foodly speaking...

My favorite Salsa

2011-10-03T21:44:00.000-07:00

Its tomato time, the best time of year for them homegrown tomators. You might be staring at the abundance and wondering what to do with them. Last year I decided to make a few giant pots of marinara sauce to freeze for later. I especially love the cherry tomatoes, you can pop them like candy and they are sweeter than they big ones. They also are a lot funner to cut for salsa, because you can just halve or quarter them and not have all the juice to clean up. My most favorite salsa was taught to me by one of my most favorite former roommates, Kim. Thank you Kim, thank you.

Its so simple it's ridiculous. It is so yummy it is ridiculous.

Every time I make it, it is gone in less than 12 hours, and there is no one else in the house eating it but me. Make some and you'll understand.
Mango Avocado Salsa

1 Mango, diced (ok fresh is best, but sometimes you have a baby and can't cut up the fresh one, so frozen I think is completely permissable)
1 Avocado, diced
1-2 cups of cherry tomatoes, halved or quartered
Lime, to taste
Salt, to taste
Green Onions & Cilantro, optional

That is really it! The three essentials to me are the mango, avocado, and tomato, the rest extras to enhance flavor, but the natural juices do the work, really!

Ginger Kissed PB Choc Chip Cookies

2011-09-03T12:26:00.000-07:00

In a word....
Different

No, No
Unique

Wait, no, I got it this time!
AMAZING!!!

I typically believe that if you mix too many flavors they start to compete against one another and you lose overall value. Especially with sacred ingredients like Peanut Butter AND Chocolate. I mean come on if you are going to make a Peanut Butter cookie, make a PEANUT BUTTER cookie! Now we all know these players, Peanut Butter and Chocolate, the Romeo & Juliet of a forbidden dessert. They were made to be joined in a never ending forbidden love affair. However oats and ginger, really? That seems too risky, that seems like we are going too far. Slow down turbo.

So I had my doubts.

But I had to know.

What did I have to lose, a few ingredients that I always have on hand because I am obsessed with making cookies. Could I risk it and take a step away from the tried and true classics?

Yes, and now I have gone down a path with which I will never come back.

Peanut butter? Yes

Chocolate? Of course

Oats? Sure

Ginger? Wow, slow down. Who knew? Yes, yes, and more yes

And each one of these ingredients parts add something invaluable to the main production. PB and Chocolate, the stars, we all love them and resonate with familiarity, comfort, and indulgence. Oats, like the beautiful back drop add texture, interest and depth. Ginger, wow, just a small part, but you prove crucial in this production adding excitement and newness.

So without further ado, I am pleased to introduce my new favorite cookie: the amazingly textured, intriguing, dynamic, chewy, charismatic, saucy Peanut Butter Oatmeal Chocolate Chip Ginger cookie:

While I can't capture the magic of my first bite of warm deliciousness fresh from the oven, I can capture the recipe, and only hope that by so doing the re-creation can happen again, and again, and then again, and then how about again, and......ok you get the point here.

Trust me, it's the stuff that dreams are made of.
Ginger Kissed PB Choc Chip Cookies
(and if saying it isn't a mouthful, eating it is even more so)

1 cup plus 1 tbsp flour
1 tbsp corn starch
3/4 cups oats (I like the texture but 1/2 cup is the original recipe)
1/2-3/4 cup chocolate chips
1 tsp baking soda
1/2-1 tsp ginger
1/2 tsp salt

1/2 cup butter
1/2 cup peanut butter
1/2 cup packed brown sugar
1/3 cup white sugar
1 tsp vanilla extract
1 egg

Mix dry ingredients until blended in a bowl and set aside. In a mixer beat butter until smooth, add PB and mix on high until smooth, no lumps. Add sugars and mix on high until light and fluffy. Add vanilla and egg and mix on medium until just smooth, do not overmix.

Add dry ingredients and blend until just combined. If you are at a high altitude (like myself) the flour should be just about right, otherwise start with 1 cup and add the extra tbsp only if you feel the dough is a bit too wet. The cornstarch is optional and can be replaced with flour but adds a soft texture to the cookie. The vanilla, salt, and ginger can be adjusted to your personal taste. I used a full tsp of ginger, because it was just so rocking, and I really wanted to make sure you could pick up on it load and clear.

In a preheated 350 degree oven, bake until the tops are slightly brown on the ridges and a firmness to touch. This will take anywhere from 8-14 minutes depending on size of cookies, baking sheet, and placement in the oven. These are some you do not want to over bake.

Ok, have fun with these. I did, so will you. And let the risk takers align our course.

Yummy, healthy fruit tart

2011-07-10T21:53:00.000-07:00

I searched the internet, high and low for a crust to a fruit tart that would offer a crust unlike a traditional pie, nor a sugar cookie laden with fat and sugar. I simply wanted something that wouldn't negate from the wonderful flavor of all that fresh fruit on top. After much searching, I didn't come up with much of anything so I took the powers of creation into my own hands. It's basically a half whole wheat crust with less butter, no nasty shortening, and a touch of sweetness and lemon. I'm not going to lie, it was just ok, but usually things are never perfect the first time. And since I'm a perfectionist when I do it again, I will tweak it as follows:

Crust:
3/4 cup all purpose flour
2/3 cup whole wheat flour
3 tbsp powdered sugar
5-6 tbps cold butter
2-3 tbsp ice water
1/4-1/2 tsp salt
touch of vanilla and cinnamon

Mix all the dry ingredients, cut in cold butter until mixture resembles course crumbs. Slowly add just enough ice water until dough holds together. Refrigerate 15-30 minutes before rolling out. Roll out in a pie or tart pan, bake at 375 degrees for 15-20 minutes, until light golden brown.

Filling, there are a few options based on preference and healthy factors:
Healthiest, yogurt (6 oz cup should do)
Richer, 4-6 oz light whipped cream cheese with a few tbsp powdered sugar and touch lemon juice
Lighter and sweeter, any type of custard or pudding

Topping:
Fruit, fruit, and more fruit.

And if you don't own a tart pan don't despair. I only had a pie dish but this just gave me more room for the best part, the fruit.

Thai Broccoli Slaw

2011-06-27T16:21:00.000-07:00

I am slightly obsessed with slaws lately, it must be summertime. This one I will make again, and again, and again. It was simple, delicious and utilized mostly on hand ingredients. I think I can mix it up based on what is in the fridge and pantry to suit my taste anytime. This rendition has quinoa, because I am obsessed with using quinoa ever since I bought a 4lb bag at Costco, and learned that it is a complete protein, is gluten free and fabulous.

The thai shines through in the Thai Dressing. You control the heat in amount of chili's you add.

Thai Broccoli Slaw:
1 cup quinoa
2 cups lime/lemon water

Rinse 1 cup quinoa and add to a rice cooker (I add some oil to bottom to prevent sticking) with 2 cups of water with 1-2 tbsps of it fresh lime or lemon juice. Quinoa is quite bland on it's own so this adds some zing in the cooking process.

Mix with Quinoa (adapt to your preference and on hand ingredients)
1/2 cup soaked raisins (I soak mine in boiled water for plumped texture)
1/2 crushed peanuts
1 chopped apple
1 bag of broccoli slaw (or about 3 cups)
2-3 medium shredded carrots (I used a peeler for a nice look)

Thai Dressing:
6 tbsp rice or cider vinegar (rice is best but I didn't have any and it tasted great to me, do not use a dark vinegar like balsalmic or red wine)
2 tbsp olive oil (canola or vegetable could be substituted)
2 tbsp fish sauce
1 tbsp soy sauce
3 tbsp brown sugar
2 tsp ground ginger or 2 tbsp fresh ginger
1-2 tsp minced garlic
3-4 tbsps peanut butter
a pinch of chili powder

In a blender mix Dressing ingredients and combine with slaw ingredients.
Garnish with fresh cilantro and/or parsley.

Eat!

Moroccan Quinoa Coleslaw

2011-06-03T15:08:00.000-07:00

Yep, that's right, Moroccan Quinoa Coleslaw. Lets get really wordy and descriptive and call it 'Moroccan Chai Spiced Lemon Quinoa Heaven in my mouth Slaw'. Even with that title it still does not do it justice.

But lets keep things simple.

Seriously, this little salad happens to have every spice, herb, and flavor that has been created melding in my mouth for a perfect combination. I feared that one flavor would overpower another, but no so, the meld is perfection, and without even trying to be Moroccan right along the lines of the Moroccan spice line up.

It is a coleslaw, like no other coleslaw you have experienced before. Put away that nasty mayo, and open your eyes to something greater, not just healthy, but so flavorful, oh so so so flavorful you won't know what to do but eat it, just eat it.

Sidenote: Do not be turned off by the amount of ingredients, this recipe is so forgiving and open to the spices you have on hand, so don't get crazy that you don't have them all, just experiment and have fun!

Moroccan Quinoa Coleslaw

1 cup quinoa
2 cups Chai Tea Water (you can use one or two chai tea bags, steeped for a few hours)

Spray or oil the bottom of the rice cooker, place rinsed quinoa and chai water and turn on. Will be ready in 15-20 minutes! The chai flavor is amazing for boring quinoa and enhances overall flavor of the dish. However if you don't have chai tea bags or don't want to buy I am sure the dish will still be amazing!

1 medium onion, sliced
1/2 cup raisins
1 tbsp butter
1 tbsp honey or agave nectar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp cardamom
a pinch of anise (optional)
1/4 tsp garam masala (optional)
1/2 cup water

Over medium heat add to a skillet butter, honey onions, raisins, and spices above. Once onions and raisins sizzle add water and wait for water to simmer, then turn heat down to low/simmer, cover for 20-30 minutes. Every 5-10 minutes give it a good stir.

Meanwhile you can prepare the rest of the salad and additional dressing.

1 large lemon, zest and juice
2 tbsp plain yogurt or sour cream
1 tbsp honey or agave nectar
1 tbsp olive oil
1 granny smith apple, cut up into small chunks
1/3 cups sliced almonds
3-4 cups shredded cabbage
2 tsp dried parsley (or 1-2 tbsp fresh if you have it)
salt and pepper to taste

Mix quinoa with all the above ingredients, adding any additional fruits or veggies that you would like. Once the onion/raisin mix has simmered and cooled a few minutes add in and mix well. If any of the spices you used for the onion/raisin mix really spoke to you, now is your chance to add some more in! Add salt and pepper last to taste (if you really think you need any).

This recipe is certainly not an exact science like baking, so feel free to add more or less of the spices, fruit, veggies, etc you like best! I loved the combo of the sweet moroccan spice, with tartness of the lemon, and creaminess of the yogurt. Get your spicey adventure on and have some fun!

Oh and my husband took the camera on his 2 day hike through Buckskin Gulch, so I'm sorry but no picture yet. I will try and wait to take one when he gets home, but I highly doubt any of this mouthly joy will be left. I guess that just means I will have to make some more!

Key Lime Pie

2011-05-31T22:34:00.000-07:00

I have never been a pie person.

Until now.

Key Lime Pie, you stole my heart the first time I made you.

For one of the first times in my baking existence, the first recipe I tried is dead on. No need to look any further. It is like when I first met my husband, I just knew. Well almost.

My main disdain with pies in general is their crust, I simply do not care for the globby, soggy crust of pasty flour and butter. It takes away from the beauty of what it is encasing. If it is fruit I'd rather have a cobbler, and go straight for the good stuff. Of course their is one exception: graham cracker crusts, IF the pie fits.

Key lime pie filling is so amazingly tart and refreshing, you almost need a little crust to mellow the flavor. So thanks to some Allrecipes research, I found this recipe fast and it's perfect, just perfect.

Key Lime Pie

1 9 inch Graham Cracker Crust, or GF crust if that's how you roll!
3 eggs
1/2 cup key lime juice
1 (14 oz) can sweetened condensed milk
pinch of salt
pinch of cream of tarter

Whipping Cream and lime for Garnish (optional)

Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.

To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth.

With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into crust.

Bake in preheated 325 degrees for 20 minutes or until set (not jiggly). Let cool at room temperature, then refrigerate (optional place in freezer for an hour before serving for easier slicing). Serve decorated with whipped cream and lime slices.

Root Beer Float Cupcakes

2011-05-25T16:13:00.000-07:00

Lately, I have felt inclined to take my baking off the 'cookie only' path. Cookies are a safe bet for me, an art I feel comfortable in knowing the outcome.

But every once in awhile, you just want to let your hair down, and get crazy. Shake it up. I had a cupcake the other day from Harmon's bakery that had a unique root beer flavor. Whenever I experience something new I like, I instantly ask myself the question, "how can I recreate this, or perhaps make even better?"

I'm a perfectionist, its true. These aren't yet perfect, but it's worth working towards.Root Beer Float Cupcakes

1 ½ cups cake flour (if you don't have any use AP and replace 2-3 tbsp with cornstarch)
1 ¼ teaspoons baking powder
½ teaspoon salt (I always use a touch more)

Mix above dry ingredients in a bowl:

½ cup unsalted butter, room temperature
1 cup sugar
1 egg plus 2 egg whites½ teaspoon vanilla extract 3/4 cup buttermilk

1 teaspoon root beer concentrate (got it at Walmart, not that hard to find)
1/2 teaspoon vanilla extract

Cream the butter and sugar together until soft and creamy.

Add in egg and egg whites, one at a time, beating thoroughly after each addition to combine before adding the next.

Add in the flour mixture and milk mixture in three alternating additions, starting and ending with the flour mixture. Beat just to combine each addition before adding the next.

Using an ice cream scoop or a spoon, fill each cupcake liner about ¾ full with batter. Bake in oven for 15 to 18 minutes, rotating the pan halfway through, until a toothpick inserted in the cupcakes comes out clean.

Let cupcakes cool completely before decorating. And then of course, the best part....

Buttercream Frosting

1/2 cup unsalted butter (1 stick)

3 cups powdered sugar

1 teaspoon root beer concentrate

1/2 teaspoon vanilla

2-3 tablespoons milk, until desired consistency is acheived

Cream butter and add sugar until combined, then add root beer and vanilla, mix then add milk until desired consistency is achieved.

Lastly, enjoy.....

Homemade Chewy Granola Bars

2011-05-21T22:05:00.000-07:00

In a word: control. It's sick to admit, but I love to have control, it's like being in the driver seat of a fast convertible and going wherever, and I mean WHEREVER you want to go. Most especially I love to control what goes into my edible creations, which is perhaps why I like baking so much. While there is a certain framework that must be established to achieve the correct results and texture, you can add your own flair through flavor, creativity, and playful experimentation. Thus no two cookies, no two brownies, no two cakes, no two muffins, no two breads, no two anythings needs ever be exactly alike. As vast as the stars in the sky, as vast the variety of baked goods. Granola bars, a great way to show such personal flair.

When I saw a recipe for Homemade Granola Bars, and realized I could balance the ingredients to suit my specific preferences, and not rely on Quaker's mass produced items, I was delighted, I was awed, a whole new world opened before my eyes.

There are lots of different ways to go about a granola bar, even the base can be altered and comprised in many varieties. I went with this one for simplicity, ease and egg free. The ingredients I chose worked for me that day, I kept things pretty classical since this was my first granola bar experimentation. But next time I plan to get crazy, I mean seriously crazy, start a rockin' granola party in my kitchen, and you are invited! Sky is the limit for ingredients just as long as it's edible and not say, I don't know: meat. Possible variations I'm considering:
dried cranberries with white chocolate chips and salted macadamia nuts,
whole almonds with salted pepitas and dark chocolate,
chai spiced with cinnamon chips and dried blueberries
crushed pretzels with dark chocolate and dried cherries
salty cashews with crispex cereal, raisins and caramel tidbits
different grains like quinoa and cereal like crackin oat bran, honey nut cheerios

Homemade Chewy Granola Bars
3 cups old fashioned oats
2 cups rice cereal
2 tbsp flax seed
1/2 cup slivered almonds
1 cups raisins
1/2 mini chocolate chips (the minis are great for these)
1 tsp cinnamon
1/2 tsp cardamom
pinch of sea salt (especially if you love salty & sweet)

1 can sweetened condensed milk

Place the can of sweetened condensed milk in hot water prior to opening while mixing dry ingredients. Mix dry ingredients and spices in a bowl, pour milk over and mix well.
Flatten out on 11X17 jelly roll pan lined in parchment paper. If you like the salty & sweet combo sprinkle with a touch of sea salt. Bake at 350 for 20-25 minutes (chewier less time, crispier more).

Cool 5-10 minutes in pan, and then cut with large sharp knife into bars. Cool completely and I recommend placing in small baggies to resist the temptation to eat the whole pan, standing in the middle of your kitchen!

Sweet and Sour Meatballs

2011-04-04T17:14:00.000-07:00

So there is a little story for this one!
While living in NYC I fell in love with fresh fruit & veggie juices from the street vendor juicers. Just $4 could buy you a custom designed large juice packed with your choice of an array of fresh produce, from melon to mango, watercress to spinach, the options far surpassed the store bought OJ. It seemed like a great deal considering the amount of produce in one drink, the expensive juicer I did not have to buy, and most importantly the clean-up I didn't have to do. Nothing felt as cooling, detoxing, and energizing. A healthy magnificent splurge that became daily routine.

Then... I moved to Bountiful, Utah. The only juicing going on here is Jamba juice, which really isn't juicing at all but rather but high calorie, overly sweet, fruit smoothies that claim nutritional but fall far from it. When I did try to give Jamba juice a try, I asked what fruit and veggie juices they could make me, they came up with only one, OJ and carrot, I tried it but it just didn't hold a stick to my NYC juices and was twice the cost. I was not going to be defeated on my pursuit of the juice so like I often do with culinary pursuits I decided to take matters into my own hands.

I was limited on options. I wasn't about to invest in an expensive juicer, and I didn't have access to great farmers market produce, so I somehow dreamed up a concoction I believed would suffice, provide similar nutrition, and incorporate convenience. It came to me while shopping at Costco one day. I somehow decided a V-8 juice mixed with an Odwalla green juice would provide all the benefits and taste of my former fresh fruit veggie juices. So 48 cans of V-8 later and a few bottles of Odwalla, since it is impossible to buy small quantities at Costco, I discovered my theory was a bust. It was the sickest combination I had ever tasted, and V-8 alone reminisced nothing more than a tin can. I decided eating cold marinara sauce was better than a V-8. So what to do with 48 cans of V-8 juice? I have spent over a year coming up with ways to use them. I suppose it could count as food storage, but I don't know that I would drink them straight even in a crisis.

Well it turns out it makes fabulous Enchilada sauce when you drown it in taco seasoning. The best part it is my non vegetable eating husband even likes it! A year later and I still have 10-15 cans and I have found that when a recipe calls for tomato sauce I can usually use it. In constant search for such recipes I am proud to say I created one today. It is a twist on Sweet and Sour sauce made from Pineapple juice. But I loathe canned pineapples so I opted for a tomato based sauce that is similar to a great BBQ sauce but better and slightly (not much) lower in sugar. It has some kick, and if you like the flavor you can certainly increase the flair ingredients (horseradish, ginger, Worcestershire sauce, garlic, vinegar). Micah liked it but commented he thought it might be great with pork ribs, or a non ground meat, but he would say that about any dish because he does not care for ground up meat. All in all a success, and I plan to use the sauce for other things in the future. I did mine in the slow cooker because I had 2 hours for it to simmer, but I am sure you could do on the stove top in less time and still get fabulous results. So here is to sneaking V-8 juice into a balanced diet!

As for the juicing, I did finally buy a blender, an Oster 8 speed that I am currently in love with. Only $30 a Walmart, it has an all metal drive and glass jar and great power! It doesn't juice but it makes fine smoothies of my choice of fruit and veggies. It still pales in comparison to my juice vendors, but it far surpasses the V-8 Odwalla concoction!

Sweet and Sour Meatballs

3/4 lb lean ground beef

1/4 cup breadcrumbs or 2 tbsp cornstarch if you are making GF

1 egg

1 tsp Worcestershire sauce

1 tsp crushed garlic

1 tsp basil, oregano, sage (optional)

1/2 tsp horseradish sauce

salt and pepper

Mix altogether and shape into 1.5 inch balls. Heat on skillet over medium heat about 5 minutes to brown outside.

1.5 cans V-8 juice or 2 8 oz. cans of tomato sauce

1/3 cup brown sugar

1 tbsp molasses

1/4 cup vinegar (I used half apple cider and balsamic)

1 tbsp soy sauce

1 tbsp Worcestershire sauce

1/2 tsp garlic powder

1.5 tbsp cornstarch

Mix the above in crock pot and turn on low. Add meatballs, cover and let cook for another 2-4 hours. We had ours over rice with some veggies, YUM!

The house will smell amazing!

Crock-Pot Pork Barbacoa

2011-03-14T13:07:00.001-07:00

Ok, so my posts have gone by the wayside, that is simply because blogging is something I like to do when all the necessities and relaxation of life has been taken. Since having a baby 2 months ago, I am sure you can understand why blogging hasn't happened. But not to worry, I hate journal and blog posts that begin in apologies, so I will let you know I feel completely entitled to the sabbatical taken! Not only that but I bet I will not post again for another month or so after this if I am lucky. But I am so blessed for the new little guy that keeps my hands so full I can barely cook a meal, let alone fold the laundry. Oh well, I have the rest of my life to do that stuff right?!?

So for the exciting news, on January 14th 2011 we welcomed little Bridger Joel Day to our family. He is undoubtedly the sweetest little man in my life (along side my husband), but of course he is much smaller and cuter. I love him more than I love food which is hard to fathom, and hence why I haven't taken as much time in these first few months to cook. I have however enjoyed eating food others have prepared. Between meals brought to us by family and friends, hospital food, and meals out to eat, I have loved the variation from my own creations and made a few discoveries along the way. #1, hospital food isn't as bad the reputation it gets, especially when you eat it after having gone 36 hours with no food. #2, lactating makes for a much more ravenous appetite than even pregnancy. #3, while I didn't necessarily crave chocolate pregnant, it has deemed an absolute necessity to produce a fatty milk for my little one. #4 While never before have I been a lasagna kind of women, I know think it would be wise to eat for breakfast (a little extra protein can't hurt)! So thank you to each of you who have helped along this adventure.

Now on to this post, yesterday was little Bridger's blessing, and with over 30 + family members and friends coming over for lunch I tried to come up with something that could be made with minimal effort, simple ingredients, and maximum flavor. So what did I come up, a whole lot of Cafe-Rio copycat recipes. While this one does err on the side of Cafe Rio it is not nearly as sweet, and bodes well on rolls as a sandwich or a tortilla. The measurements are approximate and can be altered to your liking, but this is the recipe I used yesterday, and boded in a lot of happy consumers. So here goes! Oh, and I don't have any pics, but I will surely share one of cute little Bridger!

Crock-Pot Pork Barbacoa

6 lb. shoulder pork roast
2 cups Dr. Pepper (divided)
1 cup brown sugar
half can 7 oz. can chipotle sauce (unless you like it spicy, use the whole can)
10 oz. red enchilada sauce (or one small can)
1 clove garlic, minced (or powder)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper (if you don’t like it spicy this is optional)

This recipe is amazing simple but timing is everything, start at least 2-3 days before serving for optimal yumminess! Marinade pork roast in 1 cup Dr. Pepper (enough to cover half way) for 12-48 hours in the fridge (the longer the more tender). Place roast in crock-pot and cook on low for 10-12 hours. (I started the night before) After 12 hours, drain pork and remove any bones, large pieces of fat. Shred pork and add back to crock-pot.

Mix 1 cup Dr. Pepper, brown sugar, chipotle sauce, enchilada sauce, garlic, mustard, cumin, until sugar dissolves. If you like it hot use the whole can of chipotle sauce! Add mixture to the roast and cook on low an additional 2-3 hours. Serve on rolls or homemade tortillas and enjoy!

Pumpkin Roll Heaven

2010-12-03T15:26:00.000-08:00

Pumpkin is undeniably a seasonal food. I delight in every moment I can enjoy it. To me the season for pumpkin continues as long as a blanket of snow covers the earth and Christmas has come.

Fall chilly air + spices + warm kitchens + baking = Pumpkin Roll Heaven. This is my favorite one for the Thanksgiving season.

And how can you not be grateful for this delish pumpkin roll?!?

Note: I doubled the pumpkin part, which makes 2 10X15 rolls, and kept the amount of icing the same as traditional recipes (which I think are too heavy on icing, if you like more icing, feel free to double the icing portion)

Pumpkin Roll (adapted from Libby Recipe)

6 eggs
1 3/4 cup white sugar
1 1/3 cup solid pack pumpkin puree
2 teaspoon lemon juice
1 3/4 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
confectioners' sugar for dusting
1 (8 ounce) package cream cheese
4 tablespoons butter
1 1/4 cup confectioners' sugar
1-2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jellyroll pan.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan.
Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in saran wrap or parchment paper. Freeze overnight for easy slicing! Serve chilled; before slicing, dust with additional confectioners' sugar.

Baba Ghanoush - Eggplants here we come!

2010-10-04T14:18:00.000-07:00

So my kind new neighbor has been renamed the "Fruit Capor." At mysterious times I will come home to a box or bag of fresh produce on my doorstep. It has happened a handful of times and it is always a delightful surprise to come home to fresh peaches, gala apples, sweet peppers, and even a few eggplants. The produce is all amazing because it is picked fresh from the tree and doesn't get picked too soon like the grocery store. All the fruit goes directly into my mouth with no need to cook, bake, or change chemistry in anyway.

But then there was the eggplants, oh what to do with the eggplants?

The first went into something I was familiar, eggplant parmesan, while my hubby went with the less exotic chicken parmesan for dinner weekend. Needless to say that was a success. But with the second eggplant I wanted to step out of my comfort zone and try something with a new flair. Immediately my mind went to the wonderful Sabra's Baba Ghanoush I had so many times after a trip to the market in NYC. If you aren't certain what Baba Ghanoush is, it is a middle eastern spread/dip that can be used like hummus. It is wonderful with pita, cucumber, fresh veggies, etc. Reminiscent to all the amazing middle eastern food I discovered and experienced I knew I was up for the challenge. Surprisingly the whole process took about 35 minutes start to finish (25 roasting the eggplant), I had all ingredients on hand (with a bit of improvising), and was delicious down to the last drop. So here we go Baba Ghanoush, no need to visit the middle east for your good style.

Baba Ghanoush

1 eggplant
2 tablespoons lemon juice
2 tablespoons tahini (or extra sesame seeds and olive oil)
1 tablespoon olive oil
1 teaspoon sesame seeds
1 clove garlic, minced (or 1 tsp minced garlic or garlic powder)
salt and pepper to taste

1. Preheat oven to 400 degrees. Prick eggplant with fork all around to allow steam to come out. Roast 20-25 minutes depending on size of eggplant. Eggplant will be slightly shriveling and soft when ready.

2. Run eggplant under cold water for about 1 minute. Peel skin from eggplant.

3. Combine eggplant, lemon juice, tahini, olive oil, sesame seeds, and garlic in food processor. Process until pureed, add salt and pepper to taste.

***Note, I did not have any tahini on hand so I substituted more oil and sesame seeds and it worked out just fine!

Chai Pudding (GF & Vegan)

2010-09-29T17:09:00.000-07:00

Ever since I met Cardamom, I knew there was something special. Something I couldn't resist. Try as I may, I couldn't get enough. I began making Cardamom cookies, Cardamom bread, I would even sneak it into my hot chocolate for extra flair. Little did I know that Cardamom was the amazing spice that made Chai what it is. Cardamom is the heart and soul of Chai. No wonder I love Chai flavor. I have had a hard time with Chai given that I don't like the caffeine associated in most of the prepared mixes, so I was absolutely SPICE STRUCK when I found out I could make my own blend! Granted the true Chai blend involves a bit more refinement (Allspice, black pepper, star anise, etc). However with these base ingredients you are on your way:

Chai Spice Blend:

1 tbsp Cardamom

1 1/2 tsp Cinnamon

1/4 tsp Cloves

1/2 tsp Ginger

Again if you happen to have Allspice and black pepper add 1/4 tsp each as well for kick!

What to do with this new blend? The options really are endless, add to a quick bread like pumpkin or banana. (And by the way, word on the street is canned pumpkin is back in the stores! Who hoo! Pumpkin is going to save the holidays after all!)

There are times when I crave creaminess, and the texture of pudding fits the bill like nothing else! However I have a strong disdain for snack pack puddings, overly sweet pudding mixes, mixes with high fructose corn syrup, and if I am feeling lactose intolerant, puddings with milk. So this little number offers all the creaminess of pudding without all the extra sugar, artificial flavor, and milk. Oh and I seriously promise it is just as easy to make as the packages (and cheaper)! If you are really feeling like you need the milk, go for it, I won't stop you! Also get creative with add-ins for texture (rice, raisins, almonds).

Chai Pudding

Mix dry ingredients in saucepan:

4 1/2 tbsp corn starch or tapioca flour

1/4 cup turbinado sugar (or regular is fine)

1/8 tsp salt

2 tsp Chai Spice blend (see above)

Over medium heat add 3 cups Soy milk (or regular). Whisk continuously for about 3-4 minutes until the mixture bubbles and thickens. Remove from heat and cool to taste.

Enjoy!

Gluten Free Zucchini Chocolate Chip Bread

2010-09-21T13:13:00.000-07:00

I have not been blogging very much this whole summer, and I suppose there are a couple big reasons why:

1. Summer is vacation time, and we have been traveling rather than nesting.

2. Pregnancy has helped me develop a less than favorable relationship with food at times, and I don't want to blog about what just came back up (you ladies know what I mean).

3. Our refrigerator has been ON AND OFF in working like a functional fridge for 2 months now: 2 weeks on, 1 week off, 2 weeks on, 1 week off. With such a temperament I dare not purchase any perishables in need of refrigeration. (I have considered the raw food diet, who needs a fridge anyway.)

So with a less than favorable appetite, little food in the house, and a few weeks on the road, I have baked only zucchini bread as it seems a small thing to honor these ginormous garden triumphs. If anything else was successful in the garden this year, I would probably blog about that too, but wait, it wasn't. Unless you count the pumpkins, they are still growing.

So Zucchini bread seems like the most nutritious bread one could ever eat, I mean with all that green stuff in there. I am proud to say my recipe is gluten free, lower in sugar and fats than most. But it is incredibly moist, thank you Zucchini, and the taste is heavenly, so now is the time to bake it! If you aren't ready for such an endeavor, you can shred/puree the zucchini and freeze it for later (that is if your freezer works).

GF Chocolate Chip Zucchini Bread

In a bowl mix together the following dry ingredients:

2 1/2 cups brown rice flour (or half and half with white rice flour)

3/4 cup tapioca flour

2 tsp xantham gum

1 tbsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

2 tsp sea salt

In stand mixer, mix wet ingredients:

1/2 cup oil (I like canola)

1 1/2 cups sugar

2 tsp vanilla extract

3 eggs

2 1/3 cups finely shredded zucchini

1 - 1 1/2 cups chocolate chips (to your liking)

After mixing wet ingredients, add dry ingredients 1/2 cup at a time, mixing until blended. Add chocolate chips last. Grease two 8 X 4 or 9 X 5 pans, and bake at 350 degrees for 40 minutes. At 40 minutes check the center with fork or toothpick to check for doneness. The outer layer will appear slightly darker than regular non gluten free bread (if you don't like that then add foil cover last 20 min of baking).

Smell, taste, savor!

Curried Zucchini Soup

2010-08-26T12:06:00.000-07:00

Our garden this year, like most, has not had the best year! Between the springs late frosts, high summer temperatures, lots of wind, and no rain, these guys have been through a lot! We did all our garden from seed this year, the peas and tomatoes have suffered the most.

Lucky for us not all is lost! Over half our seeds were zucchini, and despite the less than favorable conditions they have proved hearty and healthy as ever! We planted lots of Zucchini after last years success of the Zucchini Chocolate Chip Cookies! Connie's Cookies sold out of them at Farmers Market every week! And of course you can't find any zucchini better than the ones home grown in our garden!
The abundance of the zucchini has exceeded what we originally thought, in fact, it has been so plentiful, it has exceeded my cookies needs (and I bake a LOT), eating plain and sauteed, and giving away to neighbors. The wonderful thing about zucchini is you can puree it and then freeze for later. This afternoon I decided to puree and freeze, as I was doing so, I had a great idea for Zucchini soup. The light bulb went off, and I just couldn't help myself. I knew I had some green curry paste and coconut milk, and I was dying to know how this would work out! Well, it was a raving success after all, of course I don't think there is anything I don't love with curry powder! So here is some Thai inspired soup. It is great on its own as a side, or you can hearty it up with rice and grains for more of a main meal! It's packed with Zucchini vitamins and makes me feel healthier just dreaming about it!

So here is to the zucchini abundance this year, this ones for you tough Zucchini!

Curried Zucchini Soup

2 large zucchini's (pureed)
1 cup chicken broth
1 tbsp green curry paste (or 2 tbsp if you like it spicier)
1 tbsp lime juice (or juice of 1 lime)
1 tbsp fish sauce OR soy sauce
1 can (13.5 oz) lite coconut milk

1. Heat the pureed zucchini's, chicken broth, and green curry paste over low covered, about 20-30 minutes (until zucchini is soft and tender).
2. Add lime juice, fish sauce (or you can substitute soy sauce), and coconut milk. Let simmer for 5 minutes until thoroughly heated.

Enjoy!

Whoopie what?!?

2010-07-29T16:11:00.001-07:00

Whoopie Mint Pies

I don't know what the Pie has gotten into me. Like I said, I have never been so fascinated with Pies in all my bakinghood. So technically, this isn't a pie. But it sure has the Pie word glaring in our face. I suppose the light texture of the cookie portion resembles more of a cake in taste and texture, and the frosting, can go on just about any baked goods. The beauty of these little suckers, is the soft moistness of a cupcake, and the frosting in the center that can be tailored to any flavor and color.

On the first round, I stuck to a standard center, white, vanilla, you know what I mean. On the next go around, I wised up to the mint extract and green food coloring, to call them Whoopie Mint Pies.

Delish.

Get creative with the extracts if you want another flavor, I considered orange and lemon as well. And relatively easy for a sunday evening. This recipe make about 10 average size pies, so if you have a crowd double the recipe.

Whoopie Mint Pies

1 cup AP Flour

1/4 cup cocoa powder

3/4 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk (or sub Milk)

1/2 tsp vanilla

1/4 cup butter

1/2 cup brown sugar

1 egg

1. Mix dry ingredients and set aside.

2. Beat butter and brown sugar together in mixer on medium until fluffy (3-5 min's). Add egg and mixed until combined. Alternate adding dry mixture and milk and mixed until well combined, add vanilla.

3. Use baking sheets with parchment paper or buttered. Scoop about 1 1/2 tbsps of mixture (depending on the size you like them) onto baking sheets. Bake at 350 degrees for 9-13 minutes (depending on size). Top should be springy.

Filling:

1 egg white

Beat on high until soft foam peaks. Then

Beat the below together in a separate bowl.

2 tbsp's flour or 1 tbsp corn starch

1/4 cup butter

1 1/2 cup's powdered sugar

1/4 tsp vanilla

Gently fold in beat egg white.

Cool the frosting in the refrigerator, and then fill cookies once they have cooled!

Root Beer Float Pie

2010-07-26T15:00:00.000-07:00

I know, I know, you didn't even know I made pies. Well, the truth is, I don't. I am a sucker for cookies and ice cream, and for some reason pies have never captured my attention.

Until today.

I was once again researching one of the best Pie places in the US, Norske Nook. I haven't yet been there, but from all the reviews I have heard, I plan to make the drive down to WI next time I am visiting my sister in the twin cities. From what my friends have told me the meringue on the lemon meringue is so high you can bury your face in it. Some day, some day...

While looking over their website, http://www.norskenook.com/, I came across some pictures to validate the rumors. Some day, however, the meringue will be right before my eyes. While scanning the flavors I came across one called Root Beer Float. Could it be, a Root Beer Float Pie? With no picture, I could only dream of how one could replicate such a concoction. Was it a frozen RB Ice Cream Pie? a custard? Was it frothy on top in a chilled cup?

I had to get to the bottom of this, literally. So I consulted the trusted internet for some Root Beer Pie Recipes. I found two that seemed like keepers. In the last two weeks I have tried them both. The first one was made with Vanilla Pudding, and Root Beer Soda, but no extract. We invited some favorite friends, and it was a winner on all accounts. However, I in my perfectionist baking syndrome, found the RB flavor to be too weak, and the Vanilla too strong from the pudding. I found another recipe that mimicked the pudding consistency with Corn Starch, but allowed for RB Extract to strengthen the flavor. Then some whip cream on top, and its a delightful floating keeper.

This one is know becoming a husband requested and oh so easy to make! My husband even went out after I made it the first time and bought root beer barrel candy's to adorn the top for the next pie! So try it this summer, and float away on a Root Beer Cloud.

Root Beer Float Pie

1 Graham Cracker Crust

4-5 tbsp corn starch

3/4 cup sugar

2 tbsp's melted butter

1 1/4 cups half and half

1 cup Root Beer soda

2-3 tsp Root Beer extract

1 tsp vanilla extract

1 tub of whipped topping

1. I like to make my own graham cracker crust, if you are the same, take about 18 crackers mashed, and mix with a few tbsp's of sugar (depending on how sweet you like it) and 1/4 cup melted butter. I don't use any sugar, because I use the Cinnamon-Sugar Grahams that already have a nice sprinkling of sugar. When you mix the butter in, if it isn't sticking together, add a tsp or two of water. Press evenly into pie dish, and bake at 350 for 5-7 minutes until bubbly.

2. Mix corn starch and sugar together. Mix milk, soda, and melted butter together while they are still cold (otherwise corn starch will not mix evenly, I always learn this the hard way). Then heat the mixture over medium heat stirring constantly. It will take a few minutes of patiently stirring, wondering if you have wasted money on ingredients, but I promise about 4-5 minutes of stirring, and it will magically thicken right before your eyes. I think our generation is so used to instant pudding, we forgot how the cook and serve pudding works (in fact its almost impossible to find at the store any more).

3. Mix in RB and Vanilla Extract. You add this at the end so the heat does not cook the flavor out. How much RB extract you add depends on your taste, I went for 2 tsps the first time, but I think I might do 3 next time, I like a strong flavor, and it depends on the quality/strength of the extract.

4. Pour the mixture into a cooled crust, and refrigerate until set at least 3 hours. The whipped topping can be added as it is, or if you want another kick of RB flavor, add a 1/2 tsp of RB extract to the whipped topping first, and then add to pie. Garnish with crushed Root Beer Barrels.

5. Eat!

Festive Pork Roast

2010-07-11T12:43:00.000-07:00

All hail to meat! Since Micah and I have gotten married, I have never prepared and ate as much meat as I have in my entire life, seriously! I grew up in a family that considered Tuna Casserole with one can of tuna for a family of 8 to be a meat centered meal. Occasionally mom whipped out a meatloaf or chicken thighs, but again it was occasional, and she had 7 girls that didn't care much for the extra cost and effort! The meat change in my life came from marrying a man who's only meatless meals are Mac n' Cheese and a cheese burrito. He doesn't eat beans, wont even touch one, and I think that tofu seems like only a scary white blob to him. Every once in a while we have an omelet for dinner but even then it seems he would like ham or bacon to accompany it. For him a full belly means lots of meat to fill it!

In the beginning of our marriage I felt bothered and worried about this looming meat filled meals ahead of us, that I, a meat cooking novice, would have to cook. I also felt the desire to cook a wonderful meal for my new husband. Then the reality set in. It turns out that the crock pot has become one of my best friends, especially on Sundays and busier days. Then I realized that once warm weather hits he prefers most of his meat grilled, which means, yes he gets to cook the meat, and for the summer I am off the hook with only the side dishes to make. So it isn't so bad after all, and my husband has opened me up to the joys of fine tasting, fine cooked meats that I may never have discovered.

I love to purchase a small pork tenderloin when it's on sale and quick cook it in the skillet with a sweet sauce. This week I tried a Pork Loin Center Roast for the first time, so I trust crock pot to take care of it! I cooked it on the high setting for 4 hours do to shorter time to prepare, but this thing nearly fell apart it was so moist. Micah loved it and so did I. It seems as though pork is always best accompanied with something sweet, so here goes!

Festive Pork Roast

1 3lb Pork Loin Center Roast (or 1 1/2 lb for 2-3 people)

3/4 cup cranberry juice

3 tbsp brown sugar

2 tbsp ketchup

2 tbsp apple cider vinegar (or whatever vinegar you have on hand)

2 tsp soy sauce

2 tsp oil

1 tsp curry paste (i like green thai kitchen curry paste)

1 tsp crushed garlic

2 tsp fresh oregano (optional, I just had on hand and wanted to try it out!)

1/2 tsp ginger

1/2 tsp black pepper

2 tbsp cold water

1 tsp cornstarch

Mix all the above ingredients except the roast, cold water and cornstarch. Place the roast in the crock pot with strings on and fat on top, vegetables surrounding the meat is optional (I like carrots). Pour the liquid mixture over the roast making sure roast is well covered and their is enough liquid to cover the vegetables. Cook on high for 4-5 hours or low 8-10 hours.

I always opt for the low setting if I began the process early enough, the slower you go the more tender the meat in the end!

Happy Crock Potting to you!

Dinner out for 2 under $20

2010-07-10T15:30:00.000-07:00

Everyones life is better for a little eating out of the home from time to time. While its true that nothing is as good as homemade, I believe that venturing out to eat opens our world to a host of new tastes we may never experience otherwise. Eating out has always been an opportunity to discover tastes of other origins that are not readily made in my American home. I have discovered a love of Indian, Mexican, Nepali, South African, Japanese, Chinese, Italian, Caribbean, German, Argentine, Spanish, Peruvian, French, Greek, Ethiopian, Dominican, Vietnamese, and Thai foods. It has broadened my scope into the world of vegetarian, vegan, organic, raw, macrobiotic and various types of food preparation. Oh, how my life is one worth living because of what my taste buds have experienced!!!

I must give proper credit to the source of most of my amazing food experiences, living in MANHATTAN for 3 years! Surely, if I had been writing this blog at that time I would have had a new post at least weekly of a fabulous new cuisine I had discovered, not to mention desserts! Among my absolute favorites for those that visit the city anytime soon, you must try:

Hampton Chutney Company, Dosas, South Indian

Souen Macrobitic, Macrobiotic, Asian and Vegan

Saigon Grill, Vietnamese

Zoma's, Ethiopian

Malecon, Dominican

Crepes on Columbus, French, American

The Hummus Place, Middle Eastern

Kashkaval, Cheese bar, fondue, mediterranean

There are so many more, and that is partly the intrigue of the city, it is overflowing in amazing food. And amazing food does not have to be expensive, most all the restaurants above range from $7-13 a person, some do not require a tip. For the best food on earth please visit NYC at one point in your life. And if you could honor one request in honor of the food Gods, please, please, please venture out of Times Square for your dining! Do your homework on a restaurant you have always wanted to try, utilize review websites like yelp.com. Be adventurous and willing to travel off the beaten path. Restaurants in NYC that are in the thick of Times Square and Theater District are generally overpriced and under quality given the hoards of tourism in that section. Ok, so now I will get off my NYC soapbox, and come back to my present situation: Bountiful, UT.

I have yet to find quality sushi, a dosa, or Vietnamese restaurant that exists in Bountiful. While the population is a bit more homogenous they don't veer away much from the norm of traditional american dining. We can travel a bit to SLC for more international options, however given our often late night hunger and procrastination of a dinner out decision often leads us to a Bountiful option given the close proximity. The vast majority of restaurants in Bountiful are chains, that said after some trial and error we have found 2 NON CHAIN RESTAURANT IN BOUNTIFUL, UT we trust and love! They both offer a mom and pop feel, stellar service, consistent food, the right price, international taste, and most important within 2 miles of our house!

Every time we walk out is is just barely over or under $20 WITH A TIP, and drastically less for lunch. Sometimes if we aren't as hungry, have a coupon we walk out for about $17, a great feeling for a dinner out.

So what 2 restaurants do it for us in Bountiful:

Joy Luck Restaurant

566 W 1350 S, Woods Cross

http://joyluckwc.joyluckfoods.com/

The best lunch value in town next to Vito's: they feature their lunch special for only $5.00, that's right $5.00, you get an eggroll, silver wrapped chicken or cheese wonton, and a soup or salad with the entree of choice. While the entree is smaller than dinner it is the perfect amount, and a screaming deal. The dinner menu is about $8.25 for the entree only, but more than enough food, and awesome if we have their $5 off $15 coupon they frequently send in mailers. With the coupon we walk out for $16 with a tip!

Amongst my favorite dishes: Sa Te (chicken or beef), General T'sao's Chicken, Mango Chicken, Tangerine Chicken, Almond Chicken, Moo Shu. So if you can't tell they do the Sweet really well of Chinese cooking (or perhaps I just love the sweet stuff!)

El Matador

606 S. Main Street

http://elmatadorbountiful.com/

Ok, so I have to be honest, it might have been love at first visit because Micah took us here on my first trip to visit him in Bountiful during our courtship. I will be honest, the food is a bit on the Americana side, and not the greatest tortillas, but they do a few things better than other Mexican. First, the WARM SALSA with CHEESE. I know it sounds crazy and richly american, but something about it is addictive. The cheese used to always come, now you have to order it, but so worth it. It is finely shredded so it melts right into the salsa.

My favorite dishes include:

Chile Verde Bowl, holy crap, only $5.69 and a huge bowl of slow simmered pork with tortillas to enjoy, this will fill you up quick.

Guac or Chicken Tostada, $6.49, a little bit of everything you want when eating mexican but not too much food you feel sick.

My husband loves the Cheese Burrito Smothered, basically a flour tortilla with tons of cheese, enchilada sauce, and more cheese on top. Nothing makes him happier with a coke right along side it.

So that's it, food in Bountiful is simple, but we keep to our favorites, and we are never disappointed. Happy dining to you!

Carrot Cake with Cream Cheese Frosting

2010-06-27T16:59:00.000-07:00

Truly, I had no idea how much I liked carrot cake until I rediscovered it when my dear friend Ashley brought some over as a pre-birthday cake last month. What a moist delight of goodness, and it is even better in small slivers frozen. I have fond memories of my mothers carrot cake she always made from scratch and finely shredded the carrots. This is the key to a fine cake in my opinion, finely shredded carrots, it takes more time but then they don't all sink to the bottom. I like to spice mine up a bit with cinnamon and ginger, because I love it! The best part of carrot cake has never been the nuts or raisins so I left them out of this version. I simply kept with the simplicity of the carrots to moisten the cake, no pineapples, sorry. And we all know what puts this cake over the top is homemade cream cheese frosting! My recipe is half size of what you would typically find because I chose to make a single layer in a 9x9 pan, a better size for us, and no need to frost sides and middles.

So in honor of carrots as more than just a side dish or on a salad, here goes!

Carrot Cake with Cream Cheese Frosting

1 cup flour

1/2 cup white sugar

1/2 cup brown sugar (you can use all white if you are out of brown)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

Mix above ingredients together in a bowl and set aside.

2 eggs

1/2 cup canola or vegetable oil

2 cups finely shredded carrots

1 tsp vanilla extract

Beat eggs, then add in oil, carrots, and vanilla extract. Once well blended add in dry ingredients in the bowl.

Pour into a 9X9 glass pan and bake in preheated oven at 350 degrees for 30-35 minutes. Check for doneness with a toothpick coming out of center clean. Let cool completely.

Frosting:

1/4 cup butter

4 oz. cream cheese

1 tsp vanilla

2-3 cups of confectionary sugar

Mix above until smooth. Frost the cake when cooled!

Buen Provecho!

Peanut Butter and Fudge Cake

2010-06-14T13:05:00.000-07:00

So if you haven't already been able to tell, Peanut Butter is one of my favorite ingredients, especially in baking. I find challenge in pairing with just about anything that seems fit. From the largest homemade Nutter Butter cookie from Bouchon Bakery in NYC, I haven't given up on replicating my own PB delights. A cake seemed less done in the PB world, and a bit of a challenge given the texture and moisture expected in a cake. I researched recipes and created my own that works for higher altitude (I am about 4500 ft). I have several friends that tell me they don't need to change recipes for the higher altitude here, but I swear after living in NYC at sea level it is an absolute must for success! Typically I increase the flour slightly, or decrease the sugar, but then add an extra egg for moisture. Another trick is to bake at 20 degrees lower and add a few minutes if you do not alter the recipe.

Well on to PB Cake heaven, I cheated and used Fudge frosting, from Pillsbury, I suppose I could have made it on my own, but after running a marathon on Saturday it just didn't seem necessary to go the extra mile, hehe!

1 1/4 cup flour (use AP, or Pastry Flour if you have it)

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Mix together and set aside.

Combine wet ingredients in a mixer, adding the egg last.

3/4 cup sugar

2 tbsp molasses

1/3 cup butter

1/2 cup Peanut Butter

1 tsp vanilla extract

1/3 cup buttermilk (you can use milk and 1 tsp lemon)

1/3 cup hot water

1 egg

After mixed evenly, add in dry ingredients until combined. Optional is to add a 1/4 cup PB Chips and Semi Sweet Chips, but I found this make a sweet cake too sweet for my taste buds.

This was a sweet post marathon smashing success!

Enjoy!

Spicy Enchilada Casserole

2010-06-06T13:57:00.001-07:00

No picture, I know, I wonder if you will still read me without gratifying you visually. The truth is I have made this casserole TWICE since starting this post, and both times I was so excited to eat it, i simply didn't think about pulling out the camera prior to gobbling it down. The benefit of not including a picture is that you have no expectation to live up, your own unique casserole can live up to its own creators desires, without the concern of how mine or your neighbors turned out. Isn't it great?

Inherently I recognize that the words Enchilada and Casserole do not go together, like mixing oil and vinegar. Enchilada's, well they simply aren't American. But casseroles, a uniquely american term brings a combination of food to our terms in one convenient dish, and usually nothing more to make. If we succeed in the making of out casseroles we stand to get our protein, starch, vegetable, and dairy all in one. And isn't convenience the American way. As much as I often have disdain for a seemingly smorgasbord of food, this combo works because it is essentially the same ingredients in enchiladas. The only ingredient I snuck in was some cubed red potatoes, and with the extra heat, they did nicely. I suppose you could keep the enchiladas wrapped individually in their own tortillas if you wanted to remove the word casserole, its your choice.

These things just make me happy, and check out some unusual ingredients that work so well for enchilada sauce. Please note that because this is a casserole many of the ingredients are optional, making it suit your tastes, be creative and enjoy!

Spicy Enchilada Casserole

3-4 large flour tortilla's

I 15 oz. can red enchilada sauce (or make your own, I like to make mine from 1 12 oz can V8 juice, and 4 oz. hot wing sauce, and add a little cumin and taco seasoning, it rocks!)

3/4 lb ground beef, cooked and drained of fat

1/2 lb red potatoes, cut into 1/2 inch cubes and cooked

1 can of corn (optional, I did mine without)

1 can small sliced olives (optional)

rice and beans (optional, mine husband doesn't like these)

6-8 oz, of shredded mexican blend cheese

1. Cook and drain beef in a skillet. Add the enchilada sauce, canned or homemade to beef, add cooked potato cubes, corn and olives if using, and let heat until warm on low. Test it, if it isn't hot enough for you add some more hot sauce or wing sauce, the wing sauce adds a bit of bbq flavor which is sort of awesome.

2. Spray a 9X9 inch glass pan, layer tortilla, beef mixture, cheese, repeat another layer in same order, ending with cheese on top.

3. Bake at 350-375 covered for 20 minutes, remove the foil for an additional 5 minutes and add a bit of extra cheese if desired.

Enjoy!

Homemade Croutons

2010-05-17T15:57:00.000-07:00

Or should we call them the name they truly deserve, "homemade crunches of joy?" For me nothing makes a salad more "real" than "real homemade croutons." Not the stuff that was packaged in a box 2 years ago and still sits on your pantry shelf. Oh, no, no, I am talking about real homemade croutons!

The make a salad go from merely a salad, to an absolute explosion of goodness in your mouth. The best part of course, not only are they ridiculously easy and a fabulous way to use stale bread, but you can season them to your exact liking. Get crazy, after all we are talking about "homemade crunches of joy."

Homemade Croutons

Stale Bread (Whatever is left over), Cubed into 1 inch pieces, let them sit out uncovered overnight

Seasonings (Whatever you like, I like Thyme, Oregano, Garlic, Salt, Pepper)

Olive Oil (enough to lightly coat but not drench the bread cubes)

Balsamic Vinegar (a splash for pizazz!)

In a large plastic airtight bag places bread cubes and spices. Add enough olive oil to lightly coat but not drench the bread cubes. Shake well.

Bake at 200 degrees for 40-60 minutes. If you like them more toasted increase the oven temperature.

Greek Kebabs & Salad

2010-05-14T15:56:00.000-07:00

2 things that make me very happy:

1- A reason to eat something other than American food.

2- A warm enough day to use the grill.

This recipe satisfies both!

I have to admit my greatest obsession (as usual) lies in the condiment to adorn the kebabs more than the kebabs themselves. But I suppose we do not a vehicle to get the yummy yogurty sauce into our mouth. The mixture of creamy yogurt, cucumbers, lemon, and dill sends me over the top! I do not have a winning recipe for Tzatziki sauce YET! But, someday I will, and what a beautiful day it will be. Until then Costco's Tzatziki will do. The kebabs are delish, and then best part is my hubby gets to be responsible for grilling them to perfection. It's a no lose situation.

Greek Kebabs

1 1/2lb of sirloin, chicken, and/or lamb, cut into 1-2 inch pieces

3 tbsps olive oil

1 lemon juiced

1 tbsp vinegar

2 tsps dried oregano

1 tsp thyme

1 tsp dried mint (optional)

2 tsps crushed garlic

1 large red onion

2-3 bell peppers

salt and pepper

1. In a airtight bag or bowl mix the meat with the olive oil, lemon juice, and spices (except salt). Marinade in the refrigerator for 4-24 hours. The longer the better.

2. Add the cut up onion and peppers, and salt to mix. (adding salt too early will dry out the meat)

3. Thread onto skewers alternating meat with vegetables to your liking. (Soak skewers in water first to avoid them disintegrating on the grill).

4. Grill about 4-6 inches above the heat for 12-15 minutes, until meat is slightly pink in the center. (This is the best part because I didn't have to do it!)

And of course, don't forget the Tzatziki sauce!

And a salad to adorn the kebabs!

Greek Salad

3-4 large ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 small red onion, chopped
2-3 tbsps olive oil
4 teaspoons lemon juice
1 1/2 teaspoons dried oregano
salt and pepper to taste
1/2 cup crumbled feta cheese
1/3 cup Greek olives, pitted and sliced

Mix together and a bowl and refrigerate to chill. Enjoy!

Cinco de Mayo Fish Tacos with Citrus Salsa

2010-05-05T17:51:00.000-07:00

Happy Cinco de Mayo, without a doubt, my favorite food holiday of the year! I have never cared much for American food, so I can pass by Thanksgiving and Christmas without a big hype, but Mexican has always held a special place in my heart! The love began in my early 20's while serving a mission for my church I spent time in a Long Beach, CA. There I spent much time conversing beliefs and many a meals among the Spanish speaking population. I acquired a flair for 'pica' (hot) food! And if it wasn't spicy enough there was always a bottle of 'Tapatio' to add some more flair. By the end of the 18 month mission I came home with intestine walls that no longer functioned. I had to lay off the hot sauce, and return my digestive system to a state of homeostasis, wow that was hard! I used to be known for my exceeding tolerance for the hot, now you'd be hard pressed to find me purchasing any salsa other than 'mild'. Oh how the tides have turned old lady. Fortunately, minus the heat, I still love the flair of the mexican palate, and have found new waves to add flair with FLAVOR! This has come in the form of Citrus Salsa, a sweet fruity twist to the beloved fish tacos.

So turn up your taste buds and get ready for the fiesta in your mouth! Bonus is this is a quick, easy, and tasty meal to whip up on the fly.

FISH TACOS with CITRUS SALSA

2-3 white fish filets (I like Orange Roughy or Halibut)

1 tbsp of taco seasoning

1 tbsp olive oil

fresh lime

salt and pepper to taste

In a skillet over medium heat add olive oil and fish filets. Saute in oil both sides that sprinkle taco seasoning on both sides and cook 4-6 minutes until ready. Squeeze lime over fish just before serving.

and the fixins'

Flour (we like precooked variety) or Corn Tortillas (Gluten Free option)

Citrus Salsa (** recipe follows **)

Cheese

Peppers

Lettuce or Cabbage Slaw

Citrus Salsa:

Remove skins and coarsely chop:

2 Navel oranges

1 lime

1 red or yellow pepper

Gently mix into the orange, lime, pepper mixture the following:

2 tsp fresh cilantro or 1 tsp dried

2 tsps rice vinegar

2 tsps olive oil

1/2 tsp sea salt

1 tsp minced chile or a few dashes tapatio (since I was out of chiles this worked just fine)

Enjoy!

2010-05-04T21:01:00.000-07:00

Moroccan Soup Heaven

2010-04-28T21:41:00.000-07:00

So, there are times in all our lives were we simply need to express who we are without any apologizing. These are moments in which our true natures surface, and we indulge in the comforts of life that define us. I express myself often through food, what I eat, how I eat, where I eat, and when I eat. For my husband this ennobling, expressive meal would be Kraft Mac n' Cheese with a Coke at 10pm after a long day of work. For me, it consists of a meal with international flavor and not a single ingredient that my husband would touch with a 10 foot pole. It comes on a Saturday evening after a long week and a day full of landscaping/gardening selection and planting. The meal, Morrocan Soup.

Welcome to my Moroccan Soup heaven. In my heaven dairy, gluten, and meat do not need to exist to fill my belly, rather the aroma of curry tantalizes my senses and a tender array of balanced produce pleases me on a most soulful level. About the only thing better than a curry dish swimming in coconut milk, would be this soup swimming in coconut milk, adorned with chick peas (my favorite non-beany bean), oh so sweet potato, peppers, tomatoes, chiles, and the perfect blend of spices to complete the experience. The coconut milk sets it apart from most traditional Moroccan Soup/Stew recipes, but its also what makes this soup a meal, and a treasure to delight in.

This recipe is adapted from Gluten Free Goddess, goddess that she is. I did make a few adjustments. Enjoy your journey to Moroccan heaven!

Moroccan Soup Heaven

3 cups light tasting vegetable broth
2 tsp chopped garlic

1 yellow onion, diced

1 large sweet potato, peeled, diced
1 yellow or red bell pepper, diced
1 large apple (any will do but I used Braeburn), diced
1 4 oz. can diced green chiles
1 14-oz. can diced tomatoes or 3-4 tomatoes diced
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can light coconut milk
1 lime, juiced, and grated lime zest
1 tablespoon green Thai Kitchen Green curry or Garam masala
1/2 tsp each cinnamon, cumin, ginger

several saffron threads crushed, (optional for special occasion!)

1/4 tsp fresh ground pepper
1-2 tablespoons chopped fresh cilantro (optional)
Sea Salt, to taste

Combine all the ingredients above in a pot, cover and cook over medium low heat for 30-45 minute, until vegetables are soft. Add extra curry paste if you like it spicy. For garnish I like to add raisins and sliced almonds.

The wonderful thing about this soup is you is it is extremely versatile. If you don't have the above veggies, swap them out for red potatoes, carrots, and zucchini. If you are trying to cut back on fat and calories you can omit the coconut milk. However, be forewarned taking out the coconut milk is like taking clouds out of heaven.

Ham and Cheese Rosti

2010-04-24T13:50:00.001-07:00

Ok friends, the only thing that is even close to a vegetable in my husband's diet: you guessed it, a potato. Now I recognize they are not the most nutrient dense veggies out there, but I prefer he have something rather than nothing. This dish is a perfect compromise for my husband and self, suiting both our desires. Micah : meat and potatoes, Connie: Gluten free and light on meat. This meal wins every time on the following accounts: quick (about 20 minutes start to finish), few ingredients I usually have on hand, breakfast like, and the triumphant feeling of attaining a perfect rosti flip!

And by the way, if you are wondering what the heck a rosti is, it is simply a Swiss dish that consists mainly of potatoes. So here's to my 1/8th swiss heritage!

Ham and Cheese Rosti

2 large eggs

2 cups frozen shredded potatoes

1 cup ham (great for leftover sunday ham or after holidays)

1/2 cup grated cheese (we use monterey & cheddar blend, for a kick use SWISS!)

1/2 tsp of dried rosemary or thyme

1/2 tsp ground pepper (fresh ground is best)

1 tsp salt

olive oil for skillet

1. Beat eggs in large bowl. Stir in ham, cheese, spice, salt, pepper. Add frozen potatoes and stir to combine.

2. Heat enough olive oil to cover entire skillet over medium heat. Pat potato mixture into even circle in the pan. Cover and cook about 6-8 minutes, til crispy on the bottom.

3. The flip. This can be the tricky and oh so fun part! Word of caution, be mindful and slow, otherwise your dinner is lost. I use my cutting board, or any surface big enough to cover the pan, and cover with parchment paper. Loosen the edges of the rosti, then holding both close together carefully flip. Before adding the rosti back to the pan heat some more olive oil in the pan. Add some extra cheese on top and cook another 5-6 minutes.

For extra veggies, I love to eat this with salad greens (mesclun or spinach) and salsa. Micah likes to add extra cheese. Go figure.

Cardamon Coffee Cake

2010-04-20T14:46:00.000-07:00

For those of you that believe that you can find any recipe you need on the internet at any time (ok, I am actually talking about myself) I have a question for you. What do you do when your internet goes out? It's a similar convenience to all the grocery stores that have started to stay open 24 hours, that means we can run and pick up the missing ingredient ANY time. Is this a blessing or a curse, do we get lazy and forget how things used to be done?

So before the days of laptops and 24 hour on-line accessibility, starting in my early teens, I read cooking magazines and cookbooks. Am I alone on this one, did anyone else have a fettish with reading recipes in their youth? At that time the only way to read recipes was in a cookbook or magazine. So whatever I could get my hands on that bore at least one food photo, if even only the cover, I read it. If I was as diligent in reading my textbooks as I was reading recipes in high school, surely I would have graduated with a 4.0. With each recipe I analyzed accessibility of ingredients, cost, nutritional value, attractiveness, ingredient ratios, and quantity. I studied them for hours, I imagined what it would be like if I made it with my own unique variations. Many recipes I simply imagined making them if only in my mind, but at that time, that was enough.

In my adulthood one of my favorite cooking magazines has been Eating Well, of which my wise sister gave me the subscription to a few years back for a Christmas gift. Talk about the gift that keeps on giving. I still have the entire collection of 2 years, and have them neatly stacked next to other sacred readings. I particularly fell in love with Eating Well Magazine because they offer a variety of recipes with seasonal ingredients, healthy, simple, and even have a section on cooking for two! From time to time, I remember my roots of pre-internet days, shuffle through the pages and stumble upon a new surprise that I absolutely must re-create.

One such moment came yesterday, and while I reveled in re-reading recipes from years prior, I caught the flair to make Cardamom Coffee Cake. Years ago when I saw this recipe I am certain I thought nothing of it, at that time I had no idea what Cardamom was, where to get it, or why I wanted to use it in a recipe. Now that I am older and wiser, I have realized Cardamom is, truly, the spice of the Gods, seriously I love this stuff, and I would like to find a viable reason to put it into, well, just about anything. It is used heavily in Indian cooking and Ayurveda (science of life). I love how it taste, smells, and feels. Initially it comes in pods which you can grind yourself for the freshest powder, or buy it already ground. Someday I will grind my own spices, but I am not there yet. So for now I will put my Cardamom in Coffee Cakes, and I don't even drink Coffee. But not to worry a tall glass of milk will help the Cardamom go down, again, and again, and again.

Cardamom Coffee Cake1 1/4 cups whole wheat pastry flour

1 tsp baking powder

1 tsp cardamom

1/2 tsp cinnamon

1/4 tsp baking soda

pinch of salt

Sift above ingredients together and set aside.

1 large egg

1/3 cup brown sugar

1/2 cup buttermilk (I never have this on hand, so I make my own by adding 1 1/2 tsp of lemon juice to 1/2 cup of milk and let sit for at least 10 minutes)

2 tbsp canola oil

1 tsp vanilla extract

Whisk together the above ingredients until well combined.

Add dry ingredients in 2 additions, stirring until well blended.

Prepare the crumble by mixing the following in a food processor:

3 tbsp cold unsalted butter, 1/4 cup brown sugar, 1/2 cup rolled oats, 2 tbsp whole wheat pastry flour, 1/2 tsp cardamom, 2 tbsp of walnuts (optional)

Spray an 8 inch square pan with cooking spray, pour the batter into it, add the crumble on top evenly. Sprinkle a few rolled oats on top for appeal.

Bake at 335 degrees for 25-28 minutes. ENJOY!

The Kathmandu - Indian/Nepal Restaurant

2010-04-18T15:34:00.000-07:00

A restaurant is a deep ingrained memory – an experience to reminisce, an escapade to cherish, a secret to smile over. A certain restaurant somewhere has always served the purpose of catering pleasant memories. You recall, you talk, you laugh, and you cry, you ponder – you face a whole range of emotions over that “particular incident” in that “particular restaurant.” The Kathmandu Website

I love Indian food, I mean really, really LOVE indian food. I love Indian food as much as I love yoga. I am not sure why it speaks so deeply to my soul, but I have always had a flair for ethnic food, particularly asian since my youth. As I have gotten older, I have realized that the flavor and variety of Indian keeps my tongue well pleased. I love the spices that Indian food possesses, spices of the gods - cardamom, ginger, coriander, anise, cinnamon, turmeric, nutmeg, cumin, allspice, saffron, cloves, mint, mustard seed, garlic, onions! I love them all, each and every one! I have always been fond of a high ratio of flavor in my food, and the rich sauces of Indian food speak music to my heart.

As you can imagine, finding a fabulous Indian restaurant is like finding a $20 bill in the pocket in the back of my closet from 3 years ago. It just doesn't get any better, and it makes my whole day! As you can imagine, I couldn't have been more thrilled to have stumbled across such a gem after not having experienced great Indian since NYC. "The Kathmandu" is not just Indian but also Nepalese food, making it all the better. I have been 3 times now, and every time I want to lick my plate clean to savor the flavor. I realize this would embarrass my dinner partners so I resist the temptation, but let this be a sufficient forewarning should we ever have dinner together at "The Kathmandu".

But seriously run, don't walk to "The Kathmandu". They are open everyday from 11:30-10:00pm, and they offer more than just great food. With their decor, linens, attire, and Nepali artwork, you feel as though you have entered a Nepalese Oasis, right in the heart of SLC. Owned and run by a Nepalese family it offers the hospitality indigenous to their culture, and food that tastes like you were in their personal home.

To me there are 3 criteria for judging a restaurant, in the following order of importance: 1)Food taste & quality, 2)Service & Price, and 3)Atmosphere & location.

The Kathmandu wins on all 3 accounts. Amazing food, among my favorites:

Appetizer, Katmandu Samosa Chat

Soup, Vegetable Noodle, Tomato

Main Dish: Nepalese - Vegetable Chow Chow, Chicken Chow Chow, Chicken Chili, Chicken MoMo, Everest Chicken

Indian - Butter Chicken, Chicken Coconut Korma, Chicken Vindaloo.

All the main dishes come with Naan and Rice, no need to pay extra. If you order bread, I recommend the Kathmandu Special Naan (sweet and flavorful).

If you are really hungry, splurge on a Mango Lassi - an amazing Yogurt Drink!

Most restaurants I go to I have 1-2 items on the menu I order over and over, because they do it well, and its a safe bet. At "The Kathmandu" I want to try all the dishes, because I trust the chefs implicitly to make every bite a success. They bring the sacred back to eating.

For an authentic Nepalese/Indian experience, you must visit "The Kathmandu".

thekathmandu.net

Located on 3142 S. Highland Dr, SLC

M-Sun, 11:30am-10:00pm

70% Gluten Free

2010-04-15T13:40:00.000-07:00

Ok, so who doesn't love Pasta? Ok, truth be told, I absolutely don't, I never have, and I don't know that I ever will. But I do happen to like one variation of Pasta that is conveniently 70% Gluten Free.

What could it be you ask? None other than Gnocchi! Yes, 70% consists of a starch, typically Potato, but I have had some varieties with Pumpkin. The other 30% is a mix of wheat, rice, water, and flavoring. I wish they were 100% Gluten Free, but that would remove the naughty factor completely while adhering to a Gluten Free diet. I love them because they are dense, yet delightful, thick, yet placid, filling and satisfying. A typical pack you purchase at the store has 3 servings; the perfect amount for 2 (one being my husband). This means no leftovers, which I particularly love because my husband doesn't eat leftovers, unless its ham! But truly, the number one reason I love Gnocchi, they are ready in 2-3 MINUTES, seriously! Every time I make them, and doll them up with my homemade marinara, or out of the jar if I am in a hurry, I feel like an Italian Cook Extraordinare. It is probably the only Italian meal I make, and it is enough to fill the craving!

Gnocchi

Marinara Sauce

Ground Beef (Optional)

Prepare Meat Sauce, or warm Marinara Sauce for Vegetarian Option.

Boil Gnocchi for 2-3 minutes, until they float to the top of the water.

Combine, and enjoy!

A Man's Salad

2010-04-10T13:40:00.001-07:00

So getting Micah, my husband, to eat vegetables is like pulling a rabbit out of a hat, it's possible but it takes a trained magician. I have considered pureeing them into a baby food mush and adding to our meals, but even then his hypersensitive taste buds would still detect them a mile away. Discussion after discussion he claims that he does like vegetables and when we go out to eat he does eat his dinner salad. He said that he will eat a salad as a complete meal "if it is done the right". Done right to Micah means no dressing, lots of meat, eggs, olives, and all the fixins. Well, if you insist, I can serve you a Man's Salad. A salad for a man who thinks that each individual fruit snack contains one full fruit serving.

Here you go, our rendition of a A Man's Salad, no cooking, fast, fun, and makes both of us happy!

A Man's Salad

Spinach Greens (or your preference of lettuce)

Ham (or meat of choice)

Hard boiled eggs

Cheese

Croutons (leave these out for Gluten Free)

Carrots

Olives

Peanuts

Dressing (I like Salsa and Asian Sesame Dressing, Micah likes it dry!)

Assemble to your liking!

Enjoy!

Chicken Curry

2010-04-07T13:10:00.000-07:00

I still remember the first time I had curry, sweet memory that it is. I recall the desire to lick my plate of every last drop of the yummy liquid called COCONUT MILK. In college was my first encounter with this amazing substance. As if it wasn't desirable enough you can imagine my affection for curry as I adopted the gluten free diet and a love for yoga!

For many years, curry was a rare delight that came only when visiting an Indian restaurant. It took my dear friend, Rebecca, in college to teach me that it could be made at home quite easily. She taught me to employ the help of the experts, Thai Kitchen brand curry paste, which then makes it a Thai Curry. This made for an easy and doable meal in about 30 minutes, and only a few simple ingredients: meat, vegetables, Thai Kitchen Curry Paste, and Coconut Milk! That recipe still stands as a wonderful recipe when time is limited, and the mixing of spices makes you nervous. But my personality lends to always wanted to perfect a recipe. So with some experimenting this is what I offer. If the veggies are fresh from the garden, well, even better. I offer carrots and potatoes as the vegetable in this variation, but feel free to experiment! So without further adieu!

Chicken Curry

2-3 red potatoes, cut up

2-3 large carrots, cut up

1 tbsp madras curry powder (plus extra to coat chicken: optional)

1/2 tsp pepper (freshly cracked is best)

1 tsp sea salt

1 tsp dried basil (or 2-3 tbsp fresh snipped)

1 teaspoon ginger powder

1/2 tsp each coriander and cumin (if you don't have these on hand: chili powder will do)

2 tsp cornstarch

1 can unsweetened lite coconut milk (13.5-14.5 oz)

1 bay leaf (optional)

1 tbsp olive oil

1/2 yellow onion

1-2 tsp garlic

3-4 skinless boneless chicken breast, cut into 1-2" pieces

2-3 cups hot cooked rice

1. Add bite size pieces of carrots and potatoes to boiling water, boil 5-10 min, til softer but still crisp.

2. Meanwhile, mix all the dry ingredients in a medium bowl, add coconut milk and mix very well, to remove lumps.

3. Add oil to skillet and heat to medium. Add garlic and chopped onion for about 3-5 minutes, to soften onions. Add cut up chicken pieces, 3-5 minutes until no longer pink. Add coconut milk mixture and carrots and potatoes. Turn heat down to simmer, place lid on, and let flavors meld about 10-15 minutes.

4. Enjoy! The most important step!

Gluten Free Strawberry Chocolate Chip Muffins

2010-04-06T15:00:00.000-07:00

Let me begin by saying this post has more to do with honoring the lovely Karina Allrich and her gluten-free blog than the recipe that follows. I give my love and thanks to Karina’s, for making gluten free cooking inspiring, achievable, simple, and fun! She makes gluten free accessible to so many of us in a non gluten free world. Thank you Karina, goddess of Gluten Free. This recipe is from her most recent blog post, so I dare not take credit in anyway. I have tweaked the recipe using alternate GF flours I had on hand and dairy. Be sure to check out the original!

The inspiration came to try out this delight after bringing home some juicy, plump strawberries. I wanted to make best use of these beauties, so acknowledging that my husband doesn’t care for strawberries, I was able to be totally selfish and deferred to Karina’s blog to find a perfectly tailored post: Strawberry Chocolate Chip Muffins. Yum!!!! Four of my favorite things: Gluten Free, Baking, Strawberries, and chocolate! Does it get any better than this on a Saturday afternoon?

Below is a variation of Karina’s original recipe, using alternate flours and dairy.

Strawberry Chocolate Chip Muffins- Gluten Free

Makes 12 muffins

1-1½ cup sliced strawberries, set aside to dry out.

Mix dry ingredients together:

1 cup Brown Rice Flour

2/3 cup tapioca flour

1 tsp xantham gum

½ tsp sea salt

½ tsp baking soda

1 ½ tsp baking powder

1 cup light brown sugar

Blend in wet ingredients:

¾ cup milk

½ tsp rice vinegar or lemon juice

¼ cup olive oil (or canola)

1 ½ tsp real vanilla extract

1 egg

Beat until smooth, than add in ¾ cup chocolate chips.

Spoon 1 tbsp of batter into each of 12 muffin cups. Place 3 to 4 strawberries on top of the batter. Repeat spooning 1 tbsp of batter on top of the strawberries, covering them.

Add another layer of 3-4 sliced strawberries on each muffin top, pushing slightly into the batter. While you are at it, a few extra chocolate chips on top doesn’t hurt!

Bake at 350 for 20-25 minutes, until springy when touched.

PB&J Heaven Cookies

2010-04-05T21:32:00.000-07:00

Ok, how PB&J brings us back to the days of childhood, or maybe college survival? The infamous PB&J is distinctly American, a food that became popularized during the great depression for its low cost and high nutrition. Chances are, if you are American, and not allergic to peanuts or wheat, at some point you have experienced a classic PB&J.

As I child I didn’t care much for PB&J’s, in fact I opted for just about any other sandwich (even tuna). But my adulthood has changed my discerning taste buds. My first love of PB&J came not from a sandwich but a PB&J cupcake from Buttercup Bake shop on 72^nd street (bw Columbus & Amsterdam) in Manhattan. Which, if you go to Manhattan you must get a cupcake at Buttercup Bake Shop, they hands down far surpass Magnolia’s Bakery.

It seemed like such a unique flavor, and with a love of PB, I simply couldn’t resist. The first bite exceeded any expectations, as it combined fluffy sweet nutter frosting and strawberry jam surrounded by a light airy cake. It was at that point PB&J took on a whole new level. Love at first bite.

Now, in order to recreate this blissful experience, I have to honor that my forte is cookies, not cupcakes. So I have attempted to recreate these in cookie version, and trust me, they wont let you down. The initial idea and recipe came form a Pillsbury Bake Off cookbook, the old fashioned ones from 1991 that sold for only $2.50. Pillsbury called them Children’s Choice Cookie, I call them PB&J Heaven. With a few tweaks to the recipe, I recreated the jam in the center effect that the cupcake delivered. You can place the jam on top without a covering, but after trying both ways, I highly recommend a lid for your jam, just like the sandwich!

PB&J Heaven Cookies:

Mix together and set aside in separate bowl:

2 ½ cups flour (AP or mix of half white/wheat)

1 tsp baking soda

½ tsp sea salt

1 tsp cinnamon

½ tsp nutmeg

1 ¾ cup rolled oats

Cream together:

1 cup butter

½ cup Peanut Butter

½ cup sugar

½ cup brown sugar

After creaming until mixture is light and fluffy, about 3-5 minutes, add in:

¼ cup applesauce

1 tsp vanilla

1 egg

Mix until fluffy, then add the flour mixture. Mix until just combined. Refrigerate dough for 12-24 hours.

Shape about 2/3rds of dough into 3 inch round ¼" thick patties. Use the rest of the dough to make 1 ½ -2 inch round patties as a topper. Place ½-1 tsp of jam of choice (I like Raspberry) in the center of the larger patties, place smaller topper on and let a bit of jam ooze out the sides, looks prettier this way! You can dress up these cookies as much as you like with a garnish on the topper: slice of strawberry, peanuts, chocolate chips!

Parchment paper is best on the cookie sheet, especially if any jam oozes out the sides (and it will)! If they ooze too much try making the edges of the cookie base thicker or using a bit less jam.

Bake at preheated 350 degrees for 10-12 minutes.

ENJOY!

I love food

2010-04-04T18:03:00.000-07:00

I was born loving food, in fact, not much else consumed the first few months of my life on earth, aside from sleeping and changing diapers. I lived to eat then and today I still live to eat.

My taste buds have, however, become more discerning over the years. From newborn milk, I moved to solids; crackers, cheese, and meat; early years to more refined delights such as stove top, spaghetti and mom's casseroles; teenage years brought lots of bagels, frozen yogurt, and split pea soup. My early adulthood, I began to discover cooking outside my home, vegetables in their fresh abundance, salads, and dining out.

But hands down, living in Manhattan for 3 years had the greatest impact on the future of my food life. I experienced and loved food in every tradition, from Vietnamese, Thai, Japanese, Indian, Greek, Italian, French, Southern, African, Ethiopian, and the list goes on, my palate was forever stimulated. Eating and the pursuit of eating, became a well loved pastime, from hours spent reading foodie reviews, studying menus thoroughly, dabbling in macrobiotic restaurants, experimenting with a vegan diet, eating raw food and buying juices and food from street vendors, I will never be the same. In NYC I had the best ice cream sold from a truck, the most fabulous cupcake before dinner, and the fattest cookie under the sun. I suppose nothing will ever top the creativity and amazement of the food and love of food I discovered in NYC. However, in my own little oasis, my home, I know seek to create and share my own veritable delights, from entrees, to baking cookies, to gluten free the natural way, I just can't get enough. Enjoy the journey with me!