Pumpkin Spice Granola

Around the holidays I love cooking and baking with pumpkin. The health benefits of pumpkin are many: it is rich in antioxidants, vitamins and minerals, and high in fiber.

This granola is a healthy snack to have around, but I like eating it with some Greek yogurt and perhaps some fresh berries.  It also makes a nice gift. Put it in clear bag and tie it with some ribbon, or pack it into a nice looking jar. 

Ingredients: 
3/4 cup pumpkin puree 
1/2 brown sugar, packed 
2 tbsp coconut oil 
1 tbsp vanilla 
2 tsp pumpkin pie spice 
1 tsp ground cardamom
1 tsp kosher salt 
3 cups rolled oats 
1 cup pecans, coarsely chopped 
1 cup pumpkin seeds 
1 cup dried cranberries 

Preheat the oven to 325. 

In a large bowl add the pumpkin puree, brown sugar, coconut oil, vanilla, spices and salt. Mix well.  Add the oats and nuts and toss well to coat every piece.  Spread on a parchment lined baking sheet. 

Bake for 15 minutes. Remove from oven and using a spatula, toss.  Bake another 15 minutes. Remove from the oven and add the cranberries, toss again, then bake another 15 minutes. Total baking time is 45 minutes, in 15 minutes intervals. 

Allow to cool in the pan for 30 minutes. 

White Bean and Kale Soup

I'm always looking for ways to incorporate kale and other healthy greens into dishes at home so I thought I'd try this soup.  It seemed pretty simple, with very few ingredients, and so when I tasted the final result I was pleasantly surprised. It's quite tasty!  

I started out with dry beans because they were $1.69 for the pound I used in the recipe and along with $1.99 for a brunch of kale this is an inexpensive pot of soup to make, and that makes me really happy. This will make 4 entree portions.  

You can use canned beans if you don't want to go through the soaking process. Just reduce the cooking time. 

When it comes to the herbs I like to use a whole large sprig to get the flavor into the soup, then remove it at the end prior to serving. 

Ingredients: 
1 pound of dried Great Northern beans 
2 applewood smoked bacon slices, cut into small dice
1 large white onion, cut into small dice  
6 garlic cloves. minced  
6 cups low sodium chicken stock 
2 cups water
1 large sprig fresh thyme
1 6 inch sprig fresh rosemary
1 Parmesan cheese rind
1 tsp salt  
1 bunch kale, stems removed and chopped 

Rinse and pick through the beans, then put them into a soup pot and cover with water. Soak overnight.

In the morning, drain and rinse the beans.  

In the soup pot, saute the bacon until brown.  Then add the onion and saute until soft, approximately 6 minutes.  Add the garlic and saute a couple minutes.   Add the beans, the stock, water, herbs, cheese rind, and salt.  Bring to a boil, then reduce the heat to a low simmer and cook for one hour.  Add the kale and cook an additional 15 minutes.    

Remove the herb sprigs and cheese rind to serve. 

Serve with some crusty toasted bread.

Pear Cranberry Crisp

It' that time of year when cranberries are in season 
and plentiful.  Since they are part of our diet this time of year I wanted to offer up a little information about them and a recipe you can make for the holidays. 

Cranberries are a rich source of procyanidins, phytochemicals that appear to prevent bacteria from sticking to the urinary tract and causing infection.  Researchers speculate that regularly drinking a glass of cranberry juice may deliver enough procyanidins to help ward off a urinary tract infection. They may also offer protection against cancer and cardiovascular disease. They are low in calories and a good source of vitamin C. 

This recipe is not one of those sugary sweet ones and so perfect for people who like things a little lighter.  

Ingredients:
4 very ripe pears
1 cup whole cranberries
1/4 cup maple syrup
2 tablespoons lemon juice
1/2 cup oatmeal
1/4 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon butter

Topping can be whipped cream or vanilla ice cream

Preheat the oven to 400 degrees.

In a medium bowl combine the peeled, cored and cubed pears, cranberry's, maple syrup, and lemon juice and toss well.

In another bowl combine the oatmeal, brown sugar, flour, and cinnamon.  Cut in the butter to resemble course crumbs. 

Spoon the pear mixture into a 8 x 8 inch baking dish, top with the oatmeal mixture.  Bake for 10 minutes are 400, then reduce the heat to 350 and cook for 20 minutes more, or until fruit is bubbling.

Serve warm with desired topping or alone.  This is also fine at room temp.  

Enjoy!

Leon Salad

The Leon Salad has been around since the 1960's.  It was first served at La Scala restaurant in Beverly Hills.  Through the years it has been altered a bit, adding additional ingredients.  I had one about 15 years ago that was unbelievable, so unbelievable I've been looking for a good recipe ever since.  This one comes close.   It's a good main dish meal, we had it for dinner during the summer when it's too hot to cook. Serve some nice crusty bread with it for a entree salad.  It would be a good dish for a buffet. It's hearty and has so many yummy things in it you just want to keep eating it. 

I made it again recently when we had guests over to watch the football game.  They brought the pizza and I made the salad. Perfect! 

This is a chopped salad so everything needs to be chopped into small dice.  Also make sure everything is very cold, the lettuce needs to be very crisp. 

The recipe:

Make the dressing.  In a medium size bowl combine:
4 tbsp red wine vinegar 
8 tbsp olive oil 
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp dry mustard 
1/4 tsp crushed red pepper flakes 
1 clove of garlic, minced 

Whisk it blend.  Next add in the following to the bowl:

1  15 oz can chickpeas, drained
4 oz provolone, diced
4 oz salami, diced
1/4 cup red onion, very thinly sliced

Mix it all, cover and chill.  Allow to marinate for a least one hour. 

Prepare the greens in a large bowl:
1 head of romaine, chopped 
8 to 10 large basil leaves, chopped 
1/4 cup fresh parsley, chopped

Add the salami mixture to the greens. Then add in:
1 large tomato, chopped 
1/4 cup pepperincini, sliced thin
1 small can sliced black olives
Add salt and Pepper, toss it all together, and enjoy!  

Flaxseed Pancakes

I know what you're thinking. Flaxseed pancakes?  That sounds horrible!  Well hold on a minute, because they are not horrible.  They are not even close to horrible.  When I made them I was astounded (filled with overwhelming surprise or shock). Yep that about sums it up.  I was astounded!  These took me by complete surprise.  I made them because I am always looking for healthy nutritious recipes that up the nutrition quotient and provide good prolonged energy, plus flax seeds have Omega 3's which is a bonus. I had to try them for no other reason. I fully expected them to "taste healthy" but not be so great tasting. I gotta say I was completely wrong. These are so good that now I make them because I crave them. They taste just like a good blueberry pancake would and I love that I can eat them with abandon, feeling the energy and good stuff cursing through my body. Ok enough of that! 

This recipe is supposed to serve two but I made them one time and ate the entire thing myself. I could not stop. 

The protein power takes the place of the flour. A pretty neat trick if you ask me. 

The recipe:
In a bowl mix the dry ingredients 
1/4 cup ground flaxseed
1/4 cup protein powder (I use vanilla flavored) 
1 tsp baking powder 
pinch of salt 
1 tbsp of any sugar you prefer or 1 package stevia

In a second bowl mix the wet ingredients 
3 eggs 
1/4 cup heavy whipping cream 
1 tbsp Greek yogurt or sour cream 
Vanilla, a big dash 

Fresh Berries 

Add the dry to the wet and mix gently until just combined.  

Using a non stick pan to cook the pancakes, and no oil is necessary. If you want to use a small amount of oil, use coconut oil.

The topping should be fresh berries. I like to use blueberries Mash them and add a little sweetener of your choice.  Serve this over the pancakes.  You can also drizzle on just a tiny bit of maple syrup or agave if you  must have it but it is good with just the fruit.  

Options:  You could replace the yogurt with ricotta and you could add some chopped nuts. Yum! 

Sausage over Polenta

Some of my favorite dishes have come out of my kitchen out of necessity. I had no plans for this dish, it just happened. I found a package of sausage in my freezer that had been there for a while and I knew I needed to use it up or throw it out soon. Plus it was one of those days when I just could not stand going out for groceries again. I was trying to find something I could throw together for dinner and I thought of those sausage.  

I also found a little bag of polenta in the pantry, that I honestly did not even know I had.  Bingo, polenta and sausage!  A no brainer.  And I always have cans of tomatoes in my pantry so this dish was born.

Saute 4 sausages for 5 minutes per side in heavy saute pan. Allow the sausage to get some good color on it so keep the heat up high. After the 10 minutes of cooking time deglaze the pan with 1/2 cup of wine or broth. Scrape up all the bits off the bottom of the pan. Add 2 large cloves of garlic, minced, 1 14 oz can of diced tomatoes, 1 tablespoon of dried oregano  and simmer on low for about 20 minutes  covered.  Turn the sausage over and continue to cook another 20 minutes more. The sausage will be tender and the sauce will have reduced. If you loose to much moisture you can add in a little water. 

In the meantime cook 1 cup of polenta in 3 cups of salted water for 5 minutes or according to package directions. Whisk constantly.  Turn off heat and add 3 tablespoons butter and 1/2 c grated Parmesan cheese. Stir to combine and allow all to melt. 

To serve, make a pile of polenta in the bottom of a bowl, put 2 sausage over each, and spoon on sauce.  Grate a little more cheese over all.  

Makes 2 servings. 

My new favorite cookbook - Country Cooking of France

Country Cooking of France by Anne Willan. 

I go to the library about every 3 weeks and each time I go I walk through the cookbook section looking for something new or something I have not read before.  I picked this book up and brought it home to read having never heard of it. I ended up reading it cover to cover.  Over time I've learned that instead of buying books and hoping that I like them, I now check them out of the library first and check them out before buying them and being disappointed.  

Books like this are meant to be relished.  Every morning while I was having my coffee, I turned pages and read the book.  I got lost, in the stories, many about certain recipes, and about the villages where these recipes were born, and about the people.  There are also some stories about the great restaurants and chefs of France.  It was so enjoyable reading the stories and I consider it an added bonus that you don't normally get with a cookbook.  And of course reading all the recipes and the techniques was the interesting part to me and is usually the reason I buy a cookbook. 

After reading this book only part way I knew I had to own this book. Books like this are very rare.  The recipes are wonderful, the stores an added bonus, and the photos make you feel like you are there.  It is beautifully written and so authentic.  There are tons of cookbooks on the market and lots of them are not very good. I've tried making recipes from some of these books and they don't turn out. And I am a good cook. I know what I'm doing.  That is why, when I find a book like this, I have to own it and add it to my collection, and I feel compelled to share it. I think it is part of the enjoyment to see my friends appreciate the book along with me.

My husband and I will enjoy many great meals from this book, and I get the enjoyment of trying new recipes that I would never otherwise make. I can't wait to get started. There is a recipe for a goat cheese salad I want to make so I already made the marinated goat cheese the other day. In a week or so the cheese will be ready and I can then make the salad. And when I do, you can bet I will share it on my food blog for you to enjoy. 

Buying a whole salmon

I was out food shopping one day, cruising through the fish department, and ran into an entire whole wild salmon for sale.  Hum.  I stood there looking at it, comparing it to the filleted salmon right next to it, and the price difference of each item.   The whole fish was $3.00 per pound cheaper than the fish that was already filleted. Wouldn't you seriously consider it for that kind of savings?  Or is it just me? 

I had some experience in filleting a fish many years ago and found out how difficult it was, so I really had to think about this.  Yikes, did I really want to get myself into that situation again?  In the end I could not pass up the savings and bought the whole fish.  I brought it home and begged my husband help me fillet it! 

I've gotta tell you it was a little overwhelming. And you have to have to certain amount of strength to cut through it all, and that's where my husband came in. He has the brawn, and I have the technique.  Between the both of us, we took turns at the fish.  It took a while :)  He cracked through the backbone so we could cut it down the center. 

Then we had to fillet the fish off the backbone, which is the most difficult part, and you can lose a lot of fish if you are not careful.  Then I starting pulling out the bones, and finally we cut it up into serving size pieces. 

In the end we ended up with 9 meals from this fish and since it cost me just under $42.00 which averages out to $4.66 per meal, which is $2.33 per serving. For wild salmon!  I am thrilled.  I can't believe that we get to eat wild salmon for this prices. 

I put the servings in zip lock bags and put them in the freezer. Now I simply pull out  a bag, put in a bowl of cold water to defrost, and its ready to make for dinner.  

There is no way on earth I will ever find that deal again but now I am so happy I decided to tackle it.  It just means keeping your eyes open and being open to something that is a little more work than you'd like.   With the prices of food these days I am willing to do a little more work to get the savings. 

I hope this will inspire you to go out and find a deal and tackle it.  Good luck! 

Panzanella

Panzanella.  Ever heard of it? I know the name is a bit odd but if you've ever been fortunate enough to enjoy this dish you know that you will never forget it.  It's kind of a tomato and veggie and bread salad. It's made during the summer months when its too hot to cook and when the tastiest tomatoes are available. I made this the other night for a concert on the lake and everyone enjoyed it.


Ingredients for salad: 
3 tbsp olive oil
1 small french bread loaf
1 tsp sea salt
2 large ripe tomatoes, preferably heirlooms
1 hothouse cucumber
1 yellow bell pepper
1 red bell pepper 
1/2 red onion
20 large basil leaves 
4 tbsp capers

Ingredients for vinaigrette: 
1 tsp finely minced garlic 
1 tsp dijon mustand
3 tbsp tarragon vinegar
1/2 cup olive oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper

Directions:

Cut the bread into 1 inch cubes.  Heat the 3 tbsp of olive oil in a large skillet and toast the bread with the salt tossing until they are nicely browned.  Add more oil as needed. Set aside.

Cut the tomatoes into 1/2 inch pieces and put in a large bowl.

Cut the cucumber length wise down the middle and using a spoon,  scoop out the seeds. Then slice into thin slices and add to bowl with the tomatoes.

Cut the peppers into 1/2 inch pieces and add to the bowl.

Slice the red onion in very thin slices, add to the bowl.

Drain the capers and add to the bowl.  Chiffonade the basil and add to the bowl.

Make the vinaigrette by combining all the ingredients in a small bowl and, using a whisk, blend it to emulsify, and it is thick and creamy looking.  Pour the dressing over the vegetables in the bowl.  Toss well.

Add the bread to the bowl and toss well again. Allow to sit for 30 to 60 minutes to allow the bread to absorb some of the dressing. Taste for seasoning and add more salt if needed. Serve at room temperature. 

This recipe makes a large bowl full and easily serves a group. There were 5 of us and I had lots left over.  I also want you to know that it is not so good the next day so eat it all up or consider halving the recipe.

Eggplant Tower

This is what I call my Eggplant Tower.  It's tasty but it's also beautiful to look at. It's a nice summer item for your menu.   As you can see in this picture, I served it with some arugula salad, corn on the cob, and some homemade ciabatta grilled toasts. 

Slice an eggplant about 1/2 inch thick.  Lay it out on a platter and brush it with olive oil, both sides.  Sprinkle on some salt and pepper and some hot chili flakes, and some dried oregano. Grill it for a few minutes per side until it is cooked through and has nice charred grill marks. 

Slice some heirloom tomatoes and salt and pepper. 

Slice some fresh mozzarella cheese. 

Pick some basil leaves. 

Build the tower by alternating each ingredient.  You can make as many layers as you like or as you have ingredients. I would recommend 2 but you can go bigger. Pour some olive oil over the tomato layer. Place some basil leaves in between layers, as many or as few as you want. 

I top the whole thing off with some reduced balsamic.  You can use regular balsamic as well but it won't be a rich.  You can buy reduced balsamic or you can make it yourself.

Ready set.....dig in!

Quinoa Pilaf with leeks and peas

Yes, I'm still at it with the quinoa. I am determined to make it a regular part of my diet and so I continue to try various ways of serving it.  I made this one for a concert in the park picnic and it was pretty good. 

Ingredients: 
3/4 cup peas
2/3 cup quinoa
2 tbsp olive oil, plus some  
1 large leek, or 2 small, cleaned well and chopped 
3 cloves very good garlic, minced 
fresh herbs - any combo of thyme, rosemary, tarragon, basil, sage
salt and pepper

Bring a pan of salted water to a boil and cook the peas.  They may take anywhere from 4 minutes if frozen to 10 if fresh. Remove the peas, set aside and reserve the water. 

Measure the quinoa into a strainer and rinse well with cold water. 

Measure out 2 cups of the reserved pea water, bring to a boil, then add the quinoa and reduce to low. cook 15 minutes or until tender.  Fluff with a fork and then allow to sit for 15 minutes. 

Heat 2 tbsp olive oil in a saute pan.  Add the chopped and cleaned leeks and cook for 10 minutes or so until they are very tender and just stating to caramelize.  Add the garlic and cook for 2 minutes, do not allow to burn. 

In a large bowl combine the quinoa, peas, leek mixture, salt, pepper the herbs and toss.  If dry, add a little more olive oil.  Serve at room temp or chill until ready to use.  Can be made ahead.

Crostini with Ricotta and Cherries

Seriously, I am in love with crostini. You can literally put anything on it and it is good.  Beyond good.  I've made it for years and I never get tired of it. But this year I thought I might try something new.  Crostini with cherries?  Sounds kind of odd right?  Well, with the addition of the ricotta and lemon zest it all works.

Combine a cup of pitted and halved cherries with 1 tablespoon of honey or agave in a small saucepan just until the honey has melted.  Turn it off and allow to sit and macerate for a good 10 to 15 minutes, or longer. 

Brush 4 slices of rustic whole grain bread with olive oil and either toast in the oven or put on the grill.  Toast until light brown and there is some crunch to the bread. 

Mix about 1/2 cup fresh ricotta with the zest of one lemon and about a teaspoon of some very finely diced rosemary.  Spread on the toast and top with the cherries. 

Hum hum good!  A sparkling glass of Proseco anyone?

Ginger Lime Mineral Water

I've developed several water recipes to help my clients consume enough water each day. Water can be very boring for many so try adding a few simple ingredients to jazz it up.  You can make a different water each day, keep it in a pitcher in your frig, and you will likely drink more of it if it has a little flavor. 

If you don't use this up right away make sure you put it in a screw top bottle so the mineral water does not go flat.  You can make a double batch and have it for a day or two. You can also serve it at a party as a mock tail. Be sure to put it in a beautiful or interesting bottle.  Having a few bottles of this on a bar for a party is a welcome treat. There are lots of people who do not drink alcohol these days so having something like this to offer guests is always appreciated.

Ingredients:
zest and juice of one lime
1 to 2 tsp finely minced ginger 
One 25 ounce bottle Pellegrino mineral water 

Use a micro-plane or garlic press to mince the ginger.  Add everything together in a container and stir well, then pour into beautiful pitcher or bottle.     

I like lots of ginger so I use closer to 2 tsp when I make it. If you are not that fond of ginger use less. Make it your own! 

It's so refreshing!

Brown Rice Pasta with Fresh Mozzarella and Tomatoes

Pasta is a popular dish in America.  It is easy and quick to make and it is filling.  Some people however, over do it on pasta, and eat entirely too much.  Try having a small bowl of it and supplement the meal with a green salad.  The white flour variety can cause a sharp increase in your glucose level so this might be something you want to consider changing. Moving to a  whole grain pasta can be a simple step to improve your health. In addition, I have gluten sensitivity so I have to use alternative blends.  


This is a perfect summer time meal as it requires little cooking, only the heating of the water for the pasta.  Then you throw in all the ingredients, toss, and enjoy. This is also a good week night meal for busy people and kids love it. 


This is a pasta made with brown rice flour that you can buy at Trader Joe's, Sprouts, or other health food stores.  Ciliegine is the mozzarella that is sold in little 1 inch balls.  Certainly if you can't find ciliegine you could use a larger shape and just cut it into 1/2 inch pieces. 


I start by preparing all my ingredients.  Mise en place is the term used in professional kitchens meaning literally "putting in place".  Before you start cooking you get everything ready so that once the cooking process starts all your ingredients are prepared and ready to grab quickly. 


Ingredients:
6 ounces pasta 
8 ounces ciliegine 
8 ounces organic grape or cherry tomatoes
1 tbsp olive oil 
1 tbsp balsamic vinegar 
3 tbsp fresh chopped basil 
1 tbsp fresh chopped chives


Mise en place: Prepare all and put into individual bowls. 
Slice the tomatoes in half. 
Slice the ciliegine in half. 
Chop the herbs. 
Measure the oil and balsamic. 
Line up your bowls next to the stove so they are ready. 

In a large stockpot cook the pasta according to package directions. 


When pasta is done, reserve about 1 half cup of the liquid, then drain the pasta quickly and return to the pan. Add all the ingredients and toss well.  The cheese will just slightly begin to melt. If you need more moisture, which I usually do, I add some of the pasta water until I get it to the consistency I want. I would guess this would require anywhere from 1/4 to 1/2 cup. 


Serves 2.  

Brownie Thins

These thin delicate cookies are a nice end to a heavy meal.  They are very lite, and a bite of the chocolate is satisfying, so you don't need to eat much.  Of course if you are hungry, and these are out, you can eat a pile of them for the same reason, they are so lite. 

These are not among my healthy recipes, so proceed with caution :)  If you do, throw caution to the wind and enjoy every bite. 

Ingredients: 
6 tbsp butter or coconut spread 
2 ounces dark chocolate, cut into 1/2 inch pieces 
1/2 cup sugar 
1 large egg 
3 tbsp all purpose flour 
1/4 tsp vanilla extract
1/4 tsp almond extract 
pinch of salt 
nonstick vegetable spray 
1/4 cup pistachios, chopped almost fine 

Preheat the oven to 350.  Spray a flat cookie sheet well with the cooking spray.

Place butter and chocolate in a microwave safe bowl and microwave until almost completely melted, about 1 minutes. Whisk until smooth. Add the sugar and the egg and whisk again. Then add the flour, both extracts, and salt, whisk again until smooth. Let the batter stand for 10 minutes. 

Scoop teaspoonfuls of batter on to a cookie sheet leaving plenty of space between. Spray the bottom of a 2 inch drinking glass with cooking spray and use it to gently push down on the cookie batter, flattening them to a thin round. To keep the batter from sticking to the glass you need to use lots of spray and might need to spray after each use. Once the sheet is done sprinkle some pistachios over the cookie.  

Bake the cookies for about 8 minutes in the lower third of the oven. The edges of the cookie should just be changing color slightly to a lighter brown which means the cookie is almost done.  Allow to cool 2 minutes on the cookie sheet. Then remove them to a surface covered with either wax paper or parchment paper and allow to cool and get crisp. This will take several hours. 

Repeat the process until all the batter has been used. 

You may need to experiment with the cooking time like I did.  Ovens are different and these cookies are so delicate that they can easily be under cooked, which means they will not get crisp, or over cooked which means the flavor will not be a good.   

I like to pile them on a pedestal cake stand and I also put them in clear cookie bags and give them as gifts. 

Flavored Waters

Making yourself some flavored water will help you drink more of it each day. I make a pitcher full and keep it in the refrigerator.  You can look around your own kitchen and see what you have to add to the water and make your own flavor combinations. 


Cucumber.  I first had this at a day spa I went to and was surprised at how good it was.  Simply fill a pitcher with good quality filtered water, cut a cucumber into slices and add it to the water. Put a top on the pitcher and store in the refrig.  Drink several glasses a day. 


Other things to add to water: 


Peach 
Watermelon 
Berry's 


Citrus. Lemon, lime or orange work very well. A few slices of orange in some water can make the difference between drinking enough water or not.  It's a simple easy thing to do for yourself. 


What flavors do you love?  Start there.  

Sweet and Sticky Grilled Chicken Wings

a gaggle of wings

This sauce is sweet and sticky and can also be a little spicy if you want.  It's a great sauce to use when grilling chicken.  I used chicken wings but I would also suggest using drumsticks. You want to pick this up with your figures to really get in to it.  You can serve this as the entree or an appetizer.  If serving as an appetizer split them apart, separating the three parts, so you are only dealing with one piece at a time.  


The process is that you want to prepare your chicken.  Then make the sauce.  


Ingredients: 
1 /12 cup dry red wine 
1 cup brown sugar
1/2 cup low sodium soy sauce or liquid amino 
2 tbsp finely grated fresh ginger 
2 large garlic cloves, minced 
Salt 
Chicken of your choice 


Combine first 5 ingredients in a medium saucepan.  Bring it to a boil and then reduce the heat to a simmer. Do not cover. Reduce until it is the consistency of honey.  It will take about 45 minutes.  Allow to cool. 


Season the chicken with salt.  Grill to within a couple minutes of completion, probably 20 to 25 minutes.  Brush the chicken with the sauce, turn and brush the other side. Do this a couple times until the chicken is completely covered with the sauce and the heat has started to caramelize it on the surface. 


Option:  We like a little spice in ours.  And I do mean just a little.  We don't like it really hot, we just like a suggestion or an under laying note so we added a tablespoon of Sambul to the sauce.  One tablespoon is very mild so if you would like a little more heat add more. That way you get that sweet and hot thing going. 


Finger licking good! 


Serve this with some typical summer BBQ food like potato salad or coleslaw.

Pom Ade Cooler

Sometimes I want a little something special in the way of cocktails.  I am a wino at heart, but every now and then I like to have a special cocktail on a holiday or special occasion.  I made these for the 4th of July and they were mighty thirst quenching. 


I would suggest making the lemonade the day before you want to use it. That way it gets nice and cold. 


To make the cocktail:


Fill a tall glass with ice.  Add vodka to preference. (I like 1/3 in my drink, my husband likes his at 1/2, so that's what I do.)  Add a couple tablespoons of pomegranate juice.  You don't even need to measure, just eye ball it.  Then fill the glass with lemonade.  I like to take a quarter of a lime and give it a final squeeze into the cocktail.  


To make the lemonade: 


Make a simple syrup with:
1/2 cup of sugar or stevia 
1/2 cup of water
1 3 inch stem of rosemary


Heat in a small saucepan until sugar is dissolved.  Take off heat and allow to cool. Discard the rosemary. 


Juice about 3 or 4 big lemons to get 3/4 cup of juice.  Add 4 cups of water. Add simple sugar to taste.  If you use the entire amount it might be too sweet, so start slowly. I add half of the simple syrup and go from there.  Slice a lemon and add to juice.  Put it in a pitcher and place in the refrig to chill. 
  
Salute! Enjoy!

Frozen banana treat or mock ice cream

I love love love ice cream.  I could eat it everyday.  But I can't.  And I miss it.  So when I saw this recipe I went completely nuts and had to make it right away. 


I've been playing with various combinations for the past few weeks so I thought that it was time to pass it along to you.  It is the best kept secret for dieters, or diabetics, or those who don't eat dairy. It tastes like ice cream and is oh so satisfying. That's really the gift. The fact that when you eat it, you are satisfied, and you think you have had something bad. I mean how many dishes can you that about?


The basic recipe is 2 bananas and 1 cup of blueberries and a handful of walnuts.  You will need to good blender or food processor. I have a vita-mix and it makes this so easy. Just throw it all in the blender, blend until smooth, poor into a freezer container and wait. Waiting is the hardest part :)  And after a few hours you have mock ice cream. Tada!


I made this cherries instead of blueberries and it was delicious.  I've used almonds and pistachios instead of walnuts.  I added some raw organic cacao nibs to give it that chocolate chip taste.  I used some coconut water as well and make it like a granita, where you scrap it into and ice type treat.  You can add vanilla or cinnamon. The possibilities are endless.  You could make this every week with different fruit and nuts. 


The thought of this being available to me all summer makes me ecstatic!!!!!


I hope you enjoy.  And if you do send me a message and share your experience. 

Corn Avocado Salad

There is nothing like grilled corn in the summer months.  I buy lots of it.  It's delicious and inexpensive.  I make this salad that takes advantage of the corn and I add avocado and cilantro to it so serve as a side dish.

Ingredients
4 ears of grilled corn on the cob
1 avocado
1/4 cup cilantro
1 tbsp fresh lime juice
sea salt
olive oil  

The amounts above are approximate. You can very slightly and still have the same outcome.

To grill corn:  soak corn in large bowl filled with water for a least 15 minutes.  Pull out and dry the outside. Put on hot grill and cook for about 15 minutes, turning every 5 minutes or so. Allow to cool slightly, then cut kernels off the corn and put them on a serving platter.

Slice avocado and arrange over top of corn.

Squeeze lime juice over all, then sprinkle salt over all.

Rough chop cilantro and put over top.

Sprinkle with a really good quality olive oil and serve.

Serves 4.

BBQ Chicken Salad

This salad is fast and easy as most everything is from a can.  I like to have some of these recipes on hand for those days when it's too hot to cook, or when I simply feel like I have not been eating enough vegetables.  You can grab all this at your supermarket and get enough so you can make it a couple of times. Once I make it I always want it again a day or two later.

For the chicken you can saute a breast or simply buy a store bought chicken and cut it up.  Same for the corn. Use a can of corn, some frozen and defrosted corn, or use fresh. I've done it with fresh corn when it's in season and really inexpensive and it's a little better tasting than corn from a can, but it also depends on how much time I have.

Ingredients:
Green leaf lettuce, chopped
Corn, one 16 oz can drained
Black beans, one 16 oz can, rinsed and drained
Black olives, 1 small can sliced, drained
Jicima, chopped small 
Chicken, sauteed, cooled, and chopped
Fresh Tomatoes, chopped
Avocado, chopped
Salt and Pepper
Ranch salad dressing
BBQ Sauce

The secret to this salad is to make sure everything is well chilled.  Especially the lettuce.  You want it to be crisp and refreshing.

Dump it all in a large salad bowl and toss well.  Really how much simpler could it be?

To make the dressing pour equal parts of ranch dressing and BBQ sauce into a bowl and mix. Toss over salad. I like to garnish with a little drizzle of BBQ sauce as it presents well and tells people what's coming.

Black Rice and Quinoa

This recipe is so satisfying.  It is nutrient dense as well.  Quinoa is an ancient grain and a complete protein and therefore, you do not need to add another protein source to this dish. Qunioa's key nutritional factor is its high level of lysine, an amino acid necessary for the synthesis of protein, making it one of the best sources of plant protein. It also contains riboflavin, vitamin E, iron, magnesium, potassium, zinc and fiber.

Quinoa should be rinsed thoroughly to remove any powdery reside. Place it in a fine strainer and hold it under cold running water until the water runs clear and then allow it to drain well.

Black rice is delicious. The first time I saw it I was at Whole Foods and it jumped off the shelf and into my basket. I cooked it just like any other rice and served it as a side with the traditional protein, grain, veggie meal and it was really nice.  It's a nice change from eating brown rice all the time.  Black rice is considered to be anti-inflammatory and a great source of antioxidants. Plus it is high in fiber and contains substantial mineral content.

I used vegetable stock in this recipe but you can make this with water.  All my years of cooking has taught me that adding layers of flavor always results in a tastier finished product.

Ingredients:

1/2 cup black rice, rinsed well 
1 cup red quinoa, rinsed well 
3 cups vegetable stock, or chicken stock, or water
1 bay leaf
1/4 tsp celtic sea salt
2 tbsp olive oil
1 small onion, chopped fine 
3 large garlic cloves, minced  
2 tsp cumin seeds
2 tbsp fresh lemon juice
1/4 cup chopped cilantro
2 tbsp chopped chives
freshly cracked black pepper
1 avocado
1 lemon cut into wedges as garnish

Directions:
Bring rice and 1 cup stock to a boil in a small saucepan. Cook according to package directions, about 25 minutes. I like to turn the rice off shortly before it is done and let it sit.  It absorbs the rest of the water and the steam fluffs it up.

Meanwhile, combine the quinoa with 2 cups of stock in medium saucepan.  Add the salt and bay leaf.  Bring to a boil, then reduce to a slow simmer for 15 minutes. Cover and let sit for 15 minutes. If there is still water in the pan, drain it.  Discard bay leaf.

Heat 1 tbsp olive oil in large saute pan, add the onion and cook slowly for about 8 minutes or until soft. Add the garlic and cumin, cook for 2 minutes more. Add the quinoa and rice to the pan along with the lemon juice. Turn off heat. Add the cilantro and chives and toss well.  Add an additional tbsp olive oil, pepper, and taste for seasoning. Add more salt if needed.

Cut avocado into wedges along with lemon and top the dish.

This is a good dish for a group dinner as a side dish.  You can also serve this in individual bowls as a main course.  I like it as a main course but sometimes I like to add a vegetable as well.

Enjoy!

Roasted Chickpeas

What a healthy snack?  Try roasting some chickpeas.  They turn golden brown and get a little crunchy so when you eat them they are similar to nuts. 

As one of natures perfect foods they are rich in protein, fiber, complex carbohydrates, folate, iron, and zinc. One half cup of cooked chickpeas provides 7 grams of protein, and only 2 grams of fat.  The body's absorption of the form of iron found in them can be enhanced by consuming them with a dietary source of vitamin C. They are an excellent source of both soluble and in soluble fiber, which means they may help lower blood cholesterol levels.  They are also digested slowing which promotes the gradual release of blood glucose which may be helpful in controlling diabetes. 

Ingredients:
one 15 ounce can garbanzo beans
1 1/2 tbsp olive oil
1/8 tsp of each: Chinese five spice, cumin, cinnamon, Spanish paprika, chipotle power
1/4 tsp salt

Preheat the oven to 400 degrees.

In a small bowl combine the spices and salt.  Set aside

Drain the beans and rinse with water.

Allow to dry somewhat.
Lay a paper towel on a baking sheet and spread the beans on it. Use another towel over the top and gently press and move around to get them dry. Remove any skin from the beans. Discard the paper towels.

Drizzle olive oil over the beans and toss to coat well.  Roast for 30 minutes until they are a deep golden brown. Remove from the oven and immediately sprinkle the spice over them.  Toss to coat well. Serve.

One thing I discovered is that if you put these in a jar with a lid they will turn soft.  To keep them hard do not cover them.  Put them in a nice bowl and leave them that way.

You can use any combination of spices you like. You could try a curry powder or garlic salt. Anything goes.

Cape Cod Chopped Salad

I have to admit that every once in a while I am completely taken by Ina Garten. Does that mean I have a girl crush????  I think she just knows how to cook. It seems that everything she makes, I want to make. Do you watch those cooking show on TV?  Sometimes I watch and I think yuck there is no way I would make that!  But then Ina comes on and I want it all.  This is her recipe which I have adapted as my own. I've cut it in half so that it serves 2 instead of 4 for one. That's just enough for me and my husband.  I have also added the baby greens since most people don't like a salad that is all arugula.    

For the salad:
4 slices bacon
2 handfuls of baby greens
1 handful of arugula
1 granny smith apple, cored and diced
1/4 cup toasted walnuts, coarsely chopped 
1/4 dried cranberries 
3 ounces blue cheese, crumbled 

For the dressing: 
1 1/2 tablespoons apple cider vinegar 
1/2 tsp grated orange zest 
2 tablespoons freshly squeezed orange juice 
1 1/2 tsp dijon mustard 
1 tablespoon maple syrup 
Salt and pepper, freshly ground 
1/3 olive oil

To make the dressing put the first 7 ingredients into a bowl and begin whisking, and slowly poor in the olive oil to create and emulsion.   You will have more dressing than you need for two servings so I put it in a container and save it and use it the next day. (I don't like waste in my kitchen!)  The dressing is great on just plain ol' lettuce.

Cook the bacon however you choose. Ina's method is to put a rack on a baking sheet and put the bacon on the rack and cook it in the oven .  If you select this method she recommends a 400 degree oven for 20 minutes. I find that method a little to labor intensive because I don't like to wash the pans so I don't use it.  Most people use a skillet and fry the bacon, which is fine too.  I put it on a paper towel, on top of a plate, and cook it in the microwave.  I cook it a minute at a time, checking it each time, until I get it to the crunchy point that I want it.
Allow to cool then chop up into pieces.

In a large bowl toss together the greens, apple, walnuts, cranberries, blue cheese, and bacon.   Toss the salad with just enough dressing to coat, sprinkle with salt and pepper.

Mound on plates and serve immediately.

Butternut Squash and Leek Gratin

I love butternut squash and I love leeks.  Need I say more?

Ingredients:
1 (2) pound butternut squash
Cooking Spray
1 tsp butter
1 tsp coconut oil 
4 cups finely chopped leeks (about 6 leeks)
1 tbsp sugar
3/4 tsp salt
1/4 tsp pepper
dash of nutmeg

4 large eggs

1/4 Parmesan cheese, grated

Preheat the oven to 375 degrees.

Cut squash in half lengthwise, remove seeds, place on a baking sheet that has been sprayed with cooking spray cut side down.  Bake for about 45-60 minutes until soft.  Allow to cool then scoop out the flesh and put into a large bowl. Mash with a potato masher until smooth. 

 

Meanwhile prepare he leeks buy cutting off only the white part, slicing them lengthwise and then submerging into cold water to rinse well. Leeks can be incredibly dirty to make sure you pull them apart and wash very well. Dry and chop finely.

In a large skillet over med heat, add the butter, coconut oil and leeks and saute for about 20 minutes until they are brown and somewhat caramelized.

To the bowl with the squash add the sugar, salt and pepper, nutmeg, egg, leeks, half the cheese and mix well.

Pour into six 6 oz ramekins that have been sprayed with cooking spray.  Place ramekins into large baking dish and fill with water about half way up the sides.     Bake for about 35 to 45 minutes until knife inserted in center comes out clean.

Remove from the oven, use the rest of the cheese over the top of the ramekins, then place under the broiler for a few minutes until brown.

Roasted Mushrooms

Who does not love some mushrooms with a steak at dinner?  When I've made mushrooms in the past I always sauteed them.  The idea of being able to throw everything into a pan and put it in the oven sounded appealing. No standing there stirrring the pot, no watching to see what's happening.  Put it in the oven, set the timer, and go have a glass of wine.  Sound good?

Ingredients:
1 pound mushrooms
2 tbsp capers
3 large garlic cloves
2 tbsp olive oil
3 tbsp butter
Salt and Pepper
zest and juice from one half lemon
2 to 3 tbsp chopped parsley

In a heavy saute pan, preferrable cast iron, add the cleaned mushrooms.
Rinse the capers, dry them then chop and put in the pan.
Mince the garlic and add it to the pan.
Add the olive oil and butter, some salt and pepper to taste, and toss it all together.
Cook in a preheated 450 degree oven for 20 minutes.
When it come out hit it with some lemon zest and a good squeese of lemon juice.
Add the parsley and serve hot.