Bitten and Written

Recipe: Panna Cotta

2011-09-06T04:54:00.001-04:00

Several months ago, I was forced to mourn the loss of my beloved Trader Joe's Panna Cotta with Peaches and Blueberries. It was truly one of the best TJ's products (in my humble opinion), but unfortunately, it was discontinued. Nothing I could do but learn to make my own version of this rich, creamy, delicious dessert. I tried several different recipes, but this was the most reminiscent of my dearly departed. Here's how to make it:

PANNA COTTA - 8 servings

1 envelope unflavored gelatin
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1 1/2 teaspoons vanilla extract
Fresh or frozen berries (plus a bit of sugar, if desired)

In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

In a medium saucepan, bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

When ready to serve, dip ramekins, one at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

Top with fresh berries. (If desired, place berries in a bowl with sugar and smoosh them up. Let them sit for a bit until they become juicy and saucy.)

P.S. These freeze quite nicely. After they are chilled, make sure they are covered tightly. (You may want to wrap the ramekins completely in plastic wrap.) Place in freezer, and when you're ready to serve, just thaw them in the refrigerator overnight. That's it!

Recipe: Pasta With Fresh Tomato Sauce

2011-04-29T10:26:00.000-04:00

This is something I make frequently. It's very simple, but very tasty too. Great on its own, or with the addition of cod fillets, shrimp, or Italian sausage (cooked right in the pan with the tomatoes). I don't have any exact measurements here - I just eyeball it depending on how many people I'm serving.

Olive oil
Grape tomatoes (I generally use one container for two servings.)
Minced garlic
Fresh chopped parsley
Salt & pepper
Cooked pasta (I like fettuccine rigate.)

Heat olive oil in a skillet over medium-high heat. Add tomatoes and cook until they burst and release some of their liquid. Add minced garlic and cook a few minutes. Add parsley, salt, and pepper. Serve over cooked pasta.

Recipe: Cantonese Cucumber & Tofu Salad

2011-03-20T14:39:00.001-04:00

My husband and I spent some time in Guangzhou, China a few years back, and I fell in love with this dish. At most restaurants we visited, this was served as a complimentary starter, similar to the Italian bread basket or Mexican chips & salsa. The weather in Guangzhou was oppressively hot and humid, and this cool, refreshing salad was always a welcome sight at the table. This is not an official recipe by any means, but I think it is pretty close to what I remember. A word of warning: This does not keep well, as the cucumbers get watery and mushy. It can, however, be made ahead, omitting the cukes and adding them just before serving. If you are not a fan of tofu, or if you want a variation, try using chilled thin pasta (like angel hair) in place of the tofu.

I eyeball amounts for the cucumbers and tofu, depending on the number of servings I'm making. Generally 2 smallish cucumbers and a half package of refrigerated tofu make about 2 servings.

Peeled cucumber(s), cubed
Firm tofu, cubed
Chopped fresh cilantro
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon vinegar
1 teaspoon sugar
Salted roasted peanuts, whole or coarsely chopped

In a bowl, combine cucumber, tofu, and cilantro. In a cup or small bowl, combine soy sauce, sesame oil, vinegar, and sugar. Pour over cucumber mixture. Top with peanuts just before serving.

Obession: GotChef Food Truck

2011-03-12T08:13:00.004-05:00

So there's this big yellow truck that's been parked at the Milford train station for a few months. It's the GotChef food truck, and the moment I knew it existed, I began (obsessively) perusing the daily menus that are posted online. I didn't actually try anything until the day after my neighbor casually mentioned "the food man in the truck" and ended up presenting me with a 20-minute monologue on merits of this place. When I stopped by after work the next day, there were so many wonderful things on the menu that I couldn't limit myself to just one dish. Since my husband was traveling for business, and I was on my own for dinner all week, I decided to buy meals for the next few days. Here's what I got for $28 and change: Lamb ossobuco with diced vegetables and creamy polenta, homemade mozzarella and porcini ravioli with brown butter and sage, escarole and bean soup, and 4 slices of fresh bread. Super duper reasonable prices for food of this quality, and I love that the chef uses local, organic ingredients. I'm afraid I will end up writing a novel if I review each dish separately, so I will refrain from describing every delightful element of these dishes. Suffice it to say this is really really good food. Much more than you would expect from a food truck. Since my first visit, I have been back 3 times. I think that speaks for itself. So all of you who live anywhere near Milford, do yourself a favor and stop by this truck!!! And if you don't live near Milford, it is worth a trip!

CLICK HERE to visit the GotChef Food Truck's website.

Recipe: Tofu in Red Curry Sauce

2011-03-03T19:57:00.003-05:00

If you're a fan of Thai food and you aren't afraid of tofu, this recipe is for you. Super easy, moderately spicy, and faster than picking up Thai takeout.

2 teaspoons vegetable oil
1 cup chopped green onions (about 1 bunch)
1 tablespoon minced fresh ginger
2 large garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon red curry paste
1 14-ounce can light coconut milk
1 12.3-ounce package* tofu, drained, and cut into 1/2-inch cubes
2 tablespoons chopped fresh basil
2 cups hot cooked rice

Heat oil in a large skillet over medium-high heat. Add green onions, ginger, and garlic; stir-fry 1 minute. Stir in soy sauce, curry paste, coconut milk, and tofu. Bring to a simmer. Reduce heat to medium, and cook 2 minutes. Remove from heat and stir in basil. Serve over hot cooked rice. Makes 4 servings.

*Shelf-stable (not refrigerated) package, like Mori-Nu

Recipe: Whole Roasted Chicken with Garlic

2011-02-28T12:11:00.000-05:00

For years, I have been searching for a tasty, but simple roast chicken recipe. I was so happy to have found this one in a magazine a few months ago. As far as I'm concerned, this is THE perfect roasted chicken recipe. Why is it so great? Most importantly, it tastes amazing. Plus, the ingredient list is short, and it's very easy to make. Possibilities for leftovers are endless. Try spreading the roasted garlic on your favorite bread for a delicious chicken sandwich.

2 tablespoons olive oil
1 4-1/2 pound whole chicken
2 lemons, halved
Salt & pepper to taste
2 bulbs of garlic, separated into cloves, but not peeled (about 35-40 cloves)
Several sprigs of fresh rosemary, thyme, sage (any or all)

Preheat oven to 325 degrees. Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add chicken, breast-side down, and brown, about 5 minutes. Flip chicken over. Squeeze lemons over chicken, and stuff lemons into cavity. Sprinkle chicken with salt and pepper, and drizzle with remaining tablespoon of olive oil. Place in oven, uncovered, for 30 minutes. Scatter garlic cloves and herb sprigs around chicken, cover, and continue cooking for 30 minutes. Increase oven temperature to 375 degrees, remove cover, and cook 45 more minutes, or until cooked through. Use a slotted spoon to fish out the garlic cloves. Spread the garlic onto crusty bread, add a green salad, and dinner is served!

Recipe: Sweet & Sour Cabbage Soup

2011-02-27T09:20:00.005-05:00

This is by far one of my favorite soups of all time. It's one of my most requested recipes, and I can't believe I haven't thought of adding it to my blog until today. I think what makes this soup so wonderful is that it's really different from most soups in people's recipe collections. The ingredients and flavors are unique, and they come together to make some very delicious soup!

8 slices bacon, chopped
2 onions, chopped
1 package cole slaw mix
4 cups beef or chicken broth
1 cup canned crushed tomatoes
1/4 cup raisins
2 tablespoons (packed) brown sugar
2 tablespoons lemon juice
1/4 teaspoon caraway seeds
Freshly ground pepper to taste

In a large saucepan, cook bacon until crisp; drain off most fat, leaving a couple teaspoons in the pan. Add onions and saute until golden, about 5 minutes. Add remaining ingredients plus 2 cups of water, and bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 1 hour. Makes 6 servings.

Recipe: Feta & Red Pepper Spread

2011-02-26T16:17:00.000-05:00

This has always been one of my favorite things to order in a Greek restaurant. When I came across this recipe in The Essential New York Times Cookbook, I was delighted at how easy the recipe actually is. I finally got around to making this today, and it is fantastic - creamy, spicy, and feta-y. I spread some on Triscuits and cucumber slices, and I'm sure it would be equally delicious on toasted pita triangles or pita chips.

2 1/2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1 clove garlic, minced
6 ounces crumbled feta
2 roasted red bell peppers, coarsely chopped

Heat oil over medium-high heat in a small skillet. Add red pepper flakes and cook 1 minute. Stir in garlic and remove from heat. Cool 3 minutes. Meanwhile, place feta and roasted peppers in food processor. Puree. Add cooled oil mixture and puree until smooth. Place in airtight container and store in fridge.

Kiddo Bentos!

2010-11-10T19:10:00.003-05:00

My cousin Brooke made these adorable egg-carton bento lunches for her equally adorable kids today. She was kind enough to let me share this photo of her creations. And just so you know - she not only takes great pictures of lunches - she takes amazing photos of people too! If you're in the Twin Cities area and are looking for a creative and talented photographer, please take a moment to visit her blog.

Mini-Pizza Bento Lunch

2010-11-04T18:15:00.000-04:00

plum
marinated mushrooms, roasted garlic, olives
mini pizzas
spinach and tomatoes with balsamic dressing

Chicken & Pierogies Bento Lunch

2010-11-03T20:24:00.000-04:00

grilled chicken
fresh figs
pierogies
spinach & pomegranate salad with poppy seed dressing

Asian Bento Lunch

2010-10-31T20:21:00.000-04:00

lychees
edamame
carrots
cucumbers
rabbit-shaped hard-boiled egg
gyoza with sesame seeds and sauce

My Very First Bento Lunch

2010-10-28T19:25:00.001-04:00

marinated mushrooms, roasted garlic, & fresh mozzarella
grapes
roasted squash
date with almonds
grilled shrimp
spanakopita

Recipe: Onigiri (Japanese Rice Balls)

2010-10-27T14:13:00.000-04:00

Onigiri (rice balls) are a staple in a traditional Japanese bento box. They are easy to make, extremely versatile, and fun to eat.

Onigiri can be made into many shapes by hand (triangle, cylinder, etc) or can be formed into fun shapes (heart, star, bear, etc) using onigiri molds.

Fill your onigiri with almost anything. Think of them as sandwiches made with rice instead of bread. Shrimp, tuna salad, leftover meat, vegetables, peanut butter, dried fruit, and beans are just a few ideas that work well. Use your imagination and don't hesitate to think outside the (bento) box!

To make things fancy, you can also add seasonings and decorative elements to the outside of your onigiri. Strips of nori (roasted seaweed sheets) and furikake (rice sprinkles) are traditional additions. Choose herbs, spices, and/or seeds that complement your choice of filling(s).

HOW TO MAKE ONIGIRI

Ingredients:

Sushi rice
Filling(s) of choice
Seasonings/decorations for outside of onigiri

Instructions:

1) Cook rice according to package directions; let sit until cool enough to handle.
2) Wet hands (to prevent sticking) and scoop about 1/4-1/2 cup of rice into hands.
3) Form a small crater in center of rice, and add filling(s).
4) Fold some rice over the filling(s) and roll into a ball.
5) Add seasonings and/or decorations if desired.
6) Allow onigiri to cool before placing in bento box or other airtight container.

Other things to know:

*Onigiri can be frozen after step 4. Wrap each piece tightly in plastic wrap and place all pieces in a zip-top freezer bag. Before packing frozen onigiri in your bento box, be sure to microwave until warm. Otherwise the texture can get a little funky.

*If you refrigerate your bento box at work or school, allow onigiri to warm to room temperature before eating. They can also be microwaved for a short time in order to restore the proper texture. (Cold rice is hard and nasty!)

*For something different, why not try toasted onigiri? Brush surface with soy sauce, if desired. Cook in a lightly-oiled nonstick skillet until both sides are lightly browned.

Quick & Easy Bento Fillers

2010-10-26T17:28:00.008-04:00

I love to cook, but I do not love spending a lot of time packing lunch. The quicker and easier, the better. Fortunately, there are many delicious and healthy options that are perfect bento fillers. Many of these foods require little or no preparation. I prefer to use natural/organic convenience foods whenever possible.

From the Freezer: (Cook and cool before packing.)

edamame (delicious mixed with sesame oil and sea salt)
Chinese dumplings
spanakopita
pierogies
tater tots
chicken nuggets
chicken wings
vegetables
mini waffles
meatballs
potato pancakes
shrimp
wontons
taquitos
mini bagel pizzas

From a Can or Jar:

beans
fruit
mushrooms
artichoke hearts
stuffed grape leaves
olives
pickles
peppers
sardines
oysters
kippers
giardiniera
baby corn
sweet potatoes
kimchi

From the Fridge:

fruit
veggies
hard-boiled egg
deli meat
leftovers

In a Pinch: Stop by a good supermarket and check out the salad bar or olive bar. There are lots of bite-sized goodies that can be arranged in a bento box in a matter of minutes.

Obsession: Bento Box Lunches

2010-10-20T14:06:00.004-04:00

I have been a fan of the Japanese bento box lunch for quite some time, and I've decided to begin a new culinary adventure as a budding bentoist. While I love the traditional Japanese bento staples, I cannot possibly limit myself to one type of cuisine. I am, after all, an equal-opportunity eater! I love the idea of incorporating all kinds of foods in my creations, and look forward to posting about them here.

After trips to the bookstore, the craft shop, and, and the local Asian market (and a bit of online shopping), I have finally gathered everything I need to start bento-ing. Here's the scoop on my new goodies!

Book: Though totally not an essential, a book on bento boxes can be extremely helpful for a bento-making newbie like myself. I chose this one because it covers the basics (supplies, methods, etc.) and also features recipes for a variety of bento-friendly foods.

Bento Box: There is no need to purchase an "official" bento box, as any food-storage box will work just fine. Many commercial bento sets feature two stackable boxes, and sometimes each box is divided into two or more compartments. I chose my bento set because of its versatility. Each box has a removable divider, and the strap can be wrapped crosswise around both boxes, or lengthwise around one box. It also features a freezer pack that keeps the box cool. Oh yeah - and it's pink, which makes me very happy!

Dividing Cups: Silicone baking cups are definitely helpful to have on hand. Keeping food divided within a bento box is important. Crispy foods taste best when they are kept crispy - nobody likes a soggy tater tot. Keeping moist or juicy foods separate from dry or crunchy foods eliminates this problem. Silicone cups come in lots of fun shapes including the standard round, diamond, heart, triangular, and square. I like using these instead of paper ones, simply because they are reusable.

Food Picks: Bite-sized fruits, vegetables, cheeses, and meats are much more fun to eat when they are skewered on cute food picks. Again, I like the plastic ones because they can be washed and reused. However, decorated toothpicks (with frills or flags) can be used for the same purpose.

Miniature Cookie Cutters: These are great for adding visual appeal to any bento meal. Use them on vegetables, fruits, omelets, ham, cheese, nori, and more.

Sauce Containers: Sauces, dressings, and dips are often an important part of a bento lunch. Sauce bottles are best for liquid sauces like vinegar or soy sauce, while the lidded containers work well for thicker condiments like ketchup, mayonnaise, or hummus.

Just for Fun: There are all kinds of tools for making food cute (Kawaii in Japanese). Egg molds shape a cooked hard-boiled egg into a bunny or bear, and onigiri (rice ball) molds form rice into hearts, stars, or other fun shapes.

Recipe: Tex-Mex Pork Soup

2010-02-08T18:07:00.005-05:00

I made this soup the other day and fell in love with it. While it's definitely hearty and filling, the Tex-Mex flavors give it a kind of freshness that makes it stand out. It's a super-simple recipe, and you can make it your own by adding whatever toppings you choose.

1 tablespoon olive oil
12 ounces lean boneless pork (about 2 boneless chops), cut into strips
1 cup chopped red onion
4 cloves garlic
1 10-ounce package frozen corn (I used a mixture of white and yellow corn.)
2 14-ounce cans chicken broth
1 cup salsa
1 cup chopped red or yellow bell pepper
1/2 cup chopped tomato
1/4 cup chopped fresh cilantro

Heat oil in a large saucepan over medium-high heat. Add pork strips, and cook about 5 minutes, or until browned. Remove pork from pan and set aside. Add onion and garlic to saucepan. Cook 4 minutes, or until onion is tender. Add corn to saucepan and cook 4 minutes. Stir in broth, salsa, and bell pepper. Bring to a boil, reduce heat, and simmer, uncovered for 10 minutes. Return pork to saucepan. Stir in tomato and cilantro. Cook 2 minutes, or until heated through. Serve with additional toppings if desired. Makes 5 servings.

Topping ideas:
Sour cream
Shredded Mexican blend cheese
Crushed Tortilla chips
Avocado cubes
Guacamole

Recipe(s): Tiramisu & Bread Pudding

2009-12-13T13:48:00.005-05:00

Recently, my cousin (whom I get to see in less than a week - woo hoo!) requested my best recipe for tiramisu or bread pudding. Though I do love to indulge in both of these decadent desserts, it happens that I have never made either one of them myself. Not one to ignore a special request, I gave my Mom a call to see if she had a good recipe she would share. It turns out she did! Her tiramisu recipe is posted below. I also did a little searching and found a wonderful-looking bread pudding recipe from Elise at Simply Recipes. I have made tons of dishes from this blog and they have all been phenomenal.

Mom Diane's Tiramisu

2 (8 ounce) cartons marscapone cheese
1/2 cup sugar
1 cup whipping cream
2 tablespoons light rum
1/2 teaspoon vanilla
3 (3 ounce) packages ladyfingers
1 cup brewed espresso, cooled
1/2 cup sliced almonds, toasted***
1-1/2 teaspoons unsweetened cocoa

Combine cheese, sugar, cream, rum, and vanilla in a large mixing bowl. Beat until smooth and creamy. Arrange 1-1/2 packages of ladyfingers, cut-side down, in the bottom of a 7 x 11-inch glass baking dish. Pour half of espresso over ladyfingers. Spread half of cheese mixture over ladyfingers. Sprinkle half of almonds and half of cocoa over cheese layer. Arrange remaining ladyfingers over cocoa and pour remaining espresso over ladyfingers. Spread remaining cheese on top, and sprinkle with remaining almonds and cocoa. Cover and refrigerate several hours or overnight. Makes 12-15 servings.

*** To toast almonds, spread them in a single layer on a rimmed baking sheet. Toast them in a 350-degree oven until they are golden and fragrant, 5-10 minutes. Keep a close eye on them so they don't get burned and stink up your kitchen.

Recipe: Spiced Fruit & Nut Mix

2009-11-29T07:50:00.002-05:00

This recipe, which has become a holiday favorite, was given to my Mom by a good friend. The crunchy nuts, chewy dried fruit, and spicy-sweet flavor are perfect together. This mix is easy to make and is a great gift idea. Happy holidays to all!

1 cup cashews
1 cup quartered dried apricots
3/4 cup walnut halves
1/2 cup sunflower seeds
1/2 cup golden raisins
1/3 cup dried cranberries
1/2 cup sugar
1-1/2 teaspoons Chinese 5-spice powder
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 egg white
1 teaspoon water

Heat oven to 225 degrees. In a large bowl, combine cashews, apricots, walnuts, sunflower seeds, raisins, cranberries, sugar, 5-spice powder, cinnamon, and salt. In a small bowl, beat egg white and water until frothy. Fold gently into fruit-nut mixture. Spread onto a nonstick cookie sheet and bake 1 hour. Cool completely.

Recipe: Italian Sausage Soup

2009-09-30T07:30:00.004-04:00

This is some serious soup! It's got lots of goodies in it, and makes a great meal with crusty bread and a salad. Perfect for a cool fall evening. For the pasta, I am currently in love with Barilla Piccolini. It's little and cute, and works great for this recipe.

1 pound Italian sausage (removed from casings)

1 clove garlic, minced
2 14-ounce cans broth
1 14.5-ounce can Italian-style stewed tomatoes
1 cup sliced carrots
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 14.5-ounce can cannellini beans, undrained
2 small zucchini, cubed
1 1/2 cups (about 3 ounces dry) cooked pasta
2 cups spinach - packed, rinsed and torn

In a large stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots. Season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans (with liquid) and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add pasta and spinach. Replace lid to allow the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Recipe: Squash & Pear Soup

2009-09-16T11:43:00.006-04:00

I am super excited that my favorite season is (almost) here. Technically, there are six more days until autumn officially begins, but that hasn't stopped me from pretending that it's been here for weeks. My condo is all decked out with pumpkins, gourds, and fall-scented candles, we've got a trip to the apple orchard planned for this weekend, and I am ready for some hearty cold-weather cooking. One of my favorite autumn/winter meals is soup. There is just something about the smell of it simmering on the stove that makes me feel all happy and joyous. I think it reminds me of the good old days (AKA the 80s) when I'd come home from school on a crisp fall day to find my mom making soup, chili, or some equally delicious-smelling dinner. So, since I am in this autumn-obsessed mood, I have decided to make soup at least once a week. This recipe has been a favorite for a few years. It's very easy (especially if you have an immersion blender), is healthy and low-cal, and tastes amazing. If I'm feeling a little fancy, I might add some sage, or swirl in a dollop of sour cream, or sprinkle some croutons on top of each serving. But in all honesty, I usually make it plain and simple, exactly as written, because it is perfect just the way it is.

1 medium acorn squash

1 tablespoon olive oil

1 small onion, chopped

1 garlic clove, chopped
2 cups chicken broth
1 large ripe pear, peeled, cored, and chopped
Salt and pepper to taste

Cut squash in half and remove seeds. Place squash halves facedown in a microwave-safe dish. Microwave on high 8-10 minutes, or until flesh is soft and easy to scoop out. While squash is cooking, place oil in a large saucepan and heat over medium heat. Add onion and garlic and cook, stirring constantly, for 5 minutes. Add broth and pear. Using a metal spoon, scoop flesh from cooked squash halves and add to saucepan. Discard skin. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Puree right in the pan using an immersion blender, or cool slightly and puree (in batches) in a regular blender. Season to taste, reaheat if necessary, and serve hot.

Recipe: Roasted Cauliflower With Indian Spices

2009-09-09T16:56:00.008-04:00

Before cooking this for the first time last week, I had never tried it before. I must have seen it somewhere (magazine, TV, cookbook) because I was CRAVING it like mad! After a quick Google search, I found a recipe that sounded easy and tasty. And guess what - it was! Here's a little secret: I could have sworn I had curry powder in my pantry, but halfway through the recipe, I discovered that I was dead wrong. I made do with some adobo seasoning, and it worked out quite well. The second time around I used the curry powder, and it was darn tasty! I think you could pretty much use whatever spices you want in this recipe. The great thing about this cauliflower is that it comes out kind of crispy and toasty. Leftovers reheat very nicely in the toaster oven, with a few minutes under the broiler.

2-4 tablespoons oil
1-2 tablespoons curry powder
1 teaspoon chili powder
1/4 teaspoon turmeric
Salt & pepper to taste
1-2 tablespoons corn starch
1 large cauliflower, cleaned, trimmed and cut into bite-size pieces
Preheat the oven to 425 degrees. Lightly grease a large baking sheet; set aside. In a large bowl, whisk together oil, seasonings, and corn starch. Add cauliflower pieces and toss well to coat with seasoning mixture. Spread evenly on prepared baking sheet. Roast 15 minutes. Gently move the cauliflower pieces around on the baking sheet, then roast another 10 minutes. To get a crispy texture, switch the oven to broil. Allow cauliflower to broil with the oven door open (and an eye on your veggies!) 3-5 minutes, or until lightly browned and crisp on the edges. Makes about 4 servings.

Recipe: Puerto Rican Tostones (Fried Plantains)

2009-06-14T12:43:00.005-04:00

I got this recipe from a friend at work (thanks Victor!). I fell in love with plantains after trying them for the first time in Kashi Mayan Harvest Bake, and really really really wanted to learn how to cook them myself. Wouldn't you know, one of my lunch pals at the office is a plantain expert! He gave me this recipe and I gave it a whirl the other night. So good, and so easy! If you've never had tostones before, they taste sort of like French fries, and make a great side dish with any entree. Here's how to whip up a batch for yourself:

About 5 tablespoons oil for frying
1 green plantain, peeled*, and cut into 1-inch chunks
Warm water
Adobo seasoning to taste (I used about 1/2 teaspoon)

Heat oil in a large skillet. Place the plantain chunks in the oil and fry for 3-4 minutes. Turn them over and fry 3-4 minutes more. Meanwhile, fill a cereal bowl with warm water and season with adobo; set aside. Transfer plantains to a plate, and flatten them using the bottom of a small plate or drinking glass. Dip each plantain into the seasoned water, and return to the skillet. Fry about 1 minute on each side, or until crisp and golden. Makes 2 servings.

*To get a good start peeling the plaintain, cut off the ends, then score the skin lengthwise with a sharp knife.

Recipe: Tortilla Espanola with Red Peppers

2009-06-05T13:57:00.018-04:00

After graduating from high school, my (very awesome) parents took me to Spain for a few weeks. I was a vegetarian at the time, and lived on tortilla Espanola and gazpacho for the entire trip. Amazingly, I never got tired of eating the same thing day after day. Since then, I have always wanted to try making it myself, but never found a recipe that seemed do-able. I found this one in a magazine a few weeks ago and have made it three times already. Microwaved leftovers make a quick and filling breakfast.

1 tablespoon olive oil

1 pound potatoes, peeled and sliced 1/4-inch thick***
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Salt & pepper to taste
8 large eggs
1/4 cup chopped fresh parsley
Hot sauce to taste

Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper. (Skillet will be very full.) Cook, covered, stirring occasionally, until potatoes are crisp-tender, about 15 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes. Meanwhile, in a bowl, whisk together eggs, parsley, and hot sauce. Pour egg mixture over vegetables in skillet. With the back of a spatula, press down on vegetables so they lay flat and are submerged. Bake until set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Cut into wedges. Makes 4 servings.

*** Using a mandolin slicer for the potatoes and onions works like a charm.

Recipe: Cod With Chorizo

2009-05-29T14:38:00.005-04:00

This is the best fish I have ever eaten (okay, it's actually a tie with my hubby's beer-battered cod). Anyhow, cod is definitely my favorite fish (a texture thing, I guess) and I love the awesome flavor that the smoked paprika brings to this dish. SO SO SO good! To be honest, I am not too confident in my fish-cooking skills, and I was quite pleased that this turned out so well.

Extra virgin olive oil

1/4 pound Spanish chorizo sausage, chopped
1 14.5-ounce can diced tomatoes with chiles (not drained)
4 thick 6-ounce fillets of cod

Salt and pepper to taste
1 teaspoon smoked paprika
2 tablespoons finely chopped flat-leaf parsley

In a small saucepan, heat a drizzle of olive oil over medium heat. Add the chorizo and cook until the fat is rendered, about 2 minutes. Stir in the tomatoes and bring to a simmer, then lower the heat to low. Season the cod with salt and pepper. Sprinkle the paprika and parsley on each side of the fish fillets. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the cod and cook, turning once, until just firm and opaque, 6 to 8 minutes total. Top the cod with the chorizo-tomato mixture. Makes 4 servings.

Recipe: Asian Pasta Salad With Shrimp

2009-05-20T18:57:00.002-04:00

I found this recipe in a magazine, and doctored it up with a few of my own additions. It is extremely easy to make and has wonderful Asian flavors. It's a great dinner idea for a busy spring or summer night.

8 ounces uncooked angel hair pasta
1 pound cooked shrimp, cleaned
2 cups broccoli cole slaw mix (near bagged salad at market)
1/2 red bell pepper, seeded and sliced into thin strips
6 scallions, thinly sliced
1/2 cup minced fresh cilantro
2/3 cup Newman's Own Lighten Up Low Fat Sesame Ginger Dressing
1/4 cup salted peanuts, chopped

Cook pasta according to package directions. Drain and rinse with cold water. Transfer to a large bowl and add shrimp, broccoli cole slaw, bell pepper, scallions, and cilantro. Add dressing; mix to coat. Refrigerate until serving. Serve sprinkled with peanuts. Makes 4-6 servings.

Recipe: Tuna & White Bean Salad

2009-05-18T16:51:00.000-04:00

Whenever my mom and I talk on the phone, the conversation inevitably steers itself toward the topic of food. During our weekend chat this past Sunday, she happened to mention that she was in the mood for some tuna and white bean salad. I must say that her idea stuck in my head and I soon found myself at the supermarket buying ingredients for an experimental recipe. (I was too lazy too look up a real recipe and thought I could figure it out on my own.) I am happy to report that the resulting salad is delicious, and makes the perfect "office lunch."

1 can albacore tuna, drained and flaked
1 can cannellini beans, rinsed and drained
1 can quartered artichoke hearts, drained
2 roasted red peppers (from a jar) chopped
3 tablespoons capers
1/4 of a red onion, cut into very thin rings, then halved
1/3 cup Greek or Italian dressing

Toss all ingredients together in a medium bowl. Makes 3 servings.

Recipe: Iced Coffee

2009-05-16T08:12:00.007-04:00

This recipe is a special request from my cousin, Brooke. I usually buy my iced coffee from DD, but over the years, I have tried several methods of making iced coffee at home. Cold-brewing most definitely yields the best results. The coffee is smooth and much less acidic than what you'd get by pouring hot coffee over ice. In the summer, I sometimes make a batch of this on Friday night and sip it throughout the weekend. It's fun to experiment with different tastes by mixing the concentrate with various ingredients. Mmmm... I think I'm going to make some of this today. Thanks for the idea, Brooke!

WHAT YOU NEED:
Pitcher or large mason jar
1 cup coarse-ground coffee
4 1/2 cups water
Sieve
Coffee filter
Ice
Plus any of the following: water, milk, cream, sugar, flavored syrup, sweetened condensed milk

Place coffee grounds and water in the pitcher or jar. Stir to moisten coffee grounds. Cover container and refrigerate 12 hours. Line sieve with coffee filter and strain coffee mixture into another pitcher. The resulting coffee is very strong - it's really more of a coffee concentrate. To serve, pour over ice, dilute with water, milk, or cream, and add sugar of flavored syrup to taste. For something different, try Vietnamese iced coffee - place 1 tablespoon of sweetened condensed milk at the bottom of a glass, add ice and coffee, and stir to blend.

Product Review: Kashi Lemongrass Coconut Chicken

2009-05-11T14:34:00.005-04:00

Today's lunch (black bean salad and an avocado) got frozen solid by the stupid office mini-fridge. It froze my yogurt too, but at least that was edible after a lengthy thaw. Saddened by the discovery of my ruined lunch, I turned to my reliable stash of frozen entrees and decided to give this one a whirl. Kashi's Lemongrass Coconut Chicken consists of a Kashi's usual mixture of whole grains (plus quinoa), chicken, broccoli, carrots, and lemongrass-coconut sauce. The meal is garnished with coconut flakes. I love the usual Kashi grains, and thought the quinoa was a great addition to the mix. The tender strips of chicken in this entree were large and plentiful. The veggies were colorful and tasty. The sauce was delicious - light and subtly sweet. I could definitely taste the lemongrass and coconut, but neither flavor was overpowering. The coconut flakes made an already interesting dish even more appealing.

Recipe (sort-of): Antipasto Salad

2009-05-08T08:32:00.004-04:00

When I walk in the door after a long day at work, I am usually starving my fanny off. I make it a point to stock my kitchen with easy-to-grab, healthy stuff to nibble on while I cook dinner. I recently discovered the "Mediterranean bar" at my local market, and got into the routine of enjoying its goodies (olives, marinated mushrooms, roasted peppers, etc.) while working in the kitchen. Sadly, my Mediterranean bar habit was getting pretty expensive, so I decided to make my own little mixtures at home. The ingredients are usually different every time I make this, but below is a list of items I often use. Just mix up what you like, then add a bit of olive oil, Italian, or Greek dressing. Cover your lovely creation, and toss it in the fridge.

Tiny balls of fresh mozzarella (Sometimes I use cut-up pieces of string cheese instead.)

Olives (green, black, Greek, stuffed, whatever)

Marinated mushrooms from a jar

Marinated artichoke hearts (The oil from the jar makes a great dressing to go over everything.)

Roasted red peppers from a jar

Grape tomatoes

Cut-up salami

Cloves of roasted garlic***

Pepperoncini

***To make roasted garlic, preheat oven to 425 degrees. Cut a 1/4-inch slice from the top of each head of garlic; discard. Place garlic in a small baking dish. Drizzle with olive oil. Cover with parchment paper-lined foil. Roast until soft and golden, about 1 hour and 15 minutes. Remove garlic cloves by squeezing them out of the bulb.

Recipe: Fried Cornmeal Mush

2009-04-23T11:14:00.005-04:00

Stop snickering and thinking that this recipe sounds like something that Miss Hannigan would serve to Annie and her pals in the orphanage. Fried cornmeal mush is similar to polenta and is just as versatile. My grandma made it for me every now and again when I was a kid, and I have been making it myself for the past 10 years or so. Grandma served her fried cornmeal mush for breakfast with maple syrup and a side of bacon, but I have found that there are countless ways to enjoy it. Be sure to stir constantly while it's cooking or it will get lumpy and bumpy. We certainly wouldn't want that to happen!

1 cup yellow corn meal
1 cup cold water

3 cups boiling water

1 teaspoon salt

Cooking oil

Toppings of choice***

Grease a loaf pan; set aside. In large saucepan, bring 3 cups water and salt to a boil. In small bowl, mix corn meal with cold water. Gradually stir corn meal mixture into salted boiling water. Return to a boil, reduce heat to medium-low, and continue to cook about 7 minutes, stirring constantly until mixture is nice and thick. Pour mixture into prepared loaf pan. Cool 1 hour, then cover and refrigerate overnight.

When ready to fry, heat about 1 tablespoon of oil in a skillet. Cut cornmeal loaf into 1/4-inch slices. Add to hot skillet, and fry 10 minutes, or until golden and crispy. Flip slices over and pan-fry about 10 more minutes. Top with something delicious, and enjoy.

***Anything goes as far as toppings. Here are some good ones I've tried:

Maple syrup

Honey

Marinara sauce & grated Parmesan cheese

Chili, shredded chedddar cheese, & sour cream

Salsa, grilled shrimp, & shredded pepper jack cheese

Greek yogurt & jam

Poached egg & ham

Barbecued chicken or pork with lots of sauce

Recipe: Black Bean & Corn Salad

2009-04-14T11:38:00.008-04:00

This is something I make a gazillion times during spring and summer. It's inexpensive to make, super versatile, and very yummy. I usually eat it as a salad, but it also makes a nice dip/salsa for tortilla chips, or can be used as a burrito/taco filling. Makes 4 servings.

1 can black beans, rinsed and drained
1 can Mexicorn, drained
Juice of 1 lime
1/2 red pepper, diced
1/2-1 cup salsa
1/4-1/2 cup chopped fresh cilantro
1 teaspoon cumin

(Sometimes it's good to throw in some mango chunks and/or chopped red onion too.)

Mix it all together, and chill before serving.

Product Review: Kashi Mayan Harvest Bake

2009-04-06T13:24:00.004-04:00

"Holy deliciousness!" is the phrase that was going through my head the entire time I was eating this freakin' awesome meal. I am a big fan of Kashi products and happened to spot this new one while I was shopping last week. Here's how the Mayan Harvest Bake is described on the box: "Plantains with roasted sweet potato, black beans and kale. Spicy ancho sauce with pumpkin seed garnish served over Kashi seven whole grain polenta, plus amaranth." Amaranth? Huh? Yeah, I didn't know what it was either. Just googled it and learned that it's a seed eaten as a grain and it's high in protein. Now that we are all smarty-pants about amaranth, let's get back to the review. This dish consisted of several layers of flavors and textures. The grains were chewy (in a good way); the plantains and sweet potato were creamy and slightly sweet; the sauce was perfectly spicy; and the pumpkin seeds added a nice crunch. Not sure exactly what the black beans and kale brought to the mix - but they were there and I liked 'em. I absolutely LOVE this meal and I officially declare it best frozen meal EVER!

Recipe: Tomato Basil Pasta Salad

2009-03-29T08:05:00.003-04:00

The first time I made this pasta salad, I was about 12 years old. The neighbor girl and I liked to play "restaurant" every now and again, and one summer afternoon we made this dish for our restaurant guests (aka our moms). The original recipe calls for 2 pounds of fresh plum tomatoes. Peeling them involves dunking them in boiling water to loosen the skin, and trying not to burn yourself as you peel them. This might be a good plan if you have a gazillion tomatoes you need to use (like at the end of August when everybody with a garden tries to dump their overabundant crop on you), but canned tomatoes work just fine.

1/2 pound spaghetti
1 28-ounce can diced tomatoes, drained
1/2 pound mozzarella cheese, cubed
4 cloves garlic, minced
1 bunch fresh basil, chopped
1/4 cup fresh parsley, chopped
4 tablespoons extra-virgin olive oil
Salt & pepper to taste
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Drain and rinse with cold water. While pasta is cooking, combine tomatoes, mozzarella cheese, garlic, basil, parsley, olive oil, and salt and pepper. Add pasta to sauce mixture, and toss to combine. Sprinkle with Parmesan cheese before serving. Makes 6 servings.

Recipe: Bev's Curried Vegetable Stew

2009-03-21T13:48:00.004-04:00

I got this recipe from one of my favorite people at work (thanks, Bev!). Not only did she share the recipe - she gave me a container full of the stew, and I just gobbled it up for lunch. It's absolutely delicious - the perfect blend of spices, chunky vegetables, and a nice hint of sweetness from the sweet potatoes and raisins. Bev served hers over rice, and I think that was a most splendid idea.

2 teaspoons olive oil
1 large sweet potato, peeled and cut into 1/2-inch pieces
1 medium onion, cut into 1/2-inch pieces
1 small zucchini, cut into 1-inch chunks
1 small green pepper, cut into 3/4-inch pieces
1/2 head cauliflower, cut into florets
1-1/2 teaspoons curry powder
1 teaspoon ground cumin
1 15-ounce can garbanzo beans, rinsed and drained
1 14-1/2-ounce can diced tomatoes
1/3 cup raisins
3/4 cup vegetable broth
1/2 teaspoon salt

Heat olive oil in a nonstick 12-inch skillet over medium-high heat. Add sweet potato, onion, zucchini, green pepper, and cauliflower. Cook, stirring occasionally, 8 to 10 minutes, or until vegetables are golden. Add curry powder and cumin, and cook, stirring, 1 minute. Add garbanzo beans, tomatoes with their juice, raisins, vegetable broth, and salt. Increase heat to high and bring mixture to a boil. Reduce heat to medium-low and cover skillet. Simmer 10 minutes or until vegetables are tender. Makes 4 servings.

Recipe: Roasted Vegetables

2009-03-16T13:49:00.003-04:00

I came up with this recipe a few summers ago after becoming obsessed with 2 things: my mom's roasted potato recipe, and some grilled zuchinni I tasted (okay, devoured) at a party. This dish is really a combination of the two, and is wonderfully versatile. If you're not a fan of sweet potatoes, red potatoes work just as well. As far as the veggies go - you can really use whatever you have on hand. Just be sure to roast the firm ones (potatoes, carrots, parsnips, etc.) for the entire cooking time, and add the softer ones during the second phase of roasting. Any other fresh herb(s) can be substituted for the basil. The ingredients below are my personal favorites, but there is plenty of room to make it your own.

2 tablespoons olive oil, divided
1 large sweet potato, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Preheat oven to 425°. Use 1 tablespoon olive oil to coat 2 large baking sheets. Place the sweet potato, parsnip, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet. Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Recipe: Spinach & Orzo Salad

2009-03-12T16:25:00.000-04:00

This is my all-time favorite pasta salad. I thought I'd post it today because it's a good spring/summer dish and I'm starting to think that spring might actually be on its way after all. This salad is so amazingly good that I made it about a dozen times last summer. I could eat it for breakfast, lunch, and dinner, and never get tired of it. I found it on my favorite cooking blog, Simply Recipes, where I have found a ton of great recipes. I highly recommend checking it out.

8 ounces orzo pasta
4 ounces baby spinach, divided
3 tablespoons olive oil, divided
1/2 cup chopped red onion
6 ounces feta cheese, roughly crumbled
1/4 cup toasted pine nuts (I used toasted pecans to save a little $.)
20 Greek Kalamata olives, pitted and roughly chopped.
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Pinch dried basil
Pinch dried tarragon
Salt and freshly ground black pepper to taste.

Cook orzo pasta according to package directions. Drain and rinse with cold water to cool. Puree half of the spinach in a food processor or blender, adding one tablespoon of the olive oil. Roughly chop the other half of the spinach. In a large serving bowl mix the spinach-olive oil mixture in with cooked orzo until the pasta is well coated. Then gently mix in remaining spinach, onion, feta cheese, pine nuts, and olives. In a small jar, combine the remaining 2 tablespoons olive oil, both vinegars, mustard, basil, and tarragon. Put a lid on the jar and shake to combine. Pour over salad and gently mix in until well incorporated. Season with salt and pepper to taste. Chill at least 1 hour before serving. Makes 8 servings.

Product Review: Chobani Vanilla Greek Yogurt

2009-03-11T19:07:00.003-04:00

I am a yogurt fanatic. I eat at least one container every day (usually more). If there are fewer than 3 containers of yogurt in the fridge, I begin to panic just a tad. I am very picky about my yogurt and would definitely call myself a yogurt snob. There are only three brands I will buy - Chobani being one of them. (I'll get around to singing the praises of my other two faves one of these days.) Chobani makes Greek yogurt, which is basically a thicker version of regular yogurt. It's made by straining the liquid (whey, or "yogurt pee", as I call it) off of the yogurt, resulting in a thick, creamy yogurt, that is very rich in protein. Before it was readily available in stores, I used to make my own at home. These days, there are lots of companies jumping on the Greek yogurt bandwagon, and this makes me very happy! I have tried several of the flavors made by Chobani (peach, strawberry, blueberry, and more), but the vanilla is my very favorite. It's ultra rich and creamy, and even has a nice cream layer on top. How a nonfat yogurt can even have a cream layer is beyond me, but hey - it's there and I like it, so I try not to spend too much time figuring out how it is possible. The vanilla flavor is very smooth and vanilla bean-y. As for the sweetness, it's got enough to complement the vanilla, but not so much that it covers up that nice yogurt tartness that I love. This yogurt is fabulous straight out of the container, or topped with some fresh or frozen berries.

Recipe (sort of): Fried-Egg Sandwich

2009-03-06T11:36:00.009-05:00

So this isn't technically a recipe, but I'm posting it anyhow. I have a deep appreciation for fried-egg sandwiches. My mom says that she craved fried-egg sandwiches while she was pregnant with me, and I am convinced that that has something to do with my obsession with them. They are my ultimate comfort food (weird, I know), and so inexpensive and easy to make. Here is my absolute favorite way to make 'em.

For each sandwich:
1 ciabatta roll, split and toasted
1 tablespoon mayonnaise
1 tablespoon capers
1 fried egg
Fresh ground pepper

Put it all together and eat the best fried-egg sandwich ever. Yum!

Recipe: Crunchy Granola

2009-03-04T08:50:00.000-05:00

I learned how to make this from a cooking show. It's delicious on its own or sprinkled over yogurt or ice cream. It's very easy to make and can be made with whatever kind of nuts and dried fruit you like. Sadly, I cannot make it very often because it is very addictive and my husband and I have been known to eat the whole (gigantic) batch in a matter of days.

1/2 cup brown sugar
1/2 cup water
4 teaspoons vanilla extract
1 teaspoon salt
8 cups rolled oats
2 cups nuts
1 cup dried fruit

Preheat oven to 275°. Line 2 baking sheets with parchment paper; set aside. Combine brown sugar and water in a small saucepan. Cook over medium heat until sugar is dissolved. Add vanilla and salt. In a large bowl, combine oats, nuts, and sugar mixture. Stir thoroughly and spread on prepared baking sheets. Bake granola until golden and crunchy, 45-60 minutes, stirring occasionally. After granola is out of the oven, stir in dried fruit. When completely cooled, transfer to airtight container(s) for storage. Makes 10 cups.

Recipe: Mexican Lasagna

2009-03-03T09:17:00.005-05:00

This is a recipe from a family friend (who is known for her fabulous recipes). My mom made this for the family over the holidays and we were all going crazy over it. When I make this, I divide leftovers into single-serving portions and pop them in the freezer. These make great office lunches or quick dinners when life gets busy.

1 pound ground meat (beef, turkey, or chicken)
2 tablespoons taco seasoning
2 teaspoons chili powder
1/2 cup chopped onion
1-1/2 cup tomato sauce
1 16-ounce bottle picante sauce
1 cup cottage cheese
3 eggs
8 corn tortillas
3 cups shredded Mexican cheese

Preheat oven to 350°. Spray a 9-by-12-inch baking pan with cooking spray; set aside. In a large saucepan, combine meat, taco seasoning, chili powder, onion, tomato sauce, and picante sauce. Simmer over medium heat for 10 minutes. Meanwhile, combine cottage cheese and eggs in a small bowl. Layer ingredients in baking pan in the following order: 1/2 meat mixture, 1/2 tortillas, 1/2 cottage cheese mixture, 1/2 shredded cheese. Repeat layers. Bake 25 to 30 minutes. Makes 8 servings.

Recipe: Spinach & Bean Soup

2009-02-27T14:01:00.001-05:00

I found this recipe in a magazine, and fell in love with it. It's very flavorful and is fairly easy to throw together. Just to keep it interesting, I like to use different pasta shapes each time I make it. So far I've found that alphabets, elbows, wagon wheels, and shells work well. This tasty soup is great served with crusty bread and a salad.

1/2 cup chopped onion
3 garlic cloves, minced
1 tablespoon olive oil
2 cups water
1 15-ounce can tomato puree
1 14-1/2-ounce can chicken broth
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups packed torn fresh spinach
1 can 16-ounce can navy beans, rinsed and drained
1-1/2 cups cooked pasta (whatever small shape you like)
Hot pepper sauce to taste
10 teaspoons grated Parmesan cheese

In a large stockpot, saute onion and garlic in oil until tender. Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with Parmesan cheese. Makes 5 servings.

Recipe: Roasted Italian Sausage With Tomatoes & White Beans

2009-02-26T13:34:00.003-05:00

My mom found this recipe in the paper, and shared it with me because she and my dad loved it. I made it about a week later, and my husband and I thought it was fab! Putting this together only takes about 10 minutes, and once you throw the pan in the oven, you can pretty much forget about it until dinnertime. Yum!

1-1/4 pound Italian sausage, cut into 2-inch pieces
2 pints cherry or grape tomatoes
1/2 of a medium onion, cut into large chunks
2 garlic cloves, sliced
1-1/2 tablespoons olive oil
3/4 tablespoon balsamic vinegar
1 teaspoon dried thyme leaves
1 whole bay leaf
Salt and pepper to taste
2 16-ounce cans white beans, drained, with 1/4 cup liquid reserved

Adjust oven rack to lowest position. 5 minutes before putting food in the oven, heat it to 425°. Mix everything except beans and reserved liquid in a roasting pan. Place pan in oven. Roast about 45 minutes, or until sausage is browned. Remove pan from oven, add beans and reserved liquid, and cook 10 more minutes. Remove bay leaf and transfer to serving dish. Makes 4 servings.

Recipe: Baked Oatmeal

2009-02-25T09:35:00.003-05:00

This is a favorite breakfast dish. I have served it to lots of people, and everyone seems to like it. It's great for a (small) crowd, and keeps well in the fridge for a week or so. You can experiment a little by adding different dried fruits, nuts, or spices. It also works well to make a very plain version and serve it with various toppings.

2 -1/4 cups quick oats OR 2-3/4 cups old-fashioned oats, uncooked
1/3 cup brown sugar
3/4 cup raisins
1 teaspoon cinnamon
1/2 teaspoon salt
3-1/3 cups milk
2 eggs OR 4 egg whites, beaten
1 tablespoon vegetable oil
1 tablespoon vanilla

Preheat oven to 350º F. Spray an 8-inch square glass baking dish with cooking spray. In a large bowl, combine dry ingredients. In a small bowl, combine wet ingredients; mix well. Add wet mixture to dry mixture and stir to combine. Pour into prepared baking dish. Bake 55-60 minutes or until center is firm. Makes 8 servings.

Recipe: Crock-Pot Pork Stew

2009-02-24T09:17:00.000-05:00

My mom gave me this recipe because she knows how much I adore my Crock-Pot. This recipe does take a little work (mostly of the chopping and peeling nature), but once that's done, you just leave it alone and let ol' Crocky do its thing.

1-1/2 pounds pork loin, cut into 1-inch cubes
4 medium potatoes, peeled, and quartered
5 medium carrots, cut into 1-inch pieces
1 cup coarsely chopped onion
1 cup sliced celery
1 small green bell pepper, thinly sliced
1 10-ounce package frozen lima beans, thawed
1 10-3/4-ounce can tomato soup
1/2 cup water
2 tablespoons quick-cooking tapioca
3/4 teaspoon salt
1 bay leaf
1/2 teaspoon sugar
2 teaspoons dried basil, crumbled
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Combine pork, potatoes, carrots, onion, celery, bell pepper, and lima beans in Crock-Pot. Combine remaining ingredients in a small bowl; stir into pork mixture. Cook on low setting 7 to 9 hourse, or until vegetables are tender. Makes 8 servings.

Product Review: Lifeway Kefir Single-Serve Bottles

2009-02-23T08:31:00.001-05:00

I have been a fan of kefir since I first tried it about 20 years ago. If you've never had kefir - it's basically liquid yogurt, and comes in lots of different flavors. I almost always have some in the fridge, and I am partial to Lifeway and Trader Joe's brands. A few months ago, as I was browsing the many aisles of my local Costco, I discovered that my longtime favorite is now offered in single-serve bottles. The box I bought at Costco included 2 flavors - strawberry and pomegranate, but according to Lifeway's website, the small bottles are available in a wide variety of flavors (though I have yet to spot them at any store). These are the perfect portable breakfast, and are great to grab on the way out the door when I'm running late.

Recipe: Roast Chicken With Lemon & Thyme

2009-02-20T09:06:00.006-05:00

I came across this recipe online the other day, and decided to give it a whirl last night. My verdict: I think this is my new favorite way to prepare chicken - so simple and so yummy! One piece of advice: You may want to open some windows and turn on the exhaust fan while you are making this. My kitchen got a bit smoky, but it was well worth it.

3 tablespoons extra-virgin olive oil
8 sprigs fresh thyme
4 garlic cloves, smashed
3/4 teaspoon salt
1/2 teaspoon black pepper
4 chicken thighs and 4 drumsticks
1 lemon, cut into 1/4-inch-wide slices (discard end pieces)

Put oven rack in upper third of oven and preheat oven to 500°F. In a large bowl, combine oil, thyme, garlic, salt, and pepper. Add chicken to bowl, and toss to coat with oil mixture, tucking some of the garlic and thyme under skin of chicken. Transfer chicken to a 17-by-12-inch shallow baking pan. Bake chicken 10 minutes, then add lemon slices to pan. Bake 20 minutes more, then reduce heat to 375. Cook 10-15 minutes more, or until chicken is golden and cooked through. Serve chicken with lemon slices. Makes 4 servings.

Recipe: Chinese-Style Velvety Corn & Chicken (or Shrimp or Crab) Soup

2009-02-18T13:24:00.018-05:00

This is very similar to a soup that is commonly served in Chinese restaurants. It is very easy to make, and uses a lot of ingredients that I usually have on hand. I often substitute 3/4 cup of peeled, cleaned shrimp or a 6-ounce can of crab for the chicken. When I use seafood instead of chicken, I add it right before the sesame oil so it doesn't get overcooked.

2 14-ounce cans chicken broth
1 14.75-ounce can cream-style corn
3/4 cup shredded, cooked chicken meat
1/4 teaspoon ground white pepper
2 tablespoons cornstarch
1/2 cup water
1 tablespoon sesame oil
2 egg whites
2 tablespoons chopped scallions

In a medium stockpot, combine broth, corn, chicken, and pepper. Bring to a boil. Meanwhile, in a separate bowl, mix the cornstarch with the water. While the soup is boiling, add this mixture, and stir constantly until well mixed. (Soup will thicken.) Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg whites while swirling the soup with a fork in order to break egg pieces apart. Add chopped scallion to garnish. Makes 4 servings.

Recipe: Asian Oven Omelet

2009-02-17T08:42:00.008-05:00

I found this recipe in a magazine a few years ago, and I have made it about a gazillion times since then. It's an easy dish to throw together after work, and the leftovers are great for breakfast, lunch, or dinner. Another nice thing about this recipe is that its ingredients are very budget-friendly. To make it a meal, I toss some Birds Eye Steamfresh broccoli or sugar snap peas into the microwave. While the veggies are cooking, I make a basic green salad topped with toasted slivered almonds and Newman's Own Lighten Up Low Fat Sesame Ginger Dressing.

2 3-ounce packages ramen noodles
1/2 cup thinly sliced celery
2 teaspoons canola oil
8 ounces fresh mushrooms, sliced (I use an 8-ounce can of salt-free mushrooms, drained, when I'm feeling lazy.)
4 tablespoons green onions, thinly sliced
2 tablespoons minced fresh ginger root
3 eggs
6 egg whites
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons soy sauce

Preheat oven to 350° Discard seasoning packet from ramen noodles or save for another use. Cook noodles according to package directions. Drain and rinse in cold water; transfer to a bowl and set aside. Meanwhile, in a large nonstick ovenproof skillet over medium heat, cook celery in canola oil for 1 minute. Stir in the mushrooms, green onions, and ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles. Whisk the eggs, egg whites, sesame oil, sugar and salt. Stir into noodle mixture; spread into an even layer in the skillet. Cook on medium for 2 minutes. Bake, uncovered for 15-20 minutes or until set. Cut into wedges. Drizzle with soy sauce. Makes 6 servings.

Recipe: Shrimp Creole

2009-02-12T08:49:00.006-05:00

I got this recipe from a little old lady who was running a farm stand with her husband out in the country. She had put together a huge box of free handwritten recipes for anyone who stopped at the stand. Naturally, I had to dig through the box, and ended up with a great selection of recipes. This is one of my favorite meals because once the ingredients are in the pan, the meal pretty much cooks itself. Besides that, it's just plain yummy.

1/2 cup Italian salad dressing (I like Newman's Own)
1 green bell pepper, cut into chunks
1 medium onion, sliced
1 16-ounce can stewed tomatoes, drained and chopped (reserve liquid)
1 pound uncooked shrimp, peeled and cleaned
2 cups hot cooked rice

In a medium skillet, heat dressing. Add bell pepper and onion and cook until tender. Stir in tomatoes and reserved liquid. Cover and simmer 15 minutes. Add shrimp, and cook, covered 10 more minutes. Serve over rice. Makes 4 servings.

Product Review: Sabra "To Go" Roasted Garlic Hummus with Pretzel Crisps

2009-02-11T13:31:00.009-05:00

These little cuties were on sale this week for just $1 each. I'd never heard of Sabra, but I liked the whole concept of these handy little "to go" packs. The package itself was pretty nifty. After peeling off a little strip of plastic, I had two separate containers with peel-off lids. In one container was a smallish amount of pretzel crisps. These were pretty decent; no better or worse than any other pretzel crisp I've tried. What was not good about them was the fact that many of them were broken. Dipping little teeny pretzel particles into hummus is not very pretty and not too fun. The other container was full of the best store-bought hummus I have ever tasted. I am not exaggerating here. It was absolutely delicious. In fact, when I ran out of the rather measly supply of pretzel crisps, I ate the rest of the hummus (there was a lot left after the dipping) with a spoon. I was tempted to lick out the container, but decided that my coworkers did not need to witness something like that. I am madly in love with Sabra hummus and am looking forward to trying all of the varieties they make.