ramble on

Spiced Chick Pea Soup

2012-02-09T18:16:00.000-08:00

Chick peas, spinach, and tomatoes simmered in savory herbs and spices, with homemade garlicky crostini...dinner is served! This soup is perfect on a cold winter's evening, and very hearty for being completely vegetarian. Quick and easy to make, and, you will have plenty leftover for tomorrow's lunch!

Spiced Chick Pea, Spinach, and Tomato Soup

You will need:

2 tablespoons olive oil
1/4 cup chopped red onion
2 cloves garlic, finely minced

1 bay leaf

1/2 teaspoon cumin powder

1/2 teaspoon dried parsley

1/2 teaspoon dried oregano

3 tablespoons harissa (a versatile condiment well worth having on hand!)

1/2 teaspoon black pepper

salt to taste (I did not need to add any)

1 can chick peas (garbanzo beans), rinsed really well and drained
1 package frozen chopped spinach, thawed and squeezed of all water
1 can fire roasted tomatoes (regular diced tomatoes are fine too)
4 cups vegetable broth, warmed

Heat up the olive oil in a soup pot on medium heat. Add onions, garlic, and saute for a couple of minutes on medium heat. Then add the bay leaf, cumin powder, and dried herbs. Stir for a minute, then add the harissa paste and stir for another minute. Add pepper (and salt if you like), chick peas. spinach, and tomatoes with their can liquid as well. Stir well for two minutes. Add the warmed vegetable broth and bring the soup to a boil. Once boiling, lower heat to a strong simmer and leave uncovered for 30 minutes. Fish out the bay leaf. At this point the soup is ready to serve!
Or, you could remove half the soup, puree it in the food processor or with an immersion blender, then add it back into the remaining soup - this gives it a wonderful thick consistency and the textures play off each other really well!
Toss in some croutons or any kind of bread when serving. Enjoy!

Memories Of Potatoes And Marriage

2012-02-06T18:52:00.000-08:00

We are just about halfway unpacked in our new home, after one full week. I had most of the kitchen unpacked within the first few days, therefore had few excuses not to start cooking right away. The only issue was, with not much more than a sack of potatoes in the pantry, I was at a loss for what to make for dinner (unless there was a harried rush to the grocery store involved - which is never a good idea where I'm concerned).

Then a memory came back to me about the first meal that my now husband (then boyfriend) ever made for me. We had been dating for about a month at the time, and he told me that one of his favorite foods was the mighty Potato. Ever the sassy one, I asked him to make me something with potatoes...and voila, he produced this amazing foil-wrapped roasted potato dish. Adding to the fact that this meal was prepared with care, I couldn't help but notice that this foil-wrapped method locked in all the yummy herbs and spices and infused the potatoes with their flavor in such a marvelous way. It is a stand-alone meal for us potato-lovers, but is probably better suited to being a side dish for normal folk!

I have since made my husband's special potatoes quite often and every time we enjoy this dish, those fond memories come rushing back. So, what better way to break in our new kitchen than to load it up right away with fond memories of our first meals together?

As an added bonus, I got to celebrate the fact that I finally have an oven that I can turn up to over 400 F without having to worry about an over sensitive smoke alarm! :)

Foil Roasted Potatoes

You will need:

4-5 baking potatoes, cubed (we like skin on, but feel free to peel)
2 tablespoons olive oil
2 tablespoons butter, melted
2 cloves garlic, finely minced
1/4 tablespoon dried rosemary
1/4 tablespoon dried parsley
1/2 teaspoon black pepper
salt to taste
Aluminum foil

Preheat oven to 425 F. Toss all ingredients together in a large bowl. Tear off enough aluminum foil to cover a cookie sheet twice. Pour the potatoes over this double layer, then cover with another double layer of aluminum foil. Fold the edges over tightly, to make a "packet". Put the cookie sheet in the preheated oven for 20 minutes. Then carefully flip the packet over and bake for another 20 minutes. That's it. Enjoy!

Brief Goodbye...and Black Bean Tacos

2012-01-22T10:40:00.000-08:00

Remember when I mentioned that we are moving again? Yep! We are moving into our new house later this week, and seriously looking forward to experiencing all the joys (and horrors) of home ownership once more. And, I'm excited about a more spacious kitchen. Don't get me wrong, I've enjoyed this apartment and it's closet-sized but nicely-outfitted tidy kitchen. However, I will NOT miss the over-sensitive smoke alarm that has caused our blood pressure to rise on many occasions. Still, this has been a terrific adventure so far, and we are so excited to move into our new home.

With the upcoming move, we have been making an effort to empty out the fridge and pantry of half-finished jars and bags of this and that. One very fruitful result of the purge was these wonderful Black Bean and Fish Tacos that we enjoyed for dinner last night. And they were so yummy! And so simple, you don't even need a recipe....as you can see for yourself :)

Black Bean and Fish Tacos

When you see me next I will be in my new kitchen. So, a brief goodbye, until next time!

Harissa Marinated Chicken

2012-01-19T15:41:00.000-08:00

Easy weeknight Chicken recipe...Tender chicken breasts marinated in harissa, yogurt, and olive oil. Does a chicken dinner get much easier or more delicious? I think not!

Harissa, if you're not familiar with it, is a North African chile paste. You can find jars of it in the ethnic food aisle of many grocery stores. Harissa is milder compared to some of the asian chile pastes, and its thick sauce-like consistency lends itself especially well to marinating. One or two tablespoons goes a long way! It is amazingly versatile and I love it! Marinating chicken in it, like below, is a great way to incorporate its unique flavor into your meal. And, the added yogurt ensures that the chicken stays very juicy. Enjoy the recipe!

Harissa Marinated Chicken

Serves four.

You will need:

4 boneless skinless chicken breast tenderloins
2 tablespoons harissa
3 tablespoons plain yogurt
2 tablespoons olive oil
salt to taste

Whisk harissa, yogurt, olive oil (and salt if used) together, and pour over chicken. Seal in a baggie and let marinate in the refrigerator for at least one hour. Heat a nonstick skillet to medium-high, put in the chicken (discard any remaining marinade). Cook on both sides until chicken is cooked through. Enjoy!

Bibimbap

2012-01-17T17:04:00.000-08:00

We had some friends over the other night. They were kind enough to help us stack boxes to get ready for the upcoming move. (And, yes, we are moving again - but more on that later.) The evening's other activities included a rousing time of dance central - so much fun - and a healthy veggie-packed dinner (it seemed like a good idea, beyond just the fact that it is still early in the new year and none of us are bored with our resolutions. Yet :) For dinner, I decided to attempt Bibimbap with a veggie/vegan spin.

In case you are wondering, Bibimbap is not just a funny word, it is a wonderful Korean dish that involves sautéed veggies and/or beef served over rice, usually accompanied by a fried egg on top. I have eaten it at restaurants, but hadn't yet attempted to make it at home. Also, in case you are wondering, it is pronounced "bee-bim-bahp"...in Korean this means "leftovers" or "mixed with rice" as Wikipedia so helpfully informed me.

What I love best about this dish is that you can use any vegetables you have on hand! I started with this very easy recipe from Serious Eats, and modified it to exclude the zucchini and daikon radish since I had neither on hand. I made the rice pancake as directed, but for the veggies I used only spinach, bean sprouts, carrots, and sliced shitake mushrooms. I sautéed the spinach and sprouts separately in sesame oil and red pepper flakes, then the carrots in sesame oil and a little honey, and then the mushrooms in sesame oil and soy sauce. Sprinkle sesame seeds on top if you wish.

Bibimbap

It turned out pretty well! We ate ours with a little soy sauce and sriracha. Yum! I like veering from the authentic versions to skip the meat. But next time I will definitely add a fried egg on top. That would make it a bit more authentic. And, let's be honest, I will eat just about anything with a fried egg on top. Enjoy!

Candy Cane Mocha!

2011-12-31T13:37:00.000-08:00

Start the New Year off right by keeping five bucks in your pocket and make this at home! It is warm, richly comforting, and so delicious. Just as good as the Starbucks Peppermint Mocha, if you as us :) And you've got even more of a reason to make this if you got stuck with a bunch of candy canes over Christmas and you have no idea what to do with them!

Candy Cane Mocha

Serves 1

You will need:

1 cup prepared coffee with milk or cream or however you would normally make it
2 tablespoons finely chopped milk chocolate, or semi-sweet choc chips
1 teaspoon candy cane bits
Optional - 1 1/2 teaspoons white sugar
Optional 1 tablespoon whipped cream
Optional - cinnamon for sprinkling

Heat coffee, chocolate, candy cane bits, and sugar in a saucepan over medium heat, stirring to ensure chocolate melts evenly and doesn't stick to the bottom. When warmed through, pour into a mug, top with whipped cream and cinnamon. Enjoy!

Ham and Swiss Mini Pizzas

2011-12-27T18:07:00.000-08:00

Our apartment has an over-sensitive smoke alarm that goes crazy and starts yelling "fire" every single time we use the oven at 400 F or higher. Without fail. It's possessed or something. While we appreciate the safety feature and feel very protected with it around, it is very annoying to feel your blood pressure jump up at the sudden alarm, especially when handling very hot food. Anyway, as much as I despise the stupid smoke alarm, these mini pizzas were so worth it! Two of these are filling enough for a meal, but these would be great as appetizers too. They couldn't be easier to make. Plus, it's a great way to use up some of your leftover Christmas ham :)

Ham and Swiss Mini Pizzas

Serves two.

You will need:
2 english muffins
2 tablespoons dijon mustard
1/2 cup shredded cooked ham
Optional - leftover roasted veggies such as leeks, onions, mushrooms, or any other veggie, thinly sliced
4 oz thinly sliced swiss cheese (or any cheese really!)

Position an oven rack in the top third of your oven. Preheat oven to 400 F. Split each english muffin and spread with mustard, lay these open faced on a baking sheet. Layer ham, veggies and cheese on top of each english muffin. Broil or bake these two to three inches from heat for eight or nine minutes, just until cheese has melted and muffin is toasty. Enjoy!

Note: these would be a snap to make in a toaster oven too, if you have one!

Easy Barbecue Turkey Buns

2011-12-05T20:26:00.000-08:00

As I mentioned in my previous post, we are STILL enjoying our leftover Thanksgiving Turkey now, a couple of weeks after the day. I've tried two new experiments this year with the leftovers...this recipe is much easier than the first but both are totally delicious! Seriously, this one is easy easy easy. For Chinese food or dim sum fans, this is a very close cousin of those delightful Chinese Barbecue Pork Buns. This one uses store-bought refrigerated biscuit dough, and takes less than five minutes of prep time, and only twelve minutes cook time. Hope you try it!

Easy Barbecue Turkey Buns

You will need:

1 tube refrigerated biscuit dough (8 biscuits)
1 1/2 cups leftover cooked shredded turkey
1/2 cup barbecue sauce

Mix turkey and barbecue sauce until well combined and set aside. Separate the biscuits. Cut a small hole in the side of each biscuit, and fill with a heaped tablespoon of the turkey mixture. Pinch the hole shut. Once all are filled, steam these for about 11 or 12 minutes in a cooking-spray coated foil-lined bamboo steamer or whatever you normally steam veggies in. The buns will puff up to around two and a half times their size and firm but springy to the touch when done. Enjoy!

Note: regular biscuits (non-flaky layers) work best for this recipe.

Rustic Turkey Soup with "Stuffing Dumplings"

2011-12-01T18:58:00.000-08:00

Who doesn't enjoy leftover Turkey for days after Thanksgiving? There is sheer genius in cooking a large bird just so you can enjoy the leftovers afterwards. Turkey soup, Turkey chili, Turkey pot pie, Turkey quesadillas. You name it...we've all had it.

I tried two new experiments this year, and these have to be my favorite leftover turkey recipes so far! Turkey Soup with "Stuffing Dumplings", balances delicate herbs with rich roast turkey (it's even better with homemade turkey stock!) with the added surprise of "stuffing dumplings"! Who knew that leftover stuffing could make wonderful dumplings in soup. And Barbeque Turkey Buns are super fast to make, moist and delicious. If you're looking for ideas, I hope you enjoy these recipes...here is the first in a series of two posts. This soup has all the comfort of its chicken noodle cousin, and is a wonderful way to use up some of those leftovers in a fun new way!

Turkey Soup with "Stuffing Dumplings"

Serves 5 - 6

You will need:

1 large carrot roughly chopped

2 stalks celery roughly chopped

1/2 cup finely chopped white onion

3 cloves garlic, crushed

2 cups cooked leftover shredded turkey meat

1/2 teaspoon fresh rosemary

1/2 teaspoon black pepper

salt to taste

3 tablespoons flour, divided

2 cups leftover stuffing

juice of 1 lemon

2 tablespoons olive oil

5 cups broth or stock of any kind

Heat olive oil in a soup pot on medium heat. Saute onions and garlic for two or three minutes, just until onions are translucent. Add carrots, celery, rosemary, salt and pepper, and saute for another four or five minutes, stirring occasionally, just until vegetables start to soften. Sprinkle 1 tablespoon of flour into the vegetable mixture. Then add broth or stock and bring to a boil.

Mix 2 tablespoon flour into the stuffing mixture, and mix well. Form tablespoon sized portions into "balls", pressing them well to bind. Drop these into the soup once it starts boiling.

Then lower heat to a simmer and add the shredded turkey. Cover the pot and simmer for ten minutes. Stir in lemon juice just before serving. Enjoy!

Fun Thanksgiving Treats

2011-11-22T20:08:00.000-08:00

I have some time on my hands this Thanksgiving with it being just the two of us. So, I thought I'd make a few treats to share with coworkers, neighbors and such folks. I mean, why wait until Christmas, right? :) I saw a photo for these pretty edible acorns online a little while ago and thought they were too cute to pass up! And the pilgrim hats, well, what can I say. We just so happened to have the ingredients on hand.

Both of these ended up being so easy and fun to make. Perfect for sharing, and almost too cute to eat. I do hope you enjoy these quick treats:

Edible Acorns

You will need:

Donut holes
Toffee bits
Bits of Pretzels
Some kind of "edible glue" (peanut butter, nutella, or frosting :)

Spread some of the "edible glue" on the top one-third of each doughnut hole. (By the way, is it "doughnut" or "donut"? I can never tell.) Then dip the gluey top in toffee bits. Lastly add a bit of pretzel for the stem. Store in an airtight container. Enjoy!

Pilgrim Hat Cookies

You will need:

Nilla wafers
Mini Reese's peanut butter cups
White decorator gel
Yellow decorator gel

Unwrap the mini peanut butter cups and place bottom up on each nilla wafer. (Use some of the decorator gel as glue.) Then, with white decorator gel, pipe a band around the base of each mini peanut butter cup and then make the hat buckles with yellow decorator gel. Enjoy!

Coriander Chicken

2011-11-10T18:35:00.000-08:00

I'm having one of those evenings. Stuck indoors, wistfully imagining being someplace else. Maybe someplace warmer. Someplace more exotic. Do you ever get that way? If you're a fellow foodie, you also understand when I say that the longing to be someplace warm and exotic is usually accompanied by a craving to eat something..."different". If you're having one of those days too, this dish may be something to try. (This is something so wonderful about Indian food...the incredible variety of dishes you can enjoy.)

It was really this longing, combined with my Kerala heritage that inspired me to put together this dish for dinner. It's a recipe that I have been making for years, one that quickly became a household favorite. This one is not quite a curry, and not quite a dry dish but, rather, something in between. The Malayalam word for this is called "piralen" and can be made with really any kind of meat, and uses an array of fragrant spices. As I mentioned, traditionally this dish has less gravy, but I have adapted it to my kitchen and the apparatuses available to me (no, I do not have a mud pot or open fire to cook these things in!) If you would prefer to try something a little bit closer to the original version, you might want to remove the chicken once cooked and continue cooking down the gravy until it is drier then put the chicken back.

Coriander Chicken

You will need:

1.5 lbs of chicken, thighs or breasts cut into manageable pieces
3 tbsp corriander powder
1 tbsp red chilli powder
1/2 tsp pepper
1/2 tsp cumin powder
1/4 cup finely chopped red or white onion
2 tbsp minced garlic + 1 tbsp finely chopped ginger (or 3 tablespoons ginger-garlic paste)
2 tbsp vinegar
1 teaspoon salt (or more or less to taste)
2" piece of cinnamon
8 cloves
2 whole green cardamoms
1 star anise
2 cups or more water for the gravy

Grind or pound together the cinnamon, cloves, cardamoms, and star anise. Mix this and all other ingredients except chicken and water to form a marinade. Add the chicken, mix well to coat with the marinade mixture and let marinate for at least 1 hour covered in the refrigerator. Then, transfer to a heavy-bottomed skillet or saucepan, add enough water to cover the meat and bring up to a boil. Then, cook uncovered on low heat until done. This took about 40 minutes on my stove for chicken thighs (boneless skinless chicken breast cut into bite-sized pieces will take much less time, probably around 20-25 minutes.) Serve as a curry with rice or flatbread. You can also remove the chicken once cooked and continue cooking down the gravy until it is drier, as the dish traditionally calls for. Enjoy!

Lemon Curd Tartlets

2011-10-09T12:32:00.000-07:00

I am only slightly ashamed to say that a television show was the inspiration behind my making this dessert. Actually, one episode of a TV show. We are huge fans of the 90s sitcom "Friends". We have watched every episode multiple times, and the show never ceases to keep us laughing for hours on end. And, of course, this is completely useless information for normal people, but we would probably beat a lot of you at any sort of "Friends" trivia game (anyone challenge? :) Anyway! In a particularly classic episode guest starring Jon Lovitz, his character (sky high at the time, mind you) hears the word "tartlets", and repeats it a few times, in wonder, then says "...word has lost all meaning." Of course, this sends us into a tizzy of laughter every single time we watch that episode (or sometimes even by just remembering it). In honor of that episode, I am actually doing something I'm not particularly fond of so don't do that often - baking - "tartlets".

All anecdotes aside, these are pretty darn good. Very easy to make these using a mini muffin pan. My tartlet pastry is a bit sweet, but not too sweet. And the lemon curd has just got that perfectly lovely lemony taste. I only make this about once a year because I really cannot resist eating them all. You should try it too :)

Lemon Curd Tartlets

You will need:

For the tart shells-
1 1/2 sticks unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups flour
1/4 teaspoon salt

For lemon curd-
3 large lemons, room temperature
1 1/4 cups sugar
1 stick unsalted butter, room temperature
4 eggs, room temperature
pinch of salt

Tart shells:
Preheat oven to 350 F. In a large mixing bowl, mix the butter and sugar together until just combined. Add vanilla extract. In a separate bowl, sift together the flour and salt, then add to the butter-sugar mixture. Mix until the dough starts to come together. Remove to a floured surface and shape into a ball. Then break off marble-sized pieces of dough, roll between palms, flatten into discs and press each into the cups of a mini muffin pan, just until they come up the sides a bit. You should have enough dough to make about 32-36 tartlets. Press a fork into the base of each tartlet one or two times so steam can escape and they don't puff up. Bake the tartlets in a preheated 350 F oven for 15 minutes. If the edges start to brown too quickly cover the mini muffin pan with a sheet of aluminum foil in the last 2-3 minutes of baking. Cool the pan completely before removing tartlets. Use a finger to push them out, they should come out very easily.

For the lemon curd:
Remove the lemon zest with a vegetable peeler or micro plane grater, remember to avoid the white pith (will give a bitter taste). Then, juice the lemons so you get enough to make 1/2 cup of juice and set this aside. In a food processor, mix the lemon zest and sugar until combined. The zest should be finely minced. Then, in a bowl, cream together the butter with the sugar-lemon zest mixture. Add the eggs, one at a time, followed by reserved the lemon juice and salt. Mix for a minute or two, until well combined.
Then pour this into a saucepan and cook over a very low heat, stirring constantly, until thickened. This may take about 12-15 minutes depending on the heat. Lemon curd normally thickens at a temperature just below a simmer. Remove from heat.

Fill the tartlet shells with the warm lemon curd and leave it alone (if you can resist the urge to try one) until it sets at room temperature. Will keep in an airtight container in the refrigerator for several days. This freezes pretty well too, so it's a good make ahead dessert. Enjoy!

Note: you can alternatively make the tart shell using a regular tart pan with a false bottom. It will take a bit less time, but then you'd have to cut the whole tart into wedges to make servings and that's just so boring, no? :)

Curried Cauliflower Soup

2011-10-06T07:25:00.000-07:00

Seven more months of rain? I have a feeling we're going to be having SOUP for dinner quite a bit! This is another easy one worth trying, a good comforting soup for rainy and cold evenings. This recipe makes a big batch, so if you are cooking for just two there will be plenty left over for the next day's lunch. Try it!

Curried Cauliflower Soup

Serves six to eight.

You will need:

1 whole cauliflower, cut into florets
1 small white or red onion roughly chopped
3-4 cloves garlic
1 tablespoon minced fresh ginger
5 cups vegetable broth
1 (14 ounce) can coconut milk (light is fine)
1 tablespoon yellow or red curry paste
1 pinch turmeric
1/4 teaspoon coriander powder
2 tablespoons vegetable oil
optional - salt to taste (if broth is unsalted)
optional - fresh cilantro for garnish

Saute onions and garlic in the oil in a large pan on medium heat, until softened, about 4-5 minutes. Add the cauliflower and continue to cook on medium heat until florets are halfway cooked, about 4 minutes, adding a little of the vegetable broth if necessary to keep the vegetables from sticking to the bottom of the pan. Add curry paste, turmeric, and coriander powder and stir well. Then add all the vegetable broth, coconut milk and bring to a boil. Then reduce heat to low, cover, and simmer for 15 minutes. Puree the soup (carefully) in a blender in batches or with a stick blender. Simmer before serving. Serve warm, topped with a little fresh cilantro if desired. Enjoy!

Easy Lemony Tortellini Soup

2011-10-03T18:17:00.000-07:00

I don’t care if you say you can't cook, or say you don’t have time....ANYONE can boil water! Which is all this soup entails. This is an easy to make, great alternative to chicken noodle soup, perfectly comforting for these cozy Fall evenings. As a bonus, this uses the most interesting pasta ever - Tortellini! Easy to put together at the last minute for lunch or dinner. Seriously….try this:

Easy Lemony Tortellini Soup

Serves four.

You will need:
4 cups vegetable or chicken broth
1 pkg dried tortellini (3 serving pack, you will find it in the pasta aisle in grocery stores) cooked per package instructions
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly cracked black pepper
optional - salt (skip if broth already contains salt)
optional - 1 teaspoon lemon zest (this gives the soup amazing flavor!)

Heat the stock to a boil and add cooked tortellini. Stir in lemon juice (and optional lemon zest). Divide equally among four soup bowls, top with parsley, and pepper. Serve immediately, with an extra lemon wedge if desired. Enjoy!

In Season Dessert: Blackberry Pie

2011-09-19T18:30:00.000-07:00

There is a trail not far from where we live, that is just teeming with wild blackberry brambles. Plenty of good fruity blackberries, ripe for the picking. (Have I mentioned lately how much I love living in the state of Washington?) I'm fairly certain we will be heading back to that trail to do a little more picking before they all disappear for the next nine months with the looming onset of "rainy season".

So, finding ourselves with a free morning last weekend, the husband and I set out with tupperware containers and braved the thorny bushes to pick a whole bunch of these beautiful ripe wild blackberries. And then I thoroughly washed and cleaned the berries in order to spend the afternoon experimenting with blackberry pie recipes. This particular recipe is as simple as it gets, with not much more than fresh fruit, sugar, and a hint of lemon. Not too sweet, just sweet enough. And so easy, you need to try it.

Blackberry Pie

Makes 8 servings.

For the filling you will need:

5-6 cups blackberries, washed clean, and patted dry

3/4 cup white sugar (or 1/2 cup, varies with how sweet the berries are. For store bought berries 1/2 cup should do it)

3 Tbsp all purpose flour
1 tablespoon lemon juice

1 teaspoon lemon zest
1/4 teaspoon ground clove
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 Pie crust - you can follow my standard sweet pie crust recipe that I have been using for years or use store bought)

For the pie crust you will need:

2 1/4 cups all purpose flour
2 sticks butter (1 cup)
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup or more ice water
Optional - eggwash (1 egg+1 tablespoon water)

Pie crust:

Mix the flour, salt, and sugar in a large bowl. Then cut the butter in and combine until the mixture is grainy and resembles coarse sand. Then, add ice water one tablespoon at a time and mix well until dough is firm and there is no dry flour remaining. Separate dough into two halves. Flatten each half down into 3-4" discs, cover each with plastic wrap, and refrigerate for at least 1 hour (8 hours or overnight is okay too).

Filling:

Combine sugar, lemon zest, lemon juice, and flour, and sprinkle this over the blackberries. Stir well so the berries are slightly crushed and well coated with the sugary mixture. Set aside for 30 minutes.

Preheat oven to 375°F.

Roll out pie dough on a lightly floured surface and line the bottom of your pie pan with the dough. Roll out the second ball of pie dough for the top crust. Spoon the berry mixture into the dough-lined pie dish. Place the second rolled-out pie dough crust on top of the pie. Trim off the edges of the pie crust to fit the pie pan. Score an "X" in the top with a sharp knife to create air vents for the steam to escape. Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it's cooking - and this WILL happen, trust me! Bake the pie at 375 F for 40 minutes or until crust is golden-brown and filling is bubbly. If necessary, protect the pie with aluminum foil if it looks like the edges and tops of crust are getting burnt. (Optional - just before putting the pie in the oven, you can brush the top crust with eggwash. The eggwash will give the pie that golden "pie glow". Note that this step is completely unnecessary and will not affect the flavor of the pie, the eggwash just makes the crust look pretty.)
When done baking, remove from oven and place on a wire rack. Cool completely before serving. Enjoy!

Note: the recipe I have written above is for a regular crust, but I love the look of the lattice crust. If you've never tried a lattice crust, I would encourage you to try it. It is much easier than it looks, and so pretty!

Samosas

2011-09-14T18:30:00.000-07:00

Samosas are probably the most delicious Indian snack, ever. At least, according to a lot of people I know. And samosas are the most requested Indian dish in my circle of friends. Seriously, even people who don't like Indian food will eat these delicious little deep fried savory treats.

There are literally hundreds of different ways to make the samosa filling, depending on where you grew up or who you ask, but here's a simple recipe that I have been making for years and has become very popular with friends. This filling is an all veggie option, and is really tasty with just the right amount of spice and tangyness. The pastry is just about perfect too. (If you don't want to go to the trouble of making the pastry at home, a couple of shortcuts are wonton skins or frozen puff pastry. Both are easy substitutes and cut your prep/cooking time significantly.) Whether you choose the shortcut methods or the original, prep is still labor intensive so make sure you have plenty of time before getting started. Hope you enjoy this recipe!

Samosas

For the samosa filling, you will need:

2 Tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
2/3 cup finely chopped onion
2 Tablespoon chopped fresh cilantro
1 Tablespoon dried mango powder, or 2 Tablespoons lemon juice
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon salt
1 teaspoon red chilli powder
5 medium potatoes, peeled, cut into 1/2" pieces and boiled for 15 minutes
1/4 cup peas (optional)

Heat the oil in a large skillet on medium heat. When oil is hot, add the cumin seeds and mustard seeds. When the seeds pop, add onion, and cilantro. Sauté until the onion becomes translucent, about 3-4 minutes, then add dried mango powder or lemon juice, cumin and coriander powder, salt, and red chilli powder. Sauté a few minutes just until the spices have cooked a bit, then add the cooked and drained potatoes, and the optional peas. Mix well and sauté just until heated through, them remove from heat and set aside.

To make the samosa pastry, you will need:

2 cups plus 2 tablespoons all purpose flour
2 1/2 Tablespoons vegetable oil
1/2 teaspoon salt
Water

Mix the flour, oil and salt in a mixing bowl, then add water gradually (about 1/4 cup at a time) until the dough holds together, and knead well. Roll into a ball and cover with a damp paper towel. Let this dough rest for about 20 minutes. Then, break off walnut sized balls of the dough, and roll out into 5-6" circles. Cut each circle in half. Fold each half-circle to form a cone. Fill the cone with about a spoonful of the potato mixture. Press the samosa between your palms to remove air pockets. Moisten the edges with some water, and seal.

Deep fry the samosas in a lot of oil (at least 2" deep) until golden brown, turning twice; drain. Serve hot plain or with your choice of chutney (sour chutneys are best), or preferred dipping sauce. Enjoy!

Green Goodness Smoothie

2011-08-29T17:48:00.000-07:00

Drinkable green goodness. It's is my new favorite breakfast. This yummy smoothie (or juice?) is extremely filling and gives me a solid portion of my required daily dose of fruits and veggies, and it's fresh, cold, and delicious! I can already hear the mental "eww", but try it before passing judgement :)

Green Goodness Smoothie

You will need:
1 granny smith or golden delicious apple, cored (but not peeled)
2 cups fresh spinach leaves
1/3 cup orange juice
1 teaspoon honey
2 or 3 ice cubes
optional - 3-4 mint leaves (adds cool refreshing flavor!)

Blend all ingredients. Pour into glass. Enjoy!

Blueberries and Cornbread. Who knew?

2011-08-22T18:41:00.000-07:00

I needed to come up with some sort of salad to contribute to a Barbeque with friends last week. As it so happened, I had plenty of fresh blueberries on hand so a blueberry salad wasn't far from my thoughts. Actually, I was thinking more of a blueberry and cornbread type of dish. I've had perfectly good blueberry cornbread muffins before, so...why the heck not?!? So, I experimented with it, a whole thirty to forty-five minutes before our dinner (which, of course, left plenty of room to run and grab a bag of chips should this epic experimental dish have completely failed.)

But, I put it together and found it to be scrumptious. It is much less of a salad, and in fact, practically dessert. Don't cringe at the list of ingredients. Trust me, it truly is a delicious combination of things. The group agreed...as there was hardly any evidence to bring home. So, here you go!

Blueberry Cornbread Salad

You will need:

One 8x8" pan's worth of cornbread, cubed (crumbled is fine too)
1 pint of blueberries
2/3 cup whole roasted cashews (or hazelnuts, if you prefer)
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons olive oil
2 tablespoons lemon juice

Mix all together - yes, trust me. Serve immediately. Enjoy!

Summer Strawberry Salad

2011-08-10T18:12:00.000-07:00

Summer. Strawberries. Happiness!

Summer Strawberry Salad

Toss it all together: 4 cups baby spinach, 1 1/2 cups sliced strawberries, 3 tablespoons crumbled goat cheese, 2 tablespoons chopped walnuts, 2 tablespoons balsamic vinegar. Enjoy!

Roasted Pears

2011-08-03T21:11:00.000-07:00

Those who know me well know that I will find any excuse to take something naturally sweet and make it savory. Pears, toasty walnuts, and flavorful blue cheese. (Is it "blue" or "bleu"? I always forget what is appropriate when it comes to the word in food not French.) A really simple side dish, and an excellent way to incorporate some fruit into your dinner. Don't you think?

We had this for dinner a few nights ago, with cous cous, and, not only was it ridiculously easy to put together, it also turned out to be quite tasty. As a bonus, I was successfully able to use up the two remaining pears from the fruit bowl before they went bad. Definitely a plus. Anyway, here is the utterly simple recipe, do try it:

Roasted Pears, with Blue Cheese and Walnuts

You will need:

2 pears, halved

1 tablespoon extra virgin olive oil

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon dried rosemary

2 tablespoons chopped walnuts

2 tablespoons blue cheese

Preheat oven to 375 F. Coat a baking dish with cooking spray, and arrange the pear halves cut side up in it. Brush olive oil over pear halves, and sprinkle on the salt, pepper and rosemary. Bake at 375 for 30 minutes. Then, put a little bit of the blue cheese and walnuts over each pear half and bake for another 15 minutes, until pears are tender. Enjoy!

Fish Curry

2011-07-27T18:56:00.000-07:00

I love my Kerala heritage and culture. And I especially LOVE this dish. It is easy to make, involves fish, is bright red in color, and is very spicy. What's not to love? I should actually title this post "Spicy Kerala Fish Curry". (Or "meen vevichathu", as it is known in Malayalam, my native tongue.) A very typical dish of the state of Kerala, from where my family hails, this is traditionally cooked in an earthen pot over a flame for a long time. I don't have an earthen pot so I just use my little dutch oven and that works just fine. Actually, this works out better because I always double or triple the recipe so we can enjoy the leftovers during the week. And, trust me, this is one of those dishes that always tastes better after a day or so.

Let me preface the rest of this post by saying that while I love this dish, I have had to modify it from the traditional recipe. Usually, the case is that I find myself short of some of the specialty ingredients used in the traditional version, except for which the recipe is identical. You may be wondering about these specialty ingredients I seem to be so afraid of - the truth is I am not afraid of them. I simply don't buy them because I use them for one or two things, then put them in the back of the pantry or refrigerator or freezer and promptly forget about them until the next purging of the kitchen - during which I grab armfuls of the expired stuff and throw them out. Such a waste. So I haven't stocked these things in years. In most cases I find substitutes that work well enough. However, since I so rarely do this, I am going to throw a curve ball your way for this recipe, where a substitute is just not going to be the same. Missing ingredients notwithstanding, I dare you to try this recipe for yourself and tell me it's not superb :)

Meen Vevichathu

(Spicy Kerala Fish Curry)

You will need:

1 lb good fish (cut into bite sized pieces)
3 teaspoons red Chilli powder (soak chilli powder in enough hot water to make a paste)
1/2 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1/2 cup finely chopped onion
3 cloves finely chopped garlic
1/2 teaspoon finely chopped ginger root
- now I'm going to throw that curve ball in your face - go to your nearest Indian store, and ask them for something called "Kudam Puli", buy the smallest package they have - use two 1"pieces for this recipe, soak in a small bowl, in just enough hot water to cover it.)
4 tablespoons Vegetable oil (traditionally, coconut oil is used, but vegetable oil is just fine)
1 teaspoon salt - or more to taste
2 cups water, just enough to cover the fish.

Heat oil over medium heat in a dutch oven or medium sized pot. Add mustard seeds and fenugreek seeds, they will start to crackle and sputter in less than a minute. Then stir in onions, sauté for two minutes, add ginger and garlic and fry for about two more minutes. Add the red chilli paste to the pot and fry until oil is floating on the top, about two more minutes. Add the kudam puli and the soaking water to the pot followed by two cups of water, or as much as is needed to cover the fish. Let it come to a boil, then add the fish pieces and then add salt and put the lid on the pot. Turn heat down to low. Do not stir! Let cook like this for about ten minutes or until the fish is fully cooked, and the oil is floating on top. Serve with rice and veggies. Enjoy!

Blueberry Martini

2011-07-25T19:19:00.000-07:00

Blueberry Martini. Do it. I'm slowly discovering that "summer" in the Seattle area lasts only about 5 minutes. Thankfully, a martini is just as good at any time of year.

Blueberry Martini

You will need:

For the blueberry sauce -
2 cups fresh blueberries
2 tablespoons fresh lemon juice
1/3 cup white sugar

Mix blueberries, lemon juice, and sugar together in a food processor until smooth, then strain the pulp through a mesh strainer. Discard the mucky seeds and stuff. You'll be left with a smooth seedless blueberry sauce that has a syrupy consistency. This makes about 1 cup of sauce. Store in an airtight container in refrigerator for up to one week.

For the martini -
2 tablespoons blueberry sauce (per above)
1 oz. very cold vodka
2 or 3 fresh mint leaves

Put a couple ice cubes in a martini glass. Pour the blueberry sauce into glass, and pour vodka on top. Serve garnished with mint leaves. Enjoy!

Stir Fried Radish

2011-07-18T20:34:00.000-07:00

Radish. Yum! This crunchy vegetable tastes so good and fresh raw, that I hardly ever cook with it. But this recipe is really easy, and has those special Indian flavors. If you are looking to try something different with your summer crop of radish, do try this!

Stir Fried Radish

You will need:

2 tablespoons vegetable oil
1/4 tsp mustard seeds
Radish, very thinly sliced, about 2 cups
1/2 cup white onion, finely chopped
2 cloves garlic, crushed
1 teaspoon red chilli powder
1/2 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 tsp lime juice
1/2 teaspoon salt (or more to taste)
1/4 teaspoon Garam masala

Heat oil in a wide skillet on medium heat, then add the mustard seeds. When they start sputtering, add radish spread out in skillet evenly, fry on medium heat until slightly softened, about seven minutes. Then add the onions, garlic, chilli powder, coriander powder, cumin, lime juice and mix really well to combine. Sprinkle on salt. Then, add the garam masala and give it a good stir. Serve hot with rice. Enjoy!

Memories of Mac n' Cheese

2011-07-14T21:31:00.000-07:00

Macaroni and Cheese occupies a somewhat delicate place at our dining table. My husband and I both have had ups and downs with this classic American comfort food. For him it involves recurring nightmares of the gooey glop that they dared to call Mac n' Cheese and served to him in his elementary school cafeteria. Forcing himself to try one bite before escaping the teacher's watchful eye to hide under the table pretending to tie his shoelaces while actually shoveling the remaining gummy mass on his plate into the pockets of his jeans, one fistful at a time, quite inadequately sheathed in layers of paper napkins. My first Mac n' Cheese experience was in my freshman year dorm, with the "mac n' cheese in a box" variety (brand shall remain unnamed), that resulted in a gluey mess of macaroni shells held together with cheese-like product that was an unsightly shade of orangey-yellow. Maybe I did it wrong, but I won't go there ever again.

We have since moved onto more civilized versions of macaroni and cheese, and I now delight in its endless culinary variations. This Bacon Bleu version of Mac N' Cheese is definitely a favorite of mine, and is such an easy recipe too. A classic combination of flavorful bacon, and bleu cheese. I watched a lady on television make a version of this once and have adapted it to be my own which, in this case, means fewer calories. Anyone who has watched this particular lady with the butter knows why. I also added some sliced zucchini for color, and crunch.

A few notes on the recipe:
Bleu cheese is definitely strong, so I would recommend substituting part of it with something milder if you don't like bleu cheese so strong. Also, I use the term "crumbled bacon" below but the truth is:
a) I am terrible at crumbling bacon as most of it disappears into my mouth, and
b) I don't actually "crumble" it, more like rip it into one inch chunks.

Bacon Bleu Mac N' Cheese

You will need:

2 cups uncooked elbow macaroni
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup zucchini sliced to about 1/4" thick
3/4 cup milk
1/3 cup all-purpose flour
1/2 cup plain yogurt
1 cup bleu cheese, crumbled
1/2 cup freshly shaved Parmesan
2 slices bacon, cooked and crumbled

Cook bacon, crumble into small pieces and set aside. Bring a large pot of water to a boil. Add salt, then add the macaroni and cook according to package instructions; drain and set aside.
In a saucepan over medium heat combine butter, salt, and pepper. Once butter has melted, stir in milk, flour, yogurt, bleu cheese and Parmesan. Then add zucchini and stir for about 1 minute, just until heated through. Then add cooked macaroni into cheese. Lastly, toss in the crumbled bacon and give it a good stir. Serve hot. Enjoy!

The Most Awesome Summer Watermelon, Ever

2011-07-11T18:32:00.000-07:00

Is it salad, is it dessert? Or is it happy hour? Call it what you will, this watermelon is delicious and certainly quenches that need for something cold and fruity on a warm day (of course, for those of the appropriate legal drinking age). Oh, right, did I not mention that this is infused with vodka? :)

Summer Watermelon

Serves 4

You will need:

6 cups 1" chunks of watermelon
1/2 cup very cold vodka (we keep ours in the freezer)
1/4 cup fresh lemon juice
4 tablespoons white sugar
2 tablespoons fresh mint leaves, torn up

Whisk together the lemon juice, and sugar until sugar has dissolved. Then stir in the vodka. Pour mixture over the watermelon, then add the mint. Gently toss. Chill for at least half an hour before serving. Give it a good stir before dishing up. Enjoy!

Butter Chicken (Murg Makhani)

2011-07-06T08:16:00.000-07:00

Butter, and Chicken. Yes, it is really good.

This is an extremely popular Indian dish that can be as spicy or mild as you like, but is typically not very spicy. Certainly not so much that it will sear your taste buds right off. In fact, I made this for a group of friends a few months ago, and many in the group said it reminded them of Chicken Paprikash - quite similar in its use of ingredients. So, since this is a close cousin to the popular American dish (if you're familiar with it) you will know that it isn't that spicy. Do try it!

Butter Chicken (Murg Makhani)

Serves 8

You will need:

2 boneless skinless chicken breasts, cut into 1" pieces
Juice of 1 lime
1 heaped tablespoon red chilli powder (adjust to suit your taste)
3 tbsps veg oil
2 onions chopped
2 cloves garlic, minced
1 tsp ginger, finely chopped
10 whole black peppercorns
2 tablespoons garam masala
2 tsps coriander powder
1 tsp cumin powder

1/4 tsp turmeric powder

1 cup plain nonfat yogurt

4 tablespoons tomato paste

2 cups chicken stock

2 tablespoons fresh chopped cilantro, plus more for garnish

3 tbsps butter, brought to room temperature

Salt to taste

Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour in the refrigerator. Whisk together the yogurt, garam masala, peppercorns, coriander, cumin and turmeric powders and add them to the chicken. Allow to marinate for another hour in refrigerator.

Heat the oil in a deep pan on medium heat. When hot, add the onions and fry until golden brown. Then add the ginger and garlic. Fry for a minute.

Remove the chicken pieces from the marinade mix (save the marinade! you will need it shortly) and fry the chicken pieces till cooked through, (for 1" size pieces this would take about 5 minutes on medium heat on my stove - the cooking time will vary for you). Now add the tomato paste, chicken stock, and reserved marinade mix to the chicken. Cook until the chicken is tender and the gravy has thickened and reduced by about half.

Then, melt the butter and pour it over the chicken, stir to combine. If desired garnished with cilantro, and serve hot with rice or any flatbread. Enjoy!

Summer Vegetable Risotto: An Hour Well Spent

2011-06-29T23:26:00.000-07:00

Cooking keeps me sane. So making this slow, intense risotto for dinner tonight was just perfect.

Risotto is one of those dishes that takes forever to make, and, unfortunately, there is no shortcut around the method. While I personally equate this to a kind of yoga, I completely understand that not everyone wants to stand in the kitchen pouring and stirring constantly, for thirty minutes straight. However, if you ask me, the end result is worth it! So, if you're going to make any risotto at all, let it be one that has intense flavors, and is creamy to the last bite...like this one. Earthy farmer's market flavors abound in this Summer Vegetable Risotto. We didn't hesitate one bit in lapping up our dinner. Enjoy!

Summer Vegetable Risotto

Serves 6

You will need:

1 lb fresh asparagus, trimmed and cut into 1" pieces
1 lb fresh zucchini, halved and sliced 1/4" thick
2 tablespoons extra virgin olive oil
2/3 cup finely chopped red onion
3 cloves garlic
1 cup arborio rice (in a pinch, short-grained rice will do!)
1/4 cup good dry white wine
4 1/2 cups vegetable stock
1 tablespoon butter
1/2 cup shaved fresh parmesan
optional - chopped fresh parsley
optional - fresh cracked black pepper

Bring a large pot of water to a boil, and cook the asparagus and zucchini for about 3 minutes, just until crisp tender. Drain into a colander and run cold water over the veggies immediately to stop them from continuing to cook. Set aside.
Meanwhile, heat up the vegetable stock in a saucepan and keep simmering nearby.
Heat the oil in a large saucepan or skillet over medium heat, then saute the onions and garlic for about 2-3 minutes, just until onions are translucent. Add arborio rice, stirring constantly for about 1 minute. Then add the white wine and stir until it has fully evaporated, about 2 minutes. Then ladle in about 1 cup of the simmering vegetable stock. Stir the rice constantly until the stock has been fully absorbed, about 5 minutes. Then add 1/2 cup more of the stock, stirring until fully absorbed. Repeat this process, adding about 1/2 or 3/4 cup of stock at a time, until all but 1/4 cup of the stock has been added and absorbed into the rice, about 25 minutes total. Add in the asparagus and zucchini and stir for about 1 minute, just until warmed through. Remove risotto from heat, and stir in the butter and parmesan. Last, add the remaining 1/4 cup of vegetable stock and give it a gentle stir. Serve warm, garnished with parsley and freshly cracked black pepper. Enjoy!

Note: I don't add salt, because there usually seems to be enough salt from the cheese and vegetable stock. However, if you must add salt, about 1/2 teaspoon added to the saucepan should do it!

Hariyali Chicken (Green Chicken Curry)

2011-06-27T18:05:00.000-07:00

This one is a very popular North Indian dish that has become a favorite in our house for two reasons: 1) because we love anything green, and 2) because it packs terrific flavor and has the perfect level of spicy-ness! It cooks up easily in a big batch and reheats wonderfully. Do try it.

Hariyali Chicken (Green Chicken Curry)

Makes 6 servings

1 1/2 cups fresh cilantro
12-14 large mint leaves
2 jalapeno peppers
1/2 of a medium-sized red onion
1 1/2 " piece of ginger root
6 cloves garlic
1/4 cup water, plus additional 1/2 cup water
2 tablespoons vegetable oil
2" piece cinnamon stick
4 cloves
2 teaspoon cumin powder
1 teaspoon coriander powder
2 cups of boneless chicken breast or thigh, cut into bite-sized pieces
1/4 cup heavy cream, OR 1/4 cup plain yogurt whisked into a smooth consistency
1 teaspoon salt
1/2 teaspoon pepper

In a food processor, grind together cilantro, mint leaves, jalapeno peppers, red onion, ginger, and garlic, until it forms a fine paste, gradually adding the 1/4 cup of water to it in between mixing. Set aside. Heat the vegetable oil in a large skillet on medium heat. Add the dry spices and fry for 30 seconds. Then add the green paste and fry for about 2 minutes, until the paste becomes thick and fragrant. Then, add the chicken pieces and mix thoroughly to ensure all pieces are coated well with the green mixture. Add the 1/2 cup of water, and bring to a boil. Once it is boiling, let cook uncovered on low for about 20 minutes until the chicken has cooked through and curry has thickened a bit. Remove from heat and stir in the yogurt or heavy cream. Garnish with fresh cilantro leaves if desired, and serve hot with rice or any flatbread. Enjoy!

Avocado Margaritas

2011-06-24T05:44:00.000-07:00

An Avocado Margarita. Quite possibly the only thing better than a regular Margarita. Perfect on a warm summer evening. Or pretty much at any time of day or year. I skipped dinner altogether last night, in favor of this easy and deliciously hearty frozen green drink!

Avocado Margaritas

Serves 4

You will need:

1/2 cup tequila
1/2 cup margarita mix
2 cups ice
1 avocado
1/2 tablespoon red chili powder
1/2 tablespoon coarse salt
lime

Mix salt and chili powder. Rim four margarita glasses with lime and coat with salt mix. Blend together ice, tequila, margarita mix, and avocado. Pour into glasses. Enjoy!

Dreaming of Italy: Prosciutto e Melone (Prosciutto and Melon)

2011-06-22T20:17:00.000-07:00

I want to go to Italy. I want to drink Italian wine. I want to eat fresh spaghetti with tomato and basil. I want to sit at a road side café and sip espresso that's as thick as melted chocolate. I want to visit Firenze and stand in awe of the art and architecture of the Renaissance. I want to go to Napoli, and eat authentic Napolitano pizza. I want to stand on a terrace and look out over Rome in all its past and present glory. In short, I want to be Elizabeth Gilbert in Eat Pray Love and do nothing but eat great food and experience "the sweetness of doing nothing”.

So, until this trip to Italy happens, for now, this will do. My homemade version of a classic Italian savory treat, Prosciutto e Melone. Cantaloupe wrapped in Prosciutto. I added just a touch of basil and balsamic vinegar. We enjoyed this treat tonight, and it was so filling, it was basically dinner!

I can practically hear the sounds of the street by the café. After all, in my head I’m in Italy anyway.

Prosciutto e Melone (Prosciutto and Melon)

Really simple to put together, and this can be made ahead of time. All you need is some Cantaloupe, sliced or balled, thinly sliced Prosciutto, a bit of balsamic vinegar, and some basil (optional). Assemble Prosciutto and Melon as shown, drizzle on some balsamic vinegar, and serve. Enjoy!

Summer Parsley Yogurt Dressing

2011-06-20T18:15:00.000-07:00

Here's a "perfect for the summer" salad dressing alternative. Very quick to make and it stores well in the refrigerator. Perfect over any salad greens, or even just to eat plain (it's all I can do not to finish off the dressing before it makes to the salad bowl). Enjoy!

Summery Parsley Yogurt Dressing

Makes 8 servings

You will need:

2/3 cup fresh parsley, finely chopped

2 cups plain fat free yogurt

1 clove garlic, finely minced

2 teaspoons lemon juice

1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce

a pinch of salt

Mix all ingredients together and store in the refrigerator in an airtight container, until ready to serve. Spoon over any salad greens. Enjoy!

Prosciutto, Fig, and Goat Cheese Pizza

2011-06-15T18:21:00.000-07:00

You might already know this, but, according to research, human beings mostly crave three tastes: salt, sweet, and fat. Ergo, this Prosciutto, Fig, and Goat Cheese Pizza satisfies the most serious of food cravings. I triple-dog dare you to try it!

Actually, there is nothing new or revolutionary about this combination of ingredients. However, the saltiness of the prosciutto, the sweetness of figs, and the creamy goat cheese, are simply elevated to new planes of edible joy by putting it all together on a pizza crust, and baking it to toasty, salty, sweet, creamy perfection.
So simple to put together, a three-year old could help make this (maybe not with the oven part of it!)
Do try it.

Prosciutto, Fig, and Goat Cheese Pizza

Serves 2

You will need:
2 10" flatbread or pre-baked pizza crusts
2 very thin strips of prosciutto (substitute with ham if you must), torn into smaller pieces
8 to 10 dried figs, halved
2 heaped tablespoons goat cheese
fresh cracked black pepper

Preheat oven to 400 F. Place flatbread or pizza crusts on a cookie sheet, sprinkle the prosciutto and figs on top, then crumble goat cheese over that. Add enough fresh cracked black pepper to suit your taste, then bake at 400 F for 12-13 minutes, or until edges of flatbread/crust turn golden brown. Enjoy!

Note: Fresh figs won't be in season for another month in Washington, so I used dried figs which tasted just as good. Either way, get some figs on it!

In Season Dessert: Fresh Blueberry Ice Cream

2011-06-14T17:29:00.000-07:00

An ice-cream experiment of epic proportions. I made this last week and served it for dessert when we had some family over. Loyal readers (by the way, thank you for reading!) know that I have sort of an obsession with homemade ice cream (click on the "Desserts" label on the right to read some of my older ice cream posts). But this one just took it to a whole new level. Fresh fruit, sugar, cream...and a few other ingredients contribute to this sweet-treat nirvana of sorts. Do try it.

Fresh Blueberry Ice Cream

You will need:
2 cups fresh blueberries
1/4 cup white sugar
1 teaspoon lemon juice
1 cup heavy cream
1/2 cup milk
1 can evaporated milk
1 can sweetened condensed milk

Blend blueberries, sugar and lemon juice until pureed. Whisk blueberry puree thoroughly with heavy cream, milk, and evaporated milk, and condensed milk. Pour into shallow airtight freezer safe containers, cover, and freeze for about one and a half hours (until partially set). Remove from freezer, whisk again for at least three or four minutes, then freeze in covered containers again. Repeat this whisking-partial-freezing process at least twice – this action is what allows the ice cream to become creamy and increase in volume. When done, freeze again for at least eight hours or overnight. Enjoy!

Pork Chops with Peach Sauce

2011-06-12T22:43:00.000-07:00

Summer is almost here, and juicy fresh peaches beckon. One of my favorite fruits, I can enjoy them plain or use them in a sauce, or make salsa with them, and find all versions equally delicious. I love that peaches can be used in sweet or savory interpretations. Pork Chops, on the other hand, are not commonly found on our dinner table, but we will eat them every once in a while - as we did tonight - particularly if they happened to be on sale at the grocery store!
So, this was our easy and quick (I made this in under 20 minutes) dinner to wind down after a weekend of enjoying the sunshine and relaxing. I love the flavor combination of peaches and pork, and this sauce was really, really good! Do try this.

(Note: if you do not eat pork, the same peach sauce can be made and served over chicken. It is just as yummy!)

Pork Chops with Peach Sauce

Serves 4

You will need:

4 boneless pork loin chops

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/4 cup finely chopped red onion

1 teaspoon dried rosemary

2 peaches, sliced into 8 pieces each

1/2 cup white wine

1/2 cup chicken broth

2 teaspoons honey (brown sugar would be a great substitute, if you prefer that!)

1 tablespoon butter

Heat the olive oil in a large skillet on medium heat. Sprinkle salt and pepper on both sides of the pork chops, then cook them in the skillet on medium heat for about 3 or 4 minutes on each side, or until done. Remove from pan and set aside (keep them warm). Add chopped onions, rosemary and peaches to pan, let cook on medium heat for 2 minutes. Then add the white wine and scrape to loosen all the yummy brown bits from the bottom of the pan. Turn heat up and let cook until the white wine has evaporated a bit, about one or two minutes. Then add the chicken broth, and cook for another 3 minutes. The sauce will have reduced and thickened a bit by now. Remove from heat, then stir in the butter. Spoon sauce evenly over the four pork chops, and serve warm. Enjoy!

In Season Dessert: Blackberry Crème Cups

2011-05-24T19:37:00.000-07:00

Can you tell that I'm on a fresh fruit dessert kick this week?

There's no ice cream or chocolate in the house this week (which nearly never happens) so, craving something sweet yet not that unhealthy, I came up with this lovely fresh and light dessert that can easily be made on a weeknight - just like I did tonight! We have plenty of blackberries on hand since they are in season, and available in proper abundance at grocery stores around here.

Blackberry Crème Cups

Serves 4

1 cup blackberries

1/4 cup white sugar

1/2 teaspoon lemon juice

1 cup heavy cream

3-4 drops pure vanilla extract

Blend the blackberries, sugar, and lemon juice in a food processor until smooth. You will now need to discard the seeds (otherwise it would be really annoying to have them in your dessert) so pour the mixture through a mesh strainer, pushing it through with the back of a spoon, like so:

The resulting blackberry puree should now have a sauce-like consistency and will smell like fruit heaven. Set aside about 2 tablespoons of this puree for the topping. Then combine heavy cream and vanilla and whisk for about 3-4 minutes, until stiff peaks form. Gently fold remaining berry puree into cream, then divide into dessert cups. Cover loosely and refrigerate at least 1 hour. To serve, drizzle the reserved 2 tablespoons of blackberry puree over the blackberry crème cups. If desired, garnish with fresh blackberries. Enjoy!

Fresh Strawberries With Mascarpone Cheese, and Chocolate Sauce

2011-05-23T15:48:00.000-07:00

An easy, timeless dessert made with fresh, in season, Strawberries, Mascarpone cheese, and a touch of chocolate sauce. Delicious, and not so sinfully unhealthy...am I right?

Fresh Strawberries With Mascarpone Cheese, and Chocolate Sauce

Serves 4

You will need:
16 fresh Strawberries
1/2 cup Mascarpone cheese
1 tablespoon honey
1/2 teaspoon orange zest
optional - chocolate sauce

Mix Mascarpone cheese, honey, and orange zest together in a small bowl. Slice off the green tops of the strawberries, stand them on their heads and make deep slits in a cross pattern. Fill each with a spoonful of the Mascarpone mixture (use a piping bag for this to make your life easier! I usually just put the mixture into a ziploc bag and snip the tip off.) Serve chilled. If desired, just before serving, drizzle some chocolate syrup over the top. Enjoy!

Whole Wheat Pasta with Roasted Eggplant and Parmesan Peppercorn Sauce

2011-05-17T18:14:00.000-07:00

I don't even know what else there is to say! It was amazing. Easy to make, and healthful.

Whole Wheat Pasta with Roasted Eggplant and Parmesan Peppercorn Sauce

This is really simple to prepare. I used Indian eggplant, which is much smaller in size, just because I had them on hand but regular eggplant sliced about 1/2" thick would work just as well. Just put the eggplant on a cookie sheet coated with cooking spray, brush with olive oil and sprinkle on some salt and pepper, and bake at 425 degrees F for about 10 minutes. Then make the sauce - but really, any pasta sauce will do! Last, cook the pasta, drain, top with eggplant, sauce, and serve. Enjoy!

Som Tam (Thai Salad)

2011-05-15T19:28:00.000-07:00

Simple ingredients come together for a fresh and exotic salad.

In college, I spent a lot of time at the home of my very first roommate who ended up becoming a close friend too. Her mother is from Thailand and I had the chance to eat all sorts of delicious homemade Thai food, including something called Som Tam which is a popular Thai salad made with finely julienned raw papaya, thai green chilies, and a few other things. I immediately fell in love with it! A few years ago, my husband and I went to visit my friend and her own family came to visit as well. So I had the opportunity to eat homemade Som Tam again, and this time I actually paid attention to how her mother made it and learned how to make it on my own! She didn't have any raw papaya available at the time so she used cucumbers instead and I have been making it this way very often ever since. My husband and I both really love this salad. It is fresh, very tasty, and spicy. Simple ingredients come together for a really fresh and exotic salad.

Som Tam (Thai Salad)

Serves 8

You will need:

2 cucumbers, medium sized, peeled and finely julienned

2 roma tomatoes, diced

2 thai green chillies (can substitute serrano or jalapenos in a pinch)

3 tablespoon chopped fresh cilantro

Optional - 1 tablespoon dried shrimp, or dried crab

4 tablespoons fish sauce

4 tablespoons lime juice

Mix everything together in a large bowl and let sit covered in refrigerator until ready to serve. The longer it sits (usually at least one hour or so), the more potent the flavors and the spice! I usually make a large batch of it so we can make the most out of all the time it takes to chop and prep, and get a lot of salad out of it. Enjoy!

Note: Som Tam is traditionally served with sticky rice, which is how we always eat it, and this is available at all asian grocery stores (you steam it in a bamboo steamer, very easy to make.)

Pepper Fried Beef

2011-05-13T16:19:00.000-07:00

Carnivore friends, this one is especially for you!

This dish can stand up to two bold claims: 1) the best fried beef ever, and 2) Indian food like you've never had it. My husband - who is non-Indian - ranks this dish in his top five favorite foods of all time. In fact, he often asks, "when are we having that charred beef thing?" Much to his credit, it didn't take him long to learn the actual Malayalam name for the dish, and he says it so beautifully!

I hope you will cherish the dish, and savor it as much as I do!

I hardly ever cook with beef in the house, except for this fried beef dish, and ground beef occasionally. This is essentially my mother's recipe, but when I make this I always leave out a couple of ingredients from the traditional Kerala version either due to lack of easy availability here, or my own laziness to go find them, or some combination of both! By my standards this dish takes a painfully long time to put together (about one hour total, between prep time, and cooking time) but it is sooooooooooooo worth the time. An added bonus - you can make bulk batches of it to freeze in smaller portions and later just fry each portion when needed.

Pepper Fried Beef (Erachi Olathiyathu - in Malayalam, my native tongue)

Serves 4

You will need:

Beef cubes 1 lb

Red or white onion diced ¼ cup
Garlic, 3 cloves crushed
Ginger root ½” piece
Unsweetened Coconut flakes 1 tbsp
Salt, 1 teaspoon or to taste
Veg oil ¼ cup, divided
¼ cup white vinegar

Dry spices:
Coriander powder 1 heaped tbsp
Red chilli powder 1 heaped tsp
Black pepper powder 1 heaped tsp
Cumin powder ½ tsp
Aniseed ½ tsp
Cloves 2
Cinnamon, 1 small piece

In a food processor, or using a mortar and pestle, grind together all the dry spices with the vinegar and keep aside. Then grind ginger/garlic and keep aside.
Fry onions in a skillet in very little oil, until golden brown. Add the ginger/garlic paste and sauté till the raw smell goes away. Add the dry ground spices and sauté for a couple of mins. Add coconut and sauté. Add the beef and stir well. Add salt to taste. Add about a cup of water, or enough to cover half the beef, cover the skillet and cook on low until beef is done, about 30 minutes. (Note: If you have a pressure cooker, using it for this is a much faster cooking method than using a skillet. If you prefer to use a pressure cooker, add just enough water to cover and cook the beef and pressure cook till done – normally takes about 15 minutes after first steam).
When cooked, remove beef with a slotted spoon, and discard any remaining liquid. (Note: at this point you can freeze the beef in baggies and fry a little at a time when you need to.)
To fry, heat up the oil in a clean, dry, skillet and fry the beef on medium-high until crispy, and dark brown, almost black in color. Serve with rice and any other side dishes. Enjoy!

Baingan Bharta (Spicy Roasted Eggplant)

2011-05-09T20:20:00.000-07:00

Baingan Bharta is an extremely popular Indian dish that is flavorful and fragrant. The main ingredient is eggplant (baingan) roasted then cooked with an array of spices. Usually, the eggplant is roasted over an open flame (gas stove owners rejoice!) but I have adapted it to the electric stovetop in my new abode.

Baingan Bharta (Spicy Roasted Eggplant)

Serves 2

You will need:
1 whole Eggplant (about 1/2 lb)
1 large roma tomato
1/2 cup finely chopped red onion
1 serrano pepper, finely chopped
1/4 inch piece of ginger
3 tablespoons veg oil
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1 teaspoon salt, or to taste
2 tablespoons tomato paste
2 tablespoon chopped parsley or cilantro to garnish

Preheat oven to 400 F, and bake the eggplant whole on a cookie sheet for about 45 minutes, rotating it every fifteen minutes so it bakes evenly on all sides. Let it cool, then peel off the skin and dice the eggplant into 1" cubes. Set aside.
Heat the oil in a skillet on medium high and cook the onions until translucent, about three minutes. Add the cumin seeds and let them sputter. Add the chopped serrano pepper, ginger, and cook for about two minutes, just until the peppers have softened through. Then add the coriander powder, turmeric, red chili powder, and salt and let it cook for about a minute. Add the tomatoes, and tomato paste and mix well, let it cook for about two minutes. Then add the eggplant let it cook on medium heat for about seven or eight minutes. Keep stirring and mashing down the while it cooks. Garnish with chopped cilantro or parsley. Serve with any kind of carb like rice or naan. Enjoy!

Shrimp Bisque

2011-05-08T20:31:00.000-07:00

Since we moved here last month, we have been thoroughly indulging ourselves in the abundance of good, fresh (and mostly sustainable) seafood available at local grocery stores...yay! In addition, the Pacific Northwest is experiencing unseasonably cold weather for spring. So, we are making the most of both situations by savoring this hot soup, safely tucked away indoors on this cold misty night. Thank God for these comforts. So give this shrimp bisque a go, if you have a craving for hot soup or something with seafood that is truly yummy! The flavors are delightful, and it is sure to warm you up.

Shrimp Bisque

Serves 4

You will need:
2 tablespoons olive oil
1 cup onion, finely minced

3 cloves garlic, crushed
1/2 lb fresh raw shrimp, well-cleaned and finely minced
1/2 teaspoon cayenne pepper
1/4 cup white wine (I used Riesling)
2 tablespoons butter
2 tablespoons flour
2 cups seafood or any other kind of stock
2 heaped tablespoons tomato paste
1 cup heavy cream
1/2 cup skim milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
fresh parsley, minced - optional

Heat the olive oil in a soup pot over medium heat. Add onions and saute until translucent, about 3 minutes. Then add garlic and saute another minute, just until the raw smell goes away. Add shrimp and cayenne pepper and saute for about 3 minutes. Then add the white wine and let cook for 2-3 minutes. Add the butter to the pot and let it melt through. Then add flour, whisking constantly over medium heat until roux becomes light brown (about 2 minutes). Add the cream, whisking constantly to ensure mixture stays smooth. Slowly add the stock, milk, tomato paste, salt, and pepper and cook over medium heat, stirring well, until very hot but not boiling. Garnish with fresh minced parsley if desired. Enjoy!

Eat More Sprouts!

2011-05-03T20:13:00.000-07:00

I have a whole lot of them in my refrigerator right now and, looking for something different than putting them on my turkey sandwich, I came up with this very easy Sprouts Salad - which, of course, has a lovely Indian flair! This can be a stand-alone salad, or a topper on tortilla chips. You can read news and research articles all day long about how nutritionally rich sprouts are and basically just so good for you. So, why not eat some? And this recipe is so easy, and fresh and good and has just the right amount of spice, and so yummy! The yogurt in this gives it a lovely creamy texture, like "raita" (for those unfamiliar with Indian food, "raita" is basically a yogurt-based condiment that you eat with spicy foods to give your stomach lining a bit of a cooling element!)

Do try it.

Easy Sprouts Salad

Serves 2
1 cup sprouts
1/4 finely chopped onion
1/4 cup chopped parsley
1/2 cup plain nonfat yogurt
1 tablespoon olive oil
1/4 tsp. dried dill
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric
salt + fresh ground black pepper, 1/4 tsp each or to taste
1 roma tomato - diced

Toss all ingredients together except the diced tomato, stirring gently to combine. Fold in tomato at the very end. Enjoy!

P.S.: Sprouts are available abundantly in grocery stores right now...or, better yet, sprout your own stuff! This is a very helpful site when it comes to "all things sprouts": http://sproutpeople.org/

getting upset over little things

2011-05-03T19:41:00.000-07:00

It has been a day filled with upsets. Tiny things causing serious damage to my mood and general productivity for the day. There has been something irritating happening pretty steadily, just about every hour. The most upsetting of all was that one of my favorite bracelets broke. It's a cheapie but holds fond memories for me since my mom bought it for me at one of those kitschy $1 shops on a fun-filled day trip to Wisconsin Dells last year. Actually, they are three separate bracelets that I strung together and today all of a sudden it came apart…just like you see in those movies where the string breaks and all the beads fall on the floor…

Why is it that the littlest things make me the most upset and end up getting so much of my attention? Actually, it makes sense when I think about it, since it's the little things that sometimes need the most patience. And those who know me well know that I completely lack patience. Lord, give me patience to finish this week!

Avocado-Smoked Salmon Crostini

2011-04-30T11:46:00.000-07:00

This is an easy brunch recipe, and a favorite with us. Who doesn't love smoked salmon on toasted bread or a bagel? Ah, but, this one comes without the heaviness of the conventional cream cheese combination, and, instead has the heart-healthy delights of avocado and olive oil. Do try it!

Avocado-Smoked Salmon Crostini

Serves 2

1 avocado, diced
4 oz. smoked salmon, cut into 1" or 2" strips
2 teaspoons olive oil
a pinch of kosher salt
2 tablespoons chopped red onions
1 tablespoon chopped fresh parsley
4 slices of any bread, crisply toasted
lemon wedge - optional

Mix the smoked salmon, oil, salt, onions, parsley and set aside. Divide the diced avocado and lay some on top of each of the four slices of toast. Spoon the smoked salmon mixture evenly on top of toasts. If desired, squirt fresh lemon juice over this. Enjoy!

Curried Crab and memories...

2011-04-28T21:28:00.000-07:00

We went out on a date yesterday, to a Malay restaurant, and I ordered Curried Crab. Not only was it a fun date with my husband (they usually are!), but the crab was totally delicious too, in all of its 2lb glory. It brought back so many memories from my childhood of my mom's crab curries. I remember waking up early in the morning and going to the fish market with her, picking out the liveliest, crawliest, and freshest crabs! Caught that morning, and still wet from the sea. Best of all was the smell of mom's crab curry filling up the entire house. Such a treat!

This crab was impressively larger than its counterparts from my childhood....and it tasted pretty good, but I think I really prefer the memories.

Roasted Leeks and Caulifower, Indian Style

2011-04-25T18:56:00.000-07:00

Take ordinary vegetables like cauliflower and leeks and add Indian spices to them for zing! This is a super easy side dish, and whips up really well in a big batch for plenty of leftovers during the week. Pair with your choice of carb such as rice, naan, or any other flatbread.

Roasted Leeks and Cauliflower, Indian Style

Makes 10 servings

You will need:
1 head cauliflower, finely chopped up
3 medium stalks of leeks, or 1/2 lb, trimmed and finely chopped
2 tablespoons veg oil
1 teaspoon cumin seeds
4 cloves garlic, minced
1 tablespoon ginger root, minced
2 Serrano peppers, minced
2 teaspoons red Chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon dried mango powder (available at any asian/indian grocery)
1/2 cup water
3/4 teaspoon salt, or more or less to taste
1 teaspoon lemon juice
large skillet with lid

Heat the oil in a large, deep skillet over medium heat. When oil is hot, add cumin seeds and let them sputter. Then add garlic, ginger, serrano peppers, red chilli powder, coriander powder, turmeric and fry for about a minute. Add cauliflower and leeks to pan and stir well to combine with all the spices. Add salt, dried mango powder, and stir to combine. Add the water to the pan, adding more if necessary, to cover at least the bottom 1/4 of the skillet. Put the lid on and let the vegetables cook for about 4 or 5 minutes, until softened. Then remove the lid and open fry for about 10 minutes, until all the water has evaporated and the mixture has become fairly dry. Stir in lemon juice, check salt, then remove from heat. Enjoy!

I'm back! And here's a "Welcome to Washington" recipe, too: Seared Sea Scallops with Satsuma Salsa

2011-04-23T10:41:00.000-07:00

I am so happy to report that we are settling into life in Washington, and having a whole lot of fun exploring all that the area has to offer. Our new apartment is tiny, and we are very cozy in it with our two pups, but, the positive thing is that the location is terrific and the kitchen is fully equipped with a dishwasher. Yes, a DISHWASHER!!!! I didn't have one in the beautiful gourmet kitchen that I left behind so I will fully relish not having to wash and dry dishes by hand for at least the next ten months.

Now that my kitchen goods are about seventy-five percent unpacked, I decided that I would cook a nice meal for us to enjoy Friday night. It's been several weeks since I've really "cooked" anything and I just haven't felt like myself. So, the dish to inaugurate several things - our move to the Northwest, my new job, our new cozy little abode, new opportunities, and new adventures - Seared Sea Scallops with Satsuma Salsa. (Try saying that five times really fast.) But, really, I couldn't think of anything better to represent our (meaning my) excitement at the thought of having much better access to fresh seafood than we did in our little corner of Wisconsin - since we don't go fishing. And, who wouldn't like the idea of savoring short-lived spring goodies such as the Satsuma variety of mandarin orange? My husband picked me up a few - available aplenty in grocery stores here this week - since I had a bad cold and needed that C. Anyway, we thought it was really delicious. This is a really simple recipe for seared scallops and I urge you to give it a try.

Seared Sea Scallops with Satsuma Salsa

Serves 2

1 small shallot, minced

1 tablespoon fresh parsley, chopped

1 teaspoon satsuma orange (or tangerine) zest

1 tablespoon fresh satsuma orange (or tangerine) juice

1 tablespoon extra virgin olive oil

1 teaspoon white vinegar

1/4 teaspoon salt, divided

1/2 teaspoon fresh ground black pepper, divided

1 satsuma orange (or tangerines) peeled and sectioned

8 fresh sea scallops, patted thoroughly dry.

Whisk together shallots, parsley, orange zest, juice, oil, vinegar, and half the salt and pepper in a small bowl. Add sectioned oranges, and set aside.

Heat a medium sized skillet over medium-heat, and add just enough oil to coat the bottom. Add scallops to skillet and cook until it gets that nice golden brown sear, about 2 minutes on each side, sprinkling with remaining salt and pepper when turning over. Do not overcook - or they will be rubbery and awful! Serve immediately, topped with the satsuma salsa. We ate this as an entree served over watercress and hot cooked jasmine rice, but it would make a terrific appetizer on its own too. Enjoy!

Hiatus

2011-03-29T15:26:00.000-07:00

I know many of you are wondering why I haven't posted anything lately. There's a very good reason why...

Ramble On and its owners are moving! We are in the process of selling our house, packing up our belongings, and relocating to Washington state for new jobs and new adventures. I will get back to blogging regularly once we have settled in to our next abode. I have packed away most of my kitchen stuff already, but will try to squeeze out one more post before I move, within the next couple of days. I will miss the beautiful kitchen that has been my "foodie home" for the past four years, but look forward to discovering and settling into a new home and kitchen and a continued culinary journey. Thank you for reading! Until later.

Vietnamese Rice Paper Rolls (Summer Rolls)

2011-03-03T15:59:00.000-08:00

What can I say? I guess I've been on an Asian food kick this week...enjoy!

Spring can't come fast enough and we are all craving fresh foods. This is a deliciously fresh-tasting bundle of veggies wrapped in rice paper skins. Have you ever used rice paper skins? They are very brittle to the touch, and need to be handled carefully. Soaking it in water for a few seconds softens it, and makes it easy to work with. They can be eaten raw like this once softened. Here is the recipe:

Vietnamese Rice Paper Rolls (Summer Rolls)

You will need:

2 cups shrimp, peeled, thoroughly cleaned and cooked (click here if you're wondering how to clean)

1 cup peeled and thinly sliced cucumber
1/2 cup matchstick carrots
1/2 cup thinly sliced green onions
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
splash of lime juice
1/2 teaspoon black pepper
12 rice paper skins (available at any asian grocery)

Combine all ingredients from shrimp through black pepper together in a bowl. Put some water in a shallow dish, or dinner plate, and soak a rice paper skin in this for about 15 seconds, then turn over and soak again - this softens it. After soaking, remove to a clean work surface and pile one heaped tablespoon of the shrimp mixture on top of the skin. Fold sides in, and roll up, laying seam side down when finished. Repeat for remaining skins, or until you've run out of the filling! Serve immediately, or refrigerate until needed. These can be made up to one day in advance, or make terrific cold lunches the next day. Enjoy!

Garlic Shrimp

2011-03-01T19:07:00.000-08:00

This is an authentic Chinese recipe for Garlic Shrimp that I learned at the last meeting of our little International Cooking Club this month. Not only are the flavors wonderful, it is very easy to make, and requires just a few basic ingredients. And it sure beats the greasy take out chinese alternative. Perfect for a quick dinner on a weeknight, paired with some cooked long grain white or brown rice.

Garlic Shrimp

You will need:

2 cups of cooked, peeled, and cleaned shrimp (see this post for a terrific way to clean shrimp)

6-8 garlic cloves, finely minced

1/4 cup green onions, thinly sliced

3 tablespoons soy sauce, or more as needed

4 tablespoons vegetable oil

Combine cleaned shrimp and minced garlic, and steam this either in a steamer basket over a large pan, or in a bamboo steamer for 15 minutes. Remove to a dish, and add a couple tablespoons of the steaming liquid to the dish. Add the soy sauce. Then, heat up the oil in a small saucepan, and when very hot pour this into the shrimp dish - be careful, it WILL splatter, so stand back! Stir well, cover the dish, and let it come together for a couple of minutes. Stir in the green onions just before serving. Enjoy!

A Terrific Way To Clean Shrimp!

2011-03-01T10:25:00.000-08:00

I recently learned this genius new way to clean shrimp, which gets rid of that "shrimpy" smell. This technique is credited to my new chinese friend, from our little International Cooking Club (we did China last week). The smell I am talking about seems to be one main reason that people who don't eat shrimp (for reasons besides allergies) continue to avoid it. It does a wonderful job of cleaning shrimp, and getting rid of the smell. Here is the method, for approximately one pound of shrimp. All you need is salt, cooking wine (whatever you have - I used sherry), and cornstarch! It doesn't get any simpler.

Peel the shrimp, pull off the tails, and remove the yucky black stuff from the ends, then rinse thoroughly in water. Then, add about 2 generous teaspoons of salt, and about 1/4 cup of the cooking wine. Mix thoroughly (yes, with your hands) to make sure all shrimp are coated. Then add about 2 or 3 tablespoons of cornstarch and mix well for about a minute. Then rinse well and wipe all the moisture off and make sure they are thoroughly dry. Your shrimp is now ready to sauté, steam, grill, bake, or cook any way you want!
I just cleaned a whole lot of shrimp and prawns this way and will be posting several shrimp and prawn recipes this week!

Homemade Chai Latté

2011-02-25T08:03:00.000-08:00

Save yourself $4 next time and, instead, invite your friend over for meaningful conversation over your homemade Chai Lattés.

Where I come from, the words chai and tea are redundant. They mean the same thing in several Indian languages. But when the western world speaks of chai tea, people are talking about a deliciously hot tea drink that is steeped with spices and served mixed with milk, simmered to spicy goodness. Here's my version of how to make Chai Lattés it at home with just a few pantry staple ingredients, (and you don't need a fancy steaming machine to do this):

Homemade Chai Latté

You will need:

1 cup milk

1 cup water

1 2" strip orange peel

3 cloves
1 cinnamon stick

2 or 3 black peppercorns

1 pinch nutmeg

2 teaspoons sugar (or more if you like)

2 teaspoons black tea leaves

Combine the milk and water in a small saucepan over medium-high heat. When warmed, add the orange peel, cloves, cinnamon stick, peppercorns, nutmeg, sugar and tea leaves into the pan.

Bring to a boil, then reduce heat to medium-low, and simmer until the color deepens to your liking - mine takes about 2-3 minutes. Strain, and pour into teacups. Enjoy!

Tilapia in Lemon-Butter Sauce (fakeroo Sole Meunière)

2011-02-23T17:52:00.000-08:00

I've been on a roll lately with these decluttering food experiments. So, after some frustrations all day today, I was craving a tasty yet easy - and, of course, decluttered - weeknight dinner that would not disappoint. Crispy, buttery, and tangy...Sole Meunière is just that. Fans of Julia Child (including yours truly) know all about the Sole Meunière that was a unique part of her story about falling in love with French food. A classic French dish, it is a fillet of fish (Sole) that you dredge in flour, then pan-fry in butter, and serve with a pan sauce of butter and a generous twist of lemon. However, the slight problem for me was that none of the supermarkets in my little town had Sole. But I did have plenty of Tilapia, and discovered that you can achieve the desired results with Tilapia and pantry staple ingredients. Here is this very simple recipe:

Tilapia in Lemon-Butter Sauce

(fakeroo Sole Meunière)

You will need:
4 tilapia fillets
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons + 4 tablespoons butter
4 tablespoons lemon juice
1 teaspoon fresh chopped parsley (or ½ teaspoon dried)

Melt 2 tablespoons butter in a large skillet on medium heat. Mix flour, salt and pepper in a large shallow dish. Pat tilapia thoroughly dry, then dredge these in the flour mixture on both sides. Shake off excess flour, and add to the pan when the butter is hot. Cook for four minutes on medium-high heat, then carefully turn over and cook on the other side for another four minutes. Remove these, and set aside. Turn heat down to medium-low, and add remaining 4 tablespoons butter to the same pan, along with the 4 tablespoons lemon juice, and parsley. Stir well, making sure to scrape together all the yummy bits from the bottom of the pan. Add the tilapia fillets back into the pan, and spoon the sauce over each fillet. Turn the fillets over and do the same. Best served immediately, but it would also make a terrific next-day-lunch. Enjoy!

P.S.: This decluttering thing may be my most successful new year's resolution yet! See some of these earlier posts for inspiration if you're inclined to do this in some creative ways :)

Bacon Wrapped Chicken Breasts with Brown Butter

2011-02-19T19:25:00.000-08:00

So far so good on the "decluttering" New Year's resolution. We had a nice quiet Saturday night dinner at home and, in keeping with our resolution, enjoyed an utterly uncomplicated Bacon Wrapped Chicken Breasts with Brown Butter, accompanied by sides of peas and corn, and egg noodles. I am starting to really enjoy these simple meat dishes. (Remember the Salt and Pepper Roast Chicken post?)
Yes, there is a way to make very simple bacon wrapped chicken breasts, sans stuffing and other fuss. But, okay, maybe there's a little basting involved...

Bacon Wrapped Chicken Breasts with Brown Butter

Serves 4

You will need:
2 chicken breasts, sliced in half horizontally, and pounded thin
4 slices bacon
1/2 teaspoon black pepper
8 toothpicks

For Brown Butter:
2 tablespoons butter
1/2 teaspoon dried rosemary
1 teaspoon finely chopped garlic

Nicely pepper both sides of chicken breasts and roll up on short side. Wrap each piece of chicken with a strip of bacon, and secure with toothpicks on either end. Lay these in a large skillet heated up to medium-low, and cook covered for 10 minutes, turning over halfway through. Uncover the skillet, and add the butter, rosemary, and garlic. As the butter melts, it will combine with the juices in the skillet, and will come together with the rosemary and garlic to make a beautiful basting liquid, brown butter. Baste this all over the chicken periodically, and cook for an additional 7 or 8 minutes on each side - you want to be absolutely certain that the chicken cooks all the way through. Enjoy!

Pina Colada Ice Cream Sundaes with Rum Raisin Sauce

2011-02-19T10:52:00.000-08:00

I've gone tropical. We had dinner with some friends last night, and my brilliant friend Paula had suggested a Tropical food theme! Duly inspired by sandy beaches, cold beverages, and warm weather, I came up with an appropriately tropical dessert to contribute: Pina Colada Ice Cream with a super easy Rum Raisin sauce to top it off. Oh, and did I mention, all of this can be made AHEAD of time?

Pina Colada Ice Cream with Rum Raisin Sauce

Makes 12 servings

For the Pina Colada Ice Cream Sundaes, you will need:
1 cup heavy cream
1 13oz. can coconut milk
1 20oz. can crushed pineapple in 100% pineapple juice
1 12oz. can evaporated milk (fat free will do just fine)
1 14oz. can sweetened condensed milk

In a large mixing bowl, whisk together heavy cream, coconut milk, and sweetened condensed milk. Then add the crushed pineapple, and stir to combine. Add evaporated milk, and thoroughly whisk again. Pour into shallow freezer safe containers, cover, and freeze for about one and a half hours (until partially set). Remove from freezer, whisk again for at least three or four minutes, then freeze in covered containers again. Repeat this whisking-partial-freezing process at least twice – this action is what allows the ice cream to become creamy and increase in volume. When done, freeze again for at least eight hours or overnight. Serve with warm Rum Raisin sauce (recipe below). Enjoy!

For Rum Raisin sauce, you will need:
1 cup packed brown sugar
1 cup water
¼ cup butter
¼ cup dark (spiced) rum
¼ cup raisins (golden or dark)

In a small saucepan, heat up rum until just warm, and add raisins. Cover, remove from heat and let sit for 20 minutes. In a separate saucepan cook brown sugar and water together on medium-low heat until bubbly and syrupy, and let boil away for about twenty minutes, until thickened. Add butter in and stir until melted. Then add in rum and raisins, and stir to combine. Let cook for another ten or fifteen minutes. Serve warm, drizzled over ice cream.

A Valentine's Day Dessert: Brownie Cherry Bites

2011-02-13T14:15:00.000-08:00

Brownie Cherry Bites...a dessert that I made for Valentine's Day. But I bet it will be good on any other day too.

You can make two desserts out of one regular batch of brownie batter. Use half for this recipe, and make a half pan of regular brownies with the rest. Easy as pie. Or I should say, easy as Brownie Cherry Bites!

Brownie Cherry Bites

You will need:

1 half batch of brownie batter (half of a package enough for a 9x13 pan, if you use a mix)

1 jar maraschino cherries, drained and wiped thoroughly dry

4 oz. semi-sweet chocolate chips

Preheat oven to 350 F.

Line a 24-cup mini-muffin pan with paper baking cups and coat with cooking spray (they might stick a little anyway, but licking it off the paper cups is half the fun of eating it - if you ask me!)

Drop brownie batter into the muffin pan using a spoon or small scoop until each cup is about about 1/2 full. Bake at 350 F for 5 minutes.

In the meantime, melt chocolate chips in a microwave safe bowl at 15 second intervals for about one minute, stirring at intervals, until melted and smooth. Remove mini-muffin pan from oven after the 5 minutes are up, but leave oven on - these will be going back in. Dip cherries in melted chocolate and drop them straight on top of the semi-set brownies.

Bake brownies for an additional 10 minutes at 350 F.

Let cool completely and put in covered containers in the refrigerator for about an hour to finish "setting". Then store in airtight containers at room temperature. Just before serving, microwave each brownie bite for about 7 or 8 seconds, just until slightly warmed. Enjoy!

Chicken 65

2011-02-12T16:49:00.000-08:00

A true favorite from South Indian cuisine. This immensely popular dish is probably the most ordered appetizer at non-vegetarian restaurants in Chennai (and elsewhere in South India).

You might be wondering - what the heck does Chicken 65 mean anyway? There are so explanations for this name, depending on who you ask. Some say it was named for the year (1965) in which it was invented, some say it was the cook's/inventor's street address.
While the name debate continues...I am enjoying my Chicken 65 for dinner tonight. Here is the recipe:

Chicken 65

You will need:
1 lb boneless chicken, cut into small pieces
4 teaspoons red chilli powder
2 teaspoons coriander powder
1/4 teaspoon turmeric
1/4 teaspoon garam masala (available at any indian/asian store - or substitute with equal parts ground cinnamon and ground clove)
5 teaspoons lemon juice
2 teaspoons plain yogurt
1/2 teaspoon minced garlic
1/2 teaspoon grated fresh ginger
1 teaspoon salt
6 drops red food coloring
2 cups vegetable or canola oil to deep fry
optional - fresh cilantro leaves for garnish

In a bowl mix red chilli powder, coriander powder, turmeric powder, garam masala, lemon juice, yogurt, garlic, ginger, food coloring, and salt until it forms a thick paste. Add chicken to this and coat well. Let marinate in the refrigerator for at least an hour.
Heat oil in a wok, or deep frying pan, and deep fry the marinated chicken on medium high for about six minutes on each side. (Cooking time may vary according to the size of the chicken pieces, my chicken pieces usually no more than a half-inch thick, so takes about 6 minutes frying time on each side to cook through.)
Drain on paper towels, garnish with cilantro and lemon wedges and serve immediately. Enjoy!

Oranges, picked fresh off a tree...and Girl Scout Cookies

2011-02-10T18:32:00.000-08:00

Two really random things happened today. They may have been random, but they sure made me smile.

First, a guy came in to my work place today to pick up something - this was in the middle of a particularly busy morning. While I rushed about trying to get his stuff ready, he patiently waited off to the side and then asked me "do you like grapefruits or oranges?" I was a bit flustered, and yet a bit curious to see where this would go, so I answered "oranges". He then asked, "what kind?" I answered "those little Florida tangerines." He said "I'll just go see if I have any of those." He immediately ran out to his car, and disappeared under the front seat. He came back in three minutes later with these two gorgeous oranges.

He proudly announced as he handed them to me "I just picked them this morning!" Leaves and stems still on and everything. What a sweet gesture.

The second event happened this evening when we were on our way to the hospital to visit Ryan's mom in recovery from a minor surgery. We stopped to get flowers, and right outside the flower shop - sheer feet inside the doors keeping out -6 F temperature - a brave little Girl Scout troop had set up a booth and was selling cookies.

Oh my. Girl Scout Cookies. Probably the most dangerous of all impulse buys.

We came away with three boxes. Enough said.

Honey Ginger Chocolate Chip Cookies

2011-02-08T15:09:00.000-08:00

It is Life Group season again! Our group starts tonight, and that means in addition to learning about love and respect in our relationships, we will be enjoying these Honey Ginger Cookies that I whipped up...don't you just love the smell of cookies baking?

This recipe is really simple. If you liked my Pumpkin Chocolate Chip Cookies, or the Butternut Squash Chocolate Chip Cookies you are sure to love these...

Honey Ginger Chocolate Chip Cookies

You will need:
2 1/2 cups all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter
1 cup brown sugar
1 large egg
1/4 cup honey
3 tablespoons minced fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup semi-sweet chocolate chips

Place oven racks in top third and lower third of oven. Preheat oven to 350 F. Combine flour, baking soda and salt in a bowl. Beat butter in a large mixing bowl just until creamy using an electric mixer. Add brown sugar, mixing on medium until combined. Add egg, honey, fresh ginger, and ground spices just until blended. Gradually add flour mixture to this wet mixture beating on low until combined. Stir in chocolate chips. Drop by rounded tablespoon onto wax paper lined baking sheets, about 2 inches apart. Bake at 350 F for 13 to 15 minutes just until cracked and lightly browned. Switch baking sheets between top and lower racks about halfway through baking time. Cool completely, then store in airtight containers at room temperature. Enjoy!

Ginger, Chicken, And Coconut Soup

2011-02-07T18:07:00.000-08:00

I stumbled upon a recipe for Tom Ka Gai (Ginger, Chicken, And Coconut Soup) in one of my Asian cookbooks tonight, and drooled over it for about five minutes before it occurred to me that I had most of the ingredients to make it for dinner tonight. Lacking some of the specialty ingredients, and the nearest Asian store being fifty minutes away, I came up with some fair substitutions…and they work!

Ginger, Chicken, And Coconut Soup

(Tom Ka Gai...er, sort of)

You will need:
2 cups low-sodium chicken broth
1 can light coconut milk
1 cup milk (skim works just fine)
1inch piece of ginger, finely chopped
10 black peppercorns, crushed
2 teaspoons grated lemon or lime zest
1 cup skinless, boneless chicken breast, cut into thin strips
1 cup mushrooms, thinly chopped
1/2 cup corn, thawed if frozen
1 green chilli pepper, seeded and finely chopped
4 tablespoons lime juice
3 tablespoons fish sauce
chopped green onions, and cilantro for garnish

Combine broth, milk, and coconut milk in a saucepan and bring to a boil. Add lemon or lime zest, ginger, and peppercorns and lower the heat and simmer for 10 minutes. Then add chicken, mushrooms, corn, chopped chilli peppers, and simmer for 5 - 7 minutes or until the chicken is cooked through. Stir in lime juice, and fish sauce. Serve hot garnished with chopped green onions, and cilantro. Enjoy!

Chilli Fried Fish

2011-02-02T17:23:00.000-08:00

Fish cooked to crispy perfection on a bed of caramelized onions. I can guarantee that unless you've been to restaurants or someone's house in Southern India, you have never had fish that is anything like this. You must try this.

This fried fish reminds me of home like nothing else does, and brings food memories flooding back that are among my fondest. My mother would tell you that I have been eating this kind of fried fish ever since I was in diapers.

My recipe below is only a humble approximation of the fried fish (meen varuthathu, especially karimeen varuthathu) that is so popular from Kerala cuisine. The big problem...is the type of fish that is available here. My mother made this with Salmon while she was visiting me last year, and it was really good. I have since made it again and again with various other fish, and have grown accustomed to using tilapia due to it's abundance at my local grocery stores. It stands up to the high heat decently, absorbs the spices well, turns crispy, and is entirely delicious.

Chilli Fried Fish

You will need:
1 lb tilapia filets cut into 3" chunks
2 heaped teaspoons red chilli powder
1 heaped teaspoon ground black pepper
3/4 teaspoon salt
1 medium red onion, sliced
3 tablespoons veg oil

Mix red chilli powder, pepper and salt together and rub it all over the fish, both sides. Let marinate at room temperature for about 20 minutes. Heat the oil in a large skillet on medium heat, then lay a single layer of sliced onions in the pan to make a "bed". Lay the fish on top of the bed of onions, then cover the skillet and cook on medium heat for about 4 minutes. Do not stir. Turn the fish over, and cook covered for another 4 minutes. Do not stir. Then, remove the lid and crank the heat up to high, and cook an additional 3 minutes on each side, until fish is nicely browned. Serve hot, with some of the browned onions from the pan. Enjoy!

Braised Artichoke And Spinach Soup

2011-02-01T17:22:00.000-08:00

I had artichokes leftover from yesterday's Mushroom Bisque recipe and, craving soup again, I was happy to come up with a similar use for it tonight. I decided to do braised artichoke hearts in lemon juice and olive oil, and make a soup out of it, adding some green goodness spinach. Creamy, lemony, comforting, and so good! The method is essentially the same as the Mushroom Bisque recipe, so if you've got artichokes leftover, and all the other ingredients on hand, just do what I did and make this for the next night's dinner :)

Braised Artichoke And Spinach Soup

You will need:
2 tablespoons extra virgin olive oil
1 1/2 cup canned artichoke hearts, drained, halved, and patted completely dry with paper towels
2 tablespoons lemon juice
1/2 teaspoon black pepper
2 tablespoons butter
1 clove garlic, crushed
1 small white onion, finely chopped
1/4 cup flour
2 tablespoons good white wine (I used Chardonnay)
1 box chopped frozen spinach, thawed and thoroughly squeezed dry
2 cups vegetable, or chicken stock
3/4 cup cream, or half and half
1/2 cup milk
1/2 teaspoon dried rosemary
1/2 teaspoon dried dill
1 teaspoon dried parsley
salt if needed

Serves 4 - 6.

Heat olive oil in a shallow skillet on medium heat. Then add artichoke hearts and sprinkle the lemon juice over it, and add black pepper. Let hearts cook for about two minutes, then turn over and let cook on the other side for another two minutes, then remove from heat.
Melt butter in a soup pot on medium heat. Turn heat to low, add onions and garlic. Stir until translucent, about 2 minutes on low heat, careful not to burn. Stir in the artichoke hearts. Then add flour, and allow it to coat the artichoke mixture well. Add the dried herbs, white wine and stir. Add the chopped spinach and stir to combine. Add the stock, milk, and cream. Allow soup to simmer for about 30 minutes, stirring every once in a while. Puree the soup either in a food processor in batches, or using an immersion blender. Add pureed soup back to pot on low heat. Let sit on low heat for 10 minutes. Adjust salt if needed (I didn't need to add any). Serve warm. Enjoy!

Mushroom Bisque With Artichoke Hearts

2011-01-31T17:49:00.000-08:00

There is a terrific restaurant, in my little corner of Wisconsin, that serves the most delicious Mushroom Bisque. I have tried to replicate their recipe, but it is simply never the same. Rather than harassing them for the recipe, I decided to make my own version with artichoke hearts in it. And it is really good!

Mushroom Bisque

You will need:
1/4 cup unsalted butter
1/4 cup flour
1 clove garlic, crushed
1 small white onion, finely chopped
1 1/2 cups mushrooms, roughly chopped (any kind, or a mixture of different mushrooms)
2 tablespoons good white wine (I used Chardonnay)
1 cup vegetable, or chicken stock
3/4 cup cream, or half and half
1/2 cup milk
1/2 cup finely chopped canned artichoke hearts
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried dill
1 teaspoon dried parsley
salt if needed

Melt butter in a soup pot. Turn heat to low, add onions and chopped garlic. Stir until translucent, about 2 minutes on low heat, careful not to burn. Lower heat to simmer, then add flour, and stir. Add mushrooms and allow flour mixture to coat it well. Add the dried herbs, pepper, white wine and stir. Add the stock, milk, and cream. Allow soup to simmer for about 30 minutes, stirring every once in a while. Puree the soup either in a food processor in batches, or using an immersion blender. Add pureed soup back to pot on low heat, then add chopped artichoke hearts. Let sit on low heat for 10 minutes. Adjust salt if needed (I didn't need to add any). Serve warm. Enjoy!

Coconut Ice Cream

2011-01-28T07:05:00.000-08:00

This is the easiest homemade ice cream I have ever made. And it is exotic! Do try it.

I have so many fond "ice cream" memories from my childhood (see some of my earlier posts: kulfi, rocky road), and among my most treasured are those involving "natural" ice cream. There was an ice cream shop in Bangalore that had only "natural" ice cream, with fresh fruit flavors like guava, watermelon, apple, and coconut. We visited this shop at least once whenever I was there during my school holidays. The ice cream was fresh and tasty, it never failed to please!

I was taken down this ice cream memory lane when I stumbled onto a recipe for Coconut Ice Cream in one of my Asian cookbooks. I tried it, varied it a little, and am now enjoying it! It is creamy yet light, tastes fresh, and so delicious. Here is the recipe:

Homemade Coconut Ice Cream

You will need:

1 14oz can sweetened condensed milk

1 14oz can "lite" coconut milk

1/2 teaspoon kosher salt

Chill both cans in the refrigerator overnight, or at least 4 hours (until well chilled). Whisk contents of both cans together in a large bowl, adding in salt. Whisk at least 2 to 3 minutes by hand, until well combined. Pour into shallow containers with tight fitting lids and freeze covered about one hour, just until ice crystals have started forming around the edges. Remove from freezer, empty into a large bowl and whisk again. Pour back into shallow pans and freeze for another hour. Repeat this whisking process at least once more. This is what creates that oh-so-light ice-cream texture. When you've whisked twice, freeze in covered containers overnight, or at least six hours. Serve with toasted coconut chips, or flakes. Enjoy!

Kheema

2011-01-25T19:16:00.000-08:00

Here is a quick, easy dish to make with ground beef, packed with delicious Indian flavors. You can disguise it for picky kids - or adults - as taco meat, burrito filling, or sloppy joes :)

Kheema is a very popular Indian dish that you can make with just about any ground meat: beef, turkey, lamb, whatever you like. I happen to have ground bison on hand so I used that for dinner tonight, but my recipe below is for lean ground beef. There are so many different ways to prepare Kheema (depending on who you ask, where they are from, and who their grandmother is) but here is the recipe we like:

Kheema (Spicy Ground Meat)

You will need:

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 medium onion, finely chopped

1 tablespoon finely chopped ginger

1 tablespoon minced garlic

1 lb lean ground beef

2 tablespoons coriander powder

1 tablespoon cumin powder

1 tablespoon garam masala

1/2 teaspoon salt, or more as needed

1 medium tomato, finely chopped

1/4 cup peas, thawed if using frozen

1 tablespoon lime juice
cilantro leaves for garnish

Heat the oil in a wok, on medium heat, then add the cumin seeds. When cumin seeds start sputtering, add onion, ginger and garlic and fry for about a minute. Add meat, all the spices, and salt to taste. Cook until meat has browned well - about 6 or 7 minutes. Then add the chopped tomatoes and peas and cook until tomatoes have softened, about 3 or 4 minutes. Remove from heat, stir in lime juice. Garnish with cilantro leaves, and serve hot. It can be served with your carb of choice - flatbread, over rice, or as a fun alternative to taco meat, burrito filling, or sloppy joes! We had ours filled in Dosas (a thin Indian crepe-like food) for dinner tonight, pictured below, another recipe for another day!

Spiced Pretzel Sticks

2011-01-24T17:55:00.000-08:00

I made this super-easy snack for a meeting today. Tasty, takes less than ten minutes of your time, so simple to put together at the last minute (as I usually do), and probably *slightly* better for you than a family size bag of chips :)

Spiced Pretzel Sticks

You will need:
1 envelope Ranch salad dressing mix
1 tablespoon red chilli powder
2/3 cup vegetable oil
2lb bag of pretzel sticks (or any other snack size pretzels)

Combine oil, ranch mix, and red chilli powder and whisk together well. Toss with pretzel sticks in a large bowl, and let marinate for at least fifteen minutes, stirring every once in a while. Spread pretzels out on a cookie sheet and bake in a pre-heated oven at 350 degrees F for 10 minutes, turning once halfway through. Enjoy!

International Cooking Club, And Chana Masala

2011-01-21T07:40:00.000-08:00

A few months ago, a friend of a friend invited me to join an international cooking club that was just being formed in our town. That's right - a cooking club, right here in my little corner in the middle of nowhere, Wisconsin. Who knew my little town of about four thousand-ish could be so cosmopolitan? :) It is not easy to meet new people in this town, so this club was really a huge answer to prayer! Anyway, there are now about ten of us, representing as many countries, and we each take turns demonstrating recipes from our home country, and generally sharing our the food culture with the others. Such fun!

Our next meeting is this Saturday, and it will be my turn to showcase a little bit of India. But, where to even start? Indian food is so diverse. You step fifty or so miles this side or that side, and it's like you're in a whole other country..the language is different, customs are different, the food is different, the clothes can be different...you get the idea, right? I really hope to take more turns in the future, so I can at least skim the surface and show a few more dishes.

Now, there are a few rules so we can accommodate everyone's dietary needs...for instance, no meat, vegetarian stuff only, and limited dairy products. So, I could immediately kiss goodbye to the idea of showing off my beloved fried fish, or any of my favorite chicken curry recipes. The rules are probably a helpful thing for me, in any case, because I was having way too much trouble picking from among my favorite dishes. However, one of the four dishes I am choosing to show is this Chana Masala. This savory concoction of chick peas (garbanzo beans) and spices goes with just about any carbs you can get your hands on......rice, sliced bread, naan, whatever. It is a home favorite, and the ingredients are easily available. I can't wait to show it at cooking club on Saturday. Here is the recipe:

Chana Masala
(Chick Peas Simmered In Spicy Gravy)

You will need:

1 can Chick peas (Garbanzo beans)
3/4 cup finely chopped onion
1/2 cup finely chopped tomato
2 tablespoons coriander powder
1 teaspoon red chilli powder
1/2 teaspoon salt
2 tablespoons veg oil
1 teaspoon mustard seeds
1 teaspoon butter
1 1/2 cups of water
1 teaspoon lemon juice
cilantro leaves for garnish

Serves 4.

Rinse and drain chick peas and set aside. Heat oil in a saucepan on medium heat. Once the oil is hot, add the mustard seeds and allow them to 'pop'. Add the chopped onions and saute till translucent. Add the chopped tomato and saute. Add coriander powder and red chilli powder and mix well. Stir in the butter. Once the butter has melted in, add the water and let the whole thing come up to a boil. Then, add the chick peas and salt and mix well. Lower heat to medium and let cook for about 5 minutes. When it starts to thicken, add the lemon juice. Stir, and remove from heat. Enjoy!

Jalapeno Chicken Soup

2011-01-18T17:08:00.000-08:00

My husband got sick with a cold this past weekend. Needless to say, he and I have been eating a lot of soup over the past few days. Particularly chicken soup. Not that there's anything wrong with soup in general, but when it comes to chicken soup there's only so much I can take.

So what do you do to make your chicken soup less boring, and different? You dig out the jalapenos from the vegetable crisper, cut them up, and throw them in the soup along with a little lime juice, cilantro, and corn and voila, instant chicken soup makeover and, it has become Mexican! This soup cooks up very quickly, and not only is it better than ordinary chicken soup, it is also better for your cold (the added heat from the jalapenos will help clear out one's sinuses). The argument for this soup to be called Mexican is fairly slim - granted - but I'll take any excuse to have a Margarita with dinner. How do you like that?

So, here's the soup recipe:

Jalapeno Chicken Soup

You will need:
1 tablespoon extra virgin olive oil
1 1/2 cups red or white onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, minced (don't deseed - it's really not that much hotter with the seeds)
1/2 tsp black pepper
2 cups shredded cooked chicken breast
5 cups chicken broth
1 1/2 cups of frozen corn, thawed (you can substitute hominy if you prefer)
2 tablespoons lime juice
2 tablespoons cilantro leaves

Serves 4.

Heat olive oil in a large saucepan over medium heat. Add onions, saute until translucent, about 2 minutes. Add garlic and jalapeno, saute until softened, about 2 minutes. Add chicken, black pepper, and broth and bring the whole thing up to a boil. Once boiling, lower heat to simmer, cover and let simmer for about 5 minutes. Then add the corn, cover and let simmer another 10 minutes. Stir in the lime juice just before serving. Serve hot with a couple of cilantro leaves. Enjoy!

Note: this soup is fantastic served with tortilla chips, which is exactly how we ate it for dinner tonight. Feel free to add noodles, or any other veggies you want...go ahead, play with it, make it your own :)

Salt And Pepper Roasted Chicken

2011-01-15T19:45:00.000-08:00

My only new year's resolution is....to get organized. De-clutter, minimize, simplify. That is my motto. The point of success, ideally, will be when I throw out most of what I own to Goodwill. But I have settled for just getting rid of the junk that is in my hall closet and basement.

At this point, you may be wondering..."what the heck does this have to do with Chicken?" I promise I have a point, just stick with me.

There is nothing that should be quite as basic as a roast chicken. But...I have been wayyy too guilty of having rubbed, sprinkled, stuffed, and basted my chickens with all sorts of things, unnecessary things, often too many things, and having done things to chickens that the poor creatures have imagined only in their worst nightmares? I have had this beautiful, locally raised 4lb roasting chicken sitting in my freezer for a month, knowing I would want to roast it at some point soon...and in the space of that time I have come up with about ten or fifteen ideas for roasting this choice bird. All of those ideas involved way too many ingredients, stuffings, and brushings. So, I figured, let's de-clutter this! I vowed that this time it would be different - and with my new decluttering motto gave me just the boost I needed.

And I'm happy to say it was successful. A little Kosher salt, pepper, butter.....ahhhhh. Decluttered to tasty, moist, and crispy brown-ness. We had ours for dinner tonight with parley potatoes, and cous cous.

Salt And Pepper Roasted Chicken

You will need:
1 tablespoon Kosher salt
1 tablespoon Freshly ground black pepper
2 tablespoons butter, softened to room temperature
1 roasting chicken (3-4lbs)

Combine salt and pepper in a small bowl and set aside. Discard neck, giblets and other yucky stuff from chicken. Truss the chicken, then pat dry with paper towels (the dryer the outside of the bird, the more beautifully it browns), then place in the roasting pan. Rub the butter all over the outside of the chicken, stuffing a little bit of the butter into the "pockets" between the skin and breastmeat, and putting some into the cavity. Then sprinkle the salt and pepper all over the chicken. Add a little of any kind of liquid to the roasting pan, to keep from drying out. I poured 1 1/2 cups of chicken stock, and 1 1/2 cups of dry white wine - this made a beautifully flavored gravy later. Bake at 425 degrees F for 15 minutes, then baste. Lower oven temperature to 375, then bake for an additional 1 hour and 15 minutes, or until chicken reaches an internal temperature of 180 degrees D, basting at 15 minute intervals. Let the chicken rest for at least 20 minutes before carving, while you make a gravy out of those delicious peppery pan drippings. Enjoy!

Oatmeal...My Journey From "Eww" To "Yum!"

2011-01-14T05:54:00.000-08:00

When I was a little girl, I remember oatmeal ("oats", or "porridge", as it was commonly referred to in India) being the most unpleasant food that one could conceive of eating - to be quite frank - an utterly disgusting breakfast that only old people ate. I turned my nose up at it. The odd thing is, I'm quite sure that as a child I only tasted it once....and I don't even have much memory of that experience, it had to be before I was six or seven years old.

The first time I ate oatmeal as an adult was three years ago, almost exactly to this day. My husband and I were getting ready for our first trip to India as a married couple, and I picked up a whole lot of Quaker instant oatmeal to take to my grandfather, who loves this stuff. While we shopped for it, my husband asked me why we never had oatmeal at home. So I gave him that "are you nuts?" look (wives, you know what I mean), and he immediately tells me that this oatmeal is actually really good, and probably nothing like the oatmeal I remembered from my childhood, and therefore had to at least try it. I'll try ANYTHING, at least once (as an adult, anyway), so I did. And, boy, was I mistaken as a kid. This was amazing! The instant stuff, apples and cinnamon or something like that. But still, delicious!

Oatmeal has become this special thing, a food that may be common to some but will always make me think of that stubborn little kid I used to be, my grandfather, and my husband...and how all these characters and memories have woven this beautiful collective experience for me. Of course, now my taste in oatmeal is entirely more "mature" and I'm proud to say that I have since developed a passable comfort-level in cooking the old fashioned, stove top variety (from scratch, mind you!) and look forward to a hearty bowl of oatmeal for breakfast fairly often. The recipe that follows is one of my most cherished ways to eat it. I would love to hear about your favorite ways to prepare and eat oatmeal!

Cranberry Walnut Oatmeal

with cinnamon and brown sugar

You will need:

1 cup old fashioned rolled oats

2 1/4 cups milk

pinch of cinnamon

pinch of salt

1 tablespoon brown sugar

1 tablespoon dried cranberries

1 tablespoon chopped walnuts

Serves 2.

Warm the milk in a saucepan on medium heat until bubbles form around the edges. Add the oats and salt, and let cook on medium-low heat for seven to eight minutes, stirring constantly. Around the two minutes remaining mark, stir in cinnamon and brown sugar, and mix well to combine. Add cranberries and walnuts, remove from heat, and let sit covered for 1 minute. Serve immediately. Enjoy!

Creme Brulee

2011-01-08T15:58:00.000-08:00

My husband gave me a brulee torch for Christmas this year. So, I am making Creme Brulee :)

While scouring recipes for Creme Brulee, I learned a few things:
1) You don't have to have a blow torch to make this, you can simply use the broiler in your kitchen oven. (But don't tell my husband that!) It takes some extra planning ahead on your part, but it's definitely doable. I will outline both methods in the below recipe.
2) This is a great make-ahead type of dessert. Of course, if you have a blow torch, you can leave the fun of caramelizing for later, do it in front of your dinner guests :)

This is the easiest recipe for Creme Brulee that I found. Here you go:

Vanilla Creme Brulee

You will need:

6 large egg yolks
6 tablespoons sugar
1 tsp good vanilla extract
1 1/2 cups whipping cream

6 teaspoons sugar

Preheat oven to 325°F. Whisk yolks and 6 tablespoons sugar together. Add vanilla. Whisk cream into the sugar, a little at a time. Pour mixture into six ramekins. Arrange in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake approximately 35-40 minutes until the custard is set. Do not overbake or your custard will be rubbery. Remove the pan from the oven and remove ramekins from the water. Allow to cool before placing in refrigerator. Chill overnight.
If you have a kitchen torch: evenly sprinkle a teaspoon of sugar atop each custard, and caramelize on medium-low for about 20 seconds, or until evenly browned.

If you do not have a kitchen torch: Two hours before serving, preheat broiler. Evenly sprinkle a teaspoon of sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.

Enjoy!

Chocolate Wontons

2011-01-02T17:39:00.000-08:00

Happy New Year everyone!

In the flurry and frenzy of Holiday get-togethers and parties, where sugary treats flow like water, I have been trying to put extra thought into bringing something unusual to the table (pardon the pun). In the meantime, my husband and I are enjoying the experiments! I settled on Chocolate Wontons for New Year's Eve.

This truly decadent dessert has every component necessary to stop one's heart. Fudge sauce, and walnuts, tucked nicely in a wonton wrapper, then deep fried to crispy perfection and dusted with icing sugar. Can you say, heart-attack on a plate? Oh, so delicious. But best eaten sparingly :)

Chocolate Wontons

There is no real "recipe", because it is just that simple. You can use anything you like. A hershey kiss filling, is just as yummy as putting half of a lindt truffle in there :) Or you can make it like I did:

Fill each wonton wrapper with - 1 tsp fudge sauce, a sprinkling of chopped walnuts. Seal edges with a bit of water, fry to golden brown, then dust with powdered sugar. Serve hot. Enjoy!

Chocolate Layer Cake

2010-12-28T18:48:00.000-08:00

Chocolaty, creamy, smooth, and crunchy, all in one bite...in a Chocolate Layer Cake.

There are so many different ways one can put it together, but here is my version. We had it for dessert after our Christmas Day lunch...after all, who deserves a cake more than baby Jesus :)

Chocolate Layer Cake

It is simple to assemble. Make 9" rounds of any chocolate cake, and divide into three layers. I filled the bottom layer with thick chocolate pudding (use about 1/3 less milk than called for to get desired thickness). To make the filling for the top layer, I crushed 6 oreos, and mixed it into one cup of whipped topping. Refrigerate the cake for at least 4 hours before serving. I made my cake the day before Christmas, so I didn't have to think about dessert! All that I had to do before serving, was to make the chocolate ganache glaze, and spoon it over the cake enough to let it drip off the sides. (The glaze recipe is simple - 1/4 cup of dark chocolate, 1 tbsp butter, and 2 tbsp milk, melted in the microwave for 1 minute at 15 second intervals, then whisked until smooth.) The cake is best served while the glaze is still warm, but you can eat it cold as well. Enjoy!

Mocha Almond Fudge Biscotti

2010-12-23T06:09:00.000-08:00

The best accompaniment my coffee has had all year.

As you have seen from my previous post, I have made a conscious effort to create somewhat unusual Christmas treats this year. Which is remarkable, for someone as unorganized as myself, because I didn't start all of this until five days before Christmas.

Several things formed the inspiration behind this Mocha Almond Fudge Biscotti. First, I have always had a fondness for the chocolate-almond combination (see my Rocky Road post from November). Another sentiment that contributed to this concoction is that my husband also likes some version of these flavors, most likely stemming from his favorite Baskin Robbins ice cream flavor, 'Jamocha Almond Fudge'! (We do like ice cream, don't we?)

This chocolaty biscotti is so easy to make, with store-bought fudge brownie mix, and one batch yields a LOT. They make nice Christmas-gifts, too, and are an unexpected step away from popular Christmas cookies! Simply wrap up a few of these with plastic wrap, tie with a festive ribbon and scoot over to your neighbor's with it. Extras will store in an airtight container on your kitchen counter for several weeks. Or, in the freezer for several months. Here is the recipe:

Mocha Almond Fudge Biscotti

You will need:
1 package fudge brownie mix
1/2 cup all-purpose flour
3/4 teaspoon baking powder
3/4 cup finely chopped almonds
1 egg
3 egg whites
1 teaspoon instant espresso powder

Preheat oven to 350 degrees F. Combine brownie mix, flour, and baking powder in a large bowl. Separately, whisk egg, egg whites, and instant espresso powder. Add egg mixture to brownie mix, and stir until combined. Divide batter into four portions, on greased baking sheets, shape each portion into a rectangle (two fit nicely side by side on my 9x13 baking sheets). Bake in center oven rack at 350 for 22 to 24 minutes. Remove from oven and let sit on baking sheet for 5 minutes. Remove to a cutting board, and cut diagonally with a serrated knife into 1/2 - 3/4 inch slices. Bake again, cut side down, on greased baking sheets for another 12 minutes. Cool completely, and store in airtight containers. Enjoy!

Playing With Pretzel Rods!

2010-12-21T06:07:00.000-08:00

Classic procrastinator that I am, I spent some time this week making Christmas treats....four days away from Christmas. The good news, is that very little about these treats say "Christmas", so they can really be enjoyed any time of the year. So...this year, we have Pretzel Rods, Mocha Almond Biscotti, and Toffee Pecan Bites. Once all of these are done, I get to wrap them up to distribute!

I did the Pretzel Rods and Toffee Pecan Bites over the past couple of evenings. Two kinds of pretzel rods - and both are SO EASY to make, perfect to get kids to help with! The first is Kitchen Sink Pretzel Rods - you really could say that they have everything but the kitchen sink in them - and is my token "salt" element in this dessert. Those who know me well, know that my taste preference is salty over sweet ten times over, so pretzels work really well here :)
The second kind is Cranberry Pistachio Pretzel Rods - the red and green color are perfect for Christmas.

So here you go:

Kitchen Sink Pretzel Rods

You will need:
2 cups caramels
1 cup mini chocolate chips
1 cup mini butterscotch chips
1 cup toffee bits
1 cup finely chopped walnuts
14 pretzel rods, cut in half with a very sharp knife

Mix the mini chocolate chips, toffee bits, and chopped walnuts in a large shallow dish and set aside. Melt caramels over very low heat. Dip the cut end of the pretzel rods into the caramel, and coat about two-thirds of the way down. Then, roll them in the nut mixture and set on baking sheet lined with waxed paper. Stick the baking sheet in the refrigerator for about an hour, or until set. Enjoy!

Cranberry Pistachio Pretzel Rods

You will need:

1 cup white chocolate chips

1 cup chopped pistachios

1 cup dried cranberries, chopped

10 pretzel rods, cut in half with a very sharp knife

Mix the chopped pistachios and cranberries in a large shallow dish and set aside. Melt white chocolate chips over very low heat. Dip the cut end of the pretzel rods into the white chocolate, and coat about two-thirds of the way down. Then, roll them in the cranberry mixture and set on baking sheet lined with waxed paper. Stick the baking sheet in the refrigerator for about an hour, or until set. Enjoy!

Hope you enjoyed these two. You can look for the Mocha Almond Biscotti and Toffee Pecan Bites recipes later this week.

Chicken Curry Soup

2010-12-17T06:18:00.000-08:00

My friend Sarah recently told me about a treasured Christmas tradition in her family, her mother's delicious Chicken Curry Soup. My ears perked up at the mention of the word "curry", and my curiosity spiked because I know this family does not have any Indian heritage or eat much Indian food. I immediately knew I had to have the recipe. Her mom was kind enough to send me the recipe, and graciously granted me permission to share it. I tried it Tuesday night for dinner, only a few hours after receiving the recipe (I could not contain my excitement any longer!) and...it is one of the most delicious, and unusual things I have ever had! It is so easy to make, and the flavor combination is so unusual and good that I will definitely be making this again. It is NOT that spicy-hot, so those of you who are afraid of Indian food - no excuses with this one! Here it is:

Chicken Curry Soup

You will need:
1 diced onion
3 sliced carrots (cut like pennies)
2 apples diced
1 tsp salt
1 tsp pepper
1/4 tsp nutmeg
2 tsp curry powder
1/4 cup butter
1/4 cup flour
1 quart chicken stock
1 can diced tomatoes
shredded cooked chicken - as much as you want

Saute onions, carrots, and apples in the butter. Add salt, pepper, nutmeg, and curry powder and cook at least five minutes. Add chicken stock, tomatoes, and shredded chicken. Simmer an hour. The longer it cooks, the thicker and more "stew" like it gets. It is fantastic the next day. Enjoy!

Notes:

1) I didn't have chicken, so I used leftover thanksgiving turkey, and homemade turkey stock instead of chicken stock. It worked really well!

2) And I don't use curry powder, so I just made up a blend of chilli powder, pinch of turmeric, cumin powder, and coriander powder, and pinch of garam masala.

3) I also added just a little bit of garlic.

Three Alarm Clocks

2010-12-10T06:28:00.000-08:00

Not long ago, a friend of mine blogged about how many phone numbers was too many. It inspired me to think about why we have three alarm clocks in the bedroom to wake us up every morning. Correction: why we NEED three alarm clocks to wake us up every morning. And, they are all set to go off within three minutes of each other, thereby minimizing the length of snooze-time. Here are the three:

1. A clock radio (the classic)
2. My cell phone (battery back-up, in case the electricity goes out...duh!) and
3. Ryan's cell phone (second battery back-up).

Let me confess that in this next paragraph I risk losing respect in the eyes of several of my country-music-loving friends. But I'll chance it.

The clock radio
The clock radio is my nine-year old one, and it's pretty basic. It is set to wake us up to a country music station. Those who know me well will understand why. For those who do not, let me elaborate...
I simply don't like it. I'm sure country music has many fine qualities (although, at this moment not one comes to mind). Songs written solely about the undesirable intricacies of family relationships, or the disappointment of unrequited love are neither motivating NOR energizing at any other time of day than 4:50 in the morning. Thanks but no thanks. BUT - at 4:50 in the morning - it meets the objective of getting me out of bed just so I can turn it off and not have to listen to it anymore.

My cell phone
Your pretty basic but annoyingly loud alarm jingle that not only gives me the strength to rise out of the warmth of my bed, but also makes me want to pick up that jingling cell phone and hurl it through the window, hoping it will land somewhere in the two feet of snow in the front yard and hope that it stays there forever.

Ryan's cell phone
When Ryan's cell phone goes off it's great. I get to kick him in the shin because the jingle that he sets it to induces just that kind of behavior in a person. And it is twice as loud as mine.

And there you have it, folks. The story of our three alarm clocks, for your amusement.

Macaroons

2010-12-06T16:25:00.000-08:00

Macaroons have always held a special place in my heart. When I was a kid, every once in a while, I would get treated to scrumptious little white macaroons from the local grocery store. They were always the same, and always very good. And, like every person who grows used to something but eventually leaves home and then misses that very thing, I took those little macaroons for granted. Those tiny white pieces of heaven were the ultimate melt-in-your-mouth cookies, slightly larger in size than Hershey's Kisses, always with pistachios in them, and a distinct floral flavor - I can't quite put my finger on it - rose essence, perhaps? Anyway, they were delicious.

But until I can replicate what is in my head, exactly, the two recipes below have more than sufficiently appeased the craving from the memories that came flooding back. I hope you enjoy them. The first recipe is courtesy of my friend Ashley K, Snow Capped Coconut Macaroons (coconut almond macaroons with a chocolate glaze, essentially) and I came up with the second one, Chocolate Walnut Macaroons. I found them both to be entirely delicious. I made several batches of both last Saturday and served them to friends (with kids) and all were thoroughly pleased with them.

Just out of curiosity, do any of you have crazy macaroon memories like I do?

Snow Capped Coconut Macaroons

(recipe courtesy: Ashley K)

You will need:

For the Cookies:
2 large egg whites
1/2 cup granulated sugar
1/2 cup sliced almonds, crushed
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 cups sweetened shredded coconut

For the Glaze: (Use glaze only if you want to, these macaroons are entirely delicious plain too!)
6 ounces semisweet chocolate, finely chopped
3 tablespoons light corn syrup
1 tablespoon unsalted butter
Coarse sugar crystals, for decorating

Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg whites in a medium bowl until frothy, then stir in the granulated sugar, almonds, vanilla and salt. Fold in the coconut. Drop tablespoonfuls of the batter 1 inch apart on the prepared baking sheets. Dampen your hands and form into tall pointed mounds. Bake until the edges are golden brown and the macaroons look dry, 16 to 20 minute. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.
Make the glaze: Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl. Cover with plastic wrap and microwave until melted, about 2 minutes. Whisk until smooth.
Dip the tip of each macaroon about halfway into the glaze, then place on a clean parchment paper-lined baking sheet. Sprinkle with coarse sugar, then refrigerate until the glaze sets, about 1 hour. Store in an airtight container up to 1 week.

Chocolate-Walnut Macaroons

You will need:

2 large egg whites, beaten until stiff peaks form

1 cup granulated white sugar

1/4 tsp salt

2 tablespoons good cocoa powder

1/2 cup chopped walnuts

Optional - Chocolate glaze, as outlined above (Use glaze only if you want to, these macaroons are entirely delicious plain too!)

Preheat oven to 300 degrees F. Beat egg whites, then fold in sugar, salt, cocoa powder and walnuts. Drop by spoonful one inch apart on parchment lined baking sheet, and bake at 300 degrees for 20 minutes, or 25 minutes, until crisp. Let cool on baking sheet for 10 minutes before moving to rack to cool completely.

If desired, spread a little bit of the chocolate glaze on each cookie and let set in the refrigerator for one hour. Store in airtight container for up to one week.

Enjoy!

Butternut Squash Risotto

2010-12-02T17:07:00.000-08:00

Who doesn't love a good risotto in the winter? An exquisite, slow-cooked, creamy bowl of bliss. This Butternut Squash Risotto came together last night, when I discovered that I had half a butternut squash sitting in the refrigerator, leftover from the Butternut Squash Red Curry I made last week, and needed to be used up. Boy, we have eaten a lot of squash lately. Eating in-season, indeed!

This recipe is definitely a keeper. Deliciously flavored with sage, and onions. Slow-cooked to creamy submission in white wine, and broth. You can use chicken broth or vegetable broth...or turkey broth, which was what I did (I kept the turkey bones from Thanksgiving last week, and made my own low-sodium turkey stock out of it last Monday night - super-easy - email me if you want the recipe). And, since it paired very nicely with the Turkey Cakes we had last night, this was a happy coincidence. Here is the recipe -

Butternut Squash Risotto

You will need:
Half of a butternut squash, peeled and cut up into 1/4"-1/3" cubes
2 tsp dried sage, divided
salt and pepper
7 or 8 cups low-sodium stock (any kind!)
1 medium onion, finely diced
2 tbsp butter
2 cups Arborio rice, uncooked
1/2 cup dry white wine
1/2 cup freshly grated parmesan
1 tbsp fresh parsley, finely chopped

This recipe makes approximately 6 servings.

Combine squash, half the sage, 1 cup of stock, and a sprinkling of salt in a skillet. Simmer covered until squash is tender but not mushy. This should take about 5-10 minutes depending on the size of the cubes.
Drain out the liquid and set squash aside.
Meanwhile, bring the rest of the stock to a boil in a another pot and leave it simmering.
Heat up the butter in a large skillet, and add sage. Cook about one minute over medium heat, then add the onion and cook until tender. Turn heat to 'low', then add rice, pinch of salt, and cook for 3 minutes stirring very well. Then turn heat up to 'medium', add white wine and cook until fully absorbed. Once this is done, add enough hot stock to fully cover the rice. Stir well and reduce heat back to low.
Simmer until stock is absorbed, stirring well throughout. Add another ladle full of stock (about 3/4 cup) and stir until absorbed. Keep repeating this process until all of the stock is absorbed and rice is fully cooked and tender. Time will vary depending on skillet size and heat - it could take anywhere from 20 to 30 minutes - this took about 30 minutes for me. When rice is cooked, add the squash, and parmesan cheese. Cook 3 minutes or so, until cheese has melted. Check seasoning, adding more salt and pepper if necessary. Serve hot, garnished with parley if desired. Enjoy!

Turkey Cakes!

2010-12-01T18:52:00.000-08:00

Thanksgiving has, undoubtedly, become one of my most favorite times of the year. Why? One word: leftovers.

My short list of happy leftovers includes leftover Thanksgiving turkey. An ongoing personal challenge of mine in recent years has become inventing new and interesting recipes incorporating leftover Thanksgiving turkey (not that the turkey needs any help, it is just so good on its own...or maybe with just a dab of cranberry sauce...okay, stop me from getting off track, people!)

Anyway, these little Turkey Cakes are this year's winner in our house, for leftover Thanksgiving turkey recipe of the year. If you like crab cakes, you are sure to love these babies. Very easy to make, they are crunchy on the outside but soft on the inside (just like my husband when he gets upset), and packed with flavor. Is there a piece of turkey at your house that nobody wants to eat. e.g. wings? Put it in the Turkey Cakes! (They'll never know it's there.) Here is the simple recipe:

Turkey Cakes

You will need:
2 cups cooked turkey, well-shredded
1/2 cup finely chopped onion
1 tsp minced garlic
1 serrano pepper, finely chopped
1/2 cup breadcrumbs
1 egg
2 tsp chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
extra virgin olive oil for frying
1 lemon wedge
(This quantity of mixture makes about 8 cakes, depending on how big or small you make them.)

Combine all ingredients from turkey through black pepper together. Mix well. Shape into evenly sized patties and shallow-fry in a skillet in hot oil on medium heat, about 3 minutes on each side or until golden-brown. Serve warm. Drizzle with lemon juice just before serving. Enjoy!

If you need a meal-completer, these Turkey Cakes pair marvelously with Butternut Squash Risotto (simmered in turkey broth or chicken broth), but, I will only be blogging about that tomorrow as I am still full from this wonderful dinner and now need to go think about penance by way of my A.M. workout. Good night!

Cranberry Walnut Salad With Apple Vinaigrette

2010-11-29T11:46:00.000-08:00

I have always found salads quite complicated to come up with, believe it or not. (At this point, you may be thinking "weirdo" but I can live with that!) So, recently, I have been making the effort to come up with salads on my own and boldly go forth into all manner of salad experiments. I learned a few things:

a) salads are fun to put together
b) you can put ANYTHING you want in them
c) no one will say "no" to some greenery on a plate :)
d) you can make your own salad dressing, and it can be ANYTHING you want it to be!

So, for Thanksgiving, I wanted to come up with a nice salad that would complement the rest of my dinner. And this Cranberry Walnut salad with Apple Vinaigrette came together at the very last minute, when I got sudden inspiration from the cranberries and walnuts that went into the stuffing. The apple vinaigrette was a last-minute happy invention, because the apple cider vinegar happened to be sitting in front of all the others on the shelf, and it occurred to me that I could mix it with olive oil and that would taste good with all the salad elements I had thus far chosen. Who knew! The flavors ended up going well together, and packed quite a punch. It was well-received at dinner and I already got two requests for the recipe, so I thought that warranted posting!

Cranberry Walnut Salad With Apple Vinaigrette

You can use any vegetables you want/have on hand. I used spinach and mixed greens, chopped carrots, chopped celery, chopped cucumbers, dried cranberries, and chopped walnuts. The apple vinaigrette is the best part though, The proportions are: 1/4 cup olive oil, 1/4 cup apple cider vinegar, 1 tablespoon lemon juice, and 1 tablespoon white sugar. Whisk these together very well and toss with salad just before serving. Yum!

Dinner And A Movie

2010-11-28T19:44:00.000-08:00

Dinner and a movie. It's completely clichéd, isn't it? The same old go-to date itinerary. But somehow, in our house, it just doesn't get old. Since we do it about twice a year, and we really look forward to it each time, it has stayed pretty classic...dinner and a movie.

This afternoon, my husband took me out on a date to go see Harry Potter And The Deathly Hallows Part I, entirely his own idea, followed by a quick and comforting dinner. He really did live to please, today. After the movie, we wondered what to do for dinner. I mentioned that I could go for some hot soup (in my head I was thinking French Onion, and I knew Panera always had it) so I suggested Panera. Done. He even knew which location was closest to us, and off we went. He never ceases to amaze me!

The soup hit the spot. I got French Onion (in a bread bowl, of course) and Ryan got Black Bean. It was simple, delicious, and hit the spot.

I remember going to Panera all the time in college with friends. We would go there with our books to study. Occasionally, we would time our visits to coincide with "closing time", which meant, we scored bagels and other things they were just going to throw away anyway. What a poor hungry student will do for "free food", it really is every college kid's kryptonite. I wonder if these restaurants still do things like that?

Fully charged from my date evening, I'm ready to take on this week!

Butternut Squash Red Curry

2010-11-27T08:38:00.000-08:00

I’ve had some butternut squash sitting on my kitchen counter for a while now…and it seemed like a good idea to use one in an interesting new curry. I also had a red curry craving at the time. So the decision for Butternut Squash Red Curry was pretty easy to settle on. I really like Curried Butternut Squash Soup….this couldn’t be too different, I figured. And it turned out well! We had some people over last Wednesday when I made this, and it was all devoured pretty fast. Between the color, the flavor and the heat (it is very spicy!), it was a decent hit.

All you really need is some squash, red curry paste, some fresh basil, and a thickener of some sort - I used light coconut milk. You can do a lot of things with red curry paste, so easily available in jars at asian food stores, or most grocery stores. Here is the recipe:

Butternut Squash Red Curry

You will need:
1/2 of a butternut squash, seeded, peeled, and diced into 1/4" cubes
1/2 cup sliced onions
1/2 tsp minced fresh garlic
1/2 tsp chopped fresh ginger
1 tsp fresh basil, chopped
2 heaped tablespoons red curry paste
1 serrano pepper
1 cup water, or more, as needed
1/2 cup light coconut milk
1 tablespoon veg oil

Heat up the oil in a wide, shallow skillet on medium heat. Saute the onions, and garlic until softened. Add the ginger, stir well. Add the diced butternut squash, and let sit covered on medium heat for about ten minutes, or until it is cooked halfway through. You can tell when it's halfway done when your spatula can squish the edges of a piece of squash but not go all the way through. At this point, add the red curry paste and stir until well combined, for one or two minutes. Add the water, it should be enough to cover the squash. Bring up to a boil. Once boiling, lower the heat to a simmer, then add the coconut milk and the basil. Simmer covered for 10 minutes. Butternut Squash Red Curry done!
You can put chicken in this, to please those who “like their meat” at your house :) Just add it in while sautéeing the onions. Also, substituting chicken stock instead of water will give it a richer flavor.

Serve warm, over hot cooked rice. (I served it with leftover fried rice, which worked out pretty well too.) You should really also garnish with some green stuff, like cilantro or green onions, which, in hindsight, I wish I had! Enjoy!

Smoked Salmon Cucumber Rolls

2010-11-26T10:02:00.000-08:00

I ushered in my Thanksgiving dinner yesterday with this refreshingly light appetizer. I figured, we could all use a palate cleanser before the onset of all the rich Thanksgiving food! Those who like smoked salmon or lox with cream cheese and bagels will love these Smoked Salmon Cucumber Rolls. I saw it in a magazine once, but modified it a bit to make it my own:

Here is the recipe:

You will need -
1 medium sized cucumber
2 oz. smoked salmon, cut into thin strips
4 oz reduced fat cream cheese, softened
1 1/2 tsp prepared horseradish
1/4 tsp coriander powder (trust me)
pinch red chilli powder (again, trust me)
pinch turmeric (I heard that!)
5-6 uncut fresh chives
black pepper
salt
a vegetable peeler

Mix softened cream cheese with horseradish, coriander powder, chilli powder, and turmeric.
Make long strips of cucumber using your vegetable peeler. I like leaving just a little bit of skin on the edges, I think it looks prettier that way.
Wipe cucumber strips dry with a clean kitchen towel or paper towel.
Spread cream cheese mixture into cucumber strips and roll them up, and stand them up straight.
Arrange smoked salmon, and cut up chives on top. Sprinkle with salt and pepper.
(You can make this entire thing a day ahead of time and refrigerate until serving time, but if you do this put a paper towel on the plate before setting the rolls on top because the cucumber and cream cheese will release a bit of water when they sit like that and you don't want to serve them swimming on a plate!) Enjoy!

My First Grey Hair

2010-11-23T06:01:00.000-08:00

Picture this. I wake up last Saturday to a beautiful sunrise outside the bedroom window, Ryan is next to me, the dogs are whining to be let outside, everything is normal. I wash my face wash in cold water, brush my teeth, and race off to the gym. I take my jacket off, and adjust my headband in the locker room. And there she was...

In the dull, unflattering, fluorescent light, perched atop my head, sticking out from under my headband, and staring back at me in the mirror. My first grey hair. Twice as thick as the rest of my hair, and twice as straight as the rest of my hair. I knew it would happen someday. But, at the tender age of twenty-six???

I had two choices. Fight or flight. Panic was slowly starting to set in. But after my workout (great timing to relieve some stress), and a mild meltdown at home in front of Ryan, I decided to embrace it. Grey hair. Big deal. I knew a girl in school who had at least ten or fifteen grey hairs and she was only sixteen years old. I could be facing much worse things, I suppose. And, plenty of people have reminded me that it has nothing to do with age.

So, here's Marie.

Yes, I named it. It is part of the embracing strategy. And anyone who has ever watched Everybody Loves Raymond will know why I picked that name. Well, Marie and I are off to begin our day now.

The Two Tragedies Of Shredded Wheat

2010-11-19T06:26:00.000-08:00

My husband Ryan always says "there are two tragedies in life...getting what you want, and not getting what you want." I expect he heard someone say it, or read it somewhere. But this makes sense, and I love hearing him say it. Not just because Ryan is very wise for remembering it but because it is true. I'll explain in a minute.

For years and years I have been coaxing him to get up an an insane hour (4:55 a.m.) and come to the gym with me in the early mornings. I don't know what it was, but a few weeks ago, something inside him snapped and he made up his mind to tackle a personal challenge head on. So, as of a couple of weeks ago, he has been getting up early in the mornings and coming to the gym with me, three times a week. I am so proud of him. This is the 'getting what I want' part of the story.

Now, he is also motivating himself to eat better. So, we talked about various things we would do to make sure he gets more fiber, cut back on fat, and making sure we always have breakfast in the morning. I told him that I used to eat Kashi cereal pretty regularly back in my college/single years, and he said that sounded good. So, this week Ryan went to the grocery store, and proudly returned with a box of...Shredded Wheat. And he exclaims to me, "no fat and 8 grams of fiber, thank you very much!" And I go "what happened to Kashi!?" You may have guessed by now that this is the 'not getting what I want' part of the story.

For those of you don't know what Shredded Wheat is or have not eaten the cereal before, it's not hard to imagine. It tastes exactly how it sounds. But, we resolved to finish the box. Actually, HE resolved to finish the box. I am just eating it because a) I can't stand the thought of wasting food, and b) I can't stand the thought of the man I love eating cardboard-like material all by his lonesome self. Besides, 8 grams of fiber in the morning is inherently a good idea, regardless of what form it is in. I can respect that.

So there you have it, folks. Two tragedies.

The best news though, is that the box is almost half empty now.

Three Days Of Curries

2010-11-16T16:00:00.000-08:00

I have really been into curry these past few days. Quite inadvertently, too. What started out as an innocent attempt to serve a nice Indian meal to some friends turned in to a "curry frenzy" in an attempt to satisfy all sorts of sudden cravings (women will understand).

It all started last Friday. Some friends came over for dinner and, because they had never eaten homecooked Indian food before, I decided to serve them a variety. I wanted one of those things to be a good chicken dish. Unfortunately, I only decided this on Friday morning, a mere six hours before my guests were due to arrive. So, I did something I hardly ever do. I tried a chicken with 'thin gravy' recipe from one of the Indian cookbooks I have (without first testing it), and served that. It was okay, and was a nice accompaniment to the rest of the meal. But it was decidedly bland compared to what I was actually craving. I kept dreaming of the spicy chicken curries I ate growing up (it is hardly the same as your grandmother's or mother's when you attempt to make it yourself!) And, previously mentioned cookbook shall remain unnamed due to the fact that I have now tried four other recipes from it with which I have been equally unimpressed, to say the least. One good recipe for every four bad ones does not a good cookbook make. Hmph. A big fat NON-kudos to whoever published it.

But anyway, I put away the first batch of chicken and was determined not to let the weekend go past without making a richer, spicier curry, one that WOULD put this craving to rest, and to have in the fridge for the coming week. So, on Saturday afternoon, I looked through one of my favorite cook books, Recipes For All Ocassions Part I, by Mrs. B. F. Varughese, and picked a new chicken curry recipe to try - she has two other ones in that book. (Mrs. B. F. Varughese was not only a great-aunt of mine, but also a well-known cook in India and probably the most trusted cooking authority within the extensive Syrian Christian diaspora.) So, I can't go wrong with this one! My mom brought me my very own copy of her Part I book on her first trip to visit me in the States. These books are not easy to find. I would love to get Part II and Part III as well (hint).

Needless to say, the second curry turned out really well, thanks to Mrs. B. F. Varughese's wonderful recipe. It is full of chili peppers...yum! So, here it is, with just three modifications - I left out the tomatoes because I didn't have any on hand, I didn't have fresh grated coconut so I substituted that with coconut milk, I don't cook with ghee (clarified butter) because the smell of it makes my husband want to hurl so I just used vegetable oil.

Chicken Curry

You will need:
All the meat from 1 good sized chicken
1/2 lb Potatoes
1 piece ginger
2 cups sliced onion
6 green chillies (I used 3 very large jalapenos, or you can use serrano peppers)
10 dry red chillies
1 tsp garlic
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
2 tbsp coconut milk
2 tbsp plain yogurt
4 tbsp veg oil
2 cups water
salt to taste

Grind the dry red chillies, cumin seeds, mustard seeds, garlic, and the turmeric. Fry the onion and then add the ground up spice mixture, ginger, and green chillies. After this is fried well, add the chicken pieces. Pour in about 2 cups of water, and add salt, put the lid on and allow the curry to simmer. Add the potatoes and cook covered. When the potatoes are cooked, blend in the coconut milk and yogurt. Bring up to a boil, then remove from heat. Serve hot, with cooked hot rice.

My next curry adventure will most likely be Butternut Squash Red Curry...hopefully, tomorrow night's dinner! Check back for the recipe.

Rocky Road...From Memories To Cake

2010-11-13T15:51:00.000-08:00

I needed to make a dessert to contribute to a luncheon this Sunday. So I sought inspiration, for this Rocky Road cake, from one of my favorite childhood memories.

My first experience, and memory, of the Rocky Road ice-cream flavor was when I was about eleven years old. A curious, bright-eyed kid growing up in India. My grandparents and I were visiting my uncle and aunt in Bangalore over my September holidays from school. A Baskin Robbins had newly opened its doors in Bangalore and we all went there one afternoon for ice-cream. I had never even heard of Baskin Robbins before, let alone have the choice of 31 different flavors of ice cream! It was like a dream. I remember thinking 'this could definitely take a while'...but I also remember eventually picking a single scoop of Rocky Road in a sugar cone. It looked so good through the glass...mounds of rich chocolate ice cream, flecked with tiny marshmallows, and roasted almonds. It was heavenly! Who would have guessed that something called "Rocky Road" could taste so divine?

Filled with new inspiration, I wanted to figure out a way to translate the memories into a scrumptious dessert. Obviously, I could not serve ice cream at the luncheon (or could I?)...so I decided to make a cake.

To my delight, it was not difficult, and it ended up being really fun to put together! I started with two round layers of German Chocolate cake, then frosted it with a coconut-almond frosting, then pressed marshmallows, almonds and chocolate chips all the way around it. The fun part was doing the almond "road" on top. Granted, the craftsmanship is a bit shoddy (try to ignore the "bald spots"), but I can't wait to dish it up. Hope it goes over okay at the luncheon.

Pumpkin Desserts

2010-11-07T15:06:00.000-08:00

In our house, I am the only one who likes pumpkin pie. Ryan won't eat it. And this is sad for me because I love pumpkin pie during the holidays. When I ask him why he doesn't like pumpkin pie, he says "it's the combination of texture and flavor" or something vague like that. I say vague because he likes the flavor of pumpkin, just not in pie form. Okay. Rather than argue with him (which is often a temptation but often completely pointless), and rather than make a pumpkin pie just for me, I have been experimenting with new pumpkin desserts. A few years ago I started making Pumpkin Chocolate Chip Cookies, and they have quickly become a house favorite. Pumpkin Pudding is new this season...this batch was delicious, but only time will tell whether or not it becomes a favorite. Here are the recipes for both.

Pumpkin Chocolate Chip Cookies

1 cup pure pumpkin

1 cup white sugar

1/2 cup veg. oil

1 egg

2 cup all purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp salt

1 tsp baking soda

1 tsp milk

1 tbsp vanilla extract

2 c. semi-sweet chocolate chips

Mix pumpkin, sugar, veg oil, and egg. In a separate bowl, sift flour, baking powder, salt, and cinnamon. Dissolve baking soda with milk and stir into flour mixture. Add flour mixture to pumpkin mixture and stir well. Add vanilla, and chocolate chips. Drop by spoonful onto greased cookie sheet, and bake at 350 degrees F for 10 minutes or until lightly browned and firm. Cool completely, and store in airtight container. Cookies will be soft and chewy. Enjoy!

Pumpkin Pudding

6 tbsp white sugar

2 tbsp cornstarch

1 3/4 cup skim milk

1 egg

1/2 cup pure pumpkin

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/8 tsp salt

1/8 tsp ground nutmeg

Combine 6 tbsp sugar and 2 tbsp cornstarch in a medium saucepan over medium heat. Combine milk and egg, whisking together well, add gradually add to the sugar mixture. Stirring constantly, bring to a boil. Let it boil for one minute, stirring well, and remove from heat. Combine pumpkin, vanilla, cinnamon, salt and nutmeg, and add to the milk mixture, whisking constantly. Put pan over low heat, whisking constantly, and cook for three or four minutes, until heated through but do not boil. Pour pudding into dessert bowls, cover surface with plastic wrap and let chill for several hours. Serve chilled, topped with whipped cream and candied pecans or candied walnuts. Enjoy!

Hope you enjoy these recipes. I think my next pumpkin adventure will be Pumpkin Creme Brûlée! I think that will be really fun.

Game Night

2010-11-06T20:17:00.000-07:00

Ryan and I love board games, and getting together with others to share this love :) So that is exactly what we did last night. We had some fellow "under 30ish" friends over for games, talk, food and drink, and laughs. And we had several laughs, indeed!

In an effort to maximize time with my guests, keep the food and drinks coming, and make clean up a snap, these are a few simple rules I follow:

1) Drippy food = bad. Try to avoid anything too saucy or soupy, it WILL spill.

2) Food on sticks = good! Make oily foods as "touch-free" as possible. Put as many foods as you can on skewers/toothpicks. (Chips may be the exception.) The last thing you want is an undesirable sheen on your game pieces or dice.

3) Keep the path around drinks and food cleared of chairs, stools, or other obstacles to avoid traffic jams.

4) Put extra coasters out on end tables and other surfaces...people will like that they are easy to find.

5) Show guests where recyclables (glass bottles and such) go, and where the garbage is so paper plates and napkins can go directly there! All of my guests cleaned up after themselves, which was a nice surprise for me later!

6) This one is my favorite - if you have dogs, let them loose after the party. They will save you the effort of cleaning crumbs and food off the floors :)

Now for the food. Here are some fun foods that we served last night. These are super easy to make and can be prepped days ahead of time.

Cheese and Spinach Tortellini

Dress up store-bought pasta (like boil-and-serve tortellini!) by serving them on skewers and putting them on a nice plate. You can do all this ahead of time and just heat up the plate before your guests arrive. Drizzle with just a touch of olive oil and fresh cracked black pepper just before serving. Leave the pesto on the side for those who don't care for the green stuff! Or, better yet, serve marinara sauce on the side...now if only I had thought of that last night! I guess hindsight really is 20-20.

Buffalo Chicken Dip

This zingy dip is extremely popular around these parts, particularly in our circle of friends. Another dish that can be assembled ahead of time and just heated up in the oven before guests arrive. Here is my version:
You'll need:
1 pkg cream cheese, softened
2 cups cooked, shredded chicken breast
1/2 bottle Frank's buffalo wing sauce
1/2 cup ranch dressing
2 cups shredded monterrey jack cheese
Spread softened cream cheese in the bottom of a 9x13 pan. Mix chicken breast meat with buffalo wing sauce, and spread this over the cream cheese. Drizzle the ranch dressing over this. Top with shredded cheese, and bake at 350 degrees F until cheese has melted and is bubbly. Serve warm. Really good with tortilla chips.

Cocktail Bites

Who doesn't like cheese, olives, and meat at a party? Throw them all on toothpicks in varying combinations and you're done. They sell mini pepperoni slices (not quite as wide as a penny!) in stores now, those are just perfect for these. Pair with cut up cheese cubes and manzanilla olives and you're all set. Enjoy!

Penne With Blue Cheese Sauce

2010-11-03T19:17:00.000-07:00

N: Hon, I put blue cheese in the sauce for the pasta, hope it turns out okay.
R: Smells good.
N: How do you know when blue cheese goes bad?
R: I don't know...I didn't think it ever went bad.
N: Hmm. You can't really tell if there is mold on this.
R: That's okay. We'll just eat it.
N: Okay.
R: As long as we're on the same page.

Julia Child always said that one should be fearless in the kitchen, and I have clung to that statement ever since I first heard it. So...tonight I dug out the blue cheese from all the way in the back of the cheese tray in the fridge, fairly certain that it has been there since mid-September, and bravely put it in the white sauce for the penne we had for dinner tonight. The pasta was, quite unexpectedly, delicious!

The sauce is very easy to make. For 6 servings, melt 1/2 cup butter in a large saucepan, and add 2 tbsp flour to make a roux. Then add about 3/4 cup milk, stir until all lumps are gone and let thicken over medium heat, stirring constantly. Then add 1/4 cup crumbled blue cheese and stir until well combined. The sauce will turn an unsightly grayish color, but that's okay...it is just absorbing the blue cheese color. It should thicken in a couple of minutes. I also had some kale and chopped ham on hand, so I added those to the sauce as well, and stirred over low heat until the kale wilted. Add cooked penne, and dinner is ready. Enjoy!

When FUNdraising Is FUN

2010-11-01T19:31:00.000-07:00

Our local Culver's had a fundraising event all day today. The fundraiser is that they will donate fifteen percent of all their sales, today only, to the local Humane Society which is moving to a new location and is in desperate need of financial help to keep those poor little animals cared for. So, I urged my fellow animal loving friends to go to Culver's, and we went too. I got a single scoop "flavor of the day" (which happened to be "Turtle" today - totally yum!) and Cheese Curds. I need to pause here in order to spend some time talking about cheese curds.

In India, the word "curds" has a very different meaning, and my desi friends would concur. It's what we in the States know as our everyday yogurt. But in Wisconsin - for my non-Wisconsin resident friends reading this - "cheese curds" are something totally unique. Picture this - very, very fresh cheese, portioned into perfect little bite-sized pieces, often salty, sometimes deep-fried, and always very, very good. It makes a squeaking sound when you bite into it. The fresher the cheese curds, the more pronounced the squeak. How incredible is that?!

If you look for cheese curds on wikipedia, you will find out that the New York Times describes the squeaking sound as "balloons trying to neck." You will also see that cheese curds are staple menu items in fast food restaurants across the midwestern US. And I love them :) What better way to support a cause?

Coincidences And Whispers

2010-10-31T18:21:00.000-07:00

There are no coincidences. Do you believe that?

This story began earlier this year. I attended a Leadership conference this summer and heard one of the speakers talk about "whispers." The idea that God whispers to you. That mysterious coincidence, the way some one or some thing catches your attention and prompts you to act in some way at just the right time or in just the right place. I didn't really buy it at the time. It sounded like a great idea, but I needed to experience it to believe it.

The story continued last week, when my husband proudly exclaimed that he got a free download of the book "The Power Of A Whisper", by the very speaker that I heard at the conference. The kindle edition was available for free for a limited time, so Ryan jumped on the chance to get it for free. We started reading the book together, and I became intrigued.
I have always had a somewhat shaky belief in the saying that there are NO coincidences. I love the idea of it, but I was not one hundred percent sure. I think that one really cannot be certain, until it happens to them.

Here's what sealed it for me. Over the past couple of days I have been dealing with feelings of rejection that I have not felt since high school. This is an uncomfortable "place" for most people, especially me, and it hit me particularly hard this morning. I wondered if I was being childish. Or maybe it was God's way of telling me to focus more on him than on how much I matter to my friends. So I processed it, let myself feel the sadness, and silently sent up a prayer for some sign or some way of knowing that God does care for my friendships. Just some kind of validation in the friendships facet of my life. I didn't give it another thought after that.

And He did come through. An hour later, I got an email from a friend asking if I wanted to get together this afternoon for a movie. Coincidence?

God does whisper. Maybe not to me, not today, but to others so they can turn around and be there for someone else.

White Bean Soup With Sausage And Kale

2010-10-30T07:11:00.000-07:00

We've had our first snow this week. Granted it was very light, and it did not accumulate, but it did leave Ryan and me craving some winter comfort by way of hot soup. I was inspired to make this White Bean Soup from a picture I saw in a magazine. The magazine recipe looked sort of bland and boring so I made the necessary substitutions and additions and ended up with something incredibly flavorful, hearty, and satisfying. I spent 5 mins prepping and it took just under 20 mins to cook. Simple, right? Here is the recipe.

White Bean Soup With Sausage And Kale

2 cups raw Hot or Mild Italian sausage, chopped
1 cup chopped onion
4 cloves garlic
3 cups chicken broth
2 (15 oz) cans white beans
4 cups chopped kale
1/2 tsp freshly ground black pepper
1 tsp crushed red pepper flakes (optional)

Heat a large saucepan over medium-high heat, and add sausage to pan. Sauté about 6-7 mins or until sausage is mostly browned and mostly cooked through. Add onion and garlic to pan and sauté until tender. Meanwhile, heat the chicken broth up in the microwave on High for 3 mins. Add beans to pan then add the hot broth and bring up to a boil. Stir in the kale, and add crushed red pepper flakes (optional) and black pepper. Lower heat to medium and let cook for 5 mins. Enjoy!

Notes:
1) Sausage - you can use ground sausage meat if you prefer but I happened to have a pkg of hot italian sausages in the freezer that I needed to use up!
2) White beans - I used 1 can great northern beans and 1 can baby butter beans.

Colorful Cupcakes!

2010-10-26T05:46:00.000-07:00

This week I will be doing a lot of the thing that I normally dread most...baking! I dread it because a) I am not very good at it, b) I usually don't do a lot of it and, c) one cannot bake "by heart" because ingredients and things have to be measured precisely. But it has been a personal challenge of mine this year to bake more and conquer the dread...a bit. In keeping with that, I decided to bring chocolate cupcakes to our life group this week, since it is my turn to bring dessert. So I made these last night and appropriately decorated them for Autumn, or Halloween, take your pick.

The point at which the usual dread turned to glee was when I discovered the joys of using food coloring to turn my cream cheese frosting orange! I didn't have any orange food coloring, so I mixed red and yellow and the frosting turned a lovely shade of orange. The brown frosting is chocolate ganache, and the white is just regular cream cheese frosting. As you can tell I had fun decorating these too. The candy are all Reese's pieces, but I also threw in some candy corn for the fun of it! I also discovered that strange things happen to Reese's pieces when you put them in the fridge...can you see them "melting" onto the frosting? Anyway, I can't wait to share these at group tonight!

Tomato Soup? Three Alarm? You betcha.

2010-10-24T15:19:00.000-07:00

There is usually nothing spicy about tomato soup, until one finds the inclination to say "I want grilled cheese," and "I want tomato soup," and "I want something spicy" all in the same breath. That is exactly what we said this afternoon while deciding what to eat for lunch. That's phase 1. Phase 2 comes when you summon up the determination to do something about it. But there was one tiny glitch...we didn't have any tomato soup in the house. I decided that I would just quickly whip some up. Except that I didn't actually know how to make tomato soup! No problem though. I experimented a couple of different ways, and I believe I have actually come up with a kudos-worthy recipe for spicy tomato soup. I am calling it Three Alarm Tomato Soup. As odd as that sounds, it's worth a try! We found it to be delicious. And it is quite spicy. It is especially good with grilled cheese sandwiches. Let me know what you think.

Three Alarm Tomato Soup

Serves two

You'll need:
2/3 cup good pasta sauce
1 can Rotel (yes, with the green chilies in it)
1/2 cup water
1/2 tsp garlic powder
1/2 tsp cumin powder
1/4 tsp onion powder
1/4 tsp dried oregano

Put everything into a saucepan over medium heat, and stir well to combine. Once it's bubbling at the edges, cover and lower heat to simmer and let simmer for 15 minutes. Enjoy!

Notes on Halloween

2010-10-22T21:27:00.000-07:00

Halloween is coming up, but it is not a very big deal at all in our house. In fact, we don't enjoy most aspects of the holiday. We don't dress up. But we do give candy to those adorable trick-or-treaters who knock on our door. We don't go to Halloween parties. But we do make fun and spooky foods! We hosted our bi-weekly supper club small group tonight, the theme was "Halloween", and it was the perfect opportunity for me to experiment with some new recipes for Halloween, so I made these for the occasion.

Creepy Crawly Bug Bites

This one's a "me" original! Smoked sausages wrapped up and baked in breadstick dough (crescent roll dough would work too). Just make sure not to cover up one end of the smoked sausage. I used pretzels for the legs. Use mustard, barbeque sauce, or ketchup for the eyes and body.

These little bugs can easily turn into spiders, by adding an extra leg on each side! I will honestly say that these are not high on the taste scale...they're mostly just cute to look at!

Ghostly Pears

I saw this idea on a food site about a month ago and have been waiting to make them ever since. The idea of covering pears in chocolate was so intriguing. I have seen many other fruits dipped in chocolate but never pears so I was curious about the taste. Not bad...even though these aren't very neatly done. (I know preschoolers who could do a better job coating these in chocolate.) But, anyway, the taste was there! I used Bosc pears and semi-sweet chocolate for he coating. The juicy sweetness of the pears went really well with the semi-sweet chocolate. I attempted a few pears dipped in white chocolate and those tasted good but I had issues

getting the white chocolate to coat well.

My friend Eileen brought "bloody stumps" which were really fun to look at as well as eat. I will be bugging her for the recipe! Isn't Halloween food so much fun! Is it wrong to enjoy the food even if you don't really enjoy the rest of the stuff about the holiday?

Mother Daughter Goodbyes

2010-10-20T10:13:00.000-07:00

We had a fabulous time together, my mom and I. First, a few weeks in Wisconsin, a proper mix of Southwest Wisconsin tourism and just "being" at home. And, then, over the past several days an immensely fun time in Seattle. Both, with family and friends and by ourselves, captivated by all that the western WA area has to offer. And then came goodbye. Here is the very last picture from our trip, at the Seattle airport, before the hugs and tears.

Goodbyes are difficult for most people. And they are especially difficult for me. Living nine thousand miles away from my family, and having been to or through airports several times in the past nine years, you would think that I have gotten the hang of it by now, but goodbyes just seem to get harder each time. Especially the teary-eyed ones at the airport.

This brings back memories of the first time I said goodbye to my family. My mom and grandparents were such a key part of my identity and my childhood, that I thought leaving when I first did nine years ago would be hard. But, oddly enough, it wasn't hard the first time. I think it is because, back then, I was excited to leave the people I once needed, people who made me feel comfortable, and go out into the world to make my own way, and discover my own identity. I think I've done that now. I'm still figuring out some things. And it has not exactly shaped up to be what I had in mind. But I have a unique identity, and a valuable life of my own here. And as a result, saying goodbye to my mom has become so tough. Not because I "need" her in my life, but because I want her to be a part of it. And I miss her dearly.

Not Sleeping

2010-10-13T06:34:00.000-07:00

I have learned over the years that when it is 2 am and you can't sleep, it can quickly go one of two ways:
a) you can toss and turn in bed and complain for the next several hours thinking about all the sleep you are losing, or
b) you can immerse yourself in a flurry of productivity - of course, as quietly as you can while the rest of the household still sleeps - and zip through some of those things on the to-do list.

As unhappy as I was about the fact that I was awake at 2 am, I am happy to say that I adopted the latter choice. I started by sending off a few emails. Of course, when I went back and read some of those emails later I realized that sending emails past midnight is inherently not a good idea - for me anyway. Does anyone else lose the ability to type and put words together past a certain hour? Another unfortunate thing that happened to my language skills: you lose all ability to stop spell-check from automatically correcting things like "the fact that" to "taffeta" and "consider" to "xomside" (what the heck does that mean anyway??)

So, confronted with evidence like that, I can't help but consider the unthinkable...is caffeine past a certain hour just not a good idea anymore? Yikes.

Mom's Cooking...

2010-10-12T16:13:00.000-07:00

We savored Mom's cooking for dinner tonight. Poori and potato! By the way, she had to make the pooris
using whole wheat flour instead of chapathi flour! Over the course of several emails back and forth during the day, I had insisted that we had chapathi flour on a kitchen shelf, but when I came home I realized I may have used it all up at some point and not bought more :) They were still good, fried to a puffy golden brown. Anyway, the pooris were probably healthier for it. And Mom's cooking is always good! I will definitely miss it when she leaves.