’s brand is best)
½ cup Buffalo Wing Sauce (Sorry, Frank, but Ashanti brand is the best)
Salt and freshly ground pepper to taste
2-3 cups shredded cooked chicken (from a grocery store rotisserie chicken)
2 scallions, sliced (green parts only)
Celery Sticks and Tortilla Chips for Dipping

Preheat the oven to 375°F. Place the cream cheese into a medium-sized microwave safe bowl. Microwave the cream cheese for 45 seconds to soften it slightly. Whisk in the salad dressing, Ashanti Wing Sauce, Salt and Pepper until smooth. Stir in the shredded chicken until just coated (over mixing here will make your shredded chicken gummy). Spread the mixture into a 9-inch pie plate and drizzle the top with additional wing sauce, if desired. Bake the dip for 15-20 minutes, until mixture is heated through and edges are bubbly. Cool slightly and top with sliced scallions. Serve with celery and tortilla chips.

“I’m Sweet Enough Already”

2008-09-08T17:33:00.003-04:00

That’s my silly excuse for never eating dessert. Though, the truth is, I just don’t have much of a sweet tooth and I really don’t like to bake all that much. However, every once in a while, I feel a hankering for some cake and this Reduced-Fat Lemon Blueberry Bunt Cake is my a standard “go to.”

I really made the cake for myself the other day, but I was nice and shared some with my mom, the Husband and my office girlfriend. They all gave raving reviews. See what your friends and family have to say, that is, if there are any leftovers after you cut yourself a generous piece.

Reduced-Fat Lemon Blueberry Bundt Cake

Cooking spray
2 Tablespoons sugar

3 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¾ cups granulated sugar
¼ cup butter, softened
1 tablespoon grated lemon rind
4 large eggs
½ teaspoon vanilla extract
1 (16-ounce) container Reduced-fat sour cream
2 cups blueberries (Fresh or Frozen)

¾ cup powdered sugar
1½ tablespoons fresh lemon juice

Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray and dust it with the 2 tablespoons of granulated sugar and then set it aside. Meanwhile, combine the flour, baking powder, baking soda, and salt, stirring with a whisk. Place 1¾ cups granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add the eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in the vanilla and the sour cream. Add the flour mixture slowly and beat at medium speed until it is just combined. Gently fold in the blueberries. Spoon the batter into the prepared pan. Bake for 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the cake in the pan for about 20 minutes and then remove the cake from the pan. Cool completely on wire rack. To prepare the glaze, combine the powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.

Useless Holiday or Culinary Inspiration?

2008-09-05T13:15:00.002-04:00

August is National Goat Cheese Month so in honor of this ever-so-important US holiday, I featured the delicious heirloom tomatoes I bought at the Baltimore Farmer’s Market in a modern caprese salad.

I know you’re thinking that I haven’t blogged in a month and this is all I came up with, but I’ve been away from home more than I have been there this summer so this is it for now. Excuses aside, this is a very yummy salad and I suggest you try it while fresh tomatoes are still available.

Goat Cheese Caprese Salad with Basil Vinaigrette

3 medium-sized fresh tomatoes (heirlooms if possible)
1 cup of fresh basil leaves
A small log of your favorite goat cheese
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons White Wine Vinegar
Salt and pepper to taste

Process the basil, olive oil and vinegar in a blender or food processor on low until everything is combined (about a minute), scraping down sides of mixer bowl as necessary. Drizzle the dressing over alternating layers of sliced tomatoes and sliced or crumbled goat cheese. Sprinkle salad with salt and pepper to taste.

Twist and Shout!

2008-08-05T11:02:00.004-04:00

Soft pretzels are an awesome Sunday afternoon “snacktivity” to do with kids of all ages.

The twisting was a little challenging at first, but the shouting obscenities came easy when I added the baking soda to the hot water too quickly and had a 3rd grade baking soda volcano explode all over the stove (and floor, and myself, etc.). The pictures of the mess are entirely too embarrassing to post here, but the pretzels were worth the clean up effort.

The pretzels are great right out of the oven but they also store well in the freezer. The frozen pretzels make a fun accompaniment to a quick weeknight dinner salad.

Soft Pretzels:
1½ cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces butter, melted
2½ teaspoons kosher salt
4½ to 5 cups all-purpose flour

3 quarts water
¾ cup baking soda
2 whole eggs, beaten with 1 tablespoon cold water
Coarse sea salt

Line 2 half sheet pans with parchment paper and spray with cooking spray. Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour to the bowl and mix on low speed until combined. Increase the speed to medium and continue mixing until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with a little bit of vegetable oil and add the dough to the bowl, turning to coat it with oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda SLOWLY!!!!!!!

Remove the dough from the bowl and place on a flat surface. Divide the dough into about 10 equal pieces. Roll each piece into a long rope measuring about 18 inches and shape pretzels by shaping each rope into a “U”, crossing the two sides of the “U” over each other and twisting and pressing the ends down on the pretzel.

Boil the pretzels in the water/baking soda solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula.

Place 4 pretzels on each baking sheet and brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Dip into desired sauces.
To reheat: Place frozen pretzels in a 400 degree oven for about 10 minutes, or until heated through.

Buried in Berries

2008-07-09T16:06:00.004-04:00

Picking berries is one of my favorite summer activities. I’ve been doing it for as far back as I can remember with my mom, grandma, and even my great-grandma. I didn’t have any help picking from the old folks (sorry, mom!) this year but I had a record harvest nonetheless….22 pounds of strawberries and 16 pounds of blueberries!

I made some fresh jam with some of the strawberries and froze the rest of the strawberries for my favorite breakfast treat, smoothies, and pancakes and muffins in the fall.

Easy Strawberry Jam

2 cups crushed strawberries
4 cups sugar, measured into separate bowl
3/4 cup water
1 box Sure Jell Fruit Pectin
5 (1-cup) containers (washed and dried thoroughly)

Crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into a large bowl. Stir in sugar and let stand 10 minutes (stirring occasionally).

Mix water and pectin in a small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to fruit mixture and stir for at least 3 minutes or until sugar is dissolved and no longer grainy.

Fill the containers immediately to within ½ inch of tops. Wipe off top edges of containers and immediately cover with lids. Let stand at room temperature for 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to a year. Thaw in refrigerator before using.

With some of the blueberries, I made the Husband’s favorite, Blueberry Turnovers.

Blueberry Turnovers

1½ cups flour
¼ cup sugar
½ teaspoon salt
2/3 cup shortening, solid vegetable, chilled, cut into small pieces
4 Tablespoons ice water

2 teaspoons cornstarch
1 teaspoon water
1½ cups blueberries
1 Tablespoon sugar

1 egg, slightly beaten

In a large bowl, mix the flour, sugar, and salt together. Using a pastry blender, cut shortening and butter into the flour mixture until coarse crumbs form. Stir in water, 1 Tablespoon at a time, tossing with a fork until a soft dough forms. Shape into a disk, wrap in plastic wrap, and chill for 1 hour.

To prepare filling, dissolve the cornstarch in the water. In a medium saucepan, heat the blueberries and the sugar over medium heat, stirring occasionally, until the mixture comes to a boil. Add the cornstarch mixture, stirring constantly until thickened. Remove from heat and cool .

Preheat oven to 400 degrees.

On a floured surface, using a floured rolling pin, roll dough to a 1/8" thickness. Cut out about 5-6 6" circles. Spoon the filling evenly into the center of each circle, careful not to overstuff the pastry rounds. Fold the dough over the filling and then press the edges together with a fork to seal.

Place turnovers on baking sheet and brush with the beaten egg. Sprinkle pearled sugan on top if you have it. Bake the turnovers until golden brown about 30 minutes. When done, transfer the turnovers to a wire rack to cool.

Garnish with fresh blueberries and mint sprigs.

No Freedom Fries Here

2008-06-19T17:36:00.001-04:00

In Paris, crepes are basically street food, but here in Baltimore a few nights ago, they were a delicious dinner for deux.

I’ve been on a quasi-vegetarian kick recently so I sautéed some baby Portabella ‘shrooms and onions for my crepes and made the Husband Turkey, Cheddar and Apple Crepes. Oui, oui, oh la la, Bon Apetit…Whatever the French say, I don’t know, but I do know that these were a quick and easy meal.

Finally, despite the French-themed dinner, we complimented the meal with some good California Chardonnay. We try to Buy American as often as possible and encourage you to do the same!

Savory Crepes Deux Ways

1 cup milk
1 cup all-purpose flour
2 eggs, slightly beaten
1 teaspoon cooking oil
¼ teaspoon salt

Assorted Fillings:
Turkey Breast (Turkey Cold Cuts from the deli are fine)
Sharp Cheddar Slices
Apple Slices (sliced very thin)
Sautéed Mushrooms and Onions
Swiss Cheese Slices

Combine all ingredients in a blender container. Cover and blend until smooth.

Heat an 8-inch skillet over medium-high heat and when hot, spray with cooking spray. Next, pour 3 Tablespoons of the batter into the center of skillet. Lift the pan up and rotate and tilt it to spread the batter over the bottom of the pan (work quickly). Return to the heat and cook for about 1-2 minutes (until light brown and ends lift up easily). Turn over with a spatula, (or by hand if you have tough fingers) and cook the second side for about 30 seconds to 1 minute.

Slide the finished crepes onto paper towels while you’re cooking the rest of the batter. When all crepes are done, layer the fillings into center and roll/fold the crepes and sprinkle the crepes with salt and freshly cracked pepper. Makesabout 8-10 crepes.

Fava Beans and a Nice Chianti

2008-06-12T10:55:00.002-04:00

I saw these giant beans in the store the other day and knew that these were something I wanted to try.
The beans were time consuming to prepare-- you need to peel them, boil them and then peel them again--but in the end, they were worth the effort. Thanks for the inspiration, Hannibal Lecter, but we didn’t eat a Census Taker’s liver with the beans--Salmon sounded a little more appetizing.

Seared Salmon with Sauté of Fava Beans, Fresh Corn and Tomatoes

2 Wild-Caught Salmon Filets
Spice blend made from ¼ teaspoon paprika, ¼ oregano, ¼ teaspoon of garlic powder and 1 dash of cayenne pepper.

¾ cup of fresh, shelled, fava beans (from about 10-12 pods)
1 ear of fresh white corn, kernels cut off the ear
2 ripe Roma tomatoes, diced
1 small onion, minced
2 cloves garlic, minced
salt and pepper to taste

Preheat oven to 375. Dry the salmon filets with paper towels, and sprinkle them with the spice mix.

Meanwhile, heat about 1 Tablespoon of extra virgin olive oil in a sauté pan over medium heat and sauté garlic and onions until onions are lightly browned.

While onions are cooking, heat an oven safe sauté pan over medium-high heat. Add some olive oil, and when the oil is almost smoking, add the salmon filets, skin side up. Let cook for about 2-3 minutes, or until the salmon easily lifts from the pan. Using a metal spatula, gently turn salmon filets over and place the pan in oven for about 5 minutes.

Next, add corn, fava beans, tomatoes, and a few dashes of salt and pepper to the sautéed onions and garlic, and stir mixture gently until heated through.

Serve with some crusty bread, and of course, a nice Chianti. Hannibal Lecter sucking noises optional.

It's Officially Summer!

2008-05-26T20:41:00.012-04:00

I don't care that it's not June 21. It's Memorial Day Weekend, which means that it is officially summer in my book. Also, in my book, summer is synonymous with burgers, and in a water city like Baltimore, it was fun to kick off the summer season with a Fresh Tuna Burger and Mini-Corn Cakes.

Tuna Burgers with Green Curry, Ginger and Mango Dipping Sauce

1 pound fresh tuna steaks, cut into 1 inch cubes
1/4 cup diced red and green bell peppers
2 scallions, sliced (green and white parts) 1 small carrot, grated
2 Tablespoons fresh cilantro
2 teaspoons Soy Sauce 1 teaspoon Toasted Sesame Oil 1 teaspoon Ginger Oil 1 egg, slightly beaten
Salt and pepper
Pulse tuna cubes in a food processor about 8-10 times (do not over process or you will end up with a nasty tuna paste). Add ground tuna to bowl of chopped veggies and gently stir until everything is well-distributed. Form mixture into patties and grill on a flat-top griddle for about 4-5 minutes per side.

Green Curry, Ginger and Mango Dipping Sauce
(Inspired by Bobby Flay)
1 red onion, coarsely chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 Serrano pepper, coarsely chopped (seeds and white pith removed for less heat)
2 tablespoons Thai green curry paste
3 ripe mangoes, peeled, pitted, and coarsely chopped
1 cup water
3 Tablespoons fresh lime juice
3 Tablespoons chopped cilantro leaves
1 Tablespoon honey
Salt and freshly ground pepper

Heat a small amount of vegetable oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and Serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes. Let mixture cool slightly and then transfer it to a blender. Add the lime juice, cilantro, and honey and blend until smooth. Season with salt and pepper, to taste.

Spoon a dollop of the sauce on each tuna burger.

Save the leftover sauce for topping tacos, scallops, chicken, fish or even use it as a salad dressing. This sauce lasts in the fridge for weeks.

Mini-Corn Cakes

1 15 oz can sweet corn

1/3 cup milk

1 large egg

2 Tablespoons sugar

3 scallions, sliced (white and green parts separated)

1/2 teaspoon baking powder

1/8 teaspoon cayenne pepper

1/4 cup yellow corn meal

1/4 cup flour

salt and pepper

Preheat oven to 400 degrees and coat a mini muffin pan with cooking spray. In a large bowl, mix all ingredients until they just come together and drop rounded tablespoons of the batter into the greased muffin tin. Bake for 9-11 minutes. Remove from pan and serve with a tiny dollop of reduced-fat sour cream and green parts of scallions.

Back to Basics

2008-03-31T12:51:00.012-04:00

March has been a crazy month for me so I've been looking for some easy things that I could prepare that don't require alot of time or make alot of dishes. These three recipes to follow fit the bill.

Curried Israeli Cous Cous Salad and Grilled Romaine

1 cup Israeli Cous Cous (Look in the Kosher section. Once you find it, you'll be hooked. It is sooooo good. I currently have 4 boxes in my pantry so I always have some on hand.)

1/4 white onion, minced
1/4 cup dried apricots, diced
1/4 cup toasted pine nuts
1/4 cup dried currents
3 scallions (green parts only)
1/4 to 1/2 teaspoon curry powder (depending on the strength of your curry powder)
2 Tablespoons plain, low fat yogurt
dash garlic powder
dash onion powder
salt and pepper to taste

Preapre Israeli Cous Cous according to package directions. If your package is in Hebrew and you can't read the directions, just cook it as you would pasta omitting the salt. Drain and rise it slightly when done. Add all the other ingredients to the drained and rinsed cous cous and stir until mixed through. Place it in the refrigerator in a covered bowl for about 30 minutes to take the edge of the heat off. This dish is best served at room temperature to slightly chilled. Serves 4.

Grilled Romain is a favorite at my house. It sounds weird but it is awesome and takes alot less time to prepare than a salad.

Slice a Romaine Lettuce Heart in half lengthwise. Drizzle the cut side with olive oil and sprinkle it with salt and pepper. Place the cut side down on a heated grill pan (or outside grill) and let it sit for about 2 minutes. Remove from heat and sprinkle with grated parmesan cheese and diced Roma tomatoes. Delish! Serves 2.

Serve the two above dishes with a garlic and rosemary crusted grilled chicken breast. mmmmmmm.....

Finally, here's a French onion Soup Recipe that I SWEAR tastes better than any French Onion Soup I've had in Paris.

French Onion Soup

4 White Onions
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 teaspoon sugar
6 cups Beef Broth
1/2 cup dry red wine
Dash soy sauce
Salt and pepper to taste

4 slices French bread
1/2 cup mozzarella or fontina cheese (grated)

Heat butter and oil in a pot over medium heat. Slice the onions into thin strips and add them and the sugar to the heated pot.

Turn the heat to medium-high and stir the onions until they're slightly covered with the oil and butter. Let them sit in the pot and begin to caramelize. (Stir them every 10 minutes or so until they're done. This should take about 25-30 minutes.)

Once the onions are really caramelized, add the broth, red wine, soy sauce and salt and pepper. Heat through.

Toast the French bread and top it with the shredded cheese.

Broil the cheese-topped toasts for about 2 minutes, until gooey and bubbly.

Place in soup bowl and ladle the soup over the toasts. Oh la la...perfect for a rainy Sunday.

Apologies and News

2008-03-21T16:34:00.003-04:00

So I have been a major slacker for a while. Sorry!! I do have a few excuses though...

First was the vacation in Mexico (check out my pics here)....

Next, I got really busy at my day job.....

Finally, the Husband tore his Achilles tendon and required alot of my attention. (He hasn't revovered yet but is getting better)

However, loyal readers and decdicated cooks, I will be back in the swing of things shortly.

In the meantime, it seems that I have won a recipe suggestion contest at Birches, a restaurant in my neighborhood that was bestowed the honor of one of the 12 Exceptional Restaurans in the Mid-Atlantic by Gourmet Magazine . Birch's will be featuring my modern take on Spaghetti and Meatballs on their menu tomorrow through next Friday.

Birch's is located at 641 South Montford Avenue, Baltimore, Maryland 21224. Their phone number is 410.732.3000. BE THERE! (Reservations are suggsested)

Happy Easter!

Cookie Love?

2008-02-13T11:54:00.005-05:00

I bake my “Love Cookies” for the Husband every Valentine’s Day but this year, the Husband had to share his Valentine’s gift with my unofficial Valentine, Warren Brown of Food Network fame.

Warren recently did a cooking demonstration in Baltimore to promote his new Cake Love bakery that opened in my neighborhood and I figured that I would show him some love and welcome him to Baltimore by sharing some of my special cookies with him.

During a break in the demonstration, I introduced myself to Warren and gave him the cookie I made for him. He didn’t actually eat the cookie right then but he and a couple of others watching the demonstration did say “Ohhhhh.....very nice!!!”

I don’t know if Warren ever ate the cookie, but if he did, I think he’ll be joining the Husband in asking for my “Love Cookies” next Valentine’s Day too.

Here’s the recipe for your Valentine but if you don’t have the time to make these before tomorrow, stop by a Cake Love near you for some cupcakes instead.

Jackie’s Ultimate Love Cookies
6 cups unbleached, all purpose flour
3 teaspoons baking powder
2 cups unsalted butter
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours then roll dough to desired thickness (which for me is ¼ inch, or as thick as a DVD case) and cut into shapes. Bake on ungreased baking sheet at 350 for 10 to 12 minutes or until just beginning to turn brown around the edges.

When cool, ice with royal icing and let the cookies air dry for about an hour.

Jackie's Royal Icing
3¾ cups sifted confectioners' sugar
3 T meringue powder
6 T warm water (add 8 T of warm water if you want flow consistency)
Drop of light corn syrup

Beat all ingredients in a stand mixer for 4 to 5 minutes. Add coloring by hand. Makes 3 cups.

Scone or Tea Biscuit? Whatever you call it, it was good!

2008-02-07T09:11:00.000-05:00

I’m not much of a baker, nor was I a fan of scones, but when I came across this recipe, I figured I would give them try since the Husband loves baked goods. I was making lunch when these came out of the oven, and they looked so good, I put the lunch stuff away and just had scones instead! I’m so glad I tried them out. Here’s the recipe for you. I hope you find them just as enjoyable as I did.

Lemon-Blueberry Scones

Ingredients:
3¼ cups all-purpose flour
2/3 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
6 Tablespoons cold unsalted butter, cut into small cubes
1 Tablespoon lemon juice plus enough milk to equal 1 cup
1 cup fresh blueberries
1 teaspoon grated lemon peel
1 egg, lightly beaten
1 egg white
2 Tablespoons granulated sugar

Preheat oven to 400. Combine the flour, sugar, baking powder, baking soda and salt in large bowl (you can use your stand mixer bowl.) Add the butter and if using a stand mixer, mix on very low for about 3 minutes until mixture resembles coarse crumbs. If you prefer, use a pastry blender or fork. Once butter is combined, gently pour or stir lemon-juice-milk mixture, lemon peel and egg into the dough. Mix for 1 more minute on low or until a doughy mess is formed. Turn off the mixer and remove the bowl. Add the blueberries and mix by hand until the berries are well distributed.

With VERY floured hands, turn dough out onto a floured, parchment lined counter top. Divide the dough in half and pat half of the dough into a 7-inch circle on one end of the parchment paper. Repeat, with remaining dough, spacing 2 inches apart. Brush with egg white; sprinkle with sugar. Cut halfway down but not through each circle, 6 wedges for each round. Slide the parchment paper with dough onto a baking sheet.

Bake for about 18-22 minutes or until golden brown. Remove to wire rack to cool slightly. Pull apart at cut lines. Serve warm or at room temperature on the same day you bake these.

Souper Suppers.....Fresh & Fit

2008-01-30T11:30:00.001-05:00

I’ve been trying to make super healthy meals recently because bathing suit season for me starts waaaaaaay early this year—Valentine’s Day to be exact. The Husband and I are taking a romantic mini-vacation to Playa del Carmen, Mexico, and if I’m not going to be tan when I get there, I may as well try to be thin. :)

Now I’m not one to “ohhh” and “ahhh” over diet food but this soup and salad combo was so pretty and tasty that I didn’t miss the extra calories at all. Now lets just hope that I can keep up this healthy eating for 2 more weeks……Wish me luck!

Crab and Veggie Salad with Carrot-Ginger Vinaigrette

Carrot-Ginger Vinaigrette
½ pound carrots (3 medium), chopped
1/8 cup water
¼ cup seasoned rice vinegar
3 tablespoons peeled fresh ginger, minced
1 tablespoon low sodium soy sauce
1 tablespoon toasted sesame oil
1 shallot, chopped
1 tablespoon sherry
¼ cup peanut oil

In a blender, combine the carrot, water, vinegar, ginger, soy sauce, sesame oil, shallot and sherry and puree. While the motor is running, drizzle in the oil until incorporated. Store in the refrigerator until ready to use.

Once the dressing is made, steam one bunch of King Grab Legs in a steamer basket fitted inside a large pot. Meanwhile prepare a salad by tossing romaine lettuce, halved cherry tomatoes, carrot ribbons (made with a vegetable peeler), sliced onions, currents and pine nuts together. Top the salads with crab meat and then dress the salad with a few tablespoons of the dressing.

Butternut Squash Soup

1 large butternut squash, peeled and cut into 1 inch chunks
1 Tablespoon extra virgin olive oil
1 large clove garlic, diced
1 large onion, diced
½ granny smith apple, peeled and diced
Salt and freshly cracked pepper
6 cups chicken stock (divided)

In a large pot heat the olive oil. Add the onion and garlic and cook until slightly translucent, about 5 minutes. Add the squash, apple and enough stock to cover and then bring to a simmer and cook until squash is tender (about 25 minutes). Once the squash is tender, place the soup in a blender and puree (work in batches if necessary). Return to pot and reheat. Add extra stock to reach desired consistency. Stir and season with salt and pepper and garnish with a tablespoon of minced red bell peppers and a clove of roasted garlic.

Beans beans, They're Good for Your Heart...

2008-01-29T13:47:00.000-05:00

Childhood jokes aside, these bean burritos are el mejor. They’re a staple at my house becasue they're easy and healthy. I always make sure to have a few in the freezer for those nights when I have zero inspiration or for when my yoga class runs over and I get home too late to start something. They’re so good and I like that they’re meat free--it’s nice to give the cows, pigs and chickens of the world a break once in a while.

Bean Burritos
(inspired by none other than Martha S.)

¾ cup brown rice
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
1 jalapeno pepper, diced (ribs and seeds removed, if desired)
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon paprika (I use smoked paprika)
Coarse salt and ground pepper
1 small can tomato paste
3 15-oz cans beans (I used pinto beans this time but sometimes I use black beans or a mixture of black beans and pinto beans), drained and rinsed
1 15oz can of corn, drained
1 bunch of scallions, thinly sliced
8 burrito-size flour tortillas, 10 inches each (use whole wheat tortillas for added fiber)
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and sour cream, for serving

Cook the rice according to package instructions; set aside to cool slightly. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, garlic, jalapeno, and spices. Cook, stirring occasionally, until golden, 10 to 12 minutes.

Add the tomato paste, and cook, stirring, 1 minute. Then add the beans and 1½ cups water. Bring the mixture to a boil, reduce the heat to medium, and simmer, stirring occasionally, until thickened, 12 to 15 minutes.

Add the corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.

When the bean mixture is slightly cooled, heat a tortilla in the microwave for 15 seconds.

Then mound ¼ cup rice, ¾ cup of the bean mixture, and ¼ cup of the cheese on one side of tortilla (towards the bottom).

To assemble, starting from filled end, fold and hold in sides and tightly roll into a bundle, tucking in any loose ends as necessary. Place on a baking sheet, seam side down, and repeat with the remaining 7 tortillas.

Serve immediately, with salsa and sour cream, or wrap them individually in plastic and aluminum foil and freeze for up to 3 months.

To heat from frozen, microwave the (unwrapped) frozen burritos for about 4-5 minutes and let them cool slightly before serving. If you want a crispy tortilla, you can microwave the (unwrapped) frozen burritos for 2 minutes and then bake them on a baking sheet at 375 for 10 minutes.

Chicken Piccata...Engagement Chicken a la Jackie

2008-01-24T13:13:00.001-05:00

According to pop culture legend, there’s a roasted chicken recipe that will inspire your man to propose marriage. I never made the legendary "Engagement Chicken" recipe but I do think that my Chicken Piccata had something to do with my Husband popping the question. It was the first meal that I ever prepared for him back when we were dating. I made it all the time back then, and sure enough, not too long after I perfected the recipe, the ring was on my hand and we were walking down the aisle. It’s been almost 4 years of marriage, and this is still the only meal that the Husband asks me to make on a regular basis. Not only is Chicken Piccata a sentimental meal in our house, it's a good weeknight meal because the ingredient list is small and it takes less than 30 minutes to prepare. Double the recipe to have a nice lunch the next day.

Chicken Piccata

2 Chicken Breasts
Salt and Pepper
¼ Cup Dijon Mustard
1 egg, slightly beaten.
Breadcrumbs
1 Tablespoon Olive Oil
¼ cup dry white wine
¼ cup chicken stock
Juice of one half lemon (Slice the remaining lemon half into rings)
2 Tablespoons capers
1 Table spoon unsalted Butter (optional)
2 Tablespoons chopped fresh parsley

Pat chicken breasts dry and season with salt and pepper. Mix the egg and Dijon mustard in a medium-sized bowl. Toss the seasoned chicken in the egg and Dijon mustard mixture and then remove chicken from mustard bowl and place it in a medium-sized bowl of breadcrumbs. Toss chicken in breadcrumbs until the breasts are thoroughly coated.

Heat the oil in a pan on medium-high heat until very hot. Add chicken and cook for about 4 minutes on each side, or until cooked through. Remove the cooked chicken and set aside. Add the white wine to the pan and deglaze, scraping up the brown bits at the bottom of the pan. Then add the chicken stock and lemon juice and capers and bring to a boil. Boil for about 2 minutes, or until slightly reduced. (If you’re not counting calories, swirl in the butter here.) Turn down the heat to medium, then add the chicken back to the pan along with the parsley and lemon slices and cook until the chicken is heated through again, about 2 minutes. Season with additional salt and pepper if desired.

Serve over a hearty pasts such as spatzel or over Linguine or Pappardelle tossed in olive oil and Parmesan cheese.

Lettuce Wraps: Part stir-fry, part salad...whole lot a’ goodness

2008-01-15T14:36:00.000-05:00

I love PF Chang’s as much as the next girl, but I can’t get out of there without setting the scale back by at least 3 pounds (damn you, Kung Pao Scallops! Why must you contain nearly 1200 calories!?!). So in an effort to be healthy, instead of ordering out, I’ve ‘invented’ my own Lettuce Wraps recipe to suffice when I have a hankering for Chinese.

Recipe:
1 teaspoon toasted sesame oil
½ of a medium onion, sliced
2 scallions, white and green parts sliced thinly
1 clove garlic, minced
5 baby carrots, julienned
¼ red bell pepper, thinly sliced
¼ green bell pepper, thinly sliced
1 large chicken breast, cut into bite-size pieces, seasoned with salt and pepper
1 serving whole wheat spaghetti noodles
¼-½ cup peanut dipping sauce (recipe follows)

Peanut Dipping Sauce (makes a little more than ¼ cup)
Scant ¼ cup chunky natural peanut butter
2 Tablespoons low sodium soy sauce
1 Tablespoon rice vinegar
1 teaspoon honey
one pinch each salt, pepper, garlic powder, ground ginger, crushed red pepper flakes
1 Tablespoon fresh cilantro, chopped
Stir all ingredients together.

Cook spaghetti according to package directions. While pasta is cooking, heat the sesame oil in a large skillet over medium-high heat.
Add the onions, scallions, garlic, carrots and peppers and stir-fry quickly for about 2 minutes. Add the chicken cubes. Stir frequently until no longer pink (about 7 minutes). While the chicken is cooking, prepare the peanut sauce. When chicken is cooked through, add it to a bowl with the drained spaghetti and the peanut sauce. Mix well until all the pasta is coated with sauce. Garnish with a generous serving of chopped cilantro and sliced scallions and serve with a head of romaine or iceberg lettuce for wrapping the chicken-pasta mixture. Serves 2.

Delhi Belly

2008-01-15T14:33:00.001-05:00

I was fortunate enough to travel to the Indian subcontinent a few years ago but at the time I traveled there, I wasn’t a big fan of the food. However, now that I’m back, I can’t seem to get enough Indian food. Go figure, right? Since I won’t be traveling to India anytime soon, I attempted a classic Lamb Curry on my own.

This was a great meal to make on a Sunday afternoon after a long, cold winter weekend. Even though this is a low-fat meal, it has just enough spice and complex flavors that leave you with a satsified feeling. This Lamb Curry is a great meal for many reasons including the fact that it doesn’t require much attention past the initial set-up. It’s also nice for the Husband (my Assistant Cook and Chief Bottle Washer) because it is a one-dish meal.

Recipe:
2 pound lamb- chopped into 1 inch cubes
1 Tablespoon olive oil
2 medium onions, diced
3 cloves garlic, diced
1 Tablespoon grated ginger
2 teaspoons salt
1 teaspoon turmeric
3 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon caynene pepper
¾ of a 28oz can of peeled plum tomatoes, cut into chuncks (just use kitchen scissors while they’re in the can)
¼ cup plain, low fat yogurt

Heat oil on medium-high until very hot. Then, add the onions and stir gently until they’re soft and translucent. Then add in the garlic and ginger and keep stirring gently. Next, add the spices and keep stirring (the mixture should be somewhat dry). Stir for a few minutes until your house smells like [Insert Your Name Here]’s House of Curry. Next, add the chunks of lamb and stir gently for about 5 minutes or until the meat has fully browned. Add the tomatos and the plain yogurt. Adjust the heat to high to bring it to a boil.

Once boiling, cover the pot and turn down the heat to to the lowest setting. Leave for 30 minutes, then come back and stir once. Leave for another 30 minutes and then come back and stir once more. Repeat one more time (about 1 ½ hours totoal should have passed). Now you’re done!

Add additional salt or cayenne to suit your tastes and then garnish with a generous handful of fresh cilantro. Served with naan or basmati rice (or be a piggie like me and serve with both).

Namaste!

Sir Mix-A-Lot

2007-12-29T23:12:00.000-05:00

Santa knows who has been naughty or nice and according to Santa, I'm nearing sainthood because he brought me one of the greatest gifts of all time (besides diamonds)...yep....a 6 Qt Kitchen Aid Stand Mixer.

Ladies and Gentlemen, meet my new crush, Sir Mix A Lot....

No, no, no......not THAT Sir Mix A Lot.....the Original Sir Mix A Lot...

Ahhhh......what more can a girl ask for???? ...........Except for maybe a giant bag of slightly overripe bananas. Oh my goodness, at $.59 for the whole bag of bananas, it was like Christmas all over again!!!

Armed with the bananas, I put Sir Mix A Lot to the test. 15 bananas and about 10 minutes later, we were in business:

Homemade Banana Bread, the perfect snack.

Ingredients for 1 loaf:
1 1/2 cup All purpose flour
1 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Cinnamon
1/8 tsp Salt
1 Egg
4 Ripe bananas
3/4 cup Sugar
1/4 cup Oil

Put the peeled bananas in the mixer bowl and mix on low speed until slightly smooth. Add sugar, eggs and oil and mix for about 2 minutes. Add the dry ingredients slowly so as to avoid a flour explosion and mix until just combined. Bake in a buttered loaf pan at 350 for about 45-50 minutes or a until toothpick inserted into the center comes out clean.

Polish Cooking 102: Polish Christmas Eve

2007-12-29T22:48:00.000-05:00

My grandma Em was Polish and taught us how to celebrate Christmas Polish style. The true Polish Christmas Eve Dinner is a 12-course meatless dinner, but with my sister, Kristen, mixing the Egg Nog, our dinner ended up being only 7 courses including one course of Advil, but what the hell…we had a good time! I hope your holiday was special too.

Course 1: Kristen’s Christmas Eve Egg Nog

1 quart Egg Nog
½ cup Captain Morgan’s Rum
½ cup Southern Comfort
1 cup skim milk
1 pinch nutmeg

Course 2: Polish Mushroom Soup

This is a staple at my family’s Christmas Eve Dinner. In the past, we’ve used mushrooms that our relatives in Poland sent to us but we lost our hook-up when Aunt Sophie moved to Boston so we’re stuck with the ‘shrooms they had at Harris Teeter. I won’t complain though since my soup turned out way better then Grandmas ever did (sorry, Em!!)

Recipe:
½ cup onions, chopped
1 Tablespoon butter
1 pound fresh sliced mushrooms (I used baby bellas, Portabellas and white button mushrooms)
6 cups water
5 teaspoons beef flavored bouillon
¼ cup flour
1 teaspoon salt
½ teaspoon pepper

Cook onions in butter in a large stockpot until slightly brown and caramelized, about 10 minutes. Add mushrooms, salt and pepper. Add flour and cook for about 5 minutes. Reduce heat to low. Cover and simmer 30 minutes. Shortly before serving, remove about 3 cups of the soup and put in the blender with yogurt. Blend until smooth. Add back to soup, mix, heat to desired temperature and then serve soup with a dollop of sour cream and sliced green onions.

Course 3: Kristen’s Christmas Eve Egg Nog

Course 4: Pierogies

Course 5: Kristen’s Christmas Eve Egg Nog

Course 6: Prosciutto -Wrapped Scallops

½ cup sun dried tomato pesto
24 medium scallops
12 slices prosciutto

Preheat the oven to 350. Toss the scallops in the pesto and let marinate for about 5minutes. Meanwhile, cut each piece of prosciutto in half lengthwise. Wrap each scallop in a slice of prosciutto (and secure with a toothpick if necessary) and place in a buttered baking dish. Bake until scallop is cooked through, about 15 minutes.

Course 7: Advil to ease the wrath of the SoCo.

Cookie Mania

2007-12-11T13:10:00.000-05:00

Christmas time at my house means cookies--LOTS and LOTS of cookies! For the past several years, my sister, D, and I have hosted a Christmas Cookie Decorating Party to get into the Holiday Spirit.

Our Cookie Party is different than the traditional "Cookie Exchanges" that are popular today. Our Cookie Party is where we bake a million (OK--about a thousand, but it feels like a million!) sugar and gingerbread cookies and invite the women in our family to come over for an afternoon of sugar and spice and everything nice. We provide the cookies, sprinkles and icing and let the ladies go to town. It's a great time for the ladies and the boys sure don't mind the take-aways.

Here are some pics from the much anticipated, never duplicated, 5th Annual Christmas Cookie Decorating Party. What a fun-filled way to start off the Christmas Season!

Step 1 (a week before the party): Measure the Ingredients and Get to Work. It's going to be a long day.....

Step 2 (Day-Of): Set-Up

Step 3: Ladies, Grab Your Pastry Bags

This year, we added a special event The 'Gingerbread' House Decorating Contest. Congratulations to our winner, P, and honorable mentions K and C.

Merry Christmas and Happy New Year from the 5th Annual Cookie Party Participants!

Baby, It's Cold Outside

2007-12-07T09:48:00.000-05:00

There's nothing better than spicy food when it's cold outside so Drew and I treated ourselves to my "Better-than-Take-Out" Thai Chicken Satay for dinner last night. It's a 30 minute meal that doesn't require looking for a parking space. A winner in my book!

Outside the office: Snowy and Cold!!!!!
Inside the house: Hot, Hot, Hot!!!!

Thai Chicken Sate

Chicken
Slice 2 chicken breasts into strips and season with Salt and Pepper. Marinate the chicken in 2 Tablespoons Soy Sauce and 1 Tablespoon Sesame Oil. Let the Chicken marinate for at least 15-20 minutes.

Thai Peanut Sauce
1 Tablespoon Toasted Sesame Oil
¼ cup onion, minced
2 to 3 garlic cloves, minced
¼ cup dry roasted peanuts
1 Tablespoon dark brown sugar
2 Tablespoons Thai Curry Paste [If you use green curry paste, add about 2 teaspoons of “Sriracha with Galanga” (Thai Red Chili Paste)]
¼ teaspoon Crushed Red Pepper
¼ to ½ cup water, depending on thickness desired
Salt and pepper

Grind peanuts and sugar in a food processor for a few pulses. In a separate bowl, stir the curry paste and about ¼ cup of water together until the paste is dissolved. Next, heat the oil in a skillet over moderately high heat until hot, then sauté the garlic and onions, stirring, until golden brown, about 4 minutes. Add the peanut and sugar mixture and crushed red pepper and cook for about 1 minute stirring constantly. Stir in curry mixture and bring to a boil, stirring occasionally. Add water as needed to reach desired consistency.

While sauce is coming to a boil, skewer the chicken on bamboo skewers and grill the meat on a grill pan for about 3-4 minutes per side.

Serve this Thai Chicken Satay with jasmine rice and of course, a good beer. I had an Amstel Light.

Good Things Come in Small Packages

2007-11-29T09:26:00.001-05:00

It started with 2 avocados. Just two. I had two avocados that needed eating. Any normal person would have just made some guacamole and called it a day. I, however, am not a normal person. I have to do things the hard way and have to go above and beyond, when going above usually isn’t necessary. That is why, on a normal Wednesday night, the Husband and I were eating hors d’oeuvres fit for the Queen (if I do say so myself.)

It all started with my guacamole:

1 avocado, diced
2 Tablespoons onion, diced (use red onions if you have them)
¼ cup tomatoes, seeded and diced
1 small clove garlic, minced
3 Tablespoons chopped fresh cilantro
½ teaspoon Cholula hot sauce (or Tabasco, or use a fresh jalapeno, seeded and minced)
1 pinch of salt and one pinch of pepper
½ teaspoon lime juice
½ teaspoon lemon juice

Gently stir everything together and let it sit for about 30 minutes

While the guacamole was melding, I cut out 1½ -inch rounds from two flour tortillas. I baked the rounds for 10 minutes at 350, until they were slightly crispy. Meanwhile, I sautéed ½ pound of shrimp in some butter and olive oil (extra virgin, of course!). Then came the fun part--assembling the appetizers:

Was it worth the effort??? See for yourself:

Except for being a tiny bit hard to handle, these were amazing!

Next came the Mascarpone Tartlets

I started with square won ton wrappers and baked them in a mini-muffin tin for 10 minutes. Meanwhile, I began working on the filling. For the base, I mixed equal parts mascarpone cheese and reduced fat sour cream and put the mixture in a pastry bag. For the topping, I gently sautéed julienned bell peppers (red, green and orange) and thinly sliced onions in butter and olive oil. I added a little salt, pepper and Italian Seasoning to the veggies too.

When the pepper and onion mixture was cooled slightly, I piped the cheese and sour cream mixture into the won tons and topped them with the peppers and onions.

DELISH!!! Although the Husband and I agreed that the pointy edges of the won tons were slightly intimidating. Next time, I’ll use round won tons!

Here are the tartlets:

Not the best photo, but here is the final result:

Overall Score: Shrimp and Guacamole Bites: 4.5 out of 5
Mascarpone Tartlets: 4 out of 5.

Queen Elizabeth, you're welcome any time!

Calling all Carnivores

2007-11-21T15:10:00.000-05:00

Now let's face it-- man (and woman) can only eat so much leftover turkey, so try these short ribs out as a nice change of pace.

I made these ribs and they were one of the best things to have ever graced my (and Drew's) palette. The only words spoken at dinner when I served these were "Oh my god, these are soooooo good!!" over and over again. Seriously, we didn't even do the "Hi honey, how was your day?" thing because we were stuck on "....these are sooooo good!!"

The recipe is easy but takes some time, however, this dish is well worth the wait!

Coffee-Braised Short Ribs
(inspired by Epicurious TV)

4 dried ancho chiles, stemmed, seeded, and ribs discarded
2 cups boiling-hot water
1 medium onion, quartered
3 garlic cloves
2 tablespoons finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce (or be lazy like I was and use two Knorr Chipotle cubes)
2 tablespoons maple syrup
1 tablespoon lime juice
2 teaspoons salt
6 lb beef short ribs
1 teaspoon black pepper
1 tablespoon vegetable oil
½ cup brewed coffee (I used 4 shots of espresso)

Preheat oven to 350°F. Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising.

Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.

Pat ribs dry and sprinkle with pepper and remaining teaspoon salt. Heat oil in a 12-inch heavy skillet over moderately high heat until very hot but not smoking, then sear ribs in batches, turning occasionally, about 4 minutes per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.

Carefully add chile purée to fat remaining in skillet (careful--it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1½ cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).

Braise ribs in middle of oven until very tender, turning them occasionally, 3 to 3 ½ hours.

Hot Stuff

2007-11-20T11:15:00.000-05:00

I tried my luck at a rooftop garden this year and was pleasantly surprised at the results. Among other things, I grew countless tomatoes and bell peppers, bunches of herbs, and squash blossoms, but the surprising favorite was the jalapeno.

What was left of my garden died this weekend when the temperature dropped into the 30's but I was able to harvest the last 15 jalapenos from the plant before they turned into frozen brown nuggets. I used these jalapenos to make Prosciutto-Wrapped Stuffed Jalapenos, which were delicious and a huge hit with the husband. Here is the recipe, which can be easily doubled or tripled:

Prosciutto-Wrapped Stuffed Jalapenos

20 Jalapeno Peppers
4 oz Reduced-Fat Cream Cheese
4 oz cheddar cheese, grated
10 slices Prosciutto, cut in half

Preheat oven to 400. Wearing gloves, slice the jalapenos in half lengthwise and remove the seeds and the white pith. Next, mix the grated cheddar cheese and cream cheese. Spoon the cheese mixture into the jalapeno halves and wrap them tightly with prosciutto. Secure the prosciutto with a toothpick. Arrange the assembled jalapenos on a baking sheet topped with a baking rack (to allow for any grease to drip off). Bake for about 15 minutes or until the prosciutto is slightly crispy. Serve with plenty of cold drinks...these things pack some heat!

Polish Cooking 101: A Family Affair

2007-11-20T10:10:00.000-05:00

I was in the mood for some carb-on-carb action and there is no better way to get that than through carrying on my grandma Em's tradition of Polish cooking. I started out last Sunday morning with the the idea of making a few perogies for lunch but I got a little carried away....

12 cups of flour, 5 pounds of potatoes, 2 canisters of dried plums, 6 hours of work, and several frantic calls to my mom in NC, my sister in VA, and my Aunts in NJ resulted in 188 perogies.
I had a few of the perogies for lunch but the rest are in the freezer waiting patiently for my family's Polish Christmas Eve Celebration.

"F" is for Flavor....and Presentation

2007-11-05T11:52:00.000-05:00

OK--I will be the first to admit that these things were UGLY......but they sure tasted good!

These peppers are my version of a dish I had at Range in San Francisco (http://www.rangesf.com/) while on summer vacation this August. Range deserves their Michelin Star for their Barley and Pecan Stuffed Piquillo Peppers but these definitely come close when you don't have time for a transcontinental flight. [Note: I searched high and low for piquello peppers (which come in jars from Spain) but there are none to be found in Baltimore. I will order seeds and grow piquillo peppers in my garden next year but if you know a store that carries them, please post a comment here so I don't have to wait until then!]

Barley Stuffed Poblano Peppers with Avocado Cream Sauce

(Serves 2)

Barley 'Risotto'

1 Tablespoon butter

1/4 cup diced onions

2 cloves garlic, minced

3/4 cup medium pearled barley

1 teaspoon "pollo con tomate" seasoning (found in the Hispanic aisle of your supermarket)

2 cups water

1/4 cup grated Parmesan cheese

salt and pepper to taste

Melt the butter in a saute pan over medium heat and then add the onions and garlic. Saute until the onions are translucent and the garlic is fragrant (about 5 minutes). Add the barley and saute until lightly toasted, about 2 minutes. Add 1/2 cup water and the pollo con tomate seasoning. Stir occasionally until the water with seasoning is absorbed. Continue to add water, a half cup at a time, until the barley is cooked through. This should take about 45 minutes. Once all the water is absorbed and the barley is cooked through, add the Parmesan cheese and additional salt and pepper if needed.

While the barely is simmering, char the skins of 4 poblano peppers over a gas burner or under the broiler. When the skins of the peppers are completely black, place the peppers in a freezer bag for about 15 minutes. After allowing the peppers to steam in the bag, gently remove the charred skins and cut the tips off to remove the seeds and white pith. While the peppers are steaming, begin the avocado sauce.

Avocado Cream Sauce

1/2 avocado

1/4 cup low fat plain yogurt

2 Tablespoons low-fat mayonnaise or Miracle Whip

2 teaspoons Cholula hot sauce (or use about 4 shakes of Tobasco sauce)

1 teaspoon lemon juice

1/4 teaspoon garlic powder

Salt and pepper to taste

Mix all ingredients until smooth. Add additional yogurt, lemon juice and mayonnaise if needed to make a slightly liquid sauce.

Once the barley is done, stuff the peppers with the barley and top the peppers with the avocado cream sauce, some diced avocado, diced tomatoes and diced onions.

Serve this dish with a Mexican beer (we had Corona Light) or a Margarita.

Wine Market Happy Hour

2007-11-02T11:36:00.000-04:00

Last night was "Girls Night Out" at The Wine Market in Locust Point. This is the second time our girls group has gotten together there and it definitely won't be the last. The Happy Hour Specials are a steal at $3 per glass of featured wine (they had 2 reds and 2 whites to choose from) and $3 per selected appetizers (there were about 6 to choose from).

I had the featured Shiraz and sampled the Blackened Salmon Bites and the Grilled Cheese Sandwich. The portions were perfect for Happy Hour and the food, as always, was first-rate. The salmon had a crispy, spicy crust and was cooked to a juicy medium. The sandwich is also worthy of praise. It was made with warm and chewy focaccia and a crispy slice of bacon added a nice crunch. The cheese was perfectly melted and the Dijon mustard (served on the side) rounded everything out.

The retail store is open until the restaurant closes so I was able to pick up a bottle of champagne before leaving. Hopefully Drew and I will pop it open tonight--we hear if he passed the Maryland Bar Exam later this afternoon. (edited: Drew PASSED THE BAR!!! YAY!! CONGRATS HONEY--I KNEW YOU COULD DO IT!!!)

I was a little hungry when I got home and had to settle for chips and salsa, but I was really craving some more Wine Market appetizers. I'll just have to wait until the next Girls Night Out....

Below is the info for the Wine Market. I hope you visit soon and enjoy it as much as I do:

http://www.the-wine-market.com/
E Fort Ave # 135
Baltimore
(410) 244-6166

Namaste....

2007-11-01T09:40:00.000-04:00

In between trick-or-treaters, I was able to throw some things together to make a decent meal.

Drew and I had East Indian Chicken, Naan with Yogurt Dipping Sauce and one of my famous "everything" salads with carrot-ginger vinaigrette.

Here are the recipes for the Chicken and Yogurt Dipping Sauce:

East Indian Chicken
Coat 2 boneless, skinless chicken breasts with a tablespoon or two of low-fat mayonnaise or Miracle Whip. Sprinkle chicken breasts with a pinch of the following: garam masala, hot madras curry powder, cayenne pepper, garlic powder, smoked paprika, cumin, oregano, salt and pepper. Grill the chicken breasts for about 4 minutes on each side or until no longer pink in the center and juices run clear. Let the meat rest for at least 5 minutes before serving.

Once you flip the chicken, throw some Trader Joe's Frozen Naan onto the grill.

Yogurt Dipping Sauce
While the chicken is grilling, mix about 1/2 cup of plain low-fat yogurt with a pinch of each of the seasonings listed above and a dash of lemon juice. Throw in some chopped, fresh cilantro if you have it for a more authentic flavor. Set aside and use as a dipping sauce for the chicken and naan.

We only had Corona Light on hand but a great Indian beer (e.g., Kingfisher) would have been the perfect match!

I recently traveled to Trinidad for work and had an amazing lunch at a restaurant in Port of Spain called Melange. I'm going to try to duplicate the meal at home so look forward to my take on some West Indian favorites soon...

Welcome!

2007-10-31T11:13:00.000-04:00

Of course I decide to start a cooking blog when I don't have time to cook anything halfway good this week, but soon enough I'll have some recipes and pictures up for your tasting and viewing pleasure. In the meantime, I've got some bills to pay so I should get some work done!

Have a Happy and safe Halloween!