OC Family - Moms. Kids. Life. - (She's Cookin')

Corn for all seasons

Mon, 27 Sep 2010 13:18:00 GMT

I think most of us are trying to eat more sustainably, buy organic when we can, be more conscientious about buying locally and seasonally at farmers markets, etc. But I'd like to share a few tips that you may not have considered from 50 Tips for Eating Sustainably at Whole Living.

1. Use the whole vegetable: the stems of cauliflower or broccoli, the inner leaves of celery, the fronds of fennel, the greens of beets, even the stems of herbs: all edible, all tasty.

2. Get to the root: try to forgo packaging and buy vegetables with the roots still attached.

3. Get farm fresh food delivered: find a community-supported agriculture (CSA) farm near you at eatwellguide.org or localharvest.org and pay a subscription fee for regular batches of local produce (and, in some places, grass-fed meat).

4. Be package conscious - try to select food that comes in the least amount of packaging possible or that is packaged in recyclable containers.

5. Google your milk: Until the USDA revised the standards, 30 to 40 percent of milk that was labeled organic was actually from factory farm-raised cows. Regulations are tighter now, but not all organic milks are created equal. Check your brand at sustainabletable.org -- and opt for antibiotic- and rBGH-free (no artificial bovine growth hormones).If you would like to see the slide show and all 50 tips, visit WholeLiving.com

What I'm focusing on today, is Tip #24: Eat more real corn - not processed corn, because according to the USDA, at least 85 percent of the corn grown in this country has been genetically modified, meaning the plants were altered to make them more pest resistant.

Corn is easy to stockpile. While there is still beautiful, sweet, farm-fresh corn in the markets; buy a bunch, blanch the cobs, strip the kernels (its easy using a corn peeler) and freeze it. You'll taste a little bit of summer every time you add it to soups and stews during those bleak winter months!

With that in mind, and the fact that we're experiencing summer in September, I thought a tasty grilled corn recipe was appropriate, especially since I'm going to the LA County Fair (closing this weekend), and one of the only things I'll eat at county fairs is the grilled corn with chili seasoning. This preparation, adapted from a Martha Stewart recipe and seen on Sippity Sup, an LA food blog that I read, is that and more!

Grilled Corn with Feta and Lime

• 4 ears of corn, in husks

• 2 T mayonnaise

• 1 lime, juice and zest only

• 1/4 t chili powder, to taste

• 2 oz feta cheese

• kosher salt to taste

• lime wedges as needed

1. Heat the grill to high. Soak corn in cool water for 10 minute, turning occasionally.

2. Peel back the husks of the corn without removing them completely. Remove as much of the silks as you can. Return the husks to as close to their original place as possible, tying them in place if necesary.

3. Transfer to grill. Cover; cook, turning often, until husks are charred, 10 minutes. Remove from grill.

4. Using a kitchen towel, pull back husks. Combine mayonnaise, lime juice, and chili powder; brush onto the partially cooked corn.

5. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning often and brushing with more chili-lime sauce as needed, until kernels are charred in spots, 10 to 15 minutes.

6. Remove to a serving plate and dust with finely grated feta cheese. Season with coarse salt and serve with lime wedges on the side.Shown served with Annie's Favorite Cornbread - it was a very corny evening.

Enjoy!

Want more? Visit the She's Cookin' website for more recipes and random stuff about food, cooking, area restaurants.

Corn for all seasons

Mon, 27 Sep 2010 13:18:00 GMT

1. Use the whole vegetable: the stems of cauliflower or broccoli, the inner leaves of celery, the fronds of fennel, the greens of beets, even the stems of herbs: all edible, all tasty.

2. Get to the root: try to forgo packaging and buy vegetables with the roots still attached.

4. Be package conscious - try to select food that comes in the least amount of packaging possible or that is packaged in recyclable containers.

Grilled Corn with Feta and Lime

• 4 ears of corn, in husks

• 2 T mayonnaise

• 1 lime, juice and zest only

• 1/4 t chili powder, to taste

• 2 oz feta cheese

• kosher salt to taste

• lime wedges as needed

1. Heat the grill to high. Soak corn in cool water for 10 minute, turning occasionally.

3. Transfer to grill. Cover; cook, turning often, until husks are charred, 10 minutes. Remove from grill.

4. Using a kitchen towel, pull back husks. Combine mayonnaise, lime juice, and chili powder; brush onto the partially cooked corn.

5. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning often and brushing with more chili-lime sauce as needed, until kernels are charred in spots, 10 to 15 minutes.

Enjoy!

Want more? Visit the She's Cookin' website for more recipes and random stuff about food, cooking, area restaurants.

Corn for all seasons

Mon, 27 Sep 2010 13:18:00 GMT

1. Use the whole vegetable: the stems of cauliflower or broccoli, the inner leaves of celery, the fronds of fennel, the greens of beets, even the stems of herbs: all edible, all tasty.

2. Get to the root: try to forgo packaging and buy vegetables with the roots still attached.

4. Be package conscious - try to select food that comes in the least amount of packaging possible or that is packaged in recyclable containers.

Grilled Corn with Feta and Lime

• 4 ears of corn, in husks

• 2 T mayonnaise

• 1 lime, juice and zest only

• 1/4 t chili powder, to taste

• 2 oz feta cheese

• kosher salt to taste

• lime wedges as needed

1. Heat the grill to high. Soak corn in cool water for 10 minute, turning occasionally.

3. Transfer to grill. Cover; cook, turning often, until husks are charred, 10 minutes. Remove from grill.

4. Using a kitchen towel, pull back husks. Combine mayonnaise, lime juice, and chili powder; brush onto the partially cooked corn.

5. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning often and brushing with more chili-lime sauce as needed, until kernels are charred in spots, 10 to 15 minutes.

Enjoy!

Want more? Visit the She's Cookin' website for more recipes and random stuff about food, cooking, area restaurants.

Tuna Steak au Poivre

Tue, 21 Sep 2010 08:55:00 GMT

Here at She's Cookin' I specialize in quick and easy recipes that fit the busy lifestyle of families and professionals. I'm always mindful of creating nutritious dishes that take advantage of the freshest seasonal produce. With that said, I know that quality, gourmet sauces and marinades that transform a dish from ordinary to extraordinary with the twist of a cap can be your best friend!

Which is why I opted to try an assortment of sauces from Barhyte Specialty Foods and enter their cooking contest. Barhyte is a family owned company that began sharing their homemade specialty mustards, made from recipes passed down through generations of both sides of the family, at a local deli in the 1970s. Mustard sales grew so quickly that it became a business in 1984 and now has expanded to include many tasty condiments, sauces, and marinades. I zeroed in on the Cracked Pepper marinade first, but I'll be having fun with the Hot Wing, Sweet Onion, and Lime Chipotle marinades and the Chipotle mustard in the coming weeks.

Using Barhyte’s Cracked Pepper marinade for steak seemed so predictable. I wanted to create a spectacular dish that was at once easy and elegant. Inspired by the classic French preparation for Steak au Poivre, I marinated tuna steaks in the Cracked Pepper marinade, quickly seared them on the grill, served atop a bed of arugula and baked potato - it made for a dazzling anniversary dinner!

Tuna Steak au Poivre

4 – 6 to 8 oz. Ahi tuna steaks, 1 inch thick

1 cup Barhyte Cracked pepper marinade, divided use

3 scallions, white and green parts thinly sliced crosswise

Serves 4

Rinse tuna steaks in cold water. Pat dry with paper towels and place in a glassbaking dish. Pour ½ cup marinade over the steaks and allow to marinate for 30 minutes.

Heat grill to medium high heat. Brush, spray, or – a tip I learned from a grill master – use balled up aluminum foil to oil the grill rack. Remove fish from marinade and place on grill. Close lid and sear for 4 minutes. Turn and cook for 4 more minutes. See Cook's Notes.

Arrange arugula on plates. Put a tablespoon of butter inside each split baked potato and place on top of arugula. Drizzle with additional marinade and sprinkle with scallions. Violá! You have just created a sophisticated dish that looks like the work of a pro AND you have no prep pots or pans to wash!

Cook's Notes: Shown served with baked potatoes which were also cooked on the grill. Wrap potatoes in heavy duty aluminum foil and place on grill over med-high heat for 40 minutes. Remove the potatoes which will stay warm while you cook the fish.

If the weather is such that you’re unable to grill, you will need one large grill or griddle pan, coated lightly with olive oil and heated to med-high to cook the tuna steaks and bake the potatoes in the oven at 375 degrees for 45-60 minutes depending on size.

Ahi tuna, also known as yellow fin or big eye tuna, is a meaty fish best served rare to medium-rare like a premium beef steak. For medium-rare, cook the steak for 4 minutes on each side. Just as with a beef steak the high temperature cooks the outside quickly and forms a crust (searing) while leaving the interior rare to medium rare. Enjoy!

Visit me at She's Cookin's website for more recipes and random stuff about food, cooking, and area restaurants.

Savory Almond Herb Biscuits

Tue, 14 Sep 2010 13:06:00 GMT

Filled with layers of texture and flavor, the outside is crunchy, the inside soft and savory. This toothsome biscuit is from The Cornbread Gospels, a cookbook filled with wisdom and downright delicious recipes compiled by the passionate author Crescent Dragonwagon. Schooled in Southern cornbread for 33 years, Ms. Dragonwagon delighted travelers from near and far at the Dairy Hollow House in my home town of Eureka Springs, Arkansas.

Savory Almond Herb Biscuits

from The Cornbread Gospels, by Crescent Dragonwagon

½ cup sliced or slivered almonds
1 tablespoon plus1/3 cup cold butter
1 small onion, finely chopped
2 garlic cloves, pressed or finely chopped
1 cup unbleached white flour
½ cup stone-ground yellow cornmeal
½ cup whole wheat flour
1 tablespoon baking powder
½ teaspoon baking soda1 teaspoon salt
1¼ cups buttermilk
2 tablespoons finely minced fresh parsley
1 tablespoon assorted fresh finely minced herbs (I used thyme, rosemary & parsley from my kitchen garden)

Makes 12 large biscuits.

Preheat the oven to 450 degrees F. Spray a baking sheet with oil.

Heat a heavy skillet over medium-high heat. Lower the heat to medium and add the almonds, stirring constantly, toast until golden brown and fragrant. Transfer almonds to a cutting board to cool, then coarsely chop.

Add one tablespoon butter to the skillet, when the butter melts, add the onions and sauté, stirring frequently, until onions are golden brown – about 5 minutes. Remove from heat and stir in the garlic.

While the onion and garlic mixture cools, combine the dry ingredients in a large mixing bowl. Cut in the remaining 1/3 cup butter using a pastry blender or two knives until the mixture has the consistency of fine crumbs.

Pour the buttermilk into the skillet, stir gently, scraping up any flavorsome bits of onion or garlic that may be stuck to the bottom of the pan. Pour this into the cornmeal and flour mixture, stirring with as few strokes as possible to blend the wet and dry ingredients, stopping while there are still some dry clumps. Add the reserved almonds and the herbs and stir a few more times.

Drop the batter by rounded tablespoonfuls onto the prepared baking sheet. Bake until golden, 10-15 minutes. Serve with additional butter if desired.

Enjoy! You'll be tempted to eat them all, but save a few for breakfast!

Not to mention, delicious alongside a cool gazpacho on a warm summer's eve or a tummy-warming minestrone for a cozy autumn supper.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

5 Ingredient Fix: Interview with Claire Robinson

Tue, 07 Sep 2010 11:52:00 GMT

With school starting I thought it would be the perfect time to share some really useful tips that I gleaned from an interview I had with Claire Robinson of the Food Network show, 5 Ingredient Fix.

During our interview I discovered that Claire and I have several things in common: she doesn’t like grocery shopping, she thinks most people look for quick recipes that don’t require four pans and tools such as the mandoline in my garage that I’ve always been afraid to use, she focuses on seasonal produce and not using processed foods AND she believes that you can make an amazing dish with just a few ingredients.

This may sound a lot like YOU, too. Oh, and she proves that you can create many seemingly complicated dishes by using five ingredients or less on 5 Ingredient Fix.

Although Claire graduated from the French Culinary Institute, her style is more straightforward, what I call down-home, than haute cuisine - and why she’s the perfect fit for today’s busy parents and professionals. If you’re not familiar with 5 Ingredient Fix, check her out – the show airs ot 9:30 a.m. and 12:30 (FoodHD) on Saturdays. Set your DVR. I’ve watched her make “Low & Slow” wine-braised short ribs, cheesy grits, sinfully delicious French toast with strawberries and cream, a savory Lobster Corn crème brulee – that’s right LOBSTER crème brulee!

You can get all these recipes at Food Network/5Ingredient Fix but it's more fun to watch the show where Claire demonstrates and explains techniques like braising, poaching, and how to use a kitchen torch :-)

One of her favorite go-to products is Arnold/Oroweat Sandwich Thins, which I’ve been buying because I love that one tasty "bun" has 5 grams of fiber and only 100 calories. They’re great when you want a light sandwich with not so much bread. The wonderful people at Arnold/Oroweat sent me packages of two flavors: Whole Grain White and 100% Whole Wheat with Claire’s recipes for Three Layer Turkey Reuben, Mushroom & Spinach Mini Pizzas, and Grape Tomato Bruschetta which shows you how versatile these Sandwich Thins are.

I experimented on my own and made these sweet and savory Pizzettas:

During our interview I asked Claire questions that I thought would be of interest to the busy parents and professionals that are She's Cookin' readers:

What 5 ways to use Arnold/Oroweat Sandwich thins besides sandwiches?

1. thicken soups

2. make bread crumbs

3. use the bread crumbs with a bit of dijon mustard to coat chicken to make homemade chicken tenders

4. make toast points which are spread with different infused oils and baked, an alternative to tortilla or pita chips

5. dessert - grill and topped with grilled fruit (see my Pizzettas)

What are your 5 favorite healthy snacks?

1. frozen popsicles made from Greek yogurt and fruit

2. freeze fruit such as grapes and banana chunks

3. stove top popcorn sprinkled with infused olive oil (examples rosemary, cayenne, raw sugar)

4. homemade bruschetta topped with nut butters and fruit

5. baked chick peas (garbanzo beans) tossed with olive oil and a curry or BBQ spice blend and baked (substitute for corn nuts)

What are the 5 foods/condiments that are always in your fridge?

1. fat free Greek yogurt which adds creaminess and tang and is packed with protein - she uses it to thicken sauces, salad dressings, smoothies made with the frozen bananas

2. eggs

3. bacon - just a little bit adds a flavor punch and Claire uses it in stocks and stews, too.

4. dijon mustard - adds a ton of flavor to a lot of dishes and it can also be used as an emulsifier and to thicken sauces.

5. fresh herbs - how you buy them is how they should be stored, so if they came fresh from the farmers market - don't put them in the fridge.

What are 5 essential pantry items?

1. balsamic vinegar - doesn't have to be expensive, reduce it down for sauces, balsamic crema is a favorite

2. olive oil (which is counted as an ingredient on her show) - making your own infused olive oils is super easy, adds so much flavor

3. bread - can be used to thicken soups, make croutons, bread crumbs

4. honey or agave nectar or maple syrup - use instead of processed sugar

5. onions and garlic - besides adding to nearly every savory dish, you can make your own infused olive oils.

She also added a GOOD salt and pepper (S&P are not counted as one of the 5 ingredients, and both are essential for flavoring).

For more recipes and random fun foodie stuff, visit me at She's Cookin. You can also see a video of Claire making her sinfully delicious French Toast - which I can tell you is the perfect weekend brunch, just add champagne!

Summer Vegetable Gratin

Mon, 30 Aug 2010 09:31:00 GMT

A delicate summer gratin celebrates the season's bounty!

Thanks to my friend Diane, I went to see a movie and came home with a cornocopia of fresh, organic produce. Diane, a Master Gardener who specializes in edible gardens, had been to a garden swap and brought two huge baskets full of veggies, including some unique varieties of heirloom tomatoes, peppers, eggplant, etc. with names I don’t remember, and encouraged us to take whatever we wanted. It was a veritable farmers market in the Regal Cinema's parking lot!

Now, with a huge bowl of veggies from Diane and my garden on my kitchen counter, I set to thumbing through my cookbooks and the gorgeous two-page photo spread of the mise-en-place for Summer Vegetable Gratin in Thomas Keller’s Ad Hoc At Home caught my eye. Here tomatoes, squash, and eggplant are layered on a cooked onions and baked with a cheese and bread crumb topping. I actually sliced an eggplant but didn’t use it because my baking dish was smaller than the 9x13 suggested.

The recipe states that this is a good dish to assemble ahead and then bake before serving. But I ended up hurrying to slice everything up and get it in the oven as soon as the Young Baker was finished making the cookies she was taking to a sleepover. I made fresh bread crumbs, but in my hurry forgot to sprinkle them on top! Not to worry, this didn’t stop us from devouring every bit of this gratin down to the delicious juices in the bottom of the baking dish.

Summer Vegetable Gratin

(adapted from Ad Hoc at Home)

1 medium yellow squash

1 medium zucchini

1 medium tomato

Canola oil

1 c. onion, chopped

2 garlic cloves, finely grated with a Microplanesea salt

1 tablespoon fresh thyme, chopped

¼ c. extra virgin olive oilfreshly ground pepper

½ c. freshly grated Parmesan cheese

Serves 4 (as a side)

Thinly slice (¼ inch) the yellow squash, zucchini, and tomato as close in size as possible.

Heat some canola oil in a large frying pan over medium heat. Reduce to med-low, add the onions and garlic and cook without browning, stirring occasionally, until the onions are translucent, about 15 minutes. Remove from burner. Stir in the thyme.

Combine the yellow squash and zucchini in a large bowl and toss with the olive oil, and season with salt. Drizzle the slices of tomato with olive oil and season with salt.Combine the Parmesan, bread crumbs, and thyme.

Spread the onion mixture in the bottom of an 8½ inch round shallow baking dish. Layer the vegetables in the dish overlapping the slices in a circle beginning with the zucchini. Then a circle of yellow squash overlapping the zucchini and ending up with a center of overlapping tomato slices. Sprinkle with half the cheese mixture and continue making overlapping rows with the remaining vegetables, and sprinkle with remaining cheese mixture.

Bake for 45 minutes to 1 hour (depending on the depth of your pan) until the vegetables are tender (can be pierced easily with a knife). Remove from the oven and allow the gratin to rest for 10 minutes. If desired, turn on the broiler and place the gratin under the broiler to brown the top just before serving.

Enjoy!

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Pizzettas!

Mon, 23 Aug 2010 08:55:00 GMT

Hurray for summer! Hard to believe that August is almost over and, for parents of school-age children, it's time for Back-to-School shopping and thinking about getting back on a schedule - eek! I have a feeling that, like me, you're squeezing as much fun as you can into every waking minute!

I'm feeling a little guilty, not to mention lacking content for She's Cookin', because I've not cooked anything noteworthy during the past two weeks - my excuse this week is that The Don's been out of town and I'm just not inspired when there's no one to cook for!

But I will share this quick and easy dinner that would also be perfect for a casual afternoon with friends after a pool or beach day. Resist the drive-through or take-out and have everyone make their own pizzettas with garden fresh veggies from the farmers market, a little of your favorite cheese, and add a gourmet touch with a special ingredient such as this luscious Truffle Aioli that I up found at Williams Sonoma.

There is no recipe - use whatever you have in the fridge or that suits everyone's taste. I decided to add a sweet pizzetta to the repertoire, so also carmelized a Vidalia onion and grilled a nectarine.

Also not shown in the photo is the Antonello's Arrabiata Sauce for the savory pizzettas. Use your favorite prepared marinara or pasta sauce. I made half of the pizzettas with red sauce and half with the Truffle Aioli for a "white" pizza.

For the pizzetta crusts I used Oroweat Whole Grain White Sandwich Thins which I love because in one little tasty "bun" you have 5 grams of fiber and only 100 calories!

Prepare your grill to med-high heat and quickly grill the eggplant, nectarine, and Oroweat Sandwich Thins.The green, or in this case, purple pepper will take a little longer - turning so it is charred on all sides, then place in a paper bag to steam so the skin is easily removed.

Preheat the oven to 450 degrees. Assemble the pizzettas and bake on the middle rack until the cheese is melted and the crusts browned on the edges, about 5 - 7 minutes.Make it a party :-) Prepare all the ingredients, display on decorative plates, and let everyone dig in to make their own pizzettas!

Enjoy :-)

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Let them eat pie!

Mon, 16 Aug 2010 13:11:00 GMT

Well, that's NOT what she said! And Marie Antoinette probably wouldn't have said that because working class folks have been eating pie since the days of the ancient Egyptians, according to the research I've read on the origins of pie.

Recipes for pie came over on the Mayflower, their ancestors being the English tart (one crust) whose pastry was a staple ingredient of Medieval kitchens. The pie served as a baking dish, storage container, and serving dish all in one. The first pies were very simple and generally the savory kind (meat and cheese). Pies traveled well and all manner of pies have been made for individual consumption - these portable pies: pasties, turnovers, empanadas, pierogi, calzones, have been enjoyed by working classes and sold by street vendors over the ages.

In case you're not familiar with rhubarb, it is a vegetable with stalks similar to celery and was originally cultivated in the New England area.Rhubarb pie is particularly popular in those areas where the plant is commonly cultivated, including the British Isles and the New England region of the U.S. Besides diced rhubarb, it almost always contains a large amount of sugar to balance the intense tartness of the plant.

In Canada and the United States, strawberry-rhubarb pie is a popular late-spring pie, generally combining the last rhubarb of the season with the first of the strawberries.The Don, being a Yankee and New Englander born in upstate New York, was reminiscing about yanking stalks of rhubarb from amidst the giant green leaves and chomping on the crunchy, tart sticks and decided to plant a couple of rhubarb plants in our garden. Now that the plant, with its platter-size leaves was overcoming my herbs, he asked Chloe, the family baker, for a Strawberry-Rhubarb pie like his Gran used to make.

To make one like Gran, we referred to the tried and true cookbook of Gran's era - The Fannie Farmer Cookbook. Fannie Farmer (1857-1915), author of the Boston Cooking School Book, was a household word and the voice of authority during that era. Her book was so prized that it was something one could put confidently into the hands of a bride.

First published in 1896, my husband brought into our marriage the 1984 edition. To me this venerated cookbook of family favorites of that time period is to American cooking as Julia Child's Art of the French Cooking is to French cooking. We used the basic pie pastry recipe from The Fannie Farmer Cookbook and the filling was adapted from a Food Network recipe.

Grandma's Strawberry-Rhubarb Pie

IngredientsCrust:

1½ cups flour*
½ cup shortening
¼ teaspoon salt
3-4 tablespoons cold water

Filling:

2½ cups chopped red rhubarb, fresh
2½ cups strawberries, de-stemmed, washed and cut into large pieces
1 ½ cups sugar1 tablespoon flour
½ teaspoon lemon zest
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white, lightly beaten with 1 teaspoon water
Turbinado (large granule) brown sugar*

Crust preparation:

Mix the flour and salt. Cut in the shortening with a pastry blender or two knives. Combine until the mixture resembles coarse meal (or the size of tiny peas) - the texture will not be uniform but will contain crumbs and pits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.

Divide the dough into two balls. Roll the bottom crust out 2 inches larger than the pie pan. (Fannie Farmer says: don't handle the pasty dough an more than necessary or it will be tough.) Ease it into the pie dish and chill in the refrigerator. Roll out the top crust and cut into strips. Or you can fill the pie, then put on the top crust, prick in a several places with a fork, or use a knife to make small slits.

Preheat oven to 425 degrees.

Filling preparation:

Mix the rhubarb, strawberries, and other ingredients in a large bowl and pour into the chilled crust. Dot the top of the filling with the butter. Place the lattice strips or top crust on top of filling, crimp the edges. Brush lattice strips or edges with egg white wash and garnish with large granule sugar.

*Note: we used organic Turbinado brown sugar which, combined with the white whole wheat flour, gave the crust an amazing rustic, crunchy, almost graham like quality.

Bake at 425 degrees for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Let cool before serving.

Enjoy :-)

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Rhubarb photo credit: Betsy Fitzgerald

Crab and Shrimp Burgers

Mon, 09 Aug 2010 09:43:00 GMT

Shrimp season is from May to December and no summer in the south is complete without a Louisiana Seafood Boil where you roll-up your sleeves and put out a pile of paper napkins and let the mess begin!

Another southern favorite is shrimp and grits, the iconic breakfast meal for coastal fishermen and communities, although the people living in and around Charleston, North Carolina have been known to make it a mainstay of their diet for decades.

I bookmarked this recipe from one of my favorite food blogs: The Duo Dishes, who describe themselves as " just two people who love to cook, love to eat and love to talk about cooking and eating". This post found them reminiscing about family and friends and the traditional southern comfort foods that defined celebrations through their days at University of North Carolina, Chapel Hill.

My mind moved to the plight of the fishermen and shrimpers in the Gulf in the ongoing catastrophe of the BP oil spill and I went online to Monterey Bay Aquarium's Seafood Watch Program, the most recognized and trusted resource for sustainable seafood recommendations, for their update on the safety of Gulf Shrimp. A recent 60 minutes segment encouraged consumers to continue to buy Gulf seafood because, if anything, inspections have become more rigorous, and the livelihood of an entire region of America is at stake. So let's get to the good stuff...

Crab and Shrimp Burgers

from Duo Dishes *

1 cup large uncooked shrimp, cleaned, peeled and chopped

1 cup fresh crab meat

Zest and juice of 1 lemon

1/2 teaspoon Louisiana Hot Sauce

2 teaspoons Dijon or spicy brown mustard

2 tablespoons mayonnaise

1/4 cup medium onion, chopped

2 tablespoons fresh parsley, chopped

1/8 teaspoon white pepper

1 teaspoon kosher salt

1/3 cup panko crumbs

1 egg, lightly whisked

1 cup bread crumbs

1 teaspoon Old Bay seafood seasoning

2 tablespoons unsalted butter, optional

Makes 4-6, depending on the size of your patties

1. In a large bowl, carefully mix all of the ingredients except the breadcrumbs, seafood seasoning and butter. Form into 4-6 patties and set on a baking sheet. Chill for an hour.

2. Once chilled, cover all sides of the patties with bread crumbs and lay on a separate baking sheet, lightly sprayed with oil. Bake in an oven preheated to 375 degrees for 15-20 minutes, flipping once.

3. If desired, top with a dab of butter just before removing from the oven. Serve on warm buns.

Shown topped with carmelized onions and a spoonful of mango chutney alongside organic spring greens and chopped papaya.

Enjoy :-)

* I followed Duo Dishes recipe closer than I follow most, but I did cut it down to make 4-6 burgers, rather than 8. I also cut down on the heat a bit and the amount of chopped onions (personal preference).

The spill will affect many popular commercial seafood species and the people who depend on them for a living: wild shrimp from the Gulf of Mexico and South Atlantic; snappers caught in the same waters; wild Eastern oysters; groupers; U.S. farmed oysters; and U.S. farmed shrimp.

You can support beleaguered fishing communities when you select Seafood Watch Best Choices and Good Alternatives from the Gulf. You can also download a seafood watch pocket guide .

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Grilled Peppers Stuffed with Herbed Basmati Rice

Mon, 02 Aug 2010 10:23:00 GMT

Along with the bumper crop of slender green beans - the particular variety, I'm not quite certain of; our garden has blessed us with a bounty of beautiful purple and green peppers as well as Japanese eggplant and Chinese peas.

It's a veritable United Nations of vegetables growing in our backyard - just one of the pluses of growing your own vegetables - whether in pots on your patio or in a sliver of side yard, if you're fortunate to have one in your slice of urban oasis.

So, I had a LOT of green peppers - and a colorful crunchy, summertime salad, like the one I posted last week, would only require one pepper - I needed a dish that would use at least 6 peppers. I decided on stuffed peppers - don't groan, this is NOT your mother's stuffed peppers, or my mother's - which I remember being somewhat thick-skinned and bitter tasting and smothered with stewed tomatoes, and would eat grudgingly. Now, I know that charring and removing the skin of peppers imparts a smoky flavor, removes any bitterness, and renders the peppers a soft, yet unctuous meatiness.

Grilled Peppers Stuffed with Herbed Basmati Rice

6 medium-sized green peppers

2 tablespoons extra-virgin olive oil

1 cup cooked basmati rice8 oz. chopped pancetta (optional)*

1 garlic clove, minced

1 medium tomato, finely chopped

1/4 cup onions, finely chopped

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh thyme or ½ teaspoon dried

8 oz. of prepared Arrabbiata sauce*

1/2 cup fresh parmesan cheese, shredded

Serves 4

Heat gas grill to med-high or, if using a charcoal grill, prepare it for direct heat over hot coals.

Brush green peppers with olive oil, Grill whole, turning every 5 minutes until charred all over and very soft, about 10 minutesk. Remove from grill, put into a paper bag, folding down the top. This allows the green peppers to steam a bit and makes it easier to peel off the skin. When cool enough to handle, peel and discard the charred skin from the peppers and slit lengthwise to remove the seeds and core from the top. Lay the peppers on a paper towel to absorb any cooking liquid.

Preheat oven to 350 degrees.

Heat 1 tablespoon of the olive oil in a large skillet. Cook the pancetta for 2 minutes, add the onion, garlic, tomato and cook over med-high heat, stirring occasionally, until tender, about 4 minutes. If you're using dried thyme, add the thyme during the last minute to release the flavors. Transfer to a bowl. Add one cup rice and the parsley to the pancetta mixture, combine the ingredients, season to taste with salt and pepper.

Cover the bottom of a 9x12 baking dish with a layer of arrabiata sauce. Gently mound a spoonful of the rice stuffing in the middle of each pepper and press the sides around the filling. Place in the baking dish, spoon additional sauce on top, cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil, sprinkle with parmesan cheese, and bake for another 5 minutes to melt the cheese.

* Can be eliminated for a satisfying and delicious vegetarian dish.

* I always like a little heat and used an Arrabbiatta sauce from Antonello's Ristorante, but you may use Puttanesca or any spaghetti-type sauce that you prefer. Shown served atop a bed of polenta (recipe to be posted soon).

Enjoy :-)

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Southwestern Turkey Burgers

Mon, 26 Jul 2010 10:26:00 GMT

Although we've been having typical southern California weather, most of the country has been blistering in 90+ temperatures, and just like those folks,I'd rather be firing up the grill or stoking a beach bonfire than inside cooking on the range.

So following an afternoon spent lazily floating in the pool and dodging kids hurtling themselves off the diving board, I decided the evening called for succulent grilled turkey burgers and a garden-to-table summertime salad.I have never seen a purple pepper, but The Don planted these gorgeous organic Purple Beauty peppers

this year.

Cutting into the peppers, I was surprised to discover that their flesh was green - red peppers have red skin and flesh, yellow peppers - yellow, etc. - this gave them an unusual striped look when chopped. Combined with a tablespoon of basil chiffonade and a small pile of chopped red onion, then tossed with a handful of halved grape tomatoes and the kernels from two ears of corn and splashed with a bit of olive oil and balsamic vinegar, this crunchy salad, chock full of vibrant color, shouted "Hooray, it's summer!"

Southwestern Turkey Burgers

1¼ lb. ground turkey

2 tsp. Southwestern Rub or Cajun seasoning

1 tablespoon Worcestershire sauce

1 tsp. prepared barbecue saucecracked black pepper to taste

4 whole wheat buns

Garnish:

sliced red onion

sliced beefsteak tomato

romaine or butter leaf lettuce leafs

bread and butter pickles

Heat the grill to med-high. Spray the grill rack or use a piece of crumpled up tin foil to spread oil on the rack - a tip I read somewhere which prevents flare-ups and the possibility of singed eyebrows :-)

Combine the ingredients and form 4 patties, be careful not to overwork the meat - this makes for tough burgers. Carefully place the patties on the grill and cook for 7 minutes. Turn only once and cook for about 5 minutes more or until the burger is fairly firm to the touch (gives just a little) and meat juices are clear.

Enjoy :-)

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Grilled Potatoes with Green Beans – and More

Mon, 19 Jul 2010 07:25:00 GMT

Greeted by a bounty of green beans upon our return from vacation, I've been busily creating summertime salads that defy the term "salad" as it is commonly thought of, i.e. dressed salad greens with traditional salad toppings.

The first was the classic Niçoise Salad, inspired by images of my daughter gleefully absorbing the sights, sounds, and smells of Italy and France - last week traveling from Venice, to Avignon, the French Riviera via Monaco, to Nice (where salade Niçoise originated). Today's salad also hails from the french countryside and was inspired by the beautiful Bon Appétit 1994 Special Edition entitled The French Countryside.

I treasure my archive of these informative and gorgeously photographed Bon Appétit special editions, a gift from my mother when I was married ;-) My recipe was inspired by the Potato Salad with Haricots Verts, Roquefort and Walnuts from the article The Art of the Picnic.

Grilled Potatoes with Green Beans, Blue Cheese and Walnuts
adapted from Bon Appétit

10 small red-skinned potatoes, halved

1/2 pound young green beans,trimmed

2/3 cup Blue cheese, crumbled

1/3 cup walnuts, chopped and toasted

Honey Mustard Vinaigrette

Serves 4 as a side or 2-3 as a main

Heat grill to med- high. Toss the potatoes with a 2 tablespoons of the vinaigrette before placing on grill. (I used the remainder of the vinaigrette from the Nicoise Salad). Sear with grill marks on cut side and then lower heat and transfer to a sheet of heavy duty aluminum foil to continue cooking. About 20 minutes total.

Cook green beans in a large pot of boiling salted water until crisp-tender, about 2-3 minutes. Drain and rinse under cold water to cool. Drain well and transfer to a medium bowl. Toss with 2 tablespoons of the vinaigrette, add walnuts and half of the blue cheese and gently combine.

Arrange beans on a platter. Surround beans with the grilled potatoes or mound them in the center atop the green beans.We enjoyed this as a main dish, or you could do as the French do and include it as a side dish to a succulent roast chicken as in the article. Either way - Enjoy :-)

Today, she comes home, exhausted from a transformative journey encompassing four European countries - the grand finalé, two racous nights in Paris celebrating Bastille Day , the French national holiday known as La Fête Nationale, as the French do. I'm so excited - can't wait to hear about her trip!

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Nicoise Salad

Tue, 13 Jul 2010 10:48:00 GMT

Thrilled to find an abundance of fresh young green beans on our return from languishing on a lake in the hills of the Ozarks, I instantly envisioned a colorful Niçoise salad filled with the flavors of the Mediterranean. How did I make the leap from freshly caught white bass, lightly coated with fine cornmeal, fried and served southern style with hushpuppies, to the south of France?

Well, simple! Since I've been following my daughter's travels through Europe, I've been yearning for the rustic flavors of the French countryside, but with temperatures in the 90s and an unexpected call from Chloe detailing their visit to a perfume factory in Nice, my food dreams shifted to the panoramic views of the seaside towns of the Riviera and to Provence and its cuisine of the sun.

Niçoise Salad

2 cans albacore tuna*

4 hard-boiled eggs

8 small new red potatoes

8 ounces haricot vert or young green beans

1 medium head of butter lettuce (I used baby romaine from our garden)

1/2 red onion, thinly sliced red onion

8 ounces small cherry or grape tomatoes, sliced in half

1/4 c. kalamata or nicoise olives

1 can sliced anchovies in oil or 2 tablespoons capers (optional)

Serves 4

1. Bring potatoes and 4 quarts of water to boil in a large pot. Add 1 tablespoon of salt and cook until potatoes are tender, about 8 minutes. Remove from water with a slotted spoon and set aside. Allow to cool and cut into quarters.

2. While the potatoes are cooking, wash the lettuce and tear into bite-sized pieces and arrange on plates. Place the tuna on top of the lettuce and arrange the quartered hard-boiled eggs, anchovies, tomatoes, and onions around it.

3. After the potatoes have been removed from the pot, return the water to boiling, add the green beans and blanch for 2 minutes. Remove while still crispy because they continue to cook. Allow to cool. Add green beans to the salad and arrange the potatoes around the edge of the plate. Drizzle with vinaigrette (recipe below).

* Like Pan Bagnat, which is basically a salade niçoise sandwich, canned tuna packed in olive oil is traditionally used. Many foods of French origin that we enjoy have been adapted to American tastes and water-packed canned tuna and fresh grilled tuna are usually what is used here. Don't be afraid to experiment with any of the components, especially the vegetables - this salad provides the perfect opportunity to create a beautiful and colorful presentation of seasonal produce.

Vinaigrette

adapted from Simply Recipes

1/4 cup fresh lemon juice

1/2 cup extra-virgin olive oil

1 teaspoon dijon or honey mustard

1 small shallot, minced

1 Tbsp. fresh basil, minced

1 teaspoon each, fresh thyme and oregano, minced

(or 1/4 teaspoon each, dried)

Salt and pepper

Whisk all ingredient in a small glass bowl; season to taste with salt and freshly ground pepper.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

It's time for the OC Fair!

Mon, 05 Jul 2010 11:04:00 GMT

With the revelry of Independence Day behind us, that means only one thing: the Orange County Fair is just around the corner! This year the fair runs from July 16 to August 15 and is open Wednesday through Sunday - check the OC Fair's website for daily schedules, promotions, and entertainment.

I've always been a fan of the fair and hope that the sale of the fairgrounds doesn't endanger one of the few homages to traditional Americana that we have here in the southland. The great thing about the fair is that you can enjoy it purely as a spectator, or you can become an active participant by entering one of the myriad competitions and just possibly create a memorable experience that you'll remember fondly for years to come.

A lot of people take fair competitions very seriously, but you can do it just for FUN! Especially for children, being an entrant adds a whole new dimension that's rewarding and definitely extends enjoyment beyond the thrill of the gravity-defying rides and eating the latest deep-fried marvel: thinking about what to enter, the preparation, meeting the deadline, delivering your entry to the fair before it opens for the day; and best of all - the competition and finding your entry to see if you've won a ribbon!

In the past, I would be at the fair at 7:00 a.m. at least one or two of the Tuesday mornings to enter tomatoes, green beans, or zucchini in the fruit and vegetable category. In fact, I was a blue ribbon winner for green beans for several years running and Chloe has been a winner in the agricultural area and a multiple winner in the juvenile art category over the years.

Entering homegrown vegetables, baked goods, artwork, collections, etc. to be judged at the fair is a fantastic, rewarding summer activity for kids (and adults). Youth categories include: Photography, Crafts, Service Projects, Fine Art, Jewelry, Collections, Creative Writing, Foods, Table Setting, Farm & Garden, Floral and Livestock.

And the best part is you don't have to be Best of Class, there are categories for the Largest and Ugliest and, besides reinforcing some old fashioned values and knowing where food really originates from, your kids will get a big kick out of running over to the agriculture section to see their homegrown lemons or whatever on display and discovering whether they won a first, second, or honorable mention ribbon. A lot of honorable mentions are given, so your chances of earning a ribbon are pretty good!

Don't miss the Centennial Farms area nearby where kids can get close to some real farm animals and be sure to make your way towards the back where, if we're lucky, there's a mother pig who has recently given birth and you can watch the antics of the tiny piglets.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Ad Hoc Blue Cheese Dressing

Mon, 28 Jun 2010 20:46:00 GMT

This weekend we picked an abundance of baby romaine lettuce from our garden and my thoughts turned to what I could make that would highlight the vibrant greens?

Tender baby romaine from the garden.

I was thinking a simple presentation with a bold flavor ... My taste memory responded with an instant craving for real, blue cheese dressing - rich and creamy with big chunks of tangy blue cheese. The kind that flows and hasn't been thickened with xanthum gum or modified food starch.

It just so happens that I splurged on Thomas Keller's Ad Hoc at Home cookbook and was waiting for the perfect opportunity to leisurely leaf through this wonderful collection of family meals and everyday staples, "delicious approachable food" that Keller promises are "doable at home, no immersion circulator required..." .

As the renowned chef and owner of legendary Napa Valley restaurant The French Laundry in Yountville, CA, Thomas Keller is not a name normally associated with "accessible" or "home cooking". Ad Hoc at Home is touted as the long awaited book for home cooks where the revered chef has turned his imagination to the American comfort foods that we all know and love. Here is the first of many recipes I'll share with you from this gorgeous cookbook.

Blue Cheese Dressing

Adapted from Ad Hoc at Home

1 cup Aioli

¼ to ½ cup buttermilk

½ cup sour cream

1 teaspoon minced shallots

1 teaspoon minced flat-leaf parsley

1 teaspoon minced mint

8 oz. crumbled blue cheese

Kosher salt

For the Aioli:

Ingredients: 1 whole garlic head, 1 cup canola oil, 1 t. fresh lemon juice and 1 teaspoon kosher salt.

Chop end off whole garlic head, peel individual cloves. In a heavy saucepan add the cloves to 1 cup of canola oil. Heat over very low heat (not even a simmer - you should see only very small bubbles in the oil) for 40 minutes, stirring occasionally. Allow to cool. Remove cloves from oil and reserve for another use.

Put two egg yolks into a mini food processor*, very slowly add 1 cup of the garlic oil through the tube on top while processing, blending until emulsified (oil and liquid are thoroughly combined) and thickened. Add 1 teaspoon fresh lemon juice and 1 teaspoon kosher salt.

*Alternately, you can place the egg yolks in a glass mixing bowl and use an immersion blender.

For the Dressing: Transfer aioli to a glass mixing bowl, whisk in ¼ cup buttermilk, sour cream, shallots, parsley and mint. Add 8 oz. of crumbled blue cheese. The dressing can be used now or refrigerated. Before serving, take a spoonful of the dressing and pour it back into the bowl - it should run freely. If it is too thick, add additional buttermilk as necessary.

Makes about 2 cups.

Enjoy :-) Shown served with all natural Seneca Crisp Onions for a delightful crunch and added texture.

Dressing may be refrigerated in a covered container for up to 1 week.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Kids Restaurant Week

Fri, 25 Jun 2010 10:03:00 GMT

Orange County’s first-ever Kids Restaurant Week begins this Sunday, June 27 and goes through Saturday, July 3.

Brought to you by The Orange County Restaurant Association - the group behind the popular bi-annual OC Restaurant Week, the FREE kick-off celebration is being held along the Promenade at The District at Tustin Legacy this Saturday from 12:00 p.m. to 4:00 p.m.

Many of OC’s best restaurants are featuring special dining deals, such as family-style prix-fixe menus for lunch (family of four cost $20 to $40) and dinner (family of four cost $30 to $60) while others will offer Kids Eat Free. And, a portion of the proceeds from the week’s food sales will benefit Share Our Strength which works to end childhood hunger. A complete list of participating restaurants and menus can be found online on the Kids Restaurant Week's website.

Bring your whole family to enjoy bounce houses, live music by The Rockaholix & Johnny Come Lately, face painting, balloon art, cupcake decorating, food tastings, interactive booths, and much more. Many of The District's stores and restaurants will have special offers and activities for families, also.

You can also purchase a raffle ticket with one canned food item or $1.00 for a chance to win a Nirve Beach Cruiser, Knott's Berry Farm tickets, Wild Rivers Waterpark tickets, and other prizes.

The District at Tustin Legacy

2437 Park Ave., Tustin

The Promenade is between AMC Tustin 14 and Borders Books and Music.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Strawberry Poppy Seed Muffins

Mon, 21 Jun 2010 07:37:00 GMT

The food blogging world has revealed to me a world of amazing culinary enthusiasts, writers, photographers, and just plain good people. I'm able to savor homespun regional cooking, artful desserts, and exotic foods from around the world through the lens of the cameras that reflect their unique perspective and from the keystrokes which are the conduit of expression of some truly talented writers.

One sweet, sincere and beautifully written blog that I've come across is that of the aptly named, Apples and Anecdotes, where Monet bakes her way through graduate school and we readers would gratefully lick the crumbs from her counter top :) Her rustic breads, homey muffins, and divine desserts have inspired me to stock up on flour and try my hand at baking - that and the fact that the chief baker in my house is soon off to college!

Strawberry Poppy Seed Muffins

3 cups all-purpose flour*
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tbsp poppy seeds
8 Tbsp (1 stick) unsalted butter, softened
1/4 cup unsweetened applesauce
3/4 cup sugar2 large eggs
1 1/2 cup plain yogurt
1 Tbsp lemon zest1 cup chopped strawberries (fresh)

* I used white whole wheat flour to add a little more fiber and substituted applesauce for some of the butter and sugar in Monet's recipe.

1. Preheat your oven to 375 degrees and grease or line a 12 tin muffin pan.
2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.
4. Beat in one third of the dry ingredients until just mixed. Beat in one third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Do not over beat. Gently fold in chopped berries.
5. Distribute the muffin dough equally among the tins.
Bake until muffins are golden brown, about 25 to 30 minutes. Remove from oven and after 5 minutes, remove from pan.

Makes 15-18 muffins

With strawberries, applesauce, yogurt, and the white whole wheat flour, these light and tasty muffins are much healthier than a store bought muffins (which are super high in saturated fat, partially hydrogenated oils, sugar, and high fructose corn syrup) and are munchable for breakfast on the go, after school snack, or a bit of sweet following supper.

Enjoy :-)

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

What Dad wants for Father's Day: STEAAAK!

Fri, 11 Jun 2010 13:47:00 GMT

Even though She's Cookin' has been posting quite a few meatless, vegetarian, and even vegan dishes - the man of the house, affectionately referred to as The Don, is a meat and potatoes kind of guy and, especially after traveling abroad, craves a succulent steak with a big 'ole baked potato and all the fixins!

Often times his craving is satisfied with a visit to Mastro's Steakhouse in Costa Mesa where he can indulge in a prime, aged steak served on a 450° manly-man platter along with a monster shaken-not-stirred Ketel One martini or a selection from their extensive wine list (past favorites include Sea Smoke Pinot Noir and Frank Family or Chateau Montelena Cabernet Sauvignon).

But most of the time he enjoys being the master of his own grill, so off to the market I go looking for the best choice grade steak I can find. Prime grade steaks are available in finer meat markets or butcher shops such as Beef Palace in Huntington Beach or The Meat House in Costa Mesa.

On this day, I was picturing juicy, red, thinly sliced steak flavored with a spicy southwestern rub and was satisfied with a nice cut of choice top sirloin from Henry's meat counter. If you thought grades were only given in school, you can learn about the USDA beef grading system and what cuts are the best for grilling.

For grilling you should buy a steak that is at least an inch thick, apply the rub* about an hour before you plan on grilling it, and leave the steak out for an hour or so to bring it to room temperature - I know what you're thinking, but trust me on this one. The executive chef from Morton's Steakhouse recommends sitting steaks out two hours before grilling - so listen to him and hear some other tips for the perfect grilled steak. You can see the video and hear all of Chef Iglesias' grilling tips on my website.

Serve with grilled veggies and a baked potato with all the trimmings and you da man! or the wo-man.. Enjoy :-)

* I used Awaken Savor's Southwestern Sunset BBQ Rub - about two tablespoons with a ½ teaspoon more cayenne pepper cuz I like a little heat!

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Mushroom and Spinach Tart

Mon, 07 Jun 2010 13:58:00 GMT

Unlike the rest of my family, I could eat spinach every day with practically anything! Most of the time I sauté it with a bit of olive oil and, of course, red pepper flakes for a bit of zip. But last week, we celebrated the first spinach harvested from our garden in a delicate puff pastry tart where vibrant green leaves mingled with the earthy flavor of roasted baby portabella mushrooms and scallions.

Mushroom and Spinach Tart

(adapted from Body + Soul)

8 oz. cremini or baby portabella mushrooms, sliced

3 tablespoons extra-virgin olive oil

6 scallions, ends trimmed and cut into 2-inch pieces

About 3 cups of fresh spinach (or 5 oz. bag), thick stems removed, washed and spin dried

1 sheet of puff pasty (there are 2 in a box)

6 ounces of feta cheese

3 large eggs, lightly beaten

½ cup milk (I used 1%)

1 tsp. Herbs de Provence

1. Preheat oven to 425 degrees. On a baking sheet, toss the mushrooms with 1 tablespoon oil, sprinkle with salt. Roast for 10 minutes. Toss in the scallions an roast for 10 minutes more. Push the mushrooms and scallions to the side and pile the spinach on the empty side of the baking sheet, roast until wilted, about 3 minutes. Remove baking sheet and allow to cool.

2. Spray an 11x7 rectangular tart pan with removable bottom (or a 10-inch round pan) with canola oil or brush lightly with some of the remaining olive oil. Roll out the puff pastry dough into a 12-inch round. Lay it over the tart pan, gently push down, and fold over any "overhang" and press into the sides. Make tiny slash marks on the bottom crust.

Crumple a double layer of aluminum foil the size of the bottom of the tart and fit into the crust to weigh down the center.* Place on a baking sheet and bake until edges are golden and beginning to set, about 7 minutes. Remove the foil and bake the crust until golden all over - about another 3 minutes. Remove tart pan from oven, but leave the baking sheet.

4. Reduce heat to 375 degrees. Whisk together the feta cheese, eggs, milk and herb seasoning. Spread the vegetables over the crust and pour egg mixture on top. 5. Place the tart back on the baking sheet in the oven and bake for 20 to 25 minutes until egg custard is set. Remove from oven. Allow tart to cool on wire rack for 10 minutes before removing the tart from the sides of the pan. Cool 10 minutes more, until ready to serve. (If not serving immediately, slide the tart off the bottom and onto the wire rack.)

Serves 4 | Enjoy :-)

* For more cooking inspiration and tips, visit me at She's Cookin'.

Are you in on the food truck craze?

Tue, 01 Jun 2010 18:10:00 GMT

No longer the "roach coaches" of the past, gourmet food trucks are a full-blown phenomena in L.A. Last week, Fast Food Maven, Nancy Luna of the Orange County Register, posted an article about the first casualty on the Orange County food truck scene, Brooklyn Boy's Deli, and how the market here is a whole different animal from that of LA.

Orange County has always been a different market from LA - its not a bad thing, unless you're a food truck and expecting a Kogi-like craze - we are simply less urban, more suburban sprawl and, I'd have to agree with the food truck follower quoted in Nancy Luna's article, less spontaneous.

I'd like to see the food trucks survive, mentioned in Fast Food Maven's article are Piaggio on Wheels, Barcelona On The Go, and newcomer, Oh For Sweets Sake, if you click on their names it will take you their Twitter pages and you can follow them to get updates. Food trucks rely heavily on social media as a key marketing tool in building a loyal following and updating followers with their locations.

In January I wrote about 5 unexpected food trends and, of course, food trucks was one. I have a slew of Twitter friends that follow the food trucks and jump in their cars to race over to Santa Ana, Costa Mesa or Irvine when locations are tweeted. As a food blogger, I follow these trucks on Twitter and retweet their tweets, but personally have only tried one: Barcelona On The Go.

Living in Huntington Beach and working at home, I just haven't been in close proximity to any of the locations frequented by the food trucks - plus I'm She's Cookin' - I cook :-) Oh, and I fell in love with Crepes Bonaparte when I dined on several of their wide array of delicious sweet and savory crepes at a graduation party last year - but I haven't tried their "Gaston" truck.

I drove to Hi-Time Cellars to try Barcelona On The Go because I love Spanish cuisine and I wanted to meet Esteban Nocito, the owner of the only gourmet food truck serving paella! Here is what I had from Barcelona On the Go:

(top) Tortilla Espanola, (middle) Combo: Manchego Cheese Croquette and Chicken Empanada, and (bottom) Paella.

What I liked:

everything came with a fresh, mixed spring greens salad
the remoulade sauce was creamy with just enough heat
Esteban's enthusiasm and friendly manner
you can get a combo of one each of the croquette and empanada
the croquette was my fave of the tastes I had - fried crispy, not greasy, and manchego cheese is always a winner with me

What I wasn't crazy about:

the paella just didn't translate well as take-away food: its difficult to reheat mussels or octopus without it becoming tough, plus I like mussels served with more liquid - like a garlicy broth, and I'm not much for tentacles :-/ And it was $9 .

Have you tried any of the food trucks? If so, what's your favorite food truck eats? Do you think the food truck craze is just a fad or here to stay?

Barcelona truck photo credit: monstermunching.com , who has also written about BOTG.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Kids in the Kitchen

Tue, 25 May 2010 22:05:00 GMT

From Michelle Obama's popular garden at the White House and ‘Let's Move’ initiative to fight childhood obesity, to Jamie Oliver's TV show "Food Revolution", to Guy Fieri's proposed legislation to recognize the 2nd Saturday of May as "Cook With Your Kids Day" in California, there seems to be a rising wave of genuine interest in teaching our children about where food comes from, eating healthier, and cooking at home.

With summer vacation fast approaching, Moms everywhere are busily reading up on summer camps and activities, juggling dates to plan summer vacations, and trying to figure out how to keep their children busy and engaged during summer vacation. With celebrity endorsements like those above, I feel in excellent company when I suggest that you look no further than your own kitchen - for at least a few hours a week!

Cooking doesn’t have to be a chore! For kids, preparing dinner can be fun and rewarding - and seeing your “Mini-me” beaming as they present their winning dish, I just bet you’ll feel a tinge of pride. And if you don’t cook, this could be your chance to learn along with your kids – what could be more precious?

When my daughter was younger - she’s now 18 years old and is the official “chief baker” in our family, I subscribed to Family Fun magazine which was packed with fun food ideas and kid-friendly recipes. One of the recipes I saved from 2001(!!) is their Crunchy Cornflake Chicken. It is simple, finger-lickin’ delicious, and has the necessary fun factor of smashing cornflakes for the coating. Give it a shot and let me know if cooking with your kids could become habit forming!

Crunchy Cornflake Chicken

Coated with a homemade "shake and bake" mix made from cornflakes and seasonings, this oven-baked chicken tastes as good as fried chicken - without all the fat! Kids love crushing the cornflakes and shaking the chicken pieces to coat them with topping.

Ingredients:

3 cups cornflakes

3 tablespoons all-purpose flour

1 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon ground sage

Salt and pepper

1/2 cup milk

2 1/2 pounds skinless, bone-in chicken breasts, wings, drumsticks, thighs

1. Heat the oven to 375º. To make the coating, pour the cornflakes into a sealable gallon-size plastic bag and use a rolling pin (or your palms) to crush the cereal. Open the bag and add the flour, paprika, onion powder, and sage. Shake salt and pepper (about 1/8 to 1/4 teaspoon of each, depending on your family's taste) into the bag, reseal, and shake until well combined.

2. Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop it in the bag of cornflake mix, and shake until the chicken is thoroughly coated. Place on a rimmed cookie sheet covered with aluminum foil (easier cleanup) lightly sprayed with canola oil. Repeat until all the pieces are coated. Discard any leftover coating, and wash your hands thoroughly after handling the raw chicken.

3. Bake for 50 minutes or until done. **

Serves 4 to 6.

** Kid's Cooking Skills: An opportunity to teach kids how to season and bread chicken and how to test chicken for doneness.

TIP To test chicken for doneness, slice into the center of the thickest part of the piece down to the bone. It's done if the meat juice is clear and the meat is no longer pink.

Shown served with our family favorite: Annie’s Cornbread and shiny, slightly sweet Glazed Carrots. Family Fun's "Carrot Coins" recipe can be found on their website, but really, you don't need a recipe, its so easy to make: peel and slice a pound of carrots, steam in a microwave safe container for 3-4 minutes, transfer to a skillet heated over med-high heat, sauté with one tablespoon butter and sprinkle with a tablespoon of brown sugar. **

** Cooking Skills: an opportunity to teach your child how to peel and slice carrots, use a microwave, and make a glaze.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Grilled Tuna with Lime-Ginger Sauce

Sat, 22 May 2010 09:57:00 GMT

Cooking is not something that comes naturally - it's a skill that's developed over time just like anything else. Once you familiarize yourself with the tools of the trade and feel comfortable in a kitchen you're more able to "throw" a satisfying and delicious meal together with what you have on hand.

Over the years I've actually set cooking goals for myself such as becoming a grilling expert so I didn't have to rely on my husband to do it or finding and developing more creative ways to cook fish. I've posted several fish recipes that are part of my growing repertoire of fish preparations - here's another quick and easy one that I hope you'll enjoy.

Ahi tuna, also known as yellow fin or big eye tuna, is a meaty fish best served rare to medium-rare like a premium beef steak. Even though a well-done ahi steak is about as unappetizing to me as a well-done beef steak to beef lovers, there are people who prefer them cooked through.

Grilled Tuna with Ginger-Lime Sauce

Sauce Ingredients:

Juice of 2 limes

2 teaspoons grated ginger

2 cloves garlic, grated

¼ c. low-sodium soy sauce

¼ c. extra-vigin olive oil

¼ t. agave nectar, stevia, or sugar*

handful of fresh basil, finely chopped

Kosher or sea salt and pepper

1. 5 pounds ahi tuna, cut into 4 - 1" thick pieces

Whisk all the sauce ingredients together, add kosher or sea salt and pepper to taste. *I used the juice of a "Cutie" mandarin orange instead of one of the sweeteners listed.

Preheat the grill to medium-high heat or you can use a indoor grill pan preheated over med-high heat. Season tuna generously with salt and freshly ground pepper. Brush with olive oil (mixed with a bit of cayenne or Japanese togarashi spice if you like a little heat :-)). Place on the hot grill and sear for 2 minutes on each side for medium rare.

Spoon the sauce over the fish and serve immediately. Enjoy :-)

Notes: I've been very conscious about buying only sustainable fish. If you're confused by this term, here's a good source that contains a list and explains what sustainable means. Also, for many years I've substituted Bragg's Liquid Aminos (pictured above) for soy sauce because of it's additional health benefits.

For more recipes and fun foodie stuff, visit me at She's Cookin'.

Sesame Noodle Salad with Peanut-Ginger Dressing

Sun, 16 May 2010 17:05:00 GMT

I'm a salad lover of the first degree and lately, I've seen a lot of Asian-inspired noodle salads that look so good I could eat them off the page (or screen). The addition of slippery sweet sesame noodles adds special appeal for folks who would like salads if it weren't for all the greens. This "tornado of greens" is adapted from a recipe at one of the cooking blogs I follow, Ezra Poundcake.

Sesame Noodles and Baby Greens with Peanut-Ginger Dressing

8 ounces soba noodles or whole wheat linguine or spaghetti

1 tablespoon sesame oil

1 cup Peanut-Ginger Dressing (recipe follows)

2 tablespoons basil chiffonade*

Grated zest of 1 orange

Grated zest of 1 lime

Sea salt and freshly ground pepper to taste

1 cucumber, peeled, cut in half lengthwise and sliced

4 scallions, trimmed and julienned

5 oz. bag organic mixed baby greens

Garnishes: carrots, red peppers, parsley, chives, and/or chopped peanuts.

1.Prepare the soba noodles or whole wheat pasta as directed on the package. Drain, rinse with cold water, toss with sesame oil in colander, and set aside.

2. In a large bowl, toss the noodles, dressing, basil, orange zest and lime zest.

3. Add the cucumbers, scallions, and greens, and toss gently. Garnish.

4. Add the dressing just before serving.

Variations: Feel free to add snow peas, sugar snap peas, julienned yellow bell pepper, sprouts, julienned carrots, toasted sesame seeds, or chopped peanuts. Other greens such as arugula, kale, spinach, or Napa cabbage can be substituted for the mixed baby greens, too.

Peanut-Ginger Dressing

¼ cup creamy peanut butter, at room temperature

Juice of 1 orange

Juice of 1 lime

¼ cup rice wine vinegar

2 tablespoons soy sauce

½ teaspoon red pepper flakes

2 tablespoons peeled, grated fresh ginger

3 garlic cloves, minced

1/2 cup canola or safflower oil

(Makes 1¾ cup - so you'll have enough for another salad)

In a medium bowl, whisk together everything but the oil. Slowly add the oil, and whisk until all the oil is incorporated. Use immediately or refrigerate for up to 6 days.

* Not sure how to julienne carrots or chiffonade basil? What's the difference between chopped, minced, diced? I've included this very helpful video on knife skills by Food and Style. Viviane Bauquet Farre's mesmerizes you with her charming accent and soothing voice, and she makes slicing and dicing seem so pleasant and effortless :-)

Slice, dice, mince and chiffonade for Vegetarian Times from Viviane Bauquet Farre on Vimeo.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

5-minute Spicy Hummus

Mon, 10 May 2010 09:58:00 GMT

For Meatless Monday, I'm sharing this so-simple hummus recipe from Real Simple magazine. Of course, you can buy hummus at any store, but for the cost of a can of garbanzo beans (also known as chickpeas) you can make your own in 5 minutes -- and it's worlds better! Because I prefer a little heat, I jazzed it up with a dash of cayenne and my current spice obsession called Ras el Hanout from Awaken Savor spices. (More about Awaken Savor's unique spice blends in a future post.)

5-Minute Spicy Hummus

1-15 ounce can garbanzo beans, rinsed and drained

1 clove garlic, thinly sliced

¼ c. extra virgin olive oil, plus more for serving

2 tablespoons fresh lemon juice

1 teaspoon Ras el Hanout spice*

kosher or sea salt

¼ cayenne pepper (or paprika for less spicy) for serving

In a mini food processor or blender, puree the garbanzo beans and garlic with the olive oil, lemon juice, spice, and salt until smooth and creamy. Add 1 to 2 tablespoons of water as necessary to achieve desired consistency. Salt to taste.

Transfer to a bowl. Drizzle with olive oil and sprinkle with cayenne pepper or paprika. Serve with toasted whole wheat pita bread.

Enjoy!

Add a crisp green salad topped with your favorite veggies and you have an instant Meatless Monday meal.

* Note: Ras el Hanout is a traditional Moroccan blend of herbs and spices, popular across the Middle East and North Africa. The name means "head of the shop" in Arabic and represents the very pinnacle of spice blends. Ingredients include saffron, paprika, cumin, ginger, coriander, tumeric, fennel seed, and allspice to name a few. You may substitute cumin, but I highly recommend adding this Ras el Hanout to your array of spices.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Z'Tejas Shrimp and Guacamole Tostada Bites

Tue, 04 May 2010 09:21:00 GMT

Last week we had an all-around fantastic OC BlogCrush meet-up at Z'Tejas in South Coast Plaza. Hosted by the ebullient Frank Groff, bloggers were greeted with chilled, lip-smacking-good blended Chambord Margaritas.

We had a chance to mingle and chat with bloggers from all around Orange County while the kitchen, headed by Chef Danny Stevens, kept rolling out tasty bites from their appetizer menu as well as the Pan Seared Tilapia from the Flavors of Spring seasonal menu.

These Shrimp & Guacamole Tostada Bites are one of their most popular appetizers (my tweet about them got an immediate RT)! You can cause a stampede at dinner or your next party - because Z'Tejas gives you the recipe!

I made this slideshow so you can savor all the food with your eyes - or better yet, taste it yourself sometime when you're at South Coast Plaza. I wasn't paid to write this post, but I DID enjoy the food and, as a season ticket holder of the Orange County Performing Arts Center, I've had previous delicious dining experiences at Z'Tejas.

And how could I forget – kids eat FREE on Sundays! Unfortunately, mine can’t pass for 12 or under

More check-ins at Z'Tejas

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Visit me at She's Cookin' for more food fun.

Mother's Day - make it memorable

Fri, 30 Apr 2010 13:08:00 GMT

Mother's Day is just around the corner - Sunday, May 9th to be exact. If you don't have a plan for your mother or the mother of your children, I can offer some suggestions. If brunch is one of your Mother's Day traditions, you might want to start thinking about it now 'cuz it is one of the busiest days of the year for restaurants :-o Another popular activity among moms is relaxing and being pampered with a massage or facial at one of the many resort spas or day spas in the area.

Last week I had the pleasure of being treated to a Mom's Day Off with some of my favorite girls, all of us bloggers at OC Family, at the luxurious and picturesque Resort at Pelican Hill. If you want to make this THE most memorable of Mother's Days, I highly recommend indulging the mom you love with a day like this:

: A soft, silky robe.

: Lovely tea service in the relaxation room.

: Chrissy: aestheticians with your needs in mind.

: Aqua therapy in the Colonnade.

: Spa cuisine for a light lunch.

: Bask beside the world's largest circular pool.

: Remember Father's Day is soon after!

For reservations or inquiries call (949) 467-6800 or online at http://www.pelicanhill.com.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Beer and Brownies???

Tue, 27 Apr 2010 10:35:00 GMT

What does beer have to do with brownies? Well let me tell you...

Hands down, the most eye-opening, unique taste I experienced at the Taste of Huntington Beach this past weekend was the Sierra 30 beer from Sierra Nevada paired with a brownie! Who would have thought! A person would consider nibbling on a brownie while sipping a rich, complex Cabernet, but beer?

Sierra Nevada Pale Ale has been our beer of choice for years, so its no surprise that I sought out their booth to satisfy my palate after tasting Surf Hero Deli's fantastic Italian Hero.

On my second visit :-) a line was beginning to form and the guys were talking up Torpedo, a bold IPA with 7.2% alcohol content! We're all nodding - yeah, yeah we're in... it was assertive and full of flavor with hints of citrus and herb - everything they said! No surprise that Sierra Nevada's Torpedo placed 1st in the beer category. On to more tasting....

On my third visit, we knew each other personally by then, I was treated to an advance tasting of the Sierra 30 with a chunk of the brownies they had tucked away for the scheduled tasting debut at 3:30. To celebrate their 30th anniversary, the brewmasters at Sierra Nevada have collaborated with the craft beer brewing pioneers in America to create four special edition brews for Sierra 30. Fritz Maytag, owner of Anchor Steam, agreed to guest brew Pioneers Stout. Pioneers Stout is described as a rich and roasted ale, perfect for aging and worthy of your finest snifter! And it's a perfect dessert beer! So open your heart and awaken your taste buds to a whole new eye-popping flavor bomb!

Which brings me to the brownies. My daughter is the baker in our family and she's been experimenting with using more wholesome ingredients, i.e. substitutes for refined sugar and including whole wheat flour, flax seed, wheat germ, etc. in place of white flour. Her friends are asking her if she's "gonna go all vegan on them" now that she'll be joining the "tree-huggers" at UC Santa Cruz - but they had no problem gobbling down these brownies :-)

Vegan Brownies

1 cup whole wheat flour1 cup unbleached all-purpose flour

1 cup brown sugar*

¾ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon sea salt

1 cup water

¼ cup vegetable or canola oil

¾ cup unsweetened applesauce

½ cup chopped walnuts or pecans

1 teaspoon vanilla

Preheat oven to 350 degrees.

In a large bowl, stir together the flour, brown sugar, cocoa powder, baking powder and salt. Pour in the water, oil, applesauce and vanilla; mix until well blended. Fold in the chopped nuts.

Spray a 9x13 inch baking pan with oil an spread the mixture evenly in the pan. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

*We used Wholesome Sweeteners Organic Sucanat which is made from dehydrated whole cane sugar and has a distinct natural molasses flavor which is especially good in chocolate based recipes. You can substitute Stevia or the sugar substitute of your choice.

This is how the kids liked it:

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Grilled Lamb Kabobs

Fri, 23 Apr 2010 10:04:00 GMT

Whatever the name: brochettes, kebabs, kabobs, skewers - mixed with colorful peppers and onion they are a delicious alternative to steak, chicken, or ribs for spring or summer grilling.

Grilled Lamb Kabobs

Marinade:

Juice from two lemons

2 teaspoons grated lemon peel

¼ c. extra virgin olive oil

1 teaspoon Herbs de Provence or Italian Seasoning

1½ pounds trimmed leg of lamb, cut into 1-inch pieces

1 red onion, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

Prepare grill (medium-high heat.

Place lamb in a glass baking dish, sprinkle with salt and pepper. Whisk together the lemon juice, grated lemon peel, olive oil, Herb de Provence seasoning. Pour over lamb, toss to coat. Let mixture stand for 10 minutes, stirring occasionally to blend.

Using slotted spoon, remove lamb from marinade. Add vegetables to marinade and toss to coat. Thread lamb, with onion, and bell pepper pieces alternately on six metal skewers. Grill until onion and peppers are slightly charred and lamb is cooked to desired doneness, turning and brushing once with marinade, about 12 minutes for medium.

Serves 4.

Enjoy :-) Shown here with a salsa of halved grape tomatoes mixed with sliced green onions and green chilies in olive oil and mixed with orzo.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Photo credit: Sipper Photography

A lovely tart for Meatless Monday

Mon, 19 Apr 2010 09:12:00 GMT

Meatless Monday is a nonprofit health initiative that encourages people around the world to go meatless for one day a week for their health and the health of the planet. If you'd like to know more about why this is a good thing click here.

For my first ever professional photo shoot I prepared two entrees: one was a Mediterranean-inspired Zucchini and Sundried Tomato Tart, the perfect dish for a spring garden party or brunch. With summer nearly here, I decided on Grilled Lamb Brochettes for the second dish. Brochettes or kabobs are a lighter alternative to grilled steak or ribs and provide a beautiful display for the bounty of fresh veggies at the farmer's markets!

Zucchini and Sundried Tomato Tart

1 sheet frozen puff pastry (half of a 17.3 ounce package), thawed

1 c. Manchego cheese*, shredded

½ c. shredded 2% Mexican blend cheese

½ oil-packed sliced sun-dried tomatoes

½ c. fresh basil, thinly sliced

¼ c. green onions, thinly sliced

1 t.dried oregano1 small zucchini, sliced into ¼" rounds

2 large eggs, lightly beaten

? c. half and halfsalt and pepper

Note: You will need an 11-inch tart pan with removable bottom.

* You can use any melting cheese: romano, asiago, mozzarella, monterey jack, or cheddar.

Method: Roll out pastry on floured surface to ? inch-thick square. Trim pastry edges to form 13-inch round. Spray tart pan with oil, transfer pastry to pan. Fold overhang to form double-thick sides. Pierce with fork. Cover and chill 1 hour.

Preheat oven to 425 degrees.

Line pastry with foil and fill with beans or pie weights - you do this so the crust bakes but doesn't bubble up. Bake pastry until sides are set - about 20 minutes. Remove foil and beans and return to oven. Bake until bottom is golden brown, about 8 minutes. If the crust bubbles up, press down with the back of a fork.

Cool 5 minutes.

Reduce oven to 400 degrees. Sprinkle the bottom with Mexican cheese. Add the sundried tomato, green onion, and basil. Top with manchego cheese, arrange the zucchini rounds on top. Whisk the eggs, half and half, salt and pepper together and pour slowly into the tart.

Serves 6.

Enjoy with fresh fruit or crispy green salad :-)

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Photo credits: Sipper Photography

The Evolution of Sushi

Tue, 13 Apr 2010 17:58:00 GMT

Being part of a tweetup at the recently opened Sushilicious in Irvine, was as much about conviviality and good times as it was about the sushi - for us anyway :-) And when I sat down to write this post, I started wondering about the origins of sushi - we all know it came from Japan, right - but how long ago, and why was it "invented"? That's how my mind works and why I write a lot about the cultural and historical traditions of food.

After a bit of internet research, I can tell you that sushi has come a long way from its origins in southeast Asia.

In the 4th century, salted fish wrapped in fermented rice was an important source of protein. After being stored and allowed to ferment for a few months, the rice was discarded and only the fish was eaten. Over time this method (known as nare zushi) spread to China and then, in the 8th century to Japan.

The Japanese preferred to eat rice together with their fish and during the Edo period, Japanese began making haya-zushi which was created as a way to eat both rice and fish; this dish was unique to Japanese culture. Instead of being used just for fermentation, the rice was mixed with vinegar and combined with not only fish, but various vegetables and dried preserved foods.

During the 19th century, when Tokyo was still called Edo, mobile food stalls dominated the food service industry and nigiri sushi, also called edomae sushi, was born. Nigiri sushi is an oblong mound of rice with a thinly sliced piece of fish draped over it and is the most common type of sushi found in modern sushi restaurants. (If you like you can read more about the history and different kinds of sushi here.)

Now, jump into that time machine and vaporize to the year 2010 to Sushilicious in Irvine, CA where patrons select their sushi from freshly colored containers on a gleaming stainless steel conveyor belt. Monster Munching aptly described Sushilicious as "what you get when you smoosh a Japanese restaurant into an Apple store, put it in a bag, added a factory-scene from How It's Made, sprinkled a dash of Yogurtland and shook it all up".

Owner Daniel Woo says he was inspired to create a family friendly sushi place after an incident in a sushi restaurant when his then 5-year old daughter was asked to sit down after standing up in the booth. He has expertly achieved even broader appeal with the fun, pastel-colored sleek vibe of Sushilicious.

Although there are other revolving sushi restaurants, Sushilicious' technology quotient is amped in other unique ways: his usage of social media platforms, Twitter and Facebook to promote the restaurant before it even opened (I heard about it on Twitter) and, if you want a drink or to order menu items, your friendly server places your order on an iPod Touch enabled by a WiFi point of sale system. Way cool! Woo approached Apple and is among the restaurants using this beta version. Coming soon - servers will be able to run your credit card on the iPod Touch so your plastic never leaves your sight!

But back to the sushi: while not for purists, the sushi is fresh and well-prepared and creative names like Sushcalifragilistics (battered rock shrimp in a mayo sauce similar to Dynamite sauce), Medusa, Napolean Dynamite, and United Colors of Sushi cause you to impulsively reach out and grab one off the conveyor belt. Your bill is calculated by adding up the number of the plates in front of you plus any drinks and menu items you may have ordered. The plates are color coded and range from $1.50 to $4.00. Oh, and each plate carries a tag that alerts the chefs who remove it from the belt after an hour. And, they DO do this - one roll that I pulled off the line, the chef came over and told me he was about to take it off and he would make me a fresh roll. Awesome!

Sushilicious is all about having fun; and maybe one of these, if you're so inclined:

Sushilicious

949) 552-2260

15435 Jeffrey Road Suite #119

Irvine, CA 92618

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Me and Bobby Flay

Fri, 09 Apr 2010 16:48:00 GMT

When Chloe's on Spring Break, we're all on spring break and the powers at be have bestowed heavenly summer weather upon us. My girl's not a big meat-eater, but she does love her some pulled pork or barbecue ribs, so let the grilling begin!

These sticky, sweet, succulent Pork Ribs with Hoisin Barbecue Sauce are a family favorite. Adapted from a recipe in Bon Appétit, July 2002.

First of all, what exactly is Hoisin sauce?

Hoisin sauce, also known as Peking sauce, is a Chinese sauce that is salty and smoky, sweet and savory. At Chinese restaurants, it's the sauce they put on mu shu pancakes.

What is hoisin sauce made of? Traditional hoisin sauce is made of wheat flour, soybeans, water, sugar, and salt. Vinegar, garlic, chili, other spices, and (unfortunately) food coloring are often added.

Pork Ribs with Hoisin Barbecue Sauce

Serves 6

Ingredients:

4 lbs. baby back pork ribs

1 t. Chinese five-spice powder

1 t. onion powder

Sauce:

1 c. hoisin sauce

1/2 c. bottled chili sauce

4 t. chili-garlic sauce

1 T. minced, peeled fresh ginger *

1/4 c. sherry

1 T. sesame oil

Note: Ribs need to marinate overnight. Place ribs in large roasting pan. Pierce meet with fork. Sprinkle with five-spice powder and onion powder.

Method:

Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover with aluminum foil and refrigerate overnight.

Besides being finger-lickin good, these ribs can be baked or grilled - if its not grilling weather where you are :-( or neither you or hubby is a grillmaster, then:

Preheat oven to 400 F.

Bake ribs, covered, about 30 minutes or until just tender. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes more. Cut meat between bones to separate ribs and serve with rice and crisp salad for an Asian flair.

*No fresh ginger? If you don't have any, don't sweat it.... these ribs will still be finger-lickin' good!

Follow Bobby Flay's instructions for ribs year-round!

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Asparagus and potato frittata

Sat, 03 Apr 2010 08:16:00 GMT

This is the third in my series of asparagus recipes for spring - the first was a wonderfully Creamy Asparagus Soup made with no dairy, the second was a simple Roasted Asparagus with an array of suggested "toppings" , and now, Asparagus and Potato Frittata.

Frittatas are such a versatile dish: you can use almost anything that might need using in the fridge, it's a delicious way to prepare leftovers from Easter dinner, and perfect for a quick weeknight meal or a leisurely Sunday brunch at home.

Asparagus and Potato Frittata

I had leftovers from making Roasted Asparagus with Pancetta, but if you don't then you'll have to steam some asparagus using a large pot with an inch or so of water in the bottom and a vegetable steamer insert.

Ingredients:

3 medium potatoes, peeled and sliced

½ pound asparagus*

1 tablespoon olive oil

red pepper flakes

4 eggs, lightly beaten

¼ c. milksalt and pepper to taste

? c. grated cheese (optional)

*Select asparagus stalks that are about the same size. Wash, remove tough ends by bending stalks. Discard ends, chop into 1 inch pieces.

Bring about 1 inch of water to boil in a large pot with a steamer insert. Add the potatoes, cover and steam until barely tender, about 5 minutes. Remove, slice crosswise into ¼ inch slices. Set aside. Add asparagus and steam for about 2 minutes.

Use a fork or whisk to lightly beat the eggs with the milk. Heat olive oil in a 10-12 inch non-stick skillet over medium heat. Sprinkle with red pepper flakes. Brown the potatoes on both sides. Add the asparagus, then pour the egg mixture over the vegetables. Reduce heat to med-low and cook until the eggs begin to set, lifting the edges of the egg with a rubber spatula to allow uncooked eggs to flow under to cook.

Turn on range broiler, set oven rack about 3 inches from flame. Once the egg mixture is set on the bottom and barely runny on top, sprinkle with cheese and finish under the broiler for 1 minute.

Run the spatula around the sides of the skillet to loosen the frittata and slide it onto a plate. Or you can set a large plate over the skillet and invert the frittata onto the plate.

Serve warm or at room temperature with fresh fruit or a mixed greens salad.

Enjoy :-)

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Moroccan Swordfish

Tue, 30 Mar 2010 08:49:00 GMT

I've been posting a lot of fish recipes lately because we're trying to eat less red meat and this weekend was no exception, especially since The Don returned from a very successful show in Fort Worth, TX where beef rules (just ask Oprah).

Fort Worth's visitors bureau boasts "Cowboys and Culture: an unmistakable mix of preserved Western heritage and unrivaled artistic offerings" and has the only twice-daily cattle drive and a rodeo every night.

So, when in Rome..., he enjoyed the succulent steaks at Del Frisco's Double Eagle Steak House where they serve up prime aged, corn fed beef straight from the Midwest and the most tender BBQ brisket he's ever had at a place called Riscky's BBQ, part of Riscky family of restaurants which began in the heart of the stockyards and where ranchers, cattlemen & cowboys have been eating since the 1920’s. He is now on a double dose of Lipitor *kidding* and welcomed a fragrantly-spiced, grilled swordfish steak.

I adapted this recipe from one found in Cooking Light. Cumin, cinnamon, and ginger are common spices in Morrocan cuisine, so I have dubbed this delicious dish:

Moroccan Swordfish

Ingredients:

½ teaspoon ground cinnamon

½ teaspoon ground cumin

¼ teaspoon sea salt

1 teaspoon, fresh ginger, minced

2 teaspoon, grated orange rind, divided use

2 teaspoons, extra virgin olive oil, divided use

4- 6 ounce swordfish steaks*, about 1-inch thick

Sauce:

½ cup orange juice

2 tablespoons coarsely chopped walnuts

1 tablespoon honey

Combine first six ingredients in a bowl. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes. Meanwhile, prepare the sauce by combining the orange juice, remaining teaspoon of the orange rind and olive oil, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.

Heat grill on high. Lower heat to medium-high, grill fish until it flakes easily, about 5 minutes on each side. Be careful not to overcook or the swordfish will be tough and dry. It's always better to undercook fish - it continues to cook after being removed from the grill. Drizzle with sauce.

Serve with couscous - if you never prepared couscous, you'll wonder why; it's so easy and only takes 10 minutes (5 minutes to boil the water and 5 minutes for the couscous to cook). Trader Joe's carries regular, wheat, and Israeli couscous (pictured).

Serves 4.

Enjoy :-)

*I've also been very conscious about buying only sustainable fish. If you're confused by this term, here's a good source that contains a list and explains what sustainable means.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Asparagus - a spring season delight

Fri, 26 Mar 2010 14:10:00 GMT

Second in my series of super easy asparagus recipes; roasting asparagus, or any vegetable, brings out its natural sweetness. This is one time where thicker spears work better than thin ones so the asparagus doesn't get tough and stringy. You can even make these in your toaster oven - I do.

Roasted Asparagus

I used pancetta here, but noted a number of variations* which I've used and they're all delicious, so pick the topping of your choice to add extra color and flavor after the asparagus is roasted.

1 lb. asparagus

1 tablespoon extra virgin olive oil

kosher or sea salt

2 ounces chopped pancetta, sautéed until crispy and browned

*Variations: minced garlic (roasted with the asparagus), add after roasting: carmelized onions, thinly sliced shallots, chopped tomatoes or roasted red pepper, drizzle with fresh lemon juice or balsamic vinegar.

Preheat oven to 400 degrees F.

Wash the asparagus. Bend each stalk so the tough ends break off. Discard the ends.

Cover the baking tray in tin foil. Lightly spray with spray oil. Place the spears on the baking pan in a single layer. Drizzle asparagus with olive oil, roll the spears around so all are coated. Sprinkle with salt.

Roast for 8-10 minutes depending on how thick the spears are. Meanwhile, sauté the pancetta in a small pan. Remove the asparagus, sprinkle the pancetta over and serve. Enjoy :-)

The first of the quick, easy, and delicious asparagus recipes is Creamy Asparagus Soup which is completely non-dairy! Check it out on my website She's Cookin' here.

Quick & Easy: Halibut with heirloom tomatoes

Tue, 23 Mar 2010 08:53:00 GMT

This dish was a "No Recipe" creation. Like a lot of the things I cook, I take inventory of the refrigerator and pantry contents, picture the end result, and use my taste memory to settle on flavors that complement each other. This takes some experience in cooking - it's like anything else, the more you do it the better you get and, of course, you have to go grocery shopping to have the raw materials in your fridge and pantry :-)

So here's my concoction - I'm calling it Halibut with Heirloom Tomatoes. Those are the two ingredients that I bought - the other ingredients were in my fridge.

Halibut with Heirloom Tomatoes

2-8 ounce halibut fillets

1 tablespoon extra virgin olive oil red pepper flakes

3 cloves garlic, minced

6 ounces yellow teardrop heirloom tomatoes

8-10 pitted kalamata olives, quartered lengthwise

prepared bruschetta sauce*

¼ c. chopped Italian parsley

Preheat grill on high. Brush halibut with olive oil. Lower heat to med-high. Grill the halibut about 4 minutes on each side, depending on thickness.

In a medium saucepan, heat the olive oil over medium heat, sprinkle red pepper flakes into the oil, add the tomatoes and sauté for 1 minute, add the garlic and olives and cook for about 2 minutes until tomatoes are softened. Set aside.

Spoon tomato/kalamata olive sauce onto the plates, top with the halibut, sprinkle with parsley, and serve immediately.

Quick, easy, and delicious! Enjoy :-)

*I had some Trader Joes's bruschetta sauce and spooned a little on top of the halibut for more color. Added color and texture is always good. You could use pico de gallo or fresh salsa, too.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Perfect Potato and Leek Soup

Fri, 19 Mar 2010 08:46:00 GMT

Perfect for Meatless Monday, perfect for a quick and nutritious weeknight dinner, and it was perfect for St. Patrick's Day! I made this delicious soup in honor of that Irish staple: potatoes, and it was perfect with the rustic Irish Soda Bread in my previous post.

With St. Patrick's Day this week, I've had Irish on my mind. Unlike many revelers on the Day of the Green, we're not just Irish one day a year, The Don is of Irish/Scottish descent, his grandmother's name was Bridgette O'Rourke for gods sake! So, besides the rustic, stick-to-your-ribs Irish Soda Bread I posted yesterday, I decided to cook something with another staple of the Irish diet, potatoes! This soup is super easy to make and can be served hot or cold.

When served cold it is called Vichyssoise. which is an American invention according to Julia Child, in Mastering the Art of French Cooking. There are only three ingredients:

Potato and Leek Soup

3 cups peeled, sliced potatoes

3 cups sliced leeks, white part only

1 quart organic chicken stock or broth*

2 c. water

*Use vegetable broth for a vegetarian version.

Simmer the potatoes and leeks in the chicken stock and water, partially covered, for 40 to 50 minutes or until the potatoes are tender. Allow the mixture to cool.

Purée the soup in a blender or food processor. Add salt and white pepper to taste. That's it! Just before serving, add 1/2 cup buttermilk or pureed silken tofu*for vegetarian. Garnish with minced chives or parsley.

Serves 6.

Enjoy :-)

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It's no blarney - Irish Soda Bread

Mon, 15 Mar 2010 14:45:00 GMT

For St. Patrick's Day I decided to stray from the usual corned beef and cabbage and bake a rustic bread straight from the Irish countryside. It has a crunchy crust and a heartiness of texture that would have fueled an Irish lad or lass through the day's toil. Perfect with the Potato Leek soup that I'll post tomorrow on She's Cookin'

Irish Soda Bread

(from Food Network)

2 cups whole-wheat flour

2 cups all-purpose flour, plus more for dusting

1 teaspoon baking soda

1 teaspoon salt

2 1/4 cups buttermilk

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray and sprinkle with a little flour. Mix whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk.

Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.

Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.

Bake the bread for 20 minutes. Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes. Enjoy :-)

Enter to WIN a $50 Safeway/Vons gift card here. May the luck o' the Irish be with ya!

Step aside ranch dip!

Fri, 12 Mar 2010 10:11:00 GMT

It's healthy, delicious and GREEN, so St. Patrick's Day could be the perfect time to spring this on your kids! This vegan dip is so creamy you won't believe there's not a drop of dairy in it. Plus it was a snap to make - especially with the new mini food processor I picked up at Sur La Table! Yesterday, I was in heaven - Apple Store and Sur La Table, right across from each other in South Coast Plaza. Ummm, did some damage :-)

Green Goddess Dip

(adapted from Clean Food, by Terry Walters)

12 ounces silken tofu*

3 scallions, chopped

3 tablespoons fresh parsley or cilantro

1 tablespoon maple mustard*

1 tablespoon brown rice vinegar*

2 teaspoons mellow white miso

3 tablespoons extra virgin olive oil

Make 2 cups.

Wrap tofu in paper towels and press gently to remove excess water. Place in food processor or blender and process until smooth. Add remaining ingredients and process to combine. Cover and refrigerate to thicken and allow flavors to blend. Store in airtight container in refrigerator for up to 3 days.

*Variations: I had soft silken tofu - for extra firm or firm silken tofu, add water 1 tablespoon at a time to achieve desired consistency. The dip can also be further thinned and used as a salad dressing, or made with 1½ cups great northern or cannellini beans instead of tofu. *If your kitchen isn't stocked with ingredients like brown rice vinegar - use regular rice vinegar. For maple mustard I used 2 tablespoons of natural honey mustard mixed with one tablespoon of maple syrup. Improvise - it's all good ;-)

Serve with cut up veggies of your choice, pita chips, or toasted pita bread as shown.

** I highly recommend Clean Food if you're interested in eating healthier, closer to the source, and venturing into vegetarian and vegan. The book is available in the TM Shop.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

In the dog house

Mon, 08 Mar 2010 10:53:00 GMT

SIT, STAY, EAT The motto of the Lazy Dog Cafe expresses the simple pleasure of taking things a little slower and sharing food with those you love.

The whimsical doggie-themed decor has instant appeal and the creative rustic design has been described as "Frank Lloyd Wright meets Ralph Lauren", inspired by owner Chris Simms' summers in Jackson Hole, Wyoming. I have a thing for lighting and fell instantly in awe of the massive chandelier crafted from Aspen logs in the entry and the fun dog-paw ceiling fixture in the bar area (see photo above). Dog print fabrics, canine photos, and metal sculpture make you smile inside and you have to love the playful fire hydrant beer tap!

The Lazy Dog Cafe specializes in an eclectic menu of American fare with touches of Italian, Chinese, Mediterranean and South American with everything from classic American Campfire Pot Roast and BBQ Baby Back Ribs to Bahama Jerk Chicken, Hawaiian inspired Ahi Poke and a Trio of Hummus Sampler. Pictured below is the Pesto Chicken & Hummus Salad, Shrimp Wok Platter and Cast Iron Idaho Trout. They offer a Puppy Dogs menu for kids 8 and under for $4.95 and smaller portions of menu favorites for the Big Dogs, 12 and under. And for us older dogs, there's a terrific Happy Hour, check out the specials here.

The staff was friendly, enthusiastic and eager to please - special thanks to our charming waiter, Michael, who allowed us to take countless photos. I didn't catch the name of the smiling bartender below, who gave us a photo op as he poured one of the 21 draft beers available. Executive Chef, Gabriel Caliendo's attention to detail was evident as he checked plates leaving the line and quizzed staff on the names of the selections they were serving.

Chris Simms' vision came from his older friends who had young children and were finding that 2 year olds were not welcome at the restaurants they used to frequent as a couple. His desire was to create a place with a comfortable but hip feel to it. "A place where kids were welcome and offered the same quality as nicer more expensive restaurants, but comfortable and casual at an affordable level". In 2003, Simms opened the first Lazy Dog on Beach Blvd. in Huntington Beach and his concept has proven to be wildly successful.

Visit their website here. Oh, and in keeping with the canine theme, regulars are encouraged to submit 5"x7" photographs of their dogs for the Lazy Dog Cafe Hall of Fame which is displayed in a designated area in the restaurant.

Thanks to Frank Groff Inc . and The Lazy Dog Cafe for inviting me to this event.

Come and visit me on Facebook or my website if you crave anything food related.

Friday's Fish

Fri, 05 Mar 2010 07:44:00 GMT

Recently, I posted a recipe for Chicken and Sausage Jambalaya in honor of New Orleans and Fat Tuesday.

What exactly is Fat Tuesday all about? Roman Catholics around the world celebrate Carnival, which comes from the Latin phrase "the removal of meat", and is the three day period preceding the beginning of Lent on Ash Wednesday. The Tuesday before Ash Wednesday is Shrove Tuesday and is more popularly known by the French term Mardi Gras, meaning "Fat Tuesday", because it is the last day of excess before the fasting traditions of Lent.

Lent has traditionally been marked by penitential prayer, fasting, and almsgiving. Some churches today still observe a rigid schedule of fasting on certain days during Lent, especially the giving up of meat, alcohol, sweets, and other types of food. Other traditions do not place as great an emphasis on fasting, but focus on charitable deeds, especially helping those in physical need with food and clothing, or giving money to charities. Read more about the season of Lent here.

Fish on Friday became a tradition because those of Catholic faith abstain from eating meat on Ash Wednesday and every Friday during Lent. Exceptions to the rules of abstinence are made (by the bishop) - especially, if St. Patrick's Day falls on a Friday - for real :-)

So here's to Fish on Friday, or any day of the week. This fish preparation is embarrassingly easy, no-recipe delicious - I think we can all appreciate that!

Halibut with Lemon and Capers

2 fresh halibut steaks, 8 oz. each

prepared seafood spice rub

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice1 teaspoon capers

Preheat broiler.

Brush halibut with canola oil, sprinkle with spice mix such as lemon pepper or Lawry's Seafood Rub, broil for 5-8 minutes (depending on thickness) until fish is opaque

Meanwhile, melt butter, add lemon juice and teaspoon of capers. Drizzle over fish and serve immediately.

Shown here with roasted fresh asparagus.

Enjoy :-)

If you'd like to read more on cooking traditions or add to your recipe repertoire, visit me at She's Cookin' and leave a comment so I can say, Hi!

Go to Chicken and Sausage Jambalya.

Mission Meatless: Unbelievable Vegan Stuffed Shells

Tue, 02 Mar 2010 08:08:00 GMT

Even though there's years of research and information published about how unhealthy the typical American diet is, I feel as if the increased publicity of Food, Inc. and Michael Pollan's books are reaching mainstream America and more families are taking action: eating more fruits and vegetables, less meat, closer to the source, etc.

I've been experimenting with cooking more meatless, vegetarian and vegan dishes and I have to say that, since my family are cheese lovers, cooking vegan is a challenge. But I'm determined to find recipes that even the most hardcore meat eater, *ahem* like my husband, The Don, will actually enjoy without sending any quizzical looks my way! (I don't lie to my family, but I've found that full disclosure isn't necessary either.) The crumbled tofu mixture was flavorful and savory with the same texture as traditional ricotta - these shells passed with flying colors!

Baked Stuffed Shells

(Adapted from Clean Food, by Terry Walters**)

8 ounces large pasta shells
2 tablespoons extra virgin olive oil
2 large garlic cloves, minced
1 large onion, chopped¼ cup mirin*, or sherry
1 t. dried basil2 tablespoons Italian parsley, chopped
1 pkg. (14-16 ounces) fresh firm tofu (not silken)
1 bunch kale or collard greens, cut into stripssea salt and freshly ground pepper
28 ounce can organic tomato sauce
1 cup grated soy or rice mozzarella

Cook shells according to instructions. Remove with a slotted spoon, reserving the cooking water. Add the chopped collard greens to water and blanch for 3 minutes. Remove with a slotted spoon to a colander. Drain, using fingers to press down to remove excess liquid. Transfer to a cutting board and chop.

Filling:
Heat olive oil In a large skillet over medium heat, sauté onions for 2 minutes, add garlic and cook for another 2 minutes, stirring. Add mirin, basil and parsley. Wrap tofu in paper towels and press to remove excess liquid. Crumble tofu into skillet, mix with other ingredients and cook for 5 minutes.Stir in collard greens and season with salt and pepper. Remove from heat and allow to cool enough to handle.

Preheat oven to 400 degrees F.

Assembling:
Stuff shells with filling and place in a 9x12 inch baking dish sprayed with oil. Cover stuffed shells with half of the tomato sauce and sprinkle with cheese. Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for 10 minutes. Remove from oven and let stand for 5 minutes before serving. Heat the remaining tomato sauce for the table or spoon on plates and place shells on top to serve. Serves 4-6

Enjoy :-)

* Mirin is Japanese rice cooking wine and can be found at Asian markets or in the Asian foods section of some supermarkets.
** I highly recommend Clean Food - one of the 10 Best Cookbooks of 2009. "Clean Food is a gateway book for the vegan lifestyle, not a hard sell. Who knows, it may end up on your kitchen shelf right next to your copy of The Meat Bible." It's available at the TM Store, as well as Gourmet Today, another of the top 10.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Valentine's Day already buried in the past?

Fri, 26 Feb 2010 08:17:00 GMT

Yesterday, I posted on Facebook how Valentine's Day was only two weeks ago and it already seems like a distant memory - don't let the day-to-day diminish the special moments in your life! With work, kids, and managing hectic schedules, it's so easy to do.

This year my husband and I attended an underground dinner - my previous post "Scallops and Carmelized Leeks with Arugula" was an adaptation from this unforgettable evening of food and wine that I wrote about on my blog. I decided to share it today so I could relive it.

Never heard of underground dinners? Don't feel bad, I didn't really know what an underground dinner was either; but whatever it was, the name was intriguing, it sounded exciting, and count me IN.

My invitation to the underground dinner was most graciously extended by Toni Purry, founder and CEO of Purry Communications, who I met at the Hyatt Regency Resort and Spa event for the bloggers at OC Family magazine. You can read about our evening of pampering at the spa here. But right now, I need to tell you about my foodie adventure and magical evening in Van Nuys. Say what???

Yes, even though the address for the underground dinner location (disclosed only days before the event) said North Hollywood, a few guests that I talked with referred to the area as Van Nuys. I won't bother to bemoan the travails of driving to Van Nuys from Orange County on a Saturday night before Valentine's Day. These underground dinners are never at a traditional restaurant, how boring would that be... And it is by Invitation Only.

The evening was billed as "La Nuit á Paris" and, with this name, promised to transport us to the banks of the River Seine and the romance of the City of Lights.

Chef Amy Jurist and her amazing staff are the orchestrators of these bi-monthly dining experiences which she likes to think of as "food raves".

Chef Amy's career path to becoming a personal chef, caterer, and host/chef of Amy's Underground Decadent Dinner Parties is a bit like Robert Frost's road not taken . Her journey has included being a successful entertainment marketing executive, a reality star, as well as a photographer, a food product developer, and creator of fine artisanal chocolates! Read more about Amy and reviews of her other decadent dinners at Amy's Culinary Adventures. While you're there check out the mouth-watering menus from past dinners: Cheese Please,Mingle in the Mediterranean, One Night in Italy, The Mushroom Experience, and The Bacon Affair.

Our evening in Paris began with Michel Olivier 2007 Cremant de Limoux Blanc de Blanc champagne and a selection of three amuse bouches: brie with truffle honey, foie gras mousse, and tiny crepes filled with ham, gruyere, and mushrooms.

At the ringing of the dinner bell, guests were seated and Toni Purry introduced Chef Amy along with a little back story on Amy's Culinary Adventures. Amy's breezy style put everyone at ease and we were treated to her self-deprecating and amusingly irreverent sense of humor with each course.

Scallops with Leek Confit and Balsamic Syrup: Delicate and sublime, this dish was my favorite of the evening.

French Onion Soup with Gruyére Crostini: What distinguished this French Onion soup from all others was her method of straining the onions from the soup, leaving a lovely onion broth, much more sophisticated and easier to spoon gracefully from bowl to lips.

Braised Short Ribs with Cabernet & Port: Served with garlic mashed potatoes and topped with shaved brussel sprouts and paired beautifully with a Château Mas Neuf Costières de Nîmes Tradition Rouge 2008.

Pear Almond Tarte Tartin: I was ecstatic that the dessert was not chocolate! Not that I don't love chocolate, but apple tarte tartin is a classic french dessert, and served with lavender vanilla bean ice cream, it was sheer bliss!

Thrilled to share a a table with Toni Purry and VIP guest, Sophie Gayot, daughter of Andre Gayot, founder of the Gayot restaurant rating system and renowned for their reviews and recommendations of the world's finest restaurants and the Gayot travel guide series.

Nancy Friedman chatting with Chef Amy

Truly an evening to remember, Chef Amy made a point of crediting her devoted friends and expert staff for keeping her motivated personally and creatively: Jonathon Fong for the floral decor, Adam Zuckert for wine selections, Tad Weyland for his culinary creativity, Jennifer Doland for keeping her on track and on time, Toni Purry and Jackie Reaume from Purry Communications for getting the word out, and even her childhood French nanny, Diane Marquis-Sebie for her friendship and translation services. :-)

Interested in more culinary adventures? Visit me at She's Cookin'.

A Food Rave Fave

Mon, 22 Feb 2010 07:04:00 GMT

I enjoy getting creative in the kitchen and that includes trying to recreate favorite dishes that I come across in my foodie adventures. Here's my riff on the Scallops with Leek Confit from the underground dinner that I wrote about last week on my website.

Chef Amy's pan-seared scallops were served on top of a delicate Leek Confit (Confit is a French word that is best translated as preserving. Confit has recently been expanded to include interpretations such as slowly cooking meat, fish or vegetables in a flavorful oil such as olive oil (which may or may not be infused with secondary flavors. You can read the complete definition of confit here.)

The leeks in my dish became a bit more carmelized, so have a more assertive flavor. After searing the scallops I deglazed the pan with some white wine for a light sauce.

Scallops with Carmelized Leeks and Arugula

½ lb. fresh or frozen-defrosted scallops

2 leeks, white and light green parts cut crosswise into ¼" strips

3 T. butter, divided use

1 T. canola oil ½ c. dry white wine

1 t. Wondra gravy flour

1 c. prewashed arugula

Heat 1 tablespoon butter and canola oil over med heat, add leeks, cook until lightly browned. Remove from pan. Add 1 tablespoon butter to the pan. Place scallops in the pan and cook until golden brown, turn to brown other side - about 2 minutes per side for medium size scallops.

Remove scallops to a plate, tent with tin foil to keep warm.

Add 1 tablespoon butter to pan juices, pour in ½ cup white wine, stir to blend and sprinkle with a little gravy flour to thicken a bit. Place scallops on bed of arugula, drizzle with pan sauce. Serves 2.

Enjoy :-)

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Celebrating the Year of the Tiger!

Mon, 15 Feb 2010 09:36:00 GMT

Asians all over the world celebrated the first day of the lunar new year on Sunday, February 14th. The Year of the Tiger was welcomed with great joy and hope for prosperity and happiness. The tiger symbolizes such character traits as bravery, competitiveness and unpredictability; if you're curious, you can find out what sign you were born under here and what 2010 may hold for you here.

Last week my friend Monique and I met at the ABC Supermarket shopping center at Bolsa and Brookhurst in what's know as Little Saigon in Westminster. I wanted to photograph and learn about the many symbols and customs associated with Chinese New Year and Monique acted as my translator and tour guide.

Only 10:30 a.m. and traffic was backed up on Brookhurst and the parking lot was swarming with erratic drivers looking for a spot. I parked way in the back.

The banner greets shoppers with a New Year's greeting in Vietnamese:

Chúc mung nam moi

(Below: the marketplace is humming with activity)

Flowers are an important part of decorating a home for Chinese New Year. Plum blossom and water narcissus are the two flowers most associated with the New Year.

(Here: A vendor shows us her plum blossoms. Below: water narcissus)

In the midst of the crush of shoppers and staccato sounds of a foreign language, were two monks walking, eyes cast downwards, moving silently amongst the crowd carrying a bamboo container tucked under their robes, discreetly revealed only when a passer-by offered a few dollars.

Tangerines, oranges and pomelos are frequently displayed in homes and stores. Tangerines are symbolic of good luck and oranges are symbolic of wealth. The first store we entered had a tangerine tree decorated with lai-see envelopes (also called hong-bao). Money is placed inside the red envelopes and given to children and young adults as gifts.

Traditional gifts given to families are rice cakes called banh chung made from white rice, marinated strips of pork and yellow mung beans. Originally, I had wanted to photograph Monique making a traditional New Years food but she said that everyone buys rice cakes from stores now because they are too labor intensive to make at home.

I read a very touching article by Ky-Phong Tran in the Orange County Register recalling memories of his grandfather making the rice cakes every New Year - the only thing he ever made and how this tradition was his father's way of reaching back 35 years and 8,000 miles to his childhood in the homeland.

Piled high were colorful containers of candies and nuts that are given as gifts also.

From here we went to the fruit market where Monique identified the exotic fruits for me and described their taste and how they're eaten. There was dragon fruit, an exotic lemon that looks like it has "fingers", gigantic jack fruit whose seeds are boiled and taste like chestnuts, prickly durian that's called "stinky fruit" and has a custardy filling. I bought a package of mangostine which are cracked open and has white fruit segments similar to an orange.

Monique purchased some traditional Vietnamese desserts, made from rice and similar to what we know as tapioca or rice pudding, and bought plum blossoms for her home from a familiar vendor with a better price than the ones we priced earlier.

More commotion erupted when the police and zoning people arrived and vendors were told that they couldn't be spilling over into the fire lane and some were sent packing because they had no sellers license.

(Below: Eastern spirituality meets Western reality)

This weekend brings the parades and pageantry of Tet Festival followed by 10 days of celebrating the Year of the Tiger with family and friends.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Satisfying your craving for Mexican food...

Fri, 12 Feb 2010 08:16:00 GMT

We are fortunate to have some of the best Mexican food in the nation right here in Orange County, but sometimes I want to satisfy my craving with a less cheesy version of a popular favorite: enchiladas.

Chicken and Corn Enchiladas Verde

Add a little crunch with a bit of romaine along with creamy avocado and your taste buds will be doing the salsa!

3 cups shredded cooked chicken breast

½ red or sweet onion, finely chopped

1 c. frozen corn kernels, thawed

½ c. sour cream

1 t. ground cumin

½ c. purchased salsa

1 c. shredded Mexican blend cheese

2 c. green enchilada sauce

½ c. purchased salsa

12 6-inch corn tortillas

Spray 15x10x2 inch glass baking dish with oil. In a mixing bowl, combine the chicken, onion, corn, sour cream, and cumin. Mix in the salsa.

Variations: add ½ c. chopped fresh cilantro or 4 oz. chopped green chilis (fresh or canned). Red enchilada sauce can also be used instead of green, if you prefer.

Preheat oven to 350 degrees F. Set up an assembly line with the tortillas on a cutting board, pour half of the enchilada sauce into a rimmed plate, cheese in a bowl, and the chicken mixture.

Begin by softening the tortillas over a gas flame, in a skillet, or 3-at-a-time in the microwave, wrapped in a paper towel for 20 seconds. Dip in the enchilada sauce, place on cutting board, fill with a spoonful of the chicken filling, sprinkle with grated cheese, roll up, and place seam side down in the baking dish.Repeat with remaining tortillas. (Can be made 1 day ahead. Cover and refrigerate enchiladas and remaining sauce separately).

Spoon remaining sauce over enchiladas. Sprinkle with remaining cheese.

Cover with foil and bake for about 30 minutes until heated through. (Up to 45 minutes for refrigerated enchiladas.)

Serve topped with chopped fresh tomatoes, shredded romaine, and sliced avocado. Enjoy :-)

Come visit me at She's Cookin' for more recipes and random stuff about food,
cooking, and area restaurants.

Mission Meatless: Roasted Veggie Lasagna

Mon, 08 Feb 2010 08:38:00 GMT

One day, while surfing Foodbuzz’s “Daily 9”, a photo called the Greatest Vegetable Lasagna in the World caught my eye. I clicked on it and scanned the recipe, the blogger was from Iceland (if I remember correctly) and linked to two sites that inspired her adaptation.

The photo at Ezra Pound Cake resulted in a Pavlovian response of instantaneous salivation and made me determined to develop my own mouth-watering rendition. Preparing all the components for lasagna can be time-consuming, but if you love losagna, it’s totally worth it! I had a rainy afternoon to dedicate to it and there are shortcuts* that can save you time, yet don’t sacrifice taste. This dish is meatless but is chock-full of flavor with a bit of a punch from the Arrabiata sauce.

Veggie Lasagna with Arrabiata Sauce

1 pkg. organic oven-ready lasagna*

2 -25 oz. jars prepared organic Arrabiata Sauce* (one for additional sauce at the table)

1-16 oz. container part-skim ricotta cheese

½ c. prepared pesto sauce

2 T. olive oil 8- oz. grated mozzarella

Vegetables: 2 medium eggplants, cut crosswise into ½ inch rounds

4 medium zucchini, sliced lengthwise into ¼ inch slices

2 red or yellow peppers, cored and seeded

½ onion, sliced

¼ c. olive oil

1-16 oz. pkg. prewashed spinach, steamed and drained

1. Preheat oven to 350 degrees F. Spray two cookie sheets with oil. Brush the vegetables with olive oil. Roast in batches, turning once – about 5 minutes per side or until softened. The peppers need to roast until the skin is blackened. Allow to cool, then remove the skin and slice into strips.

2. In a glass bowl, mix the ricotta with pesto sauce and 2 T. olive oil.

3. Spray a 13x9 baking or lasagna pan with oil. Spread sauce to cover the bottom of the pan. Layer with lasagna, overlapping the pieces. Then a layer of ricotta - use a rubber spatula to spread. Followed by a layer of vegetables, then topped with half of the grated mozzarella. Spoon more sauce on top and repeat layering, ending up with mozzarella and spoonfuls of sauce.

Bake for 1 hour 15 minutes, allow the lasagna to rest for 10 minutes before serving. I served the lasagna on a bed of spinach which was meant to be included IN the lasagna :-o Heat additional sauce to spoon over lasagna at the table. Enjoy :-)

* Note: these are shortcuts that can make preparation of this dish less labor intensive. Also, I always suggest buying organic for all ingredients.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Comfort food? How do you spell chicken and dumplings?

Thu, 04 Feb 2010 16:02:00 GMT

Have loved you for so long! Fragrant dumplings, velvety with broth, tastebuds trigger faint memories of crisp winter nights growing up in the boonies pastoral beauty of the Ozarks.

Chix and Dumplings

(adapted from Comme Ca via Tasting Table)

For the soup:

2 T. butter

1 T. canola oil

3 carrots, chopped *

2 celery stalks, chopped

½ onion, chopped

2 garlic cloves, minced

1 bay leaf Salt and pepper to taste

¼ c. Wondra flour

2 quarts organic, free-range chicken broth

2 c. frozen peas*

2 c. cooked chicken breast, chopped into bite-size pieces

¼ c. heavy cream *

* Changes I made: We like lots of peas & carrots, so quantity here is double the original recipe. I eliminated the cream - gave it up in my home cooking a long time ago (the flour in the dumplings will thicken the soup a bit).

Heat the butter and oil n a large pot over medium heat. Add the carrots, celery, and onion and cook until soft, stirring occasionally. Add the garlic, cook for another minute. Stir in the flour until it coats the vegetables, stirring continuously, about 2-3 minutes until the roux is golden-brown. Add the broth a cup at a time, stirring. Add the peas and chicken, bring to a boil. Turn heat down and simmer until the soup is slightly thickened.

Meanwhile, in a glass bowl, combine all the ingredients for the dumplings:

2 c. unbleached all-purpose flour

1 T. baking powder

1 t. salt

2 large eggs, lightly beaten

1 c. buttermilk

1 t. dried thyme or ¼ c. fresh thyme leaves *Chop some fresh parsley with the dried thyme - doing this "refreshes" dried herbs.

Drop spoonfuls of the batter into the soup and cook for 6-8 minutes, until light and fluffy looking. To serve, scoop out a few dumplings and top with soup. Then drop more spoonfuls of batter in to the remaining soup for another batch of deliciousness!

Enjoy :-)

More cooking traditions - Perogies

Mon, 01 Feb 2010 16:28:00 GMT

Meet Helen Wisniewski from Pittsburg, PA. She is the mother of three grown sons and every year she visits her son, Art, who lives in Costa Mesa and is a dear friend of ours. During her visits she cooks two traditional Polish dishes: perogies which are potato dumplings and halupkis, stuffed cabbage rolls.

According to About.com, the people of Pittsburg eat 11 times the periogies of any other city in the nation and perogi fillings range from traditional potato and cheese to sweet prune. Helen makes the traditional potato and cheese. Because of our 20+ year friendship with Art and his wife, Karen, we are one of the privileged few who are invited to dinner to savor one of these delicious and comforting Polish delicacies. This year I brought my camera so I could photograph and record the art of perogi making.

More check-ins at perogi central

Helen admitted that it is quite a process and she doesn't do all this at home anymore, she endorses Mr. T's Perogies if you're not up to the process :-) If you would like to make some homemade perogies you can find a recipe here or at Food Network.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Salmon with Bow Tie Pasta and Peas

Fri, 29 Jan 2010 09:15:00 GMT

In my Blog Talk Radio interview yesterday, I emphasized being able to improvise with what you have in your fridge or pantry and creating something delicious for dinner. I mentioned the Salmon and Bow Tie Pasta with peas that I had made the night before, so here it is. Since I didn't write it down that evening (that's the most difficult part), and its basically a "no recipe" creation, I'll do my best to recall it here. :-)

1 lb. wild salmon fillet1 tablespoon butter

1 teaspoon dill

1 tablespoon sweet onion, finely chopped

8 oz. Barilla multi-grain bow tie pasta

8 oz. frozen young peas

½ c. prepared pesto sauce

? c. lowfat milk

2 tablespoons cream cheese, or Neufchatel*

Serves 4. *Neufchatel is slightly lower calorie than cream cheese and is sold in the same section of the market.

Prepare pasta according to directions. Drain and set aside. You can use the pasta pot that has been lightly sprayed with oil to keep the pasta warm. Preheat broiler on high. Rinse the salmon fillet and pat dry with a paper towel. Dot with butter, sprinkle with dill and chopped onion. Place on baking pan lined with aluminum foil and lightly sprayed with oil. Broil for 5-7 minutes, depending on thickness, until salmon is lightly browned and crisped on top and flakes with a fork.

Do not overcook - it's better to be underdone - the fish continues to cook after its removed from the oven, plus it will be cooked again when mixed with the pasta. Allow the fish to cool and use a fork to flake off bite size pieces.

Meanwhile, in a small saucepan over med-high heat, mix the pesto and milk, bring to a gentle boil, whisk in the cream cheese or neufchatel to thicken. Feel free to increase these quantities if you prefer lots of sauce. Microwave the frozen peas for 2½ minutes, drain. Combine all the ingredients with the pasta in the large pot. Mix well to coat with sauce. I topped with carmelized onions (half an onion, sliced onions and sautéed in a little butter until browned) but this is optional. Enjoy :-)

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Mission Meatless: Eggplant Parmesan "My Way"

Mon, 25 Jan 2010 08:53:00 GMT

I love eggplant parmesan but detest the deep-fried, heavily breaded kind that you get in a lot of restaurants. I've experimented over the years and this is about as low calorie as you can make this traditional Italian dish without sacrificing taste. Eggplant soaks up a lot of oil in the traditional preparation, so I brush them with olive oil and bake them instead!

Eggplant Parmesan “My Way”

2 med. eggplants, cut into ½” rounds

2-3 T. extra virgin olive oil

½ t. Cajun spice (optional)

Italian-style bread crumbs

Purchased spaghetti sauce

8 oz. thinly sliced mozzarella

½ c. grated parmesan

Sprinkle both sides with salt and place between paper towels. This draws out the moisture and any bitterness - leave them for about 30 min.

Preheat oven to 400 degrees. Brush both sides of the eggplant rounds with olive oil. (I put a dash of Cajun spice because I like a little more zip in about everything.) Sprinkle with bread crumbs. Bake, turning once, until the eggplant is softened and golden brown, about 30 minutes total. (Remember, they get baked again.)

In a 9½” x 13” baking dish, spread spaghetti sauce to cover bottom of dish, cover with first layer of eggplant,

then layer mozzarella on top and sprinkle with parmesan cheese.

Dot cheese with sauce and repeat with another layer of eggplant, mozzarella, grated parmesan and sauce. Cover with aluminum foil. Bake for 20 minutes. Uncover and bake for 10 more minutes until cheese is bubbly. (You may put it under the broiler to brown, but watch carefully!)

Do as the Italians do and enjoy with a bottle of Chianti Classico.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Sassy sausage and peppers

Fri, 22 Jan 2010 11:54:00 GMT

Sausage and peppers is a classic comfort food and it's so easy to make. Sometimes I add chopped tomatoes to have more juice that soaks into the roll, mmmm. This time I added tiny portabella mushrooms because I had them in the fridge and they add a "meatier" taste - you know, cuz I'm trying to go meatless. All the ingredients are from Trader Joe's - they need to hire me - don't you think? I'm one of their best customers and promoters, yet Sprouts is opening in Huntington Beach on January 29th, so I might defect - hear that Trader Joes?

Sassy Sausage & Peppers (Vegan style)

1 pkg. Trader Joe’s Sausage-less Italian Sausage*, sliced on the diagonal

1 red pepper, cored and sliced

1 green pepper, cored and sliced

1 red onion, peeled and sliced

1 pkg. mini portabella mushrooms, sliced

2 T. olive oil, divided

1 t. butter red pepper flakes

4 Panne Rustique Rolls (it's all about the roll, folks)

Serves 4. *Of course, you may use real Italian sausage if you're not vegan. I've had it both ways and its delicious either way!

Preheat toaster oven to 400 degrees. Cover toaster oven tray with aluminum foil and spray with oil so sausages don’t stick. Brown sausages in toaster oven turning once. Slice on the diagonal and set aside.

Heat 1 t. olive oil in large skillet, sprinkle with red pepper flakes. Add the peppers and onions and sauté, stirring every few minutes to evenly brown. Add more olive oil as needed to prevent vegetables from sticking.

Meanwhile, in a smaller skillet heat 1 T. olive oil plus 1 t. butter over med-high heat and sauté mushrooms, stirring to brown evenly, about 5 minutes or until the juices have cooked off. (I do this in a separate pan because the juices from the mushrooms can make the pepper mixture mushy.) Add mushrooms and sausages to pepper mixture.

Warm the rolls in the toaster oven, slice in half and fill with sausage and pepper mixture. Enjoy!

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Mission Meatless: Two-Bean Tostada

Mon, 18 Jan 2010 10:07:00 GMT

As my Tweet Deck pinged and drew me in and out and away from the work I was trying to do on Saturday, I was glad to see that one of Twitter's power women, was tweeting about the PBS show with Robert Kenner, director of "Food Inc." and Michael Pollan which aired in November, 2008. It must have been a rerun but, nevertheless, it was relief from the usual tweets about everything you ever wanted to know and more about SM (social media).

You may have seen Food Inc., the documentary movie that takes a harsh look at everything we should know, but that giant food companies don't want us to know about the journey that our food takes from the processing plant to the grocery stores of America. Michael Pollan is the author of, most recently, In Defense of Food: an Eater's Manifesto, and his previous book, The Omnivore's Dilemma (2006) was named one of the 10 best books of 2006 by the New York Times and Washington Post and was the recipient of the California Book Award and the James Beard award for best food writing, to name a few. He is the Knight Professor of Journalism at UC Berkeley and "few people reflect and report more astutely on the state of American food production and consumption than Michael Pollan". If you read these books, as I have, they will change the way in which you view food forever.

Anyway, that's an intellectual introduction to a very simple recipe for my Mission Meatless series which I've launched in support of the initiative known as Meatless Monday. Meatless Monday stems from the idea that YOU can change our food system and one way is to go without meat one day a week. How does this help? According to this list of 10 things YOU can do to change our food system by the website Hungry for Change, an estimated 70% of all the antibiotics produced in the US are given to farm animals which are then consumed by us. If the entire population went meatless for just one day a week. think of how many fewer injected animals would have to enter the food chain and how much less secondary hormones and antibiotics you would be ingesting.

Two-Bean Taco Salad

*Easy *Vegan *Vegetarian *Gluten-free

This takes about 15 minutes to prepare.

I keep these tostada shells stocked in my pantry (below). Then all you have to do is heat the refried beans, drain the black beans, and prepare the veggies. Tostada shells, warmed in the toaster oven 1 can vegetarian refried beans 1 can low-sodium black beans, rinsed and drained 1 pkg. prepared romaine lettuce 2 carrots, peeled and grated 1 avocado, sliced 1 cucumber, peeled and sliced Spread the refried beans on the tostada shells. Top with romaine lettuce and arrange veggies on top, arrange cucumbers around the plate. Serve with purchased salsa. Add cheese if desired (not vegan).

Other meatless dishes previously published here: Vegetarian Minestrone, Pasta Primavera. Or visit She'sCookin' for more, such as Kung Pao Tofu.

Guilt-free Chicken Pot Pie

Fri, 15 Jan 2010 12:28:00 GMT

Winter as we know it here in SoCal is nothing compared to what the rest of the nation experiences, still, with temperatures dipping into the frigid 50's, we shiver in our coats and crave homey, comfort food. Today, Priscilla's OC Kitchen is sharing a personal family favorite (and ssshhh low-calorie version) of an always popular homestyle dish: Chicken Pot Pie. The TopMom (my other blog) style is always one that includes more fresh vegetables, less fat, and less sodium, inspired by a life-time interest in health and nutrition and spurred on by the heart-health issues that came close to taking my husband, The Don, before his time.

Guilt-Free Chicken Pot Pie

Chicken pot pie is one of my family's favorite comfort foods but I used to cringe when my daughter would order it at restaurants because I know how many calories all that yummy pastry shell and creamy sauce contains. (drumroll) Cringe no more!

Filling:

2 half chicken breasts, boned/skinless

2 lg. carrots, peeled and chopped

1 lg. celery, chopped

1/2 lg. onion, chopped

2 T. canola oil

1 c. frozen small green peas

1 can Healthy Choice Cream of Chicken soup (lower sodium than other brands)

1 c. lowfat milk

1 t. curry

Note: Try to buy only organic, kosher, or minimally processed chicken - it makes all the difference in taste.

Bake the chicken breasts, sprinkled with a garlic herb spice, in a tin foil packet in the toaster oven for about 30 min. at 400 degrees. Saute the carrots, celery and onion until softened but not browned, about 7 minutes. Remove pan from burner. Meanwhile, microwave the green peas for 2 minutes. Mix in the peas. Spoon into baking dish. In a glass bowl mix the soup, milk, and curry seasoning with a fork to break up lumps of soup. Blend into the vegetables.

Topping: 1 c. low fat Bisquick baking mix and 1 c. low fat milk

Mix well with spoon until batter is fairly smooth. Pour on top of filling. It may seem a bit more liquid than you think it should be but it will rise and make a nice light crust. Enjoy all the love you'll get for making this!

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Mission Meatless: Pasta Primavera

Tue, 12 Jan 2010 12:02:00 GMT

So many of us have made resolutions, set goals, voiced intentions, or whatever you wish to call it, to eat healthier this year; and I'm no exception. My intention is to eat less meat and I've challenged myself to cook more vegetarian meals that my family, and yours, will find pleasing to the eye and the taste buds, whether they be the young, the finicky, or the only-meat-and-potatoes type.

Primavera means "spring" in Italian and Pasta Primavera is a pasta dish with a variety of vegetables; perfect for a quick dinner, it is a cinch to prepare and great for using whatever is in the fridge.

Pasta Primavera

8 oz. Barilla multi-grain rotini, penne, or spaghetti pasta

8 oz. grape tomatoes, sliced lengthwise

2 small zucchini, quartered lengthwise and chopped

8 oz. package spinach

½ onion, chopped

3 cloves garlic, minced

2 T. extra virgin olive oil

red pepper flakes

Prepare 8 oz. of pasta according to package directions.

Meanwhile, heat 1 tablespoon of oil, sprinkled with red pepper flakes, sauté spinach over medium heat for two minutes, turning to expose heat to top leaves. Remove and set aside. Add 1 tablespoon olive oil and sauté onions over medium heat until soft and translucent, about 2 minutes, stir in garlic. Add tomatoes and cook until softened and juices make a sauce.

Place the drained pasta back in the pasta pot, top with tomato sauce, add spinach, toss. Sprinkle with parmesan if desired and serve. Serves 4.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Are you "down with" any of these five food trends?

Fri, 08 Jan 2010 11:06:00 GMT

Recently I read an article by Joanna Prisco about five Unexpected food trends sweeping America. I'm naturally drawn to articles about food because:

(1) I love food, (2) I love to eat, (3) I love to cook, and (4) I am constantly looking for material for the cooking blog I now find myself writing because of #1, 2, and 3.

It's possible that you've noticed one or two of these trends and even more likely that you've succumbed to one of them. Click here to get Images & Colorful Cupcake Pictures

1. Cut the Cupcake

Cupcakes have literally swept the nation - bakeries totally dedicated to cupcakes have popped up in every major urban area, there are blogs devoted to cupcakes, there are cupcake cookbooks, and cupcakes have even upset wedding cake protocol as many brides and grooms are skipping the traditional tiered wedding cake in favor of the cute, no fork-required, delectable cupcake.

2. Cooks Hit the Books

Even though, or maybe because, the economy is tight, cooking classes have never been hotter. Retail stores like Sur La Table, Williams-Sonoma, and Ikea offer free classes to thrifty home chefs who want to learn the basics quickly. They also offer more specialized classes for a fee for classes such as fresh pasta-making, knife-handling skills, or American classics. Would-be chefs are flocking to professional cooking schools such as Le Cordon Bleu, where according to Ms. Prisco's article, enrollment is way up across the nation.

3. Gourmet Food Trucks

Here in southern California, we're familiar with the mobile food trucks, OK I'll say it: roach coaches, that provide breakfast and lunch to industrial parks and areas with a heavy concentration of office buildings. Now, mobile food trucks have gone gourmet and these purveyors of inventive street-side special are using Twitter to alert followers to their locations and create a feeding frenzy. Hungry lunchtime diners consider this gourmet street fare the equivalent of a restaurant lunch without the hassles of driving, traffic, and parking and at a fraction of the cost. Wildly popular in Los Angeles, and beginning to venture into Orange County is Kogi Korean-BBQ. Other gourmet food trucks that make the rounds in Los Angeles are Sprinkles Cupcake Van, Green Truck - organic fare, good for you and good for the planet , Let's Be Frank - grass-fed beef hot dogs and brats, and the Fish Lips Sushi Truck. For the twitter addresses of these and other listings, click here.

News Flash: In today's Orange County Register, Nancy Luna reports that other mobile food trucks spotted on the streets of Orange County since the holidays are Louks to Go - featuring a menu of Greek specialties and gourmet hot dogs, Taco Dawg with a variety of gourmet tacos and hot dogs, and Piaggio on Wheels, described on Twitter as an Argentine taco truck. According to Nancy, Louks launched this week in Orange County after "getting its feet wet" in Los Angeles over the holidays. They will be in North Orange County about five nights a week, unfortunately lunch stops will be in LA only. Taco Dawg has mostly been hanging out in Costa Mesa bars such as The Huddle, Goat Hill Tavern, Newport-Mesa schools, and office complexes in Irvine but check out their Twitter site for exact times and locations. Piaggio has been in Irvine, Santa Ana and Placentia - check out their site for exact details.

4. Buy me some peanuts and cracker jacks...

Snacks at stadiums no longer means just doughy pretzels, popcorn, or peanuts. The American palate has changed to include an array of cultures and, thankfully, stadiums have responded. Yankee Stadium opened this past season with culinary selections ranging from dry-aged prime rib to a sushi station. Kiosks were multi-cultural at the U.S. Open, offering Indian, Italian, and Mexican. Stadiums across the country offer regional specialties and celebrity chefs may soon jump into the action: Iron Chef, MIchael Symon, opened B Spot, a burgers and bratwurst outpost in his hometown of Cleveland. Here in Orange County we've been lucky to enjoy a wide array of ethnic foods at Angel Stadium and the Honda Center since their openings.

5. Get out the Pressure Cooker

Believe it or not, canning is back. "According to Jarden Home Brands - maker of Kerr and Ball brand mason jars - sales of canning equipment were up 30% in 2009. Some people are "putting up" food to save money on groceries, while others are attracted by the health aspects of home-made goods." I even bought mason jars this year. But not with canning in mind. My daughter and I used them for our Cowboy cookie mix holiday gifts. When I think of canning, I remember my mom admitting that the pressure cooker scared her and she always approached that hissing contraption with great caution. Yet every summer, she canned tomatoes, green beans, apples, and peaches that would provide garden-freshness until the next summer's bounty.

So which of these food trends have you been privy to?

I KNOW that you had to have savored a red velvet or chocolate cupcake in the past year, but have your taste buds been treated to a wedding cupcake?

Or perhaps, you've been able to enjoy a spicy tuna roll while watching your home team crush the opponent?

Now that you know there are FREE classes offered by Williams-Sonoma or Sur La Table, will you seek to improve your culinary skills?

Leave a comment below or come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Kogi photo credit: etundra.com

Hoppin' John - not just for New Years

Sun, 03 Jan 2010 22:31:00 GMT

Eating Hoppin' John blackeyed peas is a Southern New Years tradition to bring good luck and, with the addition of greens which represent money, prosperity in the new year. According to Wikipedia these "good luck" traditions date back to the Civil War, when Union troops, especially in areas targeted by General Sherman, typically stripped the countryside of all stored food, crops, and livestock, and destroyed whatever they couldn't carry away. At that time, Northerners considered "field peas" and field corn suitable only for animal fodder, and didn't steal or destroy these humble foods.

I figured that posting a Hoppin' John recipe as my first of 2010 was so very appropriate because: (1) blackeyed peas fit right in with a recession budget, (2) good intentions to eat healthier, and (3) football. How's that, you might ask? Well, black eyed peas are really beans not peas and beans, whether dried or canned, are very inexpensive. Beans are also packed full of protein, fiber, vitamins, minerals and other nutrients. (If you'd like more specific information on the health benefits of beans and legumes visit the American Journal of Clinical Nutrition.) As far as (3) football, I've adapted this economical and nutritious dish to appeal to sports fans and folks who have only a fleeting interest in nutrition by substituting them for black beans in that all-time favorite: NACHOS.

The Bowl games may be over but there's plenty of football yet to come, so bookmark or print this to serve as one of your munchies during the playoff games and/or the Super Bowl on Sunday, January 31st.

The addition of corn in a black eyed pea salsa recipe, aptly named Recession Caviar from Foodie with Family, works well for those unfamiliar with blackeyed peas. Hoppin' John is tasty served as a salsa or spooned on top of chips and sprinkled with cheese for nachos.

Hoppin' John

1 cup blackeyed peas

1 cup frozen corn

2-3 fresh Anaheim green chiles or jalapenos* (or 1 - 4 oz. can)

1/2 red onion, chopped

2 cloves garlic, minced

1 T. chopped fresh cilantro

1 T. olive oil

1 t. chili or cajun spice Juice from

1 fresh lime salt & pepper

Seed and chop the chiles. Mix all the ingredients in a bowl. Allow flavors to meld for at least an hour. Serve with tortilla chips as a salsa or spread salsa over chips, sprinkle with shredded cheese and bake at 450 degrees until cheese melts, about 10 minutes. (The salsa is vegan, the nachos have cheese, so are not.)

*use jalapenos if you like it spicy, green chiles for mild

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Tamales - preserving traditions through cooking

Tue, 29 Dec 2009 10:17:00 GMT

In southern California, with its widespread Latin cultural influences, tamales are a Christmas tradition, even for those of non-Hispanic origins. You'll find families ordering tamales from Mexican restaurants (we ordered ours from Las Barcas, a local neighborhood family-owned restaurant) or from some other inside connection established through a friend or co-worker who knows a family that makes tamales to sell during the holidays.

So naturally, including the art of tamale-making had to be part of my series on preserving traditions through cooking and I was lucky enough to be invited to the home of a friend and fellow Orange County blogger, Daytripping Mom, aka Aracely, to experience it first-hand.

Being of inquisitive mind, I wondered how the tradition of tamales began and discovered that it dates back to Meso-American times when, long before the Spaniards arrived, Mesoamericans believed that God crafted humans from corn. "Quite literally, corn was their substance of life." An excerpt from a Seattle PI article states:

Because corn was so important, preciously wrapped tamales became a part of ritual offerings, a human stand-in, of sorts. "When the conquistadors came, and human sacrifice was no longer acceptable, they used tamales as a substitute, placing little bundles of corn as offerings," says Alarcón.

To this day, the most sacred occasions in Mexico -- baptisms, first communions, and special wedding anniversaries -- are still marked with the ritual of tamale making.

Enter Josefina Vega, Aracely's mom, who makes 200-300 tamales every Christmas. She carries on the tradition of beginning at midnight on Christmas eve and working until 4 or 5 a.m. making the masa, slow-cooking the meat, soaking the corn husks, and assembling the tamales. Aracely added that, besides making tamales, the other tradition is having a tired and cranky mother on Christmas Day : ) Nonetheless, she is learning to make tamales and other Latin dishes so her family can appreciate the foods of their heritage.

The best tamales are made from fresh unprepared masa and corn husks purchased at Latin markets. Traditionally masa is mixed with lard, but Josefina uses soybean oil and olive oil rather than animal fat because its a healthier alternative and she is diabetic. The substitution can result in the masa being a little drier and less fluffy. Garlic, onion, and water from the cooked meat is added to the masa for flavor. Josefina doesn't have a recipe but if you would like try your hand at making tamales, here is one. Perfecting a dough (masa) that will be fluffy, not leaden, when it is steamed is the trickiest part of tamale making and, just like anything else, takes practice.

Tamale fillings vary by region (as do the wrappers and masa); savory fillings from shrimp to a rich, dark mole to sweet fillings of fruit such as pineapple and raisins. Josefina is from Sinaloa in northern Mexico where they use more vegetables such as carrots and potatoes. Probably the most common filling is pork with pasilla chiles. Today, Josefina was making spicy pork tamales, with jalapeno peppers adding the heat - I don't know about you, but I love spicy! Not hot, just a little kick that fills your mouth and is soothed by a gulp of icy cold beverage.

But I digress... The meat mixed with pasilla chiles, cumin, oregano, garlic and onion and is slow-cooked in the oven for several hours. While the meat is cooking, prepare the masa and soak the corn husks in water until they are soft.

The other key to tamale success is Organization: before starting the actual assembly, the fillings should be ready to go, leaf wrappers and ties (if you use them) should be soaked and cleaned, and a steamer should be prepared. I now have a baker's dozen of tamales that I'm going to prepare for New Years Day, so I'll let you know how they turn out. Fortunately, all I have to do is steam them for the right amount of time, my notes say to check them after 45 minutes - if the tamale is easily removed from the husk, i.e. the cornmeal is not sticking, then they're done. Looking forward to it!

Happy New Year everybody!

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Gifts from the kitchen... good all year round!

Wed, 23 Dec 2009 09:52:00 GMT

For many this year, the emphasis during the holidays is restrained gift-giving and spending time with family versus spending money on lots of presents. Homemade gifts are nothing new, but they're definitely being more widely appreciated, as is humorous regifting or recycled gift-giving. I smiled when I read Teresa Walker's article in today's Orange County Register where her family's gift exchange is called the Make It-Bake It-Fake It (handmade crafts, baked goodies, or something re-gifted). Unfortunately, I could not find a link to the article on the Register's online site.

With only two days until Christmas, Part Two of my posts about the Albertson's Holiday Event is sharing several appealing homemade gifts ideas that we came away with. And if you don't have time to make them now, gifts from the kitchen are gifts from the heart and are wonderful for any occasion!

You've probably seen the old-fashioned mason jars filled with layered cookie mix where all the lucky recipient has to do is add eggs, butter, and liquid ingredients and you have fresh cookies in a matter of minutes. Everyone in my house loves receiving these, and I plan on making up a few that will hopefully make it out of the house as gifts in the next day or so.

Heidi Diller, our hostess and corporate nutritionist for Albertson's shared a recipe for a Blue Cornbread with Pineapple as a tasty alternative to cookie mix. You might also consider the Chai Tea - sure to please your tea-drinking Starbucks buddy or makes a great hostess or office gift. Recipes for both are below.

Blue Cornbread with Pineapple (courtesy of Food Network)

4 chopped dried pineapple rings

1 cup dried blueberries

1/2 cup fine yellow cornmeal

1 cup blue cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt 1-liter glass jar

Layer finer ingredients like flour and sugar at the bottom of the jar. Attach a recipe card that says: Butter an 8- or 9-inch square baking dish and line with parchment paper. Stir the Blue Cornbread with Pineapple mix, 1 cup buttermilk, 2 eggs and 4 tablespoons melted butter in a large bowl until just combined. Pour into the prepared dish and bake at 425 degrees until a toothpick inserted in the middle comes out clean, about 25 minutes. Cool, then slice into squares.

Chai Tea Mix

1 ¼ cup nonfat dry milk powder

1 ¼ cup black tea leaves

12 cardamom pods

4 2-inch pieces of cinnamon stick

2 teaspoons dried lemon peel

Divide all ingredients, layering equally between two 6-ounce jars. Attach a recipe card that says: To serve, place contents of one jar in a large saucepan with four cups of water. Bring to boiling. Remove from heat and let stand five minutes. Straine through a wire strainer lined with cheesecloth or a coffee filter. Add honey to taste.

Peppermint Scrub

A SUPER EASY, non-edible, but guaranteed-to-please gift is the Peppermint Scrub; perfect for the beauty maven or pampered princess in your life. I'm going to redirect you to Angry Julie Monday's page where she posted a beautiful photo along with the recipe for the Peppermint Scrub.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Divine stuffed Portabella mushrooms

Mon, 21 Dec 2009 09:25:00 GMT

For years I have cooked by haphazardly following recipes, substituting ingredients for what I have in the fridge or pantry and eliminating those that I deem superfluous or simply don't have on hand, but always, with an emphasis on fresh ingredients, simple preparation, and complementing flavors.

For my blog, I attempt to measure my wanton approach but, as with anything you cook, you should always feel free to make adjustments in ingredients and spices to please your own palate : ) For example, I love pancetta and the robust flavor and saltiness that just a little bit adds to pasta and vegetable dishes, but if you don't eat meat, leave it out - these mushrooms will still be divine!

Stuffed Portabella Mushrooms

6-8 med. portabella mushrooms

3. T. olive oil, divided use

2 green onions, chopped

½ red pepper, chopped

2 oz. chopped pancetta

1 small garlic clove, minced

1 c. coarsely chopped spinach

½ c. Italian-style bread crumbs

¼ t. salt

¼ t. pepper grated parmesan cheese

Wash and remove stems from mushrooms. Drain on paper towel. Brush mushrooms with olive oil. Heat 2 tablespoons olive oil in a skillet over med-high heat and sauté chopped spinach until tender. Remove spinach and set aside. Add green onions, garlic, and pancetta to skillet and sauté for 2 minutes. Remove from heat, add bread crumbs, salt & pepper and spinach to mixture. Fill each mushroom cap with stuffing, mounding up. Sprinkle with grated parmesan cheese. Bake at 350 degrees for about 25 minutes or until mushroom caps are tender and cheese is melted.

Want to expand your repertoire of recipes, have good intentions to cook more, or just enjoy looking at food photos? Visit me at http://www.topmomblog.com

PUTTIN' ON THE RITZ WITH ALBERTSON'S

Thu, 17 Dec 2009 08:49:00 GMT

A group of OC bloggers were treated to a red-carpet holiday event at Albertson's in Brea this week. Heidi Diller, Corporate Nutritionist, first demonstrated how to make some super easy centerpieces by floating cranberries in water, add a tealight candle and a touch of greenery and viola!

A warm and delicious cup of hot chocolate is a wonderful way to welcome guests to your home. The hot chocolate was prepared using Abuelita chocolate and kept warm in a slow cooker. Guests can rim their cups with ground peppermint or chocolate and garnish them with an array of delectable sweets such as mint patties, heath bars, marshmallows, and whipped cream.

Next we moved to a table where Heidi prepared two quick appetizers: Brie topped with honey, warmed in the oven, and topped with walnuts and a Pumpkin Hummus (recipe follows). All the ingredients are available at your local Albertson's store.

Pumpkin Hummus

1 15 -ounce can of pumpkin

2 T. tahini1 garlic clove, chopped

1 T. fresh parsley, chopped

½ t. salt

1 t. olive oil

½ t. ground cumin

1 T. lemon juice

Combine ingredients until smooth and creamy. If hummus is too thick, add 1 tablespoon of water at a time until desired consistency. Spoon into serving bowl, and sprinkle with desired topping like cinnamon, red pepper, or more parsley. Here toasted pepitas (pumpkin seeds) were sprinkled on top which adds a nice crunch.

But wait, Heidi also showed us three easy dishes to make using rotisserie chicken, two desserts, and several homemade gifts from the kitchen. I'll share these in my next post. Until then.... invite some friends over and enjoy a batch of hot chocolate with all the trimmings!

PRESERVING HOLIDAY TRADITIONS WITH COOKING

Sun, 13 Dec 2009 20:28:00 GMT

Having lived in California for 28 years with no family at all to celebrate holidays with, I firmly believe in the importance of creating your own family traditions. But I also find comfort in the past and feel that, especially these days, with family members often scattered far and wide, sharing memories from your childhood and preserving time-worn rituals beyond gift giving can provide your children with a deeper understanding and appreciation for the meaning behind religious and non-religious holidays.

Food is always a significant part of any celebration and simple experiences like baking cookies, preparing tamales, or helping mom make latkes are priceless. Friday, December 11th was the first night of Hanukkah, a Jewish holiday that is celebrated for eight days and nights. Among the traditions of Hanukkah are lighting the menorah and making latkes (potato pancakes).

On Saturday, I joined three generations of my friend Tina's family and watched and learned as she prepared latkes for the second night of Hanukkah. Her son Jason helped peel the potatoes and Tina gave me some valuable tips on making the perfect latke: crispy on the outside and tender on the inside. She uses a recipe that she copied from a December 1999 L.A. Times article as a guideline, since she only makes latkes once a year it's easy to forget the importance of certain details such as:

1. Drying the grated potatoes on paper towels or a clean dish towel. Cover and press with paper towels also.

2. Only peanut oil imparts the desired flavor.

3. Don't use a non-stick pan - you won't get the desired crispiness.

Potato Latkes

6 large baking potatoes

3 onions, quartered

4 eggs, lightly beaten

¼ to ½ cup flour

2 t. Kosher salt

freshly ground pepper

Grate potatoes by hand using the largest holes on the grater. A food processor can be used for the onions, place the onions in a colander in the sink to drain, use a wooden spoon to release as much liquid as you can from the onions. Transfer grated potatoes to a sieve and set over a large bowl to drain. Press down with a wooden spoon to release liquid into bowl. Use your hands to squeeze remaining moisture from potatoes, reserve only the white starchy liquid at the very bottom. Spread potatoes onto paper towels. Place paper towels on top. * It is important that the potatoes are dry or they won't brown well and will be mushy.*

Put potatoes and onion in a large bowl. Mix in the reserved starchy liquid, eggs, flour, salt & pepper.

Heat ¼ inch of peanut oil in cast iron or other frying pan (not non-stick) over med-high heat. When oil is smoky, use a measuring cup or ice cream scoop to add 1/3 cup batter for each latke. Press down to flatten. Cook until golden brown - about 2-3 minutes, then turn over and cook another 2-3 minutes. Drain on paper towel and transfer to baking pan in 200 degree oven to keep warm.

Enjoy the latkes traditional style - with some applesauce and sour cream, or with a gourmet touch - with lox (smoked salmon), creme fraiche, and chives.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

CHICKEN SOUP FOR A SOGGY SOUL

Thu, 10 Dec 2009 07:22:00 GMT

It's a cold and gray Chicago California morn and the perfect thing to warm your soul and your tummy is some good ole chicken soup. My daughter's favorite soup was, and still is (at 18 years of age), Chicken Soup with Rice. This is in large part due to a book of months by Maurice Sendak called, Chicken Soup with Ricewhich was one of a set of four tiny books by Maurice Sendak that we had (actually still have since I saved all her books for future grandchildren).

Of course, we also had Where the Wild Things Are, but it wasn't part of this teeny-tiny set; children love tiny books and tiny toys, I guess because they are perfect for their tiny hands. You can tell which one got the most love - this was definitely one of the books that we read at least a thousand times.

Soups are satisfying, economical, and easy to make and require only one 3-4 quart soup pot or saucepan.

Chicken Soup with Rice

1 stalk celery, finely chopped

2 carrots, finely chopped

2 T. onion, finely chopped

2 T. canola oil

2 cooked chicken breasts, shredded

5 c. low-sodium chicken broth

1 t. thyme 1 T. fresh squeezed lemon juice

2/3 c. rice

Saute celery, carrots, and onion in canola oil until soft, about 5 minutes. Add chicken broth, thyme, and lemon. Turn up heat and bring to a boil. Add rice, lower heat and cover. Simmer for 15 minutes. Add chicken and cook for 5 more minutes. Serves 4. Perfect with cornbread.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

SHOP AND TOTS

Mon, 07 Dec 2009 07:46:00 GMT

Every December, for the past 10 years or so, my friend and former neighbor, Marina, hosts a Holiday Boutique on a Thursday night and the following Friday morning. I miss having Marina as a neighbor - she's always doing something fun, knows probably half the people in Huntington Beach AND she loves to socialize and throw parties: be it the 4th of July, Halloween, the Kentucky Derby, New Years Eve, annual Casino Night, you could count on a happening at her house!

This year's Holiday Boutique featured 13 independent businesses selling everything from Lucky Brand clothing and accessories, Brighton handbags, Private Quarters luxury bed and bath linens, True Religion and Rock & Republic jeans, Stella & Dot jewelry, handmade jewelry, OC Candles, Madame Alexander dolls, Tastefully Simple gourmet foods, Cutco knives, and more. On Thursday night over 100 women enjoyed wine and appetizers, seeing old friends, meeting new ones, and shopping without the hassles of parking lots and lines. What's not to like!

I popped in on Friday morning with the express purpose of, besides shopping in the comfort of her home, eating the tater tot concoction that she serves every year and taking photos so I could share it with you! Besides being easy, this dish is perfect for casual brunch parties or I'm thinking Christmas morning while the kiddos are opening presents the tots can be baking! We're calling the concoction Eggs Napolean after the sleeper hit, teen cult movie of 2004, Napolean Dynamite, of course.

Eggs Napolean

Place tater tots in a baking dish or disposable aluminum baking pan. Bake according to package directions. Crumbled sausage, bacon, or chopped ham can be added. Gently crack eggs on top of tater tots and bake approx. 10 minutes or until egg whites are no longer runny and yolk is cooked as desired.

Serve with salsa and shredded cheese.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

TURNING JAPANESE, I REALLY THINK SO

Thu, 03 Dec 2009 22:26:00 GMT

Wow, I feel so healthy! This week I dined at Au Lac in Fountain Valley, a restaurant that specializes in what they call Humanese cuisine with an extensive menu of raw and vegan Asian dishes with a few Italian and American staples such as spaghetti, pizza, and burgers. Au Lac has been serving healthy vegan food for 15 years and has a loyal following - they were quite busy for a Tuesday night and some of the diners were regular customers.

With a newfound interest in vegan fare, I began experimenting with the Nori Wrap recipe from Chef Priscilla Willis' healthy cooking demonstration at the Hyatt Regency, Huntington Beach. Nori wraps may not be something you want to spring on your kids but it is definitely a delicious way to add veggies to a dinner of purchased sushi and some children, depending on what they're used to eating, may actually like it wrapped in a tortilla (see below). Plus, during the holidays, eating lean and healthy during the week is an excellent way to try to avoid (or keep to a minimum) the average weight gain of 3-7 pounds.

First, I bought Nori Sheets and tofu at Ebisu Supermarket, a Japanese market in Fountain Valley. The rest of the ingredients I purchased at Trader Joe's - I added enoki mushrooms because they're cute and add texture and crunch and, instead of regular cucumbers, I tried Persian cucumbers which are smaller and sweeter with a thin skin. You can buy tofu at Trader Joes, but when I was at Ebisu I picked up some broiled tofu which, to me, has a more appealing appearance because of the browning on top. I had miso paste in my fridge, but that is another ingredient you would probably have to get at a health foods store or Asian market.

Nori Wraps

1 pkg. Firm Tofu, sliced into ½" strips

1 pkg. shredded carrots

2 cucumbers, peeled and thinly sliced

2 avocado, sliced

1 pkg. sliced mango

1 pkg. enoki mushrooms (optional)

1 pkg. Nori Wrapper (roasted)

1 head Bibb (butter) lettuce

(Makes about 4 wraps)

Peanut Sauce:

1 T. Low-sodium White Miso

½ c. water

2 T. rice wine vinegar

1 ½ t. Splenda

3 T. creamy peanut butter

1 T. light soy sauce

Whisk all ingredients in a small saucepan, taste test, cook over med-low heat until warmed and slightly thickened. The Nori wraps are wonderful as an appetizer, which is how they were presented at the cooking demo.

OPTIONS: More kid-friendly and more filling - make it a wrap with tortillas (I used Sonoma low carb, high fiber tortillas - from Trader Joe's) and add a scoop of brown rice to the filling.

Not into vegan? Add grilled chicken or salmon. Be creative, own it! : )

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

BEFORE YOU SAY GOODBYE TO NOVEMBER

Mon, 30 Nov 2009 08:36:00 GMT

Much of November is dedicated to all things Thanksgiving, but it is also American Diabetes Month. This year the American Diabetes Association asked Americans to "take a bolder, more audacious approach to American Diabetes Month" and consider that:

24 million children and adults in the United States live with diabetes
57 million Americans are at risk for type 2 diabetes
1 out of every 3 children born today will face a future with diabetes if current trends continue

These statistics are shocking and we, as individuals and parents can certainly work towards lowering our risk and that of our children. As adults we are shaped by what was consumed in our homes during our childhood and many of us have made a concerted effort to adopt healthier eating habits as information on the correlation of the American lifestyle and diet to heart disease, cancer, and diabetes has been revealed. The leading cause of diabetes among children is obesity; other contributing factors are lack of exercise and genetics. As parents, we influence what our kids eat and are directly responsible for what becomes life-long diet and exercise habits for them.

On the Friday before Thanksgiving, Chef Priscilla Willis of the Hyatt Regency Huntington Beach Resort and Spa performed a healthy cooking demonstration in honor of American Diabetes Month. Chef Willis specializes in light, healthy, often vegetarian, cuisine with an Asian influence. Her passion for healthy eating began around the age of 23 and is rooted in her family history of diabetes and her own failing health.

For the demonstration, Chef Willis prepared an Asian infused three course lunch with wellness in mind: Appetizer Nori Wrap of Julienne Vegetables with Tofu and Miso Sauce Entree Poached Salmon with Soba Noodles Seasoned with a Soy Sauce Broth Dessert Vanilla Sorbet with a Balsamic Strawberry Marinade While Chef Priscilla Willis and I share the same name, she is a graduate of the Cordon Bleu in Pasadena and I am a graduate of the school of experimental cooking. So while I'm experimenting with these dishes in the TM kitchen, I'd like to share my Whrrl slideshow with you. Enjoy and come back later this week for the mom-tested recipe.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

THE THREE P'S: PIZZA=PARTY=PERFECT

Thu, 26 Nov 2009 07:11:00 GMT

Guests in town for the holidays? There are times when it's just easier to stay at home and entertain - it's more casual, you don't have to stress about having a large party or poor service, or worry about how long the food is taking or splitting the bill, it can accommodate nap times, AND it is less expensive. But if you cooked Thanksgiving dinner you're probably, shall we say, a little frazzled and certainly aren't ready to prepare a meal that requires more than one dish...

So, let your guests do the cooking: the perfect solution = a pizza party! And not pizza from your local favorite pizzeria; homemade pizza, as close to brick oven that you can get without the brick oven! (If you're lucky enough to have one of those fully-equipped backyard kitchens, send me a message on my website, Facebook or Twitter when you decide to run with this idea.)

Everyone loves pizza! Sure there can be disagreement on whether thin crust or deep dish is the best or whether it originated in Napoli or Chicago.... kids and adults will enjoy making and sharing pizzas made with their favorite toppings. It can be as traditional or artisanal as you prefer: I like to include seasonal toppings such as pears, figs, roasted squash, sage, and arugula during this time of year.

1. Buy fresh pizza dough. (I bought mine at Trader Joes.) Plan on one pizza for each person.

2. Set up a pizza-topping station. Food Network's Aida Mollenkamp suggests covering the table with butcher paper for a rustic vibe and to make clean-up a snap.

3. Meat toppings: Consider Italian prosciutto and pancetta instead of, or along with, the traditional pepperoni and sausage.Veggie toppings; mushrooms, onions, green peppers, artichokes and add some flair with seasonal items mentioned above. Cheese toppings: goat cheese, blue cheese, traditional grated pizza cheeses such as mozzarella, romano, and/or parmesan. Olive oil for drizzling.

Directions:

Preheat oven to 450 degrees. Adjust rack to center of oven. Place baking sheets in oven to heat. Work in batches, rolling out two pizzas at a time to form circles. Transfer to parchment paper, select toppings, drizzle with 2 T. olive oil, use parchment paper to slide pizza on to preheated baking sheet. Bake for 10-12 minutes each. Cut into quarters, share, and enjoy!

My daughter was better at rolling out the dough than I was. Uhmm, could be me attempting to shape my dough in the air like I saw in a Food Network pizza competition, but mine ended up in the floor twice. With a dog that sheds A LOT and a cat, the 30-second rule doesn't work in my house, so it was a good thing that I bought extra dough.

Or it could have been these:

IT'S OK TO CHEAT: If you want to make things really simple buy pizza crusts, add toppings and bake until warmed through and cheese is bubbly (or softened, in the case of goat cheese or blue cheese).

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

THANKSGIVING IN THE WEST

Wed, 18 Nov 2009 20:32:00 GMT

Cooking Thanksgiving dinner can be stressful and In my previous post I shared TWO TIPS to help the day go smoother:

1. Read your recipes and directions carefully.

2. Cook side dishes in advance (esp. if you're like me and have only ONE oven).

I considered adding a third tip: don't do anything different, but you might take that the wrong way. One of the aspects of cooking that I enjoy the most is trying new recipes. And every year I've gazed upon the mouth-watering November issues of all the cooking magazines I have, past and current, and select a new dessert or side dish to change things up a bit. I learned years ago that I can't mess with the traditional line-up too much. The Don insists upon jellied cranberry sauce and by all means, DON'T mess with the mashed potatoes! So what I really mean is, to quote an old adage, "If it ain't broke, don't fix it", instead of stuffing the turkey this year, I baked the stuffing separately. Savory stuffing is what I anticipate most about Thanksgiving dinner and I was sorely disappointed because my traditional bread dressing lacked the moistness and full flavor that the turkey juices add. (When "stuffing" is baked separately, rather than stuffed in the turkey, is when it's called "dressing".)

On to the main attraction, the centerpiece of your Thanksgiving table, Roast Turkey. Most importantly, it takes 3-4 days to defrost a turkey in the refrigerator (recommended). For tips on all things turkey, from defrosting to carving, visit Butterball.com or you can call the Butterball Talk Line at 1-800-BUTTERBALL. If you haven't done your grocery shopping, here's a list of supermarket specials from DealsDiva.

The Brown Sugar-cured Turkey has been a family favorite since 1997. This recipe, as well as the Roasted Vegetables with Balsamic-Lemon Vinaigrette, were featured in a collection highlighting the best-loved ingredients of the Pacific Northwest, so naturally, an Oregon Pinot Noir is the perfect wine pairing.

Brown Sugar-cured Turkey

(Bon Appétit, November, 1997)

Because it is cooked slowly at a low temperature, the turkey is extremely moist and flavorful. Apply the spice rub ONE DAY AHEAD. Then bask in the praise on Thanksgiving Day! This recipe, as well as the Roasted Vegetables with Balsamic-Lemon Vinaigrette, were featured in a collection highlighting the best-loved ingredients of the Pacific Northwest, so naturally, an Oregon Pinot Noir is the perfect wine pairing.

Serves 10

1 20-lb. turkey

½ c. (packed) golden brown sugar

¼ c. coarse salt (such as Kosher salt)

2 t. onion powder

1 t. garlic powder

1 t. ground allspice

1 t. ground cloves

1 t. ground mace (nutmeg may be substituted)

2 large onions quartered

2 c. low-salt chicken broth

Defrost turkey. Remove the neck and giblets from the body and neck cavities. Rinse turkey inside and out, drain juices. Pat dry with paper towels. Place turkey on a platter or in a roasting pan.

Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves, and mace in a small bowl and blend well. Rub brown sugar mixture all over outside of turkey. Refrigerate UNCOVERED for 24 hours.

Position rack in bottom third of oven and preheat to 300 degrees F. Arrange onion quarters in large roasting pan. Place turkey on top of onions. Tie turkey legs together and tuck wings under turkey (this is already done on a lot of turkeys). Sprinkle turkey with pepper. Cover loosely with foil. Roast turkey for 2 hours.

Uncover; roast for 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add another cup of broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour. Cover turkey loosely with foil; continue roasting until meat thermometer inserted into innermost part of thigh registers 180 ?F, about 1 hour and 30 minutes longer.

Remove from oven, transfer turkey to platter. Tent with oil and let stand 30 minutes.

Note: Total roasting time is 5 hours, but remember this is for a 20 lb. turkey. The rule of thumb is 15 minutes for every pound of turkey when baked at 325 degrees F.

3. Enjoy sharing this day with your family and friends and

Happy Thanksgiving from Priscilla's Kitchen at OC Family !

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

TWO TIPS FOR TACKLING THANKSGIVING

Mon, 16 Nov 2009 17:26:00 GMT

Making Thanksgiving dinner on your own can be a daunting task - even for your more experienced cooks. Just because I'm a cooking blogger doesn't mean that all my meals turn out perfect, or that I'm an expert in all things culinary, or that I have some awesome Viking professional kitchen....

And the Thanksgiving dinner that I cooked Sunday reminded me of just that. Yes, I know Thanksgiving is still two weeks away (actually, only 10 days) but I wanted to share two of my favorite recipes with you. And that I can do.

Things did not go desperately awry, but the day did start with my big, hairy, surprise dinner guest canceling to rush off to a paying job (men!). So before you charge into that kitchen determined to cook your family a mouthwatering feast they will never forget, I have these two tips to share:

1. Read your recipes and directions carefully.

2. Cook side dishes in advance (esp. if you're like me and have only ONE oven).

The Roasted Vegetables with Balsamic-Lemon Vinaigrette can be cooked before the turkey and served at room temperature or reheated before serving. "Roasted vegetables are downright scrumptious. It's an easy method that creates caramelization on the exterior, a beautiful browning that yields pleasant sweet flavors. It's a sweetness that masks any of a vegetable's subtle bitterness", raved Cathy Thomas in a recent article.

Another great thing about this dish is that it combines several Thanksgiving staples into one delicious side dish that makes a visually beautiful presentation.

Roasted Vegetables with Balsamic-Lemon Vinaigrette

(adapted from Bon Appétit, November 1997)

Serves 10

2 lb. red-skinned sweet potatoes (yams)

(about 3 med.) peeled, cut into 1-inch pieces

2 acorn squash, quartered lengthwise, seeded, cut crosswise into ½ inch slices

1 lb. brussel sprouts, trimmed, halved lengthwise

2 t. chopped fresh rosemary or 1 t. dried

2 T. olive oil

1 whole garlic head, top ½ inch trimmed

Viniagrette

1/4 c. balsamic vinegar

2 t. grated lemon peel *

3 T. olive oil

Preheat oven to 450 degrees.

Prepare vegetables. Transfer to large roasting pan. Drizzle with 2 T. olive oil, sprinkle generously with salt & pepper. Toss to coat.

Place garlic head, cut side up, on small piece of aluminum foil, drizzle with 1 t. olive oil, wrap up and place in roasting pan with vegetables.

Roast until vegetables are tender and brown in spots, turning occasionally, about 45 minutes.

Unwrap garlic, peel and thinly slice. Transfer garlic and vegetables to a large bowl.

Whisk vinegar, lemon peel and olive oil. Toss to coat. Let stand at room temperature.

Notes: A "microplaner" is a must-have for any kitchen.

Come visit Priscilla's OC Kitchen on Friday when I'll share the sure-to-become- a-family-favorite turkey recipe that my family has enjoyed since 1997.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

ONLY 13 DAYS UNTIL THANKSGIVING!

Fri, 13 Nov 2009 08:09:00 GMT

With Thanksgiving just weeks away, I've been thinking about side dishes to accompany my favorite turkey recipe - and yes, I AM going to share this with you next week, so check back - it's to die for! I find inspiration in the oddest places - this time it was within the pages of American Way magazine on my flight to Northwest Arkansas last month. Squash is the essence of autumn and I've always prepared it very simply (halved, baked, add a little brown sugar and butter and enjoy!) but yearned for a little more complexity. What grabbed my attention, besides the gorgeous photo, was the use of honey vs. sugar as a sweetener and the addition of pancetta, which I love.

Roasted Butternut Squash

Adapted from a recipe by Nate Appleman, a New York-based James Beard Award winner. "Honey is a surprisingly under-used ingredient with home cooks," says Nate, and I couldn't agree more.

1 butternut squash, halved lengthwise; peeled and seeded
2 cloves garlic. peeled and smashed
1 sprig fresh rosemary or 1/2 teaspoon dried
Lemon zest from one lemon
4 oz. pancetta, chopped
2 T. honey
2 T. extra virgin olive oil

Preheat oven to 400 degrees.

Peel squash halves (this was the hardest part) and slice crosswise into 1/2 inch pieces.

Chop rosemary, garlic, and lemon zest and mix with chili flakes, pancetta, and honey.

In large bowl, toss squash with the olive oil and all other ingredients.

Spread squash in a single layer on a rimmed baking sheet. Roast in oven for 15-20 minutes, or until cooked through and golden.

Shown here served with Roast Pork with Cranberry-Port Sauce (A Bon Appetit Challenge recipe).

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.