Back to Basics

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

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?

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!

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

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...

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

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.