Culinary Concepts

"When life gives you lemons..."

2011-07-11T15:45:00.000-07:00

The old adage says, "When life gives you lemons, make lemonade!" Of course, it's a great idea, but think outside the proverbial "box" and take it to the next level...

First rule of thumb for lemonade...PLEASE skip the frozen concentrates and the powdered drink mixes! Not only do they taste artificial, they contain artificial ingredients that are not healthy for you. Homemade is BEST, and it's easier than you think to make...

Fresh Homemade Lemonade

Here is a basic recipe to start with...

1 & 1/2 cups freshly squeezed lemon juice (from organic lemons, if available)
1 cup simple syrup (*see below)
6 cups very cold water
Ice
Sliced lemons for garnish

Directions: Simply mix the ingredients together in a large pitcher and serve! Makes 120 ounces.

For the *Simple Syrup
Combine 1 cup cold water and 1/2 cup granulated sugar in a saucepan and bring it to a boil over medium/high heat. Turn the heat down to low, and stir until the sugar dissolves completely. This should take 3-4 minutes. Let this mixture cool completely before adding it to your lemonade mixture.
Feel free to double, triple or quadruple this recipe - simple syrup will keep in your refrigerator in a covered container so its ready to go next time you want to make some homemade lemonade!

Now let's JAZZ it up a bit!

Add 1 cup of fresh, crushed fruit to your lemonade...any type of organic berry will work or get adventurous with passion fruit, peaches, watermelon or mango!
Add some fresh herbs to your simple syrup...once your sugar has dissolved and you remove your saucepan from the heat, tear some fresh organic basil, rosemary or mint into pieces and add it to the simple syrup. Allow the herbs to sit in the syrup during the cooling time. Strain the herbs out before adding the syrup to the lemonade mixture. You may wish to add some fresh herbs to the lemonade at this point, just to give guests a clue of what is in your lemonade to surprise them!

Give it some FIZZ! Use shilled, sparkling mineral water or seltzer water instead of just regular water to give your lemonade some "lift".
Brew up some iced tea and mix it with your lemonade for a famous "Arnold Palmer". One batch of the lemonade mixed with 6 cups of iced tea should do the trick!

Shake it up! Combine 1 & 1/2 cups of your lemonade with 1 quart of vanilla ice cream in a blender - blend and serve in chilled glasses with a lemon wedge to garnish.
Lemonade cocktail time? Simply mix 1 cup of lemonade with 1oz chilled vodka or white rum. To make the cocktail extra special, rub the rims of the glasses with fresh lemon and dip them into some sugar! Garnish with a lemon wedge and a sprig of mint.
Love citrus? Make your "ade" with a combination of citrus fruits by adding some lime or orange or a combo of all three!

As always, I encourage you to have fun with this recipe and please share your creations in our comments below!

Chile Pepper Primer

2011-03-06T12:44:00.000-08:00

On a recent trip to Puerto Vallarta Mexico I had the privilege to learn more about Mexican cuisine with an emphasis on chile peppers. Since returning home I have been experimenting with many varieties of fresh and dried chiles that I have been able to find locally. Chiles are such an amazing addition to many recipes and I encourage you to do your own experimenting! Here are a few basics to get you started followed by my recipe for Mexican Style Beans...

The subject of chili peppers can be very confusing for anyone! Believe it or not, there are more than 100 varieties of chilies in Mexico, each with its own unique characteristics. They are used both fresh and dried, and either type can be whole or ground. The same chili can even be found under different names depending upon its region of origin. Chilies range in degree of heat from very mild to incendiary, and the heat can vary within a variety.(Reference the Scoville Scale)

Due to increasing interest in Mexican foods, chili peppers that were once available only in Mexican grocery stores are now readily available in grocery stores. Keep in mind however that not all chilies are available in all areas at all times.Below are descriptions of the most common varieties and individual chili traits. This way, you'll be able to substitute one chili for another. The character of the dish may change slightly, but it will still be delicious and enjoyable.

A Note of Caution The heat of chili peppers comes from the seeds, the veins (the thin inner membranes to which the seeds are attached), and in the parts nearest the veins. For milder dishes, the veins and seeds are removed and discarded. The oils from the seeds and veins can be very irritating to the skin and can cause painful burning of the hands, eyes, and lips. Do not touch your face while handling chilies. Wash your hands well in warm soapy water after handling. Wear gloves if your skin is especially sensitive or if you are handling a number of chili peppers.

Fresh Chilies
Fresh chili peppers will keep for several weeks refrigerated in a plastic bag lined with paper towels. The towels absorb any moisture. When purchasing fresh chilies, select those that have firm, unblemished skin.

Anaheim (also called California Green Chili)

A light green chili that has a mild flavor with a slight bite. They are 4 to 6 inches long, about 1 1/2 inches wide and have a rounded tip. Anaheims are also sold canned. For a spicier flavor, poblano chilies can be substituted.

Jalapeño
A small, dark green chili, 2 to 3 inches long and about 3/4 inches wide with a blunt or slightly tapered end. Their flavor varies from hot to very hot. They are also sold canned or pickled. Serranos or other small, hot, fresh chili peppers can be substituted.

Poblano

A very dark green, very large triangular-shaped chili with a pointed end. Poblanos are usually 3 1/2 to 5 inches long. Their flavor ranges from mild to quite hot. For a milder flavor, Anaheims can be substituted

Serrano

A medium green, very small chili with a very hot flavor. It usually ranges from 1 to 11/2 inches in length and is about 3/8 inch wide with a pointed end. Serranos are also available pickled. Jalapeños or any other small, hot, fresh chilies can be substituted.

Dried Chilies
Dried red (ripe) chilies are usually sold in cellophane packages of various weights. They will keep indefinitely if stored in a tightly covered container in a cool, dark, and dry place.

Ancho

A fairly large, triangular-shaped chili, slightly smaller than the mulatto chili. It has wrinkled, medium to dark reddish-brown skin. Anchos are full flavored, ranging from mild to medium-hot.

Chipotle

A smoked and dried jalapeño chili. It has wrinkled, medium-brown skin and a rich, smoky, very hot flavor. Chipotles are also commonly available canned in adobo sauce.

De Arbol A very small, slender, almost needle-shaped chili with smooth, bright red skin and a very hot flavor.

Guajillo

Guajillo Chile Peppers are one of the backbone chile peppers used in cooking Mexican-style dishes. This shiny, deep orange with brown tones measures about 4 to 6 inches long and 1 to 1 1/2 inches across. Not hot, but rich, smoky, and complex. Perfect for chili and especially nice with pork. Also used in salsas, chile sauces, and stews.

Pasilla

A long, slender, medium-sized chili with wrinkled, blackish-brown skin. It has a pungent flavor, ranging from mild to quite hot. (Pasillas are sometimes called negro chilies.)

SO, HOW HOT IS HOT?

In 1912 pharmacologist Wilbur Scoville devised a system to determine the degree of heat in chili peppers. That system measures pepper heat in Scoville units. The more Scoville units, the hotter the pepper. The hotter the pepper, the greater the body's physiological response. Experts say chilies offer a mother lode of medicinal benefits. Here's a sampler of chilies, from searing to mild.

Scoville Units Chili Rating (approx.) Varieties
10 100,000 - 300,000 Habanero
9 50,000 - 100,000 Thai
8 30,000 - 50,000 Cayenne
7 15,000 - 30,000 de Arbol
6 5,000 - 15,000 Serrano
5 2,500 - 5,000 Jalapeno
4 1,500 - 2,500 Cascabel
3 1,000 - 1,500 Ancho, Pasilla,
2 500 - 1,000 New Mexico
1 100 - 500 Mexi-Bell, Cherry
0 0 Mild bell peppers, Pimento, Sweet banana

Dawn's Mexican Style Beans

This is my version of Mexican style “frijoles” or beans. I use dried pinto beans that have NOT been soaked overnight! This is a fun and delicious side dish for any Mexican meal. You can also add some cooked ground beef to these beans and have chili!

Ingredients:

1 Tbsp olive oil or vegetable oil
1 cup diced yellow onion
1 (14oz) can fire roasted, diced tomatoes
1 (14oz) can tomato sauc
1 can water or for a twist...Mexican beer!
1 & 1/2 cups dried pinto beans
4 dried ancho chile peppers, seeds removed, chopped
1 tsp dried Mexican oregano
3 tsp granulated garlic powder
1 tsp kosher salt, plus more to your liking when cooking is done
1 bunch fresh cilantro, chopped (for garnish - optional)
Sour cream (for garnish - optional)

Directions:

1. Heat the oil in a large saucepan over medium-high heat.

2. Add the onions and cook until softened.

3. Add the diced tomatoes, tomato sauce and water (or beer).

4. Add the dried beans, chopped ancho chiles, oregano, garlic powder and salt. Stir well and bring to a boil.

5. Turn the heat down to medium-low, cover and cook 3 hours or until the beans are soft. Stir occasionally and add more water if necessary.

6. Season with more salt if necessary prior to serving.

7. Garnish with fresh chopped cilantro and sour cream if you desire.

Veganism...a new trend for 2011?

2011-02-02T12:56:00.000-08:00

I just happened to catch the Oprah show yesterday and was completely facinated by the stories from the Harpo employees about their week living as a vegan. I've always been a meat eater, though I could certainly imagine myself living without beef, pork and chicken hitting my plate and being perfectly fine with it. Now seafood & cheese, that is another story with me...I'm not sure if I could live without my fish, shrimp and scallops or my Beecher's Flagship and the occasional melted brie!

So, I don't know if I could ever go completely vegan, but I think a lot of the principles that were presented on the vegan lifestyle have great merit. Vegans certainly don't seem to be depriving themselves nutrionally in any way and there are so many vegan products out there nowaday that makes the lifestyle much more appealing. I was surprised by the Harpo employees saying that they had lost weight (one guy lost 11 pounds in one week!) and were feeling SO much better. I felt this was worth looking into, so here it goes...

What does it mean to be "vegan"?
Living the vegan lifestyle means that you get your nutrition without eating any animal products. No meats, fish, eggs, dairy - no animal anything! The diet is comprised of plant based foods such as vegetables, legumes and whole grains.

So, where do they get their protein from if they don't eat any meat?
Vegans get their protein from legumes, vegetables, fruits and protein rich grains.

What about iron and other things our bodies need?
Great sources of iron come from leafy greens and any type of bean.
"These foods also bring you calcium and other important minerals. Vegetables, beans and other foods provide all the iron you need. In fact, studies show that vegetarians and vegans tend to get more iron than meat eaters. Vitamin C increases iron absorption." Kathy Freston, excerpt from "The Veganist"

As for calcium, the greens and beans also provide the body with the necessary calcium for bone health. Kathy also recommends; getting plenty of exercise, getting enough vitamin D, eliminating animal based proteins, limiting salt intake, eating plenty of fruits and vegetables and not smoking to help keep your bones healthy.

As for Omega 3's that we get from fish oil, Kathy says, "ALA (alpha-linolenic acid) is a basic omega-3 fat that can be converted in the body to the other omega-3s the body needs. ALA occurs in small amounts in beans, vegetables and fruits, and this should be all the body needs. If more is desired, it is also found in walnuts, soy products and, in high concentration, flax seeds and flax oil. If these are used, there is no need for more than minimal amounts. If you are looking for more, for whatever reason, health food stores sell vegan omega-3 supplements."

Click here for a Vegan Shopping List.
from Oprah.com

Click below for Vegan Menus from Kathy's Book, Veganist: Lose Weight, Get Healthy, Change the World
Week One
Week Two
Week Three

Click here for Kathy's Vegan Substitutes so you can go vegan without giving up some of your favorite meals!

If you really love meat but are willing to try some meat substitutes, try the following...

Tofu is also called "bean curd" and is made from the curdled liquid extracted from soybeans. It's sold in various forms from very soft (or silken) to firm. The firm version resembles cream cheese and is often cut into cubes or strips. By itself, it has virtually no flavor. It works well when cooked with sauces because the Tofu acts like a sponge, soaking in the flavor. You can also cut tofu into thin strips and saute them until they crisp up, marinate the strips in soy sauce and bake them or even deep fry them!

Seitan is wheat gluten or "wheat meat" and is made by extracting the gluten from wheat. It's prepared texture can be compared to that of chicken or pork. It can be purchased prepared or as a powder that you simply mix with water - it becomes elastic and stays together and you have seitan. Seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute. It has more texture than tofu. Seitan is also high in protein. It is also the base for several commercially available products such as Tofurky deli slices.

Tempeh is made by fermenting soybeans, then pressing the result into cakes. Other forms of tempeh can be made from grains or rice. Tempeh has a nuttier flavor and more of a "meatier" texture than tofu. It's great for making kebabs or to use in a stir-fry. Tempeh is the richest vegetarian source of vitamin B12 and it is cholesterol free. Even if you don't care for tofu, give tempeh a try - its is completely different!

TVP or Textured Vegetable Protein is derived from soy flour, then cooked and dried. You can buy it dehydrated. In its dehydrated form, it has a shelf life of longer than a year, but will spoil within several days after being hydrated. In its flaked form TVP can be used similar to ground meat. It is protein rich, quick cooking and contains no fat unlike its "meat" counterpart. TVP can be used to make "meat" sauce for spaghetti, chili, sloppy joes, burgers and much more! (Morning Star Farms has a great rehydrated TVP product)

SO...are you ready to try some of these meat substitutes? Here is my recipe for stuffed peppers using TVP as a substitute for ground beef...I promise you, they'll be delicious and you won't even miss the meat!

Dawn's Vegan Stuffed Peppers

serves 4

Ingredients:

4 large bell peppers, top cut off, seeds and ribs removed (Suggested: red bell pepper)
1 small zucchini squash, shredded
4 small ripe tomatoes, chopped
4 garlic cloves, minced
1 TBSP unsalted sunflower seeds
1-12oz bag Morning Star Farms Grillers Recipe Crumbles (TVP), frozen (see bag to the right)
1 and 1/2 cups cooked organic brown rice (still hot)
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/2tsp Mrs. Dash, original
1/2 tsp dried thyme
1-29oz. Can organic tomato sauce (or 2-14oz. Cans)

Directions:

1. Preheat your oven to 375 degrees.

2. Place cleaned bell peppers into a deep baking dish that can be covered with a lid or foil.

3. In a mixing bowl combine the rest of the ingredients (rice last) except the tomato sauce.

4. Add 3 Tbsp of the tomato sauce to the bowl and mix well with a large spoon.

5. Spoon mixture evenly into the four peppers.

6. Pour the remaining tomato sauce over the stuffed peppers.

7. Cover the baking dish/pan with a lid or foil.

8. Bake for 1 hour or until peppers are soft.

*If you require more than 4 servings, simply cut the peppers in half, lengthwise, and remove the seeds and ribs, then stuff each pepper half. Reduce the cooking time by 20 minutes - check peppers - bake longer if necessary.

**Another variation to try: for a Mexican Stuffed pepper add 1/2 cup black beans, 1/2 cup corn, 1/2 minced jalapeño pepper (seeds and ribs removed) , and replace dried thyme with dried oregano.

NOW...what are some of your vegan ideas for using these meat substitutes? Please share in the comments below and feel free to share your recipes too!

Healthy Holiday Side Dishes

2010-12-22T12:36:00.000-08:00

The Holidays used to mean white mashed potatoes and gravy, green bean casserole (made with the popular soup that contains MSG), and vegetables drenched in salt and butter. So, how can we still enjoy these comforting dishes that speak "holiday" to us in a healthier way?"

Check out these recipes and try out a few this Holiday Season!

Orange and Thyme Mashed Sweet Potatoes(serves 4-6)

This recipe can be prepared a day ahead of time and reheated prior to your meal.

Ingredients:

4-6 medium **sweet potatoes, washed
1 Tbsp grated orange zest
1/4 cup FRESH squeezed orange juice
1 tsp fresh organic thyme, minced

**see note below about sweet potatoes

Directions:

Preheat oven to 375 degrees.
Prepare a baking sheet by covering it with foil.
Using a fork or knife, poke several holes in each potato and place it on the baking sheet.
Place the potatoes in the oven and set your timer for 1 hour. They should be very soft at the slightest touch. (You may microwave them if you have a limited amount of time or a full oven)
When potatoes are done, remove them from the oven and allow them to cool about 10 minutes.
Cut a long slit in each potato and using a tablespoon, scoop out the flesh and place it in a serving bowl. It should be very soft and smash easily.
Add the orange zest, juice and thyme to the potatoes and mix well.

A Note about Sweet Potatoes: The terms "sweet potato" and yam are often used interchangeably in conversation and in cooking, but they are truly two different vegetables. Sweet potatoes are available (locally) in two different types. The first has a light yellow, thin skin and a pale yellow flesh - this one is not sweet and has a dry, crumbly texture similar to white baking potatoes. The second is the darker-skinned variety which are often mistaken for yams. It has a thicker, dark orange to reddish colored skin and a bright orange flesh that has a sweet flavor and moist in texture. You will want the latter for this recipe.

"Healthier" Green Bean Casserole(serves 6)

Nothing says "holidays" like good ol' green bean casserole! I can't remember a Christmas or Thanksgiving table without it when I was growing up. Unfortunately, one of its main ingredients contains MSG which I can do without. Here is a version minus the canned soup that I think you'll find very similar if not better in taste to the old favorite.

Ingredients:

1 Tbsp extra virgin olive oil + 1 Tbsp unsalted organic butter
1/2 cup diced yellow onion
8 ounces white button mushrooms, diced
1 tsp kosher salt
1 tsp granulated garlic powder
1/2 tsp dried thyme (or 1 tsp fresh)
1/2 tsp freshly ground black pepper
1/3 cup whole wheat flour
1 cup heavy cream + 1/2 cup 1% milk
3 Tbsp dry sherry (use REAL sherry - not cooking sherry!)
1 pound frozen green beans (about 4 cups)
1/3 cup plain Greek style low fat or fat free yogurt
3 Tbsp buttermilk powder
1 can Trader Joe's French Fried Onions (optional) or Parmesan cheese (see note below)

Directions:

Preheat your oven to 400 degrees.
Prepare a 9X13 baking dish by brushing or spraying it with olive oil (not included in ingredient list)
Heat the olive oil and butter in a large skillet over medium-high heat. Add the onion and cook, stirring often until softened - about 5 minutes.
Stir in the mushrooms, salt, thyme and pepper. Cook, stirring often, until the juices from the mushrooms has evaporated - about 3-5 minutes.
Sprinkle the mixture with the flour and stir to coat. Add cream, milk and sherry. Bring to a simmer, stirring frequently.
Add green beans - return to a simmer and cook until the green beans are heated through. REMOVE from the heat.
Stir in the Greek yogurt and buttermilk powder.
If you are using the French fried onions, stir in half of them now.
Pour the mixture into your prepared baking dish.
Bake until bubbling, about 20 minutes. **If using the French fried onions, bake 15 minutes - pull out and spread the remaining onions on top - return to the oven for 5 minutes or until onions on top are golden brown - be careful not to burn.
Allow the dish to cool slightly prior to serving.

Note: If you would like some sort of topping but cannot get or don't like the French fried onions, sprinkle the casserole with some shredded Parmesan cheese!

Roasted Root Vegetables(serves 6-8)

Somehow, no one thinks to use inexpensive root veggies like rutabegas and turnips as side dishes. Roasting these not-so-popular vegetables brings out their natural sweetness.

Ingredients:

Peel the following and cut into approximately 1 inch cubes;

1 large sweet potato (the yellow fleshed one)
1 large rutabega
2 medium turnips
2 parsnips
2 large carrots
1 small butternut squash

12 whole garlic cloves, peeled
1 medium sweet or red onion, peeled and cut into large chunks
1/4 cup extra virgin olive oil
1/4 cup agave nectar
1 tsp kosher salt
freshly ground black pepper to your liking
2 tsp dried thyme (crushed) or 4 tsp fresh

Directions:

Preheat your oven to 400 degrees.
Place prepared vegetables, onions and garlic into a large, 2 inch deep baking pan/dish.
Pour olive oil and agave over the mixture. Sprinkle with salt, pepper and thyme. Using a large mixing spoon, toss all the veggies to coat.
Place the baking pan into the oven and roast for 1 hour or until the vegetables are soft and caramelized. Stir at least once during roasting.
Serve hot and enjoy!

Holiday Cookies: A Recipe and Tips for Success

2010-12-15T10:05:00.000-08:00

Tis the season...for baking!

But how can you enjoy the plethora of holiday goodies

without adding a few inches to your waistline?

A few simple substitutes can help cut some fat and

calories out of some of your recipes.

My mom has always loved pecan pie...but who needs all of that sugar and corn syrup?

Here is an alternative...Pecan Date Bars. These cake-like bars taste just like good ol' fashioned pecan pie, without all the guilt! (Remember...they're still sweets, so watch your portions)

Pecan Date Bars

Ingredients:

1 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp kosher salt
1/2 cup organic unsalted butter, at room temperature
2 cups packed light brown sugar (gotta have it - it doesn't taste the same without it)
3 large eggs (organic, free range) room temperature
1 tsp vanilla
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
3 cups finely chopped pecans
1 cup golden raisins
1 cup finely chopped dates (pitted)

Directions:

Preheat your oven to 300 degrees.
Cover a large baking sheet with cooking spray and then with a sheet of parchment paper so that the parchment hangs over the sides. (the spray will help the paper adhere to the pan)
Sift the flour, baking powder and salt together and set aside.
Cream the butter and light brown sugar together with an electric mixer.
Add eggs one at a time to the butter/sugar mixture - beat well.
Add the vanilla. Beat until creamy.
Add HALF of the flour mixture and stir well until combined.
Add the cinnamon and nutmeg - stir in completely.
Take the left over half of the flour mixture and add the pecans, raisins and dates to it - toss to coat, then stir it into the mixing bowl until just combined - do not over mix!
Spread the batter evenly into the prepared baking sheet using a spatula.
Bake for 40 minutes. Remove the pan from the oven - carefully lift the sides of the parchment being careful not to bend the bars - place it on a cooling rack.
Cool for at least 45 minutes. Cut into squares and enjoy!

Adapted from the Original Recipe from Eating Well

Some people say they hate baking because it has to be so precise. I often hear, "I'm a cook, not a baker!" But, you can be both. Yes, baking is pretty much an exact science, but there are some little tips and tricks that you can use to make it a little easier on you.

Here are a few cookie baking tips I live by!

Always preheat your oven - allow the oven to sit at the desired temperature for 15 minutes before opening the door to place your pan in to bake.
Have parchment paper on hand at all times - it can be your best friend..it minimizes extra fat additives, prevents sticking and provides you with easy clean up.
Always bring butter and eggs to room temperature before using them to bake with - it gives your cakes and cookies "lift". If you need to do this quickly...cut the butter into tablespoons and immerse eggs into lukewarm water...15 minutes, they're ready to go!
If you're adding nuts or fruit to a batter, toss them in a bit of flour first. The flour will help to keep them suspended in the batter so they are more evenly distributed and don't sink to the bottom.
Measure your ingredients accurately!
Don't work your dough too much - your cookies will be tough and dry due to overproduction of gluten from the flour.
If your cookies are supposed to be chewy, underbake them just slightly...they should "droop" over the edge of your spatula.
Use chilled dough and place the dough on a cool baking sheet to avoid overly crisp edges on cookies.
Store your "chewy" cookies with a piece of bread in a resealable bag at room temperature to keep them from turning dry and brittle.

Wishing everyone a Very Merry Christmas

and

A Happy New Year!

What to do with that after Thanksgiving turkey.

2010-11-26T11:19:00.000-08:00

I LOVE Thanksgiving with all the trimmings, but it seems like we're always up to our ears in leftovers. Here are a couple of delicious recipes that I have discovered over the years that will make you thankful for those leftovers!

Creamy Turkey and Wild Rice Soup

Serves 6 to 8

Leftover turkey wings, thighs, or drumsticks can be used in place of the carcass.

Ingredients: *For Turkey Broth*
2	tablespoons unsalted butter
2	onions , chopped
1	celery rib , chopped
1	turkey or chicken , chopped into 4 pieces
3	cups white wine
6	cups low-sodium chicken broth
*For Soup*
1	cup wild rice
2	carrots , peeled and chopped
1/2	teaspoon dried thyme
1/4	teaspoon baking soda
1/4	cup all-purpose flour
1	cup heavy cream
3	cups chopped cooked turkey
	Salt and pepper

1. For the turkey broth: Melt butter in large Dutch oven over medium-high heat. Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes. Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.

2. For the soup: Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes. Stir in turkey broth, carrots, thyme, and baking soda and bring to boil. Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.

3. Whisk flour and cream in bowl until smooth. Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.

From America's Test Kitchen

Turkey Waldorf Salad

Serves 4-6

Ingredients

2 cups shredded leftover turkey meat
2 stalks celery, sliced
1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish
1 crisp apple, such as Gala or Macintosh, cored and chopped
1 cup red seedless grapes, halved
1/2 cup pecans, toasted, and coarsely chopped
1/2 cup non-fat yogurt
2 tablespoons mayonnaise
1 teaspoon honey
1/4 teaspoon salt, plus more as needed
1 small celery root, peeled and cut into matchsticks
Freshly ground black pepper

Directions

In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.

From The Food Network: Wes Martin

Get creative....have fun with it and then please share your favorite Thanksgiving leftovers recipes in the comments section!

Wine and Food...a Match Made in Heaven!

2010-11-14T13:36:00.000-08:00

I don't know too many people who don't enjoy a great glass of wine with dinner! It seems so easy when we go out to a restaurant...after all, the food has already been prepared for us and they seem to know which wine pairs best with each dish they create.

So what is the magic spell they are using in that kitchen?

What are the secrets to cooking with wine and finding that perfect

pairing between the food and the wine?

Wine Selection...

The first, and probably the most important rule is only cook with a wine that you would drink! It really does make sense...think about it...if you don't like the taste of the wine in the glass, what would ever make you think you'd like it any better in your food?

The second rule...NEVER...and I repeat NEVER cook with so called "cooking wine". Not only do they typically contain unnecessary sodium and other additives, but more importantly, they may have a negative effect on the flavor of your final dish! SO...get up right now, go into your pantry, find that bottle of cooking sherry or other "cooking wine" and throw it into the trash can! Good...now you're ready to really get cookin'...with wine that is!

**Please take note that an expensive wine is not necessary - there are many good quality wines out there for reasonable prices that will provide the same flavor to a dish as a premium wine. Save the premium wines to serve WITH your food!

How to Cook with Wine...

Wine has three main functions in the kitchen...as an ingredient in a marinade, as a cooking liquid, and as a finishing touch on a dish. The purpose of cooking with wine is to enhance the dish and accentuate the flavors and aromas of the food. It only takes a small amount of wine to complete this task. Overusing the wine is just as disastrous to a dish as over seasoning it, while using just the right amount will produce a symphony on the palate!

Does the Alcohol Really Burn Off?

Yes, the alcohol in the wine actually evaporates during the cooking process. While the dish cooks the flavor in the wine becomes concentrated. Typically the wine is added at a point of high heat in the cooking process, then the heat is turned down and as the dish simmers, the wine reduces and its flavors are extracted into the dish.

How do I know which wine to use?

There are certainly schools of thought for which wines to cook with which types of foods. Here are some suggestions for "traditional pairings"...

With red meat dishes use a young, full bodied red wine
For red sauces, use a young, full bodied or robust red wine
For soups with root vegetables and/or beef stock, use an earthy or full bodied red wine
For fish, shellfish, seafood, poultry, pork or veal dished, use a dry white wine or a dry fortified wine
For cream sauces, use a dry white or a dry fortified wine
For seafood soups like a bouillabaisse use a crisp, dry white wine
For desserts use sweet white or sweet fortified wine
For poultry based or vegetable based soups or stews use a dry fortified wine

*fortified wines are sherry, Marsala, port, brandy, Madeira or vermouth.

One of our favorite dishes...My Favorite version of Beef Bourguignon...

Beef Bourguignon is a dish made famous by the late, great Julia Child - It's a French classic! This dish will warm you to the core on those cold winter evenings. Serve it with a side of smashed baby red potatoes and a French vinaigrette salad to make a complete meal. It's great for a family meal or a party dish - everyone will love this updated classic.

Ingredients:

2 pounds of filet of beef cut into 1 inch pieces
kosher salt and freshly ground black pepper
Olive oil
6 slices of thick cut, smoked bacon, cut into 1/4 pieces
4 cloves of garlic, minced
1 cup of good quality Merlot wine
2 cups of low sodium beef broth, warmed
1 - 14oz can petite diced tomatoes, with juice
1 Tbsp tomato paste
1 tsp dried thyme (or 2 tsp fresh)
2 cups yellow onion cut into a large dice or 16oz bag thawed pearl onions
2 cups carrot cut into 1 inch thick chunks
3 Tbs unsalted butter, at room temperature
2 Tbsp all purpose flour
8oz container of sliced button mushrooms

Directions:

Dry the filet pieces with paper towels to remove excess moisture from the meat. This will ensure that you get a good sear on the outside.
Place the beef in a bowl and generously salt and pepper it, tossing to coat.
Place a heavy Dutch oven over medium-high heat, add 2 Tbsp of olive oil to the pan.
When the oil is hot, add the beef and allow it to sear on each side while moving it around the pan with tongs or a wooden spoon. **You will want to work in small batches - putting all of the beef in the pan at the same time will not provide you with a good sear. As the beef sears, place the finished pieces on a holding plate.
Once the beef is all seared and set aside on your holding plate, add the bacon pieces to the pan and cook until browned and crispy. Remove to a plate lined with a paper towel to absorb the excess fat.
Drain all of the fat from the pan except for about 2 Tbsp.
Add the minced garlic to the pan and cook 30 seconds.
Add the Merlot to the pan to deglaze, scraping the brown bits from the bottom of the pan with a wooden spoon. (there is a lot of flavor in those bits!) Cook 1 minute.
Add the diced tomatoes, beef broth, tomato paste and dried thyme to the pan.
Bring the mixture to a boil. Reduce the heat to low and add the onions and carrots.
Cover the pan and allow the vegetables to cook in the broth for about 30 minutes or until softened.
Meanwhile...

in a small bowl, combine 2 Tbsp unsalted butter and 2 Tbsp flour - mash it together with a fork. After the broth and vegetables have cooked for 30 minutes, add this mixture in with a whisk - this will thicken your sauce.

In a separate saute pan, melt 1 Tbsp unsalted butter - add the mushrooms and cook until golden brown. Turn off heat and set aside

13. When the sauce has thickened, add the beef, bacon and mushrooms to the pan and allow

it to heat through, about 10 minutes. Add salt and pepper if necessary for your taste.

Serve and enjoy with a glass of the Merlot!

Adapted from The Barefoot Contessa Recipe

Elegant Edible Eggs!

2010-10-24T13:59:00.000-07:00

The egg is one of the most inexpensive sources of complete protein you can eat. They are nutritious and fairly easy to prepare.
Eggs can be cooked in a variety of ways, all yielding different textures with a mutually satisfying taste.

Some Basic Egg Tips...

Always buy FRESH eggs from a reputable store or better yet, straight from the farmer.
The egg shells should be clean and free from cracks.
If purchasing at a store, the egg carton should have an expiration date on the carton. Locate this date to make sure the eggs are fresh and so you know how long it is safe to store them.
Store your eggs pointed ends facing down in the carton. Store them in your refrigerator and keep them away from strong-smelling foods like onions and garlic.
Always wash and dry your hands thoroughly after handling raw eggs.

Some Basic Ways to Prepare Eggs...

Boiling Eggs is a very common practice. When preparing an egg for boiling, let it sit at room temperature for thirty minutes prior to cooking. You can hard boil or soft boil an egg. For each, have a saucepan, about 2/3 full of water, simmering and ready. Using a slotted spoon, gently lower the egg into the simmering water. Bring the water to a boil then lower the heat again to a slow simmer.

For soft boiled eggs set your timer for 4 minutes. When time has elapsed, remove the egg from the water with the slotted spoon and slice across the top with a knife - the egg will have a runny yolk. **If an egg is contaminate with salmonella bacteria, the risk of a human contracting salmonella poisoning is greater if the egg is raw or has a runny yolk. You should avoid serving soft boiled eggs to pregnant women, babies and young children to lower the risk of salmonella poisoning.

For hard boiled eggs set your timer for 10 minutes. DO NOT OVERCOOK the egg or a black ring will form around the yolk making it very unappetizing to look at. When time has elapsed, lift the egg from the simmering water with the slotted spoon and immediately set it into a bowl of very cold water. Then, crack the shell and peel it off and place the egg back into the cold water for about five minutes until it is cooled. There is no risk of salmonella from a properly cooked hard boiled egg.

Frying Eggs is also a popular preparation. The key to a perfectly fried egg is having your oil/butter hot before adding the egg to the pan. Heat 1 & 1/2 teaspoons each of vegetable or canola oil and butter (unsalted) in a large skillet. The oil/butter mixture will be foaming when its ready. Crack your egg into a bowl and slide it into the the skillet. Fry it over medium heat for about 4 minutes or until the white is set - you can spoon the oil/butter over the yolk to help it cook. When done, lift the egg out of the skillet with a spatula that is slotted to allow the oil/butter to remain in the pan.

Poaching an egg can be a daunting task, but it really is quite simple if you take your time. You will want to use a non-stick saucepan or saute' pan. Fill the pan 2/3 of the way up with water and bring the water to a boil. Add a pinch of salt (about 1/8 tsp) and a drop of white vinegar. Turn the heat down so the water is gently simmering. Crack your egg into a small bowl and then gently slide the egg out of the bowl into the simmering water. Turn the heat down to low. Cook the egg for about 3 minutes until the white is opaque in color and the yolk is still runny. (**see salmonella safety above). Using a slotted spoon to gently lift the egg out of the water - hold spoon over the pan to allow the excess water to drain off of the egg.

Scrambled eggs is another popular preparation. You will definitely want to use a non-stick skillet so the eggs don't stick and burn. For creamy scrambled eggs, the secret is to cook the eggs slowly, over low heat, stirring constantly. We suggest using 2 eggs for each person and adding 1 Tablespoon of milk for every 2 eggs and a dash of salt and pepper. Beat the eggs with a whisk to break them up and add some air which will help them to be light and fluffy. Heat 1 Tablespoon of unsalted butter in your pan - once the butter is foaming, it is time to add your eggs. Cook over low heat stirring gently with a spatula. When they are just about "set", remove them from the heat, stir for one minute more and then serve. This would be the time to add cheese or fresh herbs if you like. Adding cheese while the eggs are cooking will cause them to become rubbery and the cheese to become grainy.

Omelets are probably the most delicious egg treat around! Many are intimidated by the thought of making the perfect omelet. I think the French have it perfected!

Classic French Omelet (serves 1)
Ingredients:

2 large eggs
1 Tbsp chopped, fresh herbs (chives, chervil, parsley, dill, basil, or tarragon all work well here) This is optional!
1 Tbsp water
1/8 tsp. salt
2 grinds freshly ground black pepper
1/2 Tbsp unsalted butter

Keys to success:

Use the right size pan...for this recipe, a 6 1/4 inch non-stick skillet will do. Using too large of a pan will produce a thin, dry omelet and using a pan that is too small will yield an omelet that is leathery underneath and undercooked on top.
Combine the eggs with a fork, stirring gently and not over beating. Adding too much air to the eggs will produce a rubbery omelet.
Preheat the pan over high heat until very hot - this cooks the omelet fast like the French do it!
Serve the omelet immediately when it comes out of the pan.

Directions:

Crack the eggs into a bowl and add the water, herbs (if using), salt and pepper. Using a fork, stir the mixture gently, breaking up the white and yolk, until just combined.
Heat your skillet over high heat until very hot (so that you can't hold your hand 2 inches above the rim of the pan for longer than a few seconds) Add the butter - which will quickly melt - and swirl the butter around to coat the pan's bottom and lower sides.
When the butter is melted and has stopped foaming, add the egg mixture.
Using a rubber spatula, go around the sides of the pan scraping the eggs into the center and away from the sides. Go around in a clockwise direction, moving the pan as necessary. Here you are moving the cooked egg to the center and allowing the liquid egg to move to the outside where it will cook quicker.
Continue this process for about 1 1/2 to 2 minutes until the omelet is holding together and there is no longer enough liquid to flow to the outside edges of the pan. The omelet will still be a little runny on top - this is okay.
Tilt your pan up on one side and using the spatula, turn about 1/3 of the omelet over onto the center.
Have a plate ready. Tilt the pan so that the omelet slides out onto the pan and while the top half of the omelet is still in the edge of the pan, turn the pan over so that the omelet folds over and the two edges end up neatly tucked underneath.

Some variation ideas...

Before folding the omelet over in step 6, turn off the heat and add 1/4 to 1/2 cup of shredded cheese to the top of the omelet, then continue with steps 6 and 7.
Before folding the omelet over in step 6, add shredded or cubed ham or chicken (cooked) and shredded cheese to the top of the omelet. Finish with steps 6 and 7.
Try different types of meat and cheese combinations.
Try different combinations of herbs.

The Hidden Talents of Salt

2010-10-17T16:35:00.000-07:00

Pepper's best buddy has many hidden talents...

Three Basic Types of Salt

Whether its obtained by mining or evaporating from seawater, salt is the same in its most basic form, sodium chloride. What distinguishes one salt from another is its texture, shape and mineral content. These are the qualities that can affect how a salt tastes and how it interacts with foods.

Table salt is tiny, uniformly shaped crystals that are created during a rapid vacuum evaporation procedure. All of the valuable mineral content is removed by this procedure and anti-caking agents are added to help it pour smoothly. This salt is also often iodized, which can add a slight "chemical" like flavor. I suggest avoiding table salt altogether.

Kosher salt is a coarse-grain salt that is raked during the evaporation process to produce flaky crystals. It is often used for "koshering" meats. It also has had its minerals stripped away, but does not contain any additives. Kosher salt is my top choice for seasoning meats and poultry. Kosher salt is also great to use in brines to help tenderize meats and poultry. I prefer the Morton brand.

Sea salt is the product of seawater evaporation. It is an expensive and time consuming process. Sea salts still contain their mineral properties making them the best if you want to use a salt that has some nutritional value. The flakes are typically irregularly shaped and may vary in color. I like to use sea salts on fish and shellfish - it seems only natural to use a product of the sea to flavor the bounty of the sea! Sea salts are also used as "finishing salt" to beautify a dish and give the dish a delicate crunch. Sea salts are often expensive.

Salting Meat

Salting proteins helps them retain their natural juices and works well for meats that are already considered to be "juicy" and well marbled. Applying the salt to the raw meat the juices inside the meat are drawn to the surface, dissolving the salt and forming a brine that is absorbed back into the meat. The best salt for this process is kosher salt. This process is more simple than the old fashioned way of brining meat and poultry in a sugar/salt/water bath and does not inhibit browning on the outside of the protein.

For steaks, lamb or pork chops apply the kosher salt evenly over the surface of the meat and let it rest for one hour at room temperature, uncovered, on a wire rack that has been placed on a regular baking sheet. (I like to line mine with foil.) You'll need about 1 teaspoon of kosher salt for every eight ounces of meat.

For beef, lamb or pork roasts apply the kosher salt evenly over the entire surface of the meat. Next, wrap the meat tightly with plastic Saran wrap, place into a container that will hold the roast and refrigerate for a minimum of six hours. You'll need about 1 teaspoon of kosher salt per pound of meat.

For a whole chicken apply the kosher salt inside the cavity of the bird and under the skin of the breasts and legs. Place the bird on a wire rack that has been placed on a regular baking sheet. (lined with foil) You'll need 1 teaspoon of kosher salt per pound. Allow the chicken to rest in the refrigerator for at least 6 hours. If it will be resting longer than 12 hours (up to 24 hours) you'll want to cover it with Saran wrap. For Bone-in chicken pieces with the skin on apply the kosher salt under the skin and replace the skin back over to cover the flesh. Again, place the chicken pieces on a wire rack on a baking sheet and allow the pieces to rest, refrigerated for at least 6 hours. You'll need about 3/4 of a teaspoon per pound of chicken pieces. These can sit for up to 24 hours, but cover with Saran wrap if you're going to rest them for longer than 12 hours. This will work with boneless or bone-in turkey breast. For a whole turkey, apply the kosher salt under the skin of the breasts and legs as well as inside the bird's cavity. Wrap the entire bird in Saran wrap and allow it to rest, refrigerated for a minimum of 24 hours and up to 48 hours.

Some Seasoning Tips...

Be safe when seasoning! When seasoning raw meat, poultry or seafood, make your seasoning mix in a separate bowl to avoid contaminating your usual salt container. Mix 4 parts salt to 1 part pepper and any other dried herbs or spices you might be using in a small bowl. Discard the leftovers.
Don't over salt! Many recipes will call for a minimal amount of salt and then tell you at he end to add more "salt to taste". This is simply the recipe writers way of preventing you from oversalting the dish. Always taste as you go while cooking and hold back of full seasoning until the dish is complete.
Seasoning vegetables successfully. Some recipes will ask you to toss "watery" vegetables, like tomatoes, cucumbers, eggplant and certain types of squash in salt before cooking with them. Salting these veggies seasons them and rids them of their excess moisture allowing their flavor molecules to take over. Your veggies will have a more intense and delicious flavor...so don't skip this part of the recipe!
Experiment! Try using different types of salt for seasoning...kosher, coarse sea salt, grey salt, fleur de sel (French sea salt). You'll discover that they all have not only different levels of coarseness, but that they work and taste different as well! Have fun with it!
When sauteing veggies such as mushrooms or onions, if you want caramelization, don't salt! The salt will draw the moisture out and the deep flavor of caramelization will never develop.
When working with fried foods, it is best to season lightly with salt just after removing it from the fryer. The food is still hot and slightly moist at this point and the salt will cling better to the outside and slowly be absorbed into the food along with the layer of grease from the frying. (Of course, this is not the healthiest of preparations!)

Knowing When Food Is Done

2010-10-10T13:33:00.000-07:00

There are few things more frustrating to the home cook than improper cooking. You can go by time, temperature or simply by your own senses when judging doneness. Here are some guidelines and ideas to help you along the way...

Time: Many cooks rely on the times given to them in recipes, not realizing that these times are merely estimates. Actual cooking times will be determined by many different factors such as, the different type of stove top, oven or grill you're using, the exact size or weight of the ingredients, and the starting temperature of the ingredients that you're using. If the recipe is telling you to bake something for 60 minutes, you should actually be setting your timer for 45 or 50 minutes and start checking for doneness at that time.

Temperature: Every home cook should spend $15 or more on a good digital instant-read thermometer. It's the best and most accurate tool for testing the temperature of food. The sensor is located on the tip of the digital models unlike the dial-face thermometers where the sensor is located at least one inch up from the tip. This can cause inaccurate readings on thin cuts of meat or shallow liquids.

Your Five Senses: Believe it or not your five senses can be some of your best kitchen tools. When you learn to rely on taste, touch, sight, smell and even sound to know when foods are done, you can consider yourself a seasoned home cook! It takes some practice and a few mishaps, but over time you'll become "in tune" with your food and your senses.

So, How Do I Know When My Food Is Done?????

Fish, Poultry and Meat: The following temperatures (in degrees Fahrenheit) are suggested for optimal flavor and juiciness.

Fish: Rare 110; Medium-Rare 120; Medium 140

While you can use an instant-read thermometer for checking the doneness of thicker fish fillets, in most cases you're going to have to rely on your senses. Nick the fish with a knife and look into the center. For instance, white fishes such as cod or snapper should be cooked to medium - the center should be opaque in color but still moist - the outer flesh should be beginning to flake. Salmon should be cooked to medium-rare. The center should still be a little translucent while the outer flesh will begin to flake and you will see a thick white foam begin to appear on top. Tuna is best cooked to rare. Only the outer layer of the tuna should be opaque while the center is completely translucent.

Poultry: Well done - white meat 160 to 165 and dark meat 175

When checking the doneness of a chicken or turkey, use your digital instant-read thermometer to pierce the thickest part of the thigh and the thickest part of the breast. Juices should run clear and not be pink or red. Avoid hitting bones as it will cause an error in the reading.

If the bird is stuffed, you must check the temperature of the stuffing as well - put your thermometer directly into the center of the cavity and make sure the stuffing has reached a minimum temperature of 165 degrees. The USDA actually recommends cooking poultry to 180 degrees to eliminate any potential of food borne illness.

Beef, Lamb, Veal: Rare 125; Medium- Rare 130; Medium 140; Well-Done 160

With red meat, keep in mind that the temperature will continue to rise while the meat "rests", therefore you should remove it from the heat just before it reaches its optimal temperature for the doneness desired. (This phenomenon does not occur with fish and poultry). It takes some guesswork and trial-and-error to get this right! While "resting" the juices will be redistributing within the meat. Rest steaks, chops and roasts for 5-20 minutes, depending on the size - a steak needs less time to rest than a large roast. The thicker the cut, the more the temperature will rise, so allow for this change. A steak may rise 5 degrees or less while a roast might rise 10-15 degrees in temperature during the rest period.

To get the most accurate reading on a roast, pierce your thermometer in at an angle - push it in deeply and slowly remove it - you are looking for the lowest temperature in the center of the roast. For a steak, which is obviously a thinner cut than a roast, hold the steak with tongs and pierce the thermometer into the side of the meat. Aim for the middle of the steak. This also works well for chops and burgers.

Pork: Medium 145; Well-Done 160

Treat cuts of pork just as you would the beef, lamb or veal as stated above. Ground pork should be cooked to well-done while chops and roasts are safe to eat at medium. (The USDA recommends 160 for any pork products).

So, What About Baked Goods and Other Foods?

Cookies: Judging the doneness of cookies is solely based on personal preference. If you enjoy a soft and chewy cookie, your bake time will be less than someone who prefers a cookie with some "bite" and crispness to it. For cookies that are moist and chewy, take them out of the oven when they are slightly underdone - about 2-3 minutes prior to the suggested bake time. For cookies that are more crisp, you'll want to bake them 2-3 minutes past the suggested baking time - remember to watch out for burning.

Brownies: Not many people I know prefer a dry brownie. We all love the chewy, fudgy goodness of perfectly baked brownie. To test the doneness of brownies, simply use a toothpick or a skewer to test - if it comes out clean, they're done! Remember to start checking them with about 5 minutes left in the scheduled

Double-Crust Pies: With pies, doneness is solely based on color. Look for a perfectly browned crust. If your top crust is nicely browned, its most likely that your bottom crust is not doughy. If you use a glass pie plate, you can check the bottom for doneness by simply looking at it.

Pasta: Perfectly done pasta will still have a little "bite" to it - this is where the term "al dente" comes from. To check for doneness, simply remove a piece from your cooking water and bite it in half. Use your senses - does it have a "little bite" or a lot? Is the center still white? If you like your pasta a little more done, cook it to al dente, then add it to the sauce you are using. The pasta will finish cooking in the sauce and absorb some of its flavor - this is how the Italians do it!

Potatoes: When baking potatoes, you should be able to easily slide a knife in and back out when they are done. If boiling the potatoes (whole), lift one out of the water with a knife - if it stays on the knife its not done, if it slides back into the water, it is done. If the potatoes are peeled the pieces should just break apart when pierced with a knife.

Rice: Everyone says, "rice is easy to make". But fluffy rice is another story! Cook your rice as directed on the package. When its done, remove it from the heat and place a folded kitchen towel between the lid and the pot. Set the pot aside for 10 minutes. The residual heat will continue to steam the rice while the towel absorbs the excess moisture, and whalah...fluffy rice!

Herb Infused Vinegars...

2010-10-03T13:55:00.000-07:00

I suppose its about that time of the year when we have to say "adios" to summer and welcome the fall colors. So how can we extend the life of our summer flavors like fresh herbs?

Herb Infused Vinegars!

So, you ask, how does this work and won't it take forever? The truth of the matter is that the high acidity of the vinegar extracts the flavor from the herbs without any cooking, chopping or fussing! The acidity also means that an herb-infused vinegar will keep indefinitely without spoiling - even better!

SO, why would you WANT to take the time to do this? Well, herb-infused vinegars are a versatile addition to your pantry staples! You can use them for salads, in sauces, to perk up the flavors of soups and stews, to enhance the flavors of broiled chicken, grilled fish and steamed veggies...and the best part is, you'll be adding flavor without the extra calories!

The Basics...

The best vinegar to use for herb infusing is good quality white wine vinegar. Other vinegars that can be used are red wine vinegar, cider vinegar, rice wine vinegar, champagne vinegar or balsamic vinegar.
Always wash and dry your fresh herbs thoroughly before adding them to the vinegar.
Chop or mince the herbs or just add small sprigs, but keep in mind that the smaller you chop them, the more flavor you're going to impart in a shorter amount of time. With herbs like rosemary that are very thick and coarse, roll the whole sprig between the palms of your hands before placing it in the jar. With smaller leaf herbs like thyme and oregano, use the palm of your hand to crush them slightly on a cutting board before placing the whole sprig in the jar.
Purchase bottles or canning jars for the herbed vinegar - make sure to clean them in very hot, soapy water and allow them to air dry thoroughly before using. (Do not use a metal container of any kind) Running the jars through the sanitary cycle in the dishwasher is a great way to ensure your jars are clean and ready to use!
Drop the herbs, and any other ingredients you're using into the clean bottle and pour in the vinegar.
You may also elect to add garlic, peppercorns, chilies, edible flowers, lemon or other citrus zest or peel, fruits, or dried spices.
Seal the bottle with a cork or screw cap and set it aside to "steep" in a dark place for a minimum of 2 weeks to 4 weeks. The timing depends on the type and quantity of herbs and the strength of their flavors. Fresh garden herbs are more potent than those you purchase at the grocery store. Sample the vinegar after 2 weeks - if it doesn't have much flavor, set it aside for a few more weeks.

Once the vinegar has the flavor you want, strain out the herbs. Use a coffee filter to be sure to remove all traces of the herbs. After straining, place a single, fresh sprig of the herb as an indicator of the flavor and to give it visual appeal.
Store your vinegar in the refrigerator for best results and longest shelf life. It should keep for 2-4 months. If it smells or looks "different" when you go to use it, don't!
Pouring herbed vinegar into a decorative bottle with a beautiful label makes it a great gift! If you give it as a gift during the steeping period, be sure to include a label with a ready to use date.

Some Recipes for Vinegars...

Basic Herb Infused Vinegar
2 cups vinegar (white wine, cider, or rice wine vinegar)
6 sprigs fresh herb (oregano, rosemary, tarragon or thyme)
2 garlic cloves, crushed (optional)
Try different combinations!

Dill and Peppercorn Vinegar
6 Sprigs of fresh dill, rough chopped
1 cup cider vinegar
1 tsp whole black peppercorns

Rosemary and Garlic Balsamic Vinegar

Ten sprigs of fresh rosemary (2 inches long)

4 cloves garlic, crushed
1 cup balsamic vinegar

Basil, Chive and Lemon Vinegar
zest of 1/2 of a large lemon
5 large fresh basil leaves, rough chopped
10 strands fresh chives, cut in half
1 cup white wine vinegar

Raspberry Vinegar
2 cups white wine vinegar
1 cup fresh, slightly crushed raspberries (frozen can be used)
*also try blackberries, strawberries and blueberries.

Italian Herb Vinegar
2 cups red wine vinegar
5 sprigs fresh oregano, slightly crushed
1/4 cup fresh chopped parsley
5 large fresh basil leaves, rough chopped
3 garlic cloves, crushed
1 tsp crushed red pepper flakes (optional)

Orange Thyme Vinegar
2 cups white wine vinegar
5 sprigs fresh thyme, slightly crushed
zest of 1/2 large orange

Provencal Vinegar
2 cups white wine vinegar
2 sprigs fresh thyme, slightly crushed
2 sprigs fresh rosemary
1 fresh bay leaf, cut in half (or 1 dry, crumbled)
2 cloves garlic, crushed
1 two-inch strip of lemon rind

As always...have fun with this...experiment, get creative...and then share!

The Joys of Hummus!

2010-09-19T13:00:00.000-07:00

Hummus with olive oil and pine nuts

Hummus!

So, what IS hummus and where did it come from?
The word "hummus" comes from the Arabic language and is defined as a "dip or spread made from cooked, mashed chick peas (garbanzo beans) blended with tahini (sesame seed paste), lemon juice, olive oil, salt and garlic". It is popular in the Middle East and elsewhere around the world.

**Hummus can be served as a dip with pita bread, crackers, chips, fresh vegetables or even as a spread on sandwiches or wraps!**

Hummus Variations
Chef's have done amazing things with this very basic hummus recipe! From using different beans as the base to switching up the oils and citrus and playing with adding different herbs and spices to give it a whole different flavor profile. This is definitely a basic recipe that you can get creative with.

Basic Hummus Recipe
Ingredients:

2 cloves garlic
1 - 15oz. can chick peas, drained and rinsed
1 teaspoon kosher salt
2 Tbsp tahini
Juice of 1 large lemon
1/4 cup extra virgin olive oil
water (if needed for smoothness)

Directions:

Add the garlic cloves, chick peas, salt, tahini and lemon juice to the bowl of a food processor (preferred) or blender.
Process until a paste forms. Then, with the processor running, slowly drizzle in the olive oil.
Add water by the teaspoon until the mixture is smooth. Don't add too much or your mixture will be too thin.

*Your hummus should be thick and smooth when done. Refrigerate until ready to serve. When serving spread the hummus on a plate or in a bowl, drizzle more extra virgin olive oil on top, dust with paprika and sprinkle with fresh chopped flat leaf parsley, if desired!

And now, some variations...

For the variations, use the basic recipe above, but "swap out" ingredients or add ingredients as described below...NOTE: always drain and add your beans!

Edamame Hummus
Use cooked edamame (soy beans) in place of the chick peas.

Roasted Red Pepper Hummus

Use the basic recipe above but add 3/4 cup roasted red peppers to the ingredients. You can roast your own or use the jarred version - just remember to rinse and dry the jarred ones before adding them to your food processor.

Avocado Hummus
Use the basic recipe above but add 1 ripe avocado that has been cut into cubes and use LIME juice (2 limes) instead of lemon juice. You may also wish to add some fresh chopped tomato - if you add the tomato, you probably won't need to add water to the mix.

Pesto Hummus

Use the basic recipe above but omit the tahini and add 1 cup (packed) fresh organic basil leaves, 1/4 cup pine nuts and 1/3 cup grated Parmesan cheese.

Greek Style Hummus
Use the basic recipe above, but add 2/3 cup kalamata olives (OMIT the salt from the basic recipe, you can always add some in later if needed), 1 tsp fresh organic oregano, small handful of fresh organic flat leaf parsley, 1/2 cup Feta cheese and 1/4 cup Greek Style yogurt.

Italian Style Hummus
Swap out Cannelini beans for the Chick peas. (white kidney beans) Also, omit the tahini and add 2 ripe Roma tomatoes that have been chopped, 1/2 cup EACH packed fresh organic basil AND flat leaf parsley, 1 tsp fresh organic oregano (or 1/4 tsp dried), 1/3 cup grated Parmesan cheese.

Black Bean Mexican Style Hummus

Swap out Black beans for the Chick peas. Swap out lime juice (2 limes) for the lemon juice. Omit the tahini. Add 2 ripe Roma tomatoes that have been chopped, 1/2 cup fresh organic cilantro, 1 tsp cumin, 1/2 cup chopped red onion or scallions and 2 tsp hot sauce (optional).

Now it's time to get creative!

Come up with some of your own variations

and share your ideas in the comment section below

or on our Facebook Fan Page...

Apple Picking Time

2010-09-11T11:56:00.000-07:00

I have fond memories of apple picking as a child. Combing the orchards with my parents and filling our bushel with the bounty of apples that the trees produced. We spent hours collecting apples and then enjoying some of the apple farm's goodies...fresh pressed apple cider and cider donuts! I could have eaten a dozen of those donuts by myself...then we headed home with our treasure ready to make homemade applesauce, apple pies and canned cinnamon apples. I can't even begin to describe the smells that filled the house as we participated in the yearly family ritual!

Apples!

When fall arrives the fruit aplenty are apples...so many different varieties are available to us today and there are so many wonderful recipes that we can make with these versatile fruits.

Although there are more than 7,500 varieties of apples worldwide, the following are the top nine varieties grown in Washington State. The Red Delicious apple is the most famous and accounts for 30% of the apples grown in the state - it is also the most exported apple to other countries of the world.

Red Delicious Golden Delicious Gala

Fuji Granny Smith Braeburn

Honeycrisp Cripps Pink Cameo

Some of my favorite apple recipes...

Apple Butter

Ingredients:

4 pounds Granny Smith apples, peeled, cored and cut into quarters
1 cup water
1 cup apple cider
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground allspice
Zest and juice of 2 large lemons
light brown sugar -see directions for how much to add

Directions:

In a large, deep pot place the apples, water and cider. Cook over medium-low heat until apples are very soft and falling apart.
Using a potato masher, smash apples until they are smooth. (If you own a food mill or potato ricer, they would work even better)
Add the spices and the lemon zest and juice.
Add 1 cup of brown sugar - taste and add more in 1/2 cup increments until the mixture is as sweet as you'd like it to be.
Continue to cook the mixture over LOW heat 3-4 hours until it is thick and dark brown.
Cool and place into containers to refrigerate. (See Note below)

NOTE: The apple butter will keep in a covered container for 1-2 weeks in the refrigerator. If you're not going to use it all in that time, pour it into HOT sterilized jars and seal tightly - these will keep at room temperature for an extended period of time. As long as the seal "pops" when opened, the apple butter is ok to eat.

Apple Pie Lavash Pizza

If you're watching your waistline but still love your apple pie, try this delicious yet health conscious dessert.

Ingredients:

1 sheet of whole wheat lavash bread
agave nectar
1 large Granny Smith apple, peeled, cored and cut into thin slices
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 Tablespoons finely chopped walnuts or pecans (optional)

Directions:

Preheat your oven to 375 degrees.
Place lavash bread on a baking sheet.
Using a pastry brush, or your fingers, brush agave all over the surface of the lavash.
In a mixing bowl, combine 2 Tablespoons of the agave, the cinnamon and ginger.
Add the apple slices to the bowl and toss to coat all of the slices with the agave spice mixture.
Layer the apple slices on the lavash bread, slightly overlapping them - cover as much of the lavash as possible. Exposed edges tend to burn.
If using, sprinkle the nuts over the apples.
Place the baking sheet in the oven and bake for 10-12 minutes until the apples are soft and turning slightly golden brown.
Remove from oven and allow to cool slightly. Cut into squares and serve warm.

This is really delicious served with a little scoop of vanilla frozen yogurt on the side. You can also roll the apple pizza up and cut it into pieces like an apple strudel!

Please feel free to share your family apple recipes or ideas in the comments section or on our Facebook page!

Crostini and Bruchetta

2010-09-05T14:38:00.000-07:00

Crostini and Bruchetta

Truly, two of my very favorite appetizers! Why?

Because you can get SO creative with them and they're always

simple, rustic and delicious!

Here is a little "primer"...

Crostini is Italian meaning "little toasts". They are typically thin slices of bread that are drizzled with olive oil, toasted and served warm usually with some sort of a savory topping. The topping may be added prior to OR after the toasting. These crispy and small toasts are sometimes fried or grilled and used as a garnish for salads (croutons) or soups. I like to use a long, thin baguette, sliced thinly on the diagonal for crostini.

Bruschetta is from the Italian word "bruscare" meaning "to roast over coals". These are also slices of bread, but often on the thicker side, drizzled with olive oil, salt and pepper and "toasted" - then the bread slices are rubbed with the cut side of a raw garlic clove to impart the garlic flavor into the bread. It is then served warm with Bruschetta "topping" such as the popular tomato and basil salad that you might be familiar with. I like using thick slices of ciabatta bread for bruschetta.

A Tale of Two Crostini...

Here are two of my favorite crostini recipes...they both use the same "base" but have different additives that make them unique. Both are simple and delicious and should be served immediately after being taken out of the oven - make sure to make a lot of them for a party..they always go fast!

Base Ingredients:

1 cup organic mayonnaise

1 cup grated Parmesan cheese

2 Tablespoons chopped fresh scallions

1/2 teaspoon granulated garlic powder

**You'll need one whole baguette for this base recipe

Artichoke Crostini

For Artichoke Crostini...add 1 - 15 oz. can of artichoke hearts in water (NOT the marinated ones) - DRAIN all of the water out, place the artichokes on a paper towel and squeeze the remaining water out - repeat this step until they are dry - chop coarsely and add to the base mixture.

Shrimp Crostini

For Shrimp Crostini...add 1 & 1/2 cups of cooked salad shrimp (very small ones - often called "shrimpmeat"). Rinse the shrimp and dry them in a paper towel, then stir into the base mixture.

**If you're making BOTH of the variations above, you'll want to make the base two different times in two different containers. You can also just use the base alone as a topping!

Directions:

Move your oven rack to 6 inches below the broiler and preheat your oven on the BROIL setting.
Slice your baguette into thin slices on the diagonal (about 1/8-1/4 inch thick). Place them on a baking sheet.
Top each slice generously with the crostini topping that you have prepared. (Once recipe of the topping should cover the whole baguette)
Place your baking sheet into the preheated broiler - broil 4-8 minutes - keep an eye on them the whole time, they can burn quickly - remove them from the oven once they begin to slightly brown on top.
Serve immediately.

Quick and Easy Tomato Basil Bruchetta...

This simple and delicious "Italian Salsa", as I like to call it, can also be used for a topping over grilled fish or meats, as a potato "stuffer" or even slightly blended and heated and eaten as a soup! I love versatile recipes!

Ingredients:

Tomato and Basil Bruchetta

1 loaf ciabatta bread
several fresh garlic cloves cut in half (for rubbing the bread)
extra virgin olive oil (for the bread)
Kosher salt and freshly ground pepper (for the bread)
8 ripe Roma tomatoes, most seeds removed, chopped
2 cloves garlic, minced finely
6-8 large fresh organic basil leaves, chopped
1/4 tsp kosher salt
4-6 grinds black peppercorns
2 Tablespoons extra virgin olive oil
1 Tablespoon balsamic vinegar

Directions:

Preheat your oven to 400 degrees.
Slice the ciabatta bread on the diagonal into 1/2 inch slices.
Using a pastry brush, coat each bread slice with the olive oil
Lightly sprinkle each slice of bread with salt and pepper.
Place the slices in the oven and toast for 10 minutes.
While bread toasts, prepare the topping by mixing the remaining ingredients in a bowl. (You can make this ahead of time to let the flavors meld a little more if you wish)
Remove the bread from the oven - it should be crispy on top - while the bread is still hot, take a cut garlic clove and rub it over the surface of the bread.
Serve the warm garlic bread slices with the topping.

I would LOVE to see some ideas and variations on crostini and bruchetta in the blog comments or on our Facebook page! Get creative and share!

The Glory of Garlic!

2010-08-28T15:35:00.000-07:00

First Things First...a little Garlic background...

Garlic is also known as "the stinking rose." The edible bulb is made up of sections called cloves, that are encased in a parchmentlike membrane. There are three major varieties available in the United States: American Garlic - the white-skinned, strongly flavored one; Mexican Garlic and Italian Garlic both of which have a mauve-colored outer skin and a somewhat milder flavor than the American version. Garlic is available year-round in the US.

When purchasing garlic of any variety, you should look for firm, plump bulbs with dry skins. Steer clear of any bulbs that are soft or shriveled looking. You can store your garlic bulbs in the refrigerator for up to eight weeks. Once the cloves are broken away from the bulb their shelf life (the clove itself) is around 3-10 days depending on original freshness.

To break the cloves away, place the bulb on a counter or cutting board "top down", place a kitchen towel over it and press down hard with the palm of your hand. The bulb should break apart releasing the cloves. You could also just break them away one by one with your fingers if you like.

There are many ways to remove the outer skin of the clove. If you don't need the clove to be whole, simply use the flat side of a chef's knife to smash the clove and remove the skin. If you do need the clove to be intact, invest in a garlic sleeve as I call it - it's simply a small silicone sleeve open on both ends that you place the whole clove in and roll gently on the counter top to release the skin. For easy mincing without a knife, purchase a garlic press - it is a great time saver and is available in most supermarkets.

Roasting Garlic...

I think roasted garlic is about one of the best things on earth! There is nothing like a fresh baked piece of bread with freshly roasted garlic and butter slathered on it...unbelievably delicious!

I have found that the easiest way to roast garlic is in my oven.
Here is what you need...

4 bulbs of fresh garlic (large size - about the width of a silver dollar)
extra virgin olive oil
kosher salt
freshly ground black pepper
tin foil

Here is what I do...

Preheat your oven to 375 degrees.
Lay out a large piece of tin foil - large enough to fit the 4 bulbs and enclose them tightly.
For each bulb: hold the bulb from the root end and slice off the top crosswise exposing the tops of all of the cloves in the bulb.(see picture)
Place the bulbs on the foil.
Drizzle the olive oil generously over the top of the exposed cloves.
Sprinkle each bulb generously with kosher salt and freshly ground black pepper.
Close the foil up around the bulbs sealing the top so no air can escape.
Place the foil packet into your preheated oven and roast for 1 hour.
When time has elapsed, remove the foil packet from the oven, open the top carefully (don't get burned by the steam). Allow the garlic to cool for about 15 - 20 minutes.
You can remove the roasted cloves by picking up the bulb and squeezing it gently between your fingers until the cloves pop out, or you can use a butter knife to pry them out. They should be soft and golden brown.

Roasted garlic is a delicious treat - the cloves are so sweet you can eat them like candy!

What Now?

Roasted garlic can be used a number of ways...

spread it on fresh bread with butter or cream cheese
use it in your marinara sauce
"melt" a clove or two into some olive oil before sauteing vegetables or making shrimp scampi
smash it into a vinaigrette for that sweet garlic flavor
mix it with mayonnaise to spice up your sandwiches or salads
smash and rub it onto grilled meats or fish
smash and add it to mashed potatoes
add it to room temperature butter along with some fresh herbs for a delicious garlic herb butter

The possibilities are only limited by your imagination! Get creative and share your ideas and successes in the comments section....

Healthy Pizza?

2010-08-21T11:27:00.000-07:00

Do you LOVE pizza? Do you HATE the guilt you feel after eating a whole pizza all by yourself? We've all been there...the cheesy goodness, delicious sauce and all those toppings...one piece, then two and oh just one more and before you know it you've eaten the whole thing! Well, how would you like to enjoy a whole pizza without the guilt??? Yes? Read on...

Lavash Pizza

First things first! What is Lavash???

Trader Joe's Whole Wheat Lavash Bread


Made from Stone Ground Whole Wheat!

**Lavash bread is a soft, thin flatbread. It is also known as "lahvash" or "cracker bread". It is the most widespread type of bread in the Middle East. Traditionally, the bread is rolled out flat and slapped against the hot walls of a wood oven to bake it. While flexible like a tortilla when fresh, lavash dries out quickly and become brittle and hard. Lavash can be kept soft and fresh for weeks if stored in a sealed plastic bag and kept in the refrigerator.

It can be used as a "utensil" when eating pieces of meat or vegetables, as a wrap or in this case as a pizza crust.

This particular brand is fairly low in calories and very low in fat and sodium. The Trader Joe's version, shown here has just 110 calories per piece, 0.5 grams of fat (no saturated fat), no cholesterol, 160mg of sodium, 22 grams of carbs with 2 grams of fiber and 4 grams of protein. Much better than your traditional pizza dough! (see note at the bottom of the post)

...and now the recipe!

There is no rhyme or reason to this recipe...no specific measuring, be creative, just go with it!
Note: There is no sauce on this pizza - the large pieces of fresh tomato take the place of sauce here.
This is a fun and easy recipe to make with kids too!

Caprese Lavash Pizza

Caprese Lavash Pizza

Makes 1 pizza

Ingredients:

1 sheet whole wheat lavash bread
Extra virgin olive oil
Granulated garlic powder (optional)
Shredded low moisture, part skim mozzarella cheese (or Lite mozzarella)
2 ripe Roma tomatoes, seeds removed, sliced in 1/4 inch rounds
Fine sea salt (to your personal liking)
Freshly ground black pepper (to your personal liking)
1 tsp crushed, dried oregano
10-12 fresh basil leaves cut into ribbons (do this at the last minute or they will turn black where they were cut)

Directions:

1. Preheat your oven to 400 degrees.

2. Place the sheet of lavash on a baking sheet and using a pastry brush (or your hands) brush it with extra virgin olive oil making sure to cover the entire surface of the bread.

3. Sprinkle with garlic powder if you wish.

4. Sprinkle the shredded mozzarella over the surface of the bread, be as generous as you like.

5. Place the tomato slices on top of the cheese making 4 rows of 3 or 4 slices depending on their size.

6. Sprinkle the sea salt and grind fresh black pepper all over the toppings, as much or as little as you like.

7. Place your pizza in the preheated oven and bake for 10 minutes.Cut into squares (1 tomato per square).

There are literally millions of ways to make this Lavash Pizza!

Have fun with this...be creative...

then share your variations in the comment section!

**Lavash bread can be found in most supermarkets today - check the label to make sure that the bread you are choosing has been made with Stone Ground Whole Wheat Flour and not enriched flour of any kind.

The Art of the Vinaigrette

2010-08-14T12:14:00.000-07:00

The Formula...

If you remember nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won't need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar and you'll be all right. If you get them backwards and do three parts vinegar to one part oil, your puckered mouth will ensure you don't make that mistake a second time!

So, is this 3:1 ratio set in stone? Yes! OK, actually, it's not. Different vinegars have different strengths, so the ratio might need to be adjusted somewhat. You also might want a more tart dressing sometimes, and other times something a little milder. For the most part, though, the 3:1 ratio represents the vinaigrette "sweet spot". Get it somewhere in the vicinity and you're going to do just fine.

The Oils...

Generally speaking, any oils labeled "vegetable oil" or "salad oil" are fine for making a basic vinaigrette. You could also use any light, neutral-flavored oil like safflower, canola or soybean oil. One of the most common variations is to substitute olive oil for salad oil. If you do this, make sure you use extra virgin olive oil, not the cheaper, "light" varieties. When you consider the wide range of flavored oils that are available today, including such distinctive oils as walnut or avocado, the possible variations on the basic vinaigrette formula are literally endless.

The Vinegars...

The most neutral flavored vinegar is (distilled) white vinegar, but we wouldn't likely use this in a vinaigrette. At the very least, use a red or white wine vinegar. But the flavors and types of specialty vinegars, like balsamic, sherry or raspberry, are as varied and diverse as can be. Cider vinegar is made from apples and is a good choice for fruity vinaigrettes. Balsamic vinegar, sweet, dark and aged in specially treated wooden casks, is one of the most sublime vinegars you can find. Another interesting choice, especially for Asian-flavored vinaigrettes, is rice vinegar, which is made from fermented rice.

The Juices...

Lemon juice is a nice component to add to vinaigrettes. It's usually used to complement and enhance the vinegar, rather than replacing it altogether — although a simple dressing of olive oil and lemon juice drizzled over a fresh summer salad is hard to beat.

For that matter, you can use all kinds of juices in vinaigrettes, not just lemon — though citrus fruits such as lemon, lime and orange juice are used most commonly because of their high acid content. Orange juice adds sweetness in addition to tartness. Each citrus fruit has its own unique flavor profile, but the overall vinaigrette formula is the same.

The Seasonings...

A simple vinaigrette doesn't need more seasoning than a bit of Kosher salt

and ground white pepper. But minced garlic, onion, shallot and herbs (fresh and dried) are often part of the mix, along with spices such as black pepper, celery seed, paprika and so on. Other ingredients, such as mustard or Worcestershire sauce, are not uncommon.

Honey, by the way, is a great addition to a vinaigrette, firstly because it adds sweetness, which is nice sometimes to counterbalance the tartness from your vinegar, citrus or whatever. But also because it helps stabilize the emulsion. A vinaigrette with honey in it will remain emulsified for a long time — certainly longer than it takes to eat a salad. Honey vinaigrettes are great for presentations, where you don't want the oil and vinegar separating all over the plate.

The Mixing...

The most effective way of combining the oil and the vinegar is in a blender. If you don't have a blender, you can combine everything in a glass or stainless steel bowl and just whisk them together thoroughly. (Just don't use an aluminum bowl — the acid in the vinegar can react with the aluminum, producing a metallic flavor.) You could even seal the ingredients in a clean glass jar or bottle and shake to combine.

For best results, all your ingredients should be at room temperature when you begin. The cooler the oil, the more difficult it is to make an emulsion.

Once you've mixed things up, it's nice to let the flavors meld for a while, especially when you go beyond the basic formula and introduce additional ingredients like minced onion, garlic, herbs and so on. Ideally, then, you'd prepare the vinaigrette in advance and then let it sit for anywhere from 1 to 3 hours. Just don't refrigerate it during this time!

A Very Basic Vinaigrette

1 Tablespoon red wine vinegar

1/4 teaspoon Kosher salt

freshly ground black or white pepper (to your liking)

3 Tablespoons extra virgin olive oil

In a blender, combine the vinegar, salt and pepper. Turn the blender on a medium speed for 20 seconds. Turn blender off. Remove the small "cap" in the blender's lid - cover hole with a kitchen towel. Turn blender back on - slowly move towel away from the hole, pour oil into the hole with the blender running - stop when you can see that the mixture has "emulsified" or come together.

Now let's have some fun with it!

Try adding ingredients as suggested here to create a different flavor to the basic viniagrette or experiment with some of your own ideas...

Add one small shallot, minced and 1/2 cup loosely packed fresh flat leaf parsley leaves, chopped. (increase vinegar to 2 tablespoons and oil to 6 tablespoons)
Substitute freshly squeezed lemon juice for the vinegar. Add 1 Tablespoon of sugar (or agave nectar) and 3 Tablespoons freshly chopped chives.
Use another type of vinegar: sherry, rice wine, apple cider, balsamic, tarragon, blood orange...
Use another type of oil: peanut, sesame, walnut, avocado, hazelnut...
Add fresh herbs: parsley, basil, tarragon, chives, oregano...

Please share your variations and creations in the comment section!

Watermelon

2010-08-07T16:51:00.000-07:00

Watermelon...A Classic Summer Treat!

Watermelon hits its prime in August, sweetening backyard barbecues, lazy-day picnics on the grass, and beach parties. It boasts an unbeatable combination for long, hot days: It’s colorful, sweet, crunchy, refreshing, and portable. In addition to quenching thirst― watermelon is 92 percent water―it provides hefty doses of vitamin C, vitamin A, potassium, and lycopene (a disease-fighting antioxidant found in red fruits and vegetables).

Watermelon’s appeal dates back thousands of years. Ancient Egyptians commemorated watermelons in hieroglyphics. Thought to originate in Africa’s Kalahari Desert, watermelons probably were introduced to America by African slaves, according to John Egerton, author of Southern Food. Today, China produces the majority of the world’s crop. In the United States, Florida leads the way in watermelon production, followed by California, Texas, and Georgia.

More than 1,200 watermelon varieties exist, including rare white-fleshed watermelon, but you’ll likely find four or five different kinds in the grocery store. If you’re only familiar with 30-pounders that require their own refrigerator shelf, be on the lookout for newer, hybrid mini watermelons. The thin-rind Dulcinea PureHeart, for example, combines the fruit’s best traits―sweet, deep red, seedless flesh―in a cantaloupe-sized package.

Watermelon has surprising versatility. Aside from its traditional uses as a refreshing snack or dessert, it fits nicely into the recipes for salsas, relishes, salads, and beverages.

Selection and Storage

Choose firm, symmetrical, unblemished melons without cracks or soft spots.
Some people swear by the “thump” test (if thumping the melon creates a hollow sound, it’s good), but experts say that method is unreliable for determining ripeness. Rather, look for a pale yellow patch, indicating where the watermelon sat on the ground while ripening on the vine.
Store uncut watermelon at room temperature for up to one week. If serving it chilled, refrigerate for eight to 10 hours.
Wash and dry the rind before cutting to prevent bacterial contamination. After slicing, cover with plastic wrap and refrigerate up to four days (longer exposure to the cold will turn the flesh mushy).
When buying precut watermelon, look for deep color, dark seeds with flesh firmly attached to seeds (unless it’s seedless), and sweet, fruity fragrance.

Information and Pictures from Cooking Light Magazine

Watermelon Gazpacho

A cool and delicious summer treat!

serves 10

Ingredients:

8 cups cubed watermelon, seeds removed + wedges for garnish (about 2 Dulcinea Pure Heart mini-watermelons)
1 & 1/2 cups peeled and chopped English cucumber
3/4 cup chopped red bell pepper (seeds & ribs removed)
1/2 cup chopped scallions (green onions)
1/4 cup chopped, fresh basil
1 Tablespoon fresh lime zest
2 Tablespoons fresh lime juice
1 Tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper (fine grind)
1 cup UNSWEETENED cranberry juice (Trader Joe's)
1 Tablespoon agave nectar

Directions:

Combine all of the ingredients, except cranberry juice and agave, in a large mixing bowl.
Pour half of the mixture into the bowl of a food processor or blender.
Process or blend until finely "chopped" or puree to your liking - a little texture is nice, so don't go too far.
Pour blended ingredients into a large chilled serving bowl.
Repeat procedure with the remaining mixture of ingredients from step #1.
Stir the cranberry juice and agave into the serving bowl and mix well.
Chill thoroughly and serve with fresh lime slices and a wedge of watermelon.

Do it Yourself Kabob Bar...A Summer Party Hit!

2010-07-31T12:20:00.000-07:00

One of my favorite summer party bars is a "make your own kabob bar"! It's delicious, healthy and a lot of fun! Here's how I do it...

Make Your Own Kabob Bar

serves 12-16

Ingredients:

large package of wooden skewers (soak in water for at least 1 hour)
2 pounds (U15) shrimp or prawns, veins and shells removed
2 pounds top sirloin steak, cut into 1 inch cubes
2 pounds boneless, skinless, chicken breasts and/or thighs, cut into approximately 1 inch cubes
6 bell peppers (red, green, yellow or orange or a combination) cut into one inch pieces
4 large red onions, cut into 1 inch pieces
2 pounds white button mushrooms, stems removed, brushed with damp paper towel
2 pints cherry tomatoes, washed
4 medium zucchini cut into 1/2 inch thick rounds

Marinade recipe ingredients, see below

Directions: You'll be setting this up "buffet style" so that guests can go down the line and make their own kabobs. I usually suggest making a skewer of just protein and another of just veggies because their cook times are different, but let guests do as they wish!

Marinate shrimp, steak and chicken as directed below, then make large bowls filled with the shrimp and meats. *You will want to make sure the bowls are able to fit into larger pans or bowls so that you can keep your proteins chilled with ice on your buffet.
Make bowls filled with the peppers, onions, mushrooms, tomatoes and zucchini.
Place the vessel with the soaking skewers right on the buffet - if you take them out all the soaking will go to waste as they dry out quickly.
Have two sets of plates available for guests - a paper plate for precooked kabobs (a trash can near the grill is a great idea to get rid of these plates) AND another plate (can be paper too if you wish) for the cooked version. I also suggest making kabobs in shifts - only send as many people through the line as you can fit kabobs on the grill.
Have the grill heated and ready to go as guests are going through and making their kabobs. You may assign someone to man the grill OR have guests cook their own. If they cook their own, its a little easier to keep track of which one belongs to them. It's helpful to clear the grill and scrape it after each batch of kabobs.

Marinades: Either one will work for the chicken!
TIP: Mix your marinade in large Ziploc bags for easy marinating and clean up.

For the beef and/or chicken:
Mix together:

1/2 cup low sodium soy sauce OR Bragg's liquid aminos
1/4 cup olive oil
1 Tbsp minced garlic (bottled works fine here)
12 large fresh basil leaves cut into strips
1/4 tsp kosher salt (optional)
1/4 tsp freshly ground black pepper

Marinate beef for at least 1 hour and up to 24 hours, chicken for at least 1 hour or up to 12 hours.

For the shrimp and/or chicken:
Mix together:

4 cloves minced garlic (or equivalent bottled)
3 Tbsp olive oil
1 tsp kosher salt
juice of 1 lime
zest and juice of 1 lemon
2 Tbsp light brown sugar
2 Tbsp honey
3 Tbsp Dijon mustard
1/4 tsp freshly ground black pepper

Marinate shrimp for 30 minutes, chicken for at least 1 hour or up to 12 hours.

And what about dessert?

Try skewering up some pineapple and banana pieces - grill just until slightly charred and serve with melted chocolate!

Set up a dessert kabob bar with lots of fresh fruits to skewer and eat...

watermelon, strawberries, grapes, cantaloupe, kiwi...the possibilities are endless...have fun with it! Serve with honey mixed with Greek style yogurt for dipping.

Grilled Chicken and Spinach Salad

2010-07-24T15:16:00.000-07:00

Grilled Chicken and Spinach Salad
This salad is a great summertime meal or double it up to bring to a potluck in one large bowl.
serves 4

Ingredients:

1 lb. boneless, skinless chicken breasts
12 oz. baby spinach leaves, rinsed
1/4 cup white wine vinegar
1 Tbsp + 3 Tbsp (1/4 total) extra virgin olive oil
1 Tbsp drained capers
2 cloves garlic, peeled and finely minced
1 Tbsp Dijon mustard
3/4 cup red onion, sliced
1 cup cherry tomatoes, washed, stems removed, cut in half
8 strips bacon, cooked and crumbled (turkey or regular)
Salt (kosher or sea) and freshly ground black pepper to your liking

Directions:

Rinse chicken and pat dry. Drizzle with 1 Tbsp olive oil and sprinkle with salt and pepper. Grill until done and slice into long, thin strips. Set aside.
To make the dressing; In the bottom of a large salad bowl, combine vinegar, 3 Tbsp olive oil, capers, garlic and mustard with a whisk. Add the spinach on top of the dressing - DO NOT mix until ready to serve.
Add sliced onion, cherry tomato halves and crumbled bacon on top of the spinach.
When ready to serve, toss the spinach, onions, tomatoes and bacon with the dressing - taste - add salt and pepper as needed. Divide salad mixture evenly in to 4 serving bowls and top with grilled chicken strips.

Adapted from Hot and Cold Chicken and Spinach Salad on myrecipes.com

Go Greek!

2010-07-17T15:30:00.000-07:00

Summer Greek Salad

This simple and delicious salad is a healthy summer time treat.

All vegetable ingredients are optional,so if there's something you don't like, feel free to omit it.

This is a great picnic or potluck salad that can be served as a veggie salad or over chopped romaine, though the traditional "Greek Salad" does not contain lettuce.

Ingredients:

2 organic vine ripened tomatoes, cut into cubes

1/2 of an organic English cucumber (unpeeled), cut into rounds and then halved

1 small red onion, peeled, cut into rings OR cut in half, then sliced into strips

12-15 Kalamata (or black olives) olives, pits removed, cut in half

1/2 cup crumbled Feta cheese

Place all of the prepared ingredients into a large glass mixing bowl. Pour dressing over the veggies, toss gently and allow to "marinate" for at least 1 hour at room temperature.

Dressing:

3 Tbsp freshly squeezed lemon juice

1 clove garlic, finely minced

2 tsp fresh organic oregano, finely minced (or 1/2 tsp dried)

2 tsp fresh organic flat leaf parsley, finely minced (or 1 tsp dried)
1/4 tsp kosher or sea salt
8 grinds black pepper

Place the dressing ingredients in blender and blend on high speed. Stop blender. Remove lid insert and cover the area with a towel. Turn the blender back on and add 1/4 cup extra virgin olive oil with blender running - once your dressing has emulsified, or come together, turn blender off and dress your salad.

Cooking with Herbs...in a drink?

2010-07-11T11:42:00.000-07:00

Herb Infused Lemonade

This is a delicious summer drink treat!

serves 4-6

Ingredients:

*2 cups granulated sugar OR 1 cup Agave nectar (natural, low glycemic sweetner)

*1 cup loosely packed, torn fresh organic basil leaves, stems removed OR 1/4 cup fresh rosemary leaves, slightly chopped

*Ice

*2 cups fresh lemon juice (about 12-15 large lemons)

*2 cups sparkling water, chilled

Directions:

Make the herb infused “simple syrup”

· In a medium saucepan, combine the water and agave - stir to combine

· Add the prepared herbs to the water/agave mixture and press down gently so that the herbs are covered

· Bring the mixture to a simmer (just below the boiling point) and simmer for 5 minutes.

· Remove the sauce pan from the heat and allow the mixture to cool - do NOT remove the herbs.

· When the mixture has cooled, pour it through a strainer into a 2-3 cup measuring cup - squeeze the herbs into the strainer and discard the herbs.

· Store the simple syrup in the refrigerator until ready to use.

Make the lemonade in this order...

· Add ice to a large drink pitcher (about 1/2 full)

· Add the lemon juice to the pitcher

· Add the simple syrup and stir well

· Add the chilled sparkling water

Serve in drink glasses with an herb sprig and a lemon twist!

Want to make this an alcoholic beverage?

Just add vodka or rum to your taste and enjoy!

4th of July BBQ Healthy Side Dish!

2010-07-03T11:31:00.000-07:00

The 4th of July is notorious for BBQ and the "fatty" dishes that go along with it.

Why not lighten things up this year?

Don't forget...healthy food DOES taste great!

One of my favorites growing up was this 7 layer 24 hour salad that my mom used to make with tons of mayonnaise and bacon! SO - I decided to lighten it up a bit and add a few more veggies to the mix and swap out the iceburg lettuce (not much nutritional value) for some fresh organic romiane...mmmmm good!

10 Layer 24 Hour Salad

Serves: 10-12 (party size)
Prepare this salad the day before so it can sit overnight.
Layer the following in a large, deep salad bowl in this order:

3 organic romaine hearts, washed and cut into bit sized pieces (about 6 cups)
1 large organic red bell pepper, chopped
1 cup chopped organic celery OR jicima
1 cup shredded organic carrots
8 scallions (green onion), chopped
DRESSING (see recipe below)
8 slices crisp bacon or turkey bacon (healthier), crumbled
1&1/2 cups Feta cheese, crumbled OR reduced fat shredded cheddar cheese
4 Roma tomatoes, chopped or 1 pint cherry tomatoes, halved
1 cup frozen green peas OR edamame (NOT thawed)

Layer - cover - refrigerate overnight (minimum of 12 hours) - toss when ready to serve.

Dressing

1 cup plain, non-fat Greek style yogurt
1/2 cup low fat organic mayonnaise (I like the Trader Joe's brand - no additives)
2 tsp apple cider vinegar
1 tsp agave nectar
1/2 tsp paprika
1/4 tsp granulated garlic
1/2 tsp sea salt or kosher salt
freshly ground pepper, to your liking
1/2 cup chopped fresh organic chives (can also use other herbs such as basil or tarragon for a little twist!)

Have some fun with this recipe...add and subtract veggies and/or herbs in the dressing...create your own variations and then share your results here!

Delicious Beer Can Chicken!

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

This is such a fun and delicious recipe for anytime of year, but it is particularly good in the summer time on the grill...

Beer Can Chicken

*for the gas grill or conventional oven

Ingredients:

1 organic roasting chicken (recommended 4-5 lbs)
1 can of beer (12-14oz)
BBQ "rub" (recipe follows)

Directions:
1. Preheat oven to 400 degrees F. - rack on bottom OR grill (gas) to Med-High.
2. Remove any innards or other items from inside of the chicken.
3. Rinse the chicken inside and out in cold, running water.
4. Rub the chicken, inside and out with BBQ rub (below) or your choice of spices.
5. Open the beer, pour out about 1/4 of the can (or drink if you prefer) and punch a few extra holes in the upper part of the can with a knife tip.
6. Add 2 Tbsp. of the rub or spice to beer can.
7. If cooking in the oven...place beer can on ovenproof pan or dish. Arrange chicken on beer can by placing the large cavity of the chicken over the can, allow the two legs to form two sides of tripod so chicken is stable.
8. When grill (Med-High) or oven is ready (400 degrees), place chicken on pan or plate on bottom rack or chicken and can directly on grill grate.
9. Reduce oven to 350 degrees after 1/2 hour - or turn grill to medium.

*It's best when chicken cooks 1 1/2 - 2 hours - check visually after about 1/2 hour and rotate the chicken in a half circle to cook evenly, should brown slowly and evenly. If the chicken skin is becoming too brown, use a large piece of tin foil to "tent" the bird.
10. Once the cooking time has elapsed, check the bird for doneness. An instant read thermometer placed under the leg into the thigh meat should read 170 degrees. At this point, remove the bird from the oven or grill and allow it to rest, on the can, for about 10 minutes.
11. When ready to serve, carefully remove the bird from the can using grill tongs. Carve the bird and serve!

BBQ "rub"

3 Tbsp Olive Oil
1/4 cup paprika (mild)
1 Tbsp molasses
1 Tbsp agave nectar
1 tsp kosher salt
1 tsp celery salt
1 tsp freshly ground black pepper (about 16 grinds)
1 teaspoon dry mustard powder
1 teaspoon granulated garlic powder
1 teaspoon granulated onion powder

Marinated and Grilled Flank Steak

2010-05-29T11:26:00.000-07:00

Flank Steak with Coffee-Peppercorn Marinade

Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.

4 servings

Active Time: 20 minutes

Total Time: 1 hour 20 minutes (including 1 hour marinating time)

Ingredients

3 tablespoons strong brewed coffee
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon salt
1 pound flank steak, trimmed of fat

Preparation

Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
Heat grill to high. Clean grill with a grill brush.
Lightly oil grill rack by pouring a small amount of oil on a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill. )
Remove steak from marinade and place it on the hot grill(discard marinade).
Cook for 4 to 5 minutes per side, turning only once, for medium-rare.
Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.

From Eating Well Magazine, 2002

Salmon Kebabs for the Grill

2010-05-23T15:14:00.000-07:00

Herbed Grilled Salmon Kebabs

If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these salmon kebabs; they'll add a subtle, smoky flavor with hints of pine. Oil your grill well to prevent sticking, don't move the kebabs around unnecessarily and keep a close eye on the fire to avoid flare-ups. You may also want try halibut or sea bass with this marinade.

Ingredients

2 tsp fresh rosemary, finely minced
2 tsp fresh basil, minced
1 Tbsp extra-virgin olive oil
2 cloves garlic, minced
2 tsp freshly grated lemon zest
2 tsp fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper (about 4 grinds)
1 pound center-cut (thickest part) WILD salmon fillet, skin removed and cut into cubes
1 pint cherry tomatoes, washed
1-2 zucchini squash, washed and cut into 1/2 inch thick rounds

*Special Equipment: 8 metal or wooden skewers at least 12 inches in length.

Preparation

Preheat grill to medium-high.
Combine rosemary, basil, olive oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon cubes; toss gently to coat.
Divide the salmon, tomatoes and zucchini among eight 12-inch skewers - "order" them salmon, tomato, zucchini as you put them on.
Oil the grill rack by pouring some oil on a folded paper towel, hold it with grill tongs and rub it over the grill rack. (Never use cooking spray on a hot grill!)
Grill the kebabs, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.

Tips

· If you'd like to make the kebabs ahead of time...prepare the skewers, cover and refrigerate for up to 8 hours. Proceed with grilling when ready.

· If you are using wooden skewers, be sure to soak them in water about 30 minutes prior to skewering the salmon and veggies.

Adapted from a recipe from Eating Well Magazine

Mustard Roasted Fish

2010-05-21T15:52:00.000-07:00

Thank you to Sherri Erickson for sharing this recipe that she found on Food Network - in honor of our Greek Yogurt class yesterday! (Recipe has been altered to meet Healthy Edge guidelines)

Mustard Roasted Fish

Prep: 10 minutes
Cook time: 15 minutes

Makes 4 servings

INGREDIENTS:

4 (6 ounce) fish fillets (salmon, red snapper)
kosher salt and freshly ground black pepper
8 ounces GREEK STYLE yogurt, plain (2%)
3 Tbsp Dijon mustard
1 Tbsp whole grain mustard
2 Tbsp minced shallots
2 tsp capers, drained of liquid

DIRECTIONS:
1. Preheat your oven to 425 degrees
2. Line a baking sheet with parchment paper (or tin foil)
3. Place the fish filets skin side down on the sheet pan.
4. Sprinkle fish generously with salt and pepper
5. Combine the Greek style yogurt, mustards, shallots and capers in a small bowl. Add a little more salt and pepper if you wish - keep in mind that capers are very salty.
6. Spoon the sauce evenly over the fish filets, making sure to cover the surface of the fish completely.
7. Bake for 10-15 minutes, depending on the thickness of the filets. - it should flake easily with touched with the tines of a fork. DO NOT OVERCOOK or your fish will be dry.
8. Serve hot or a room temp with the pan drippings spooned over top.

This would be delicious with a side of veggie quinoa and a big salad!

Choosing a Heart Healthy Eating Plan

2010-02-13T16:49:00.000-08:00

Do you "live to eat" or "eat to live"? If you relate to the former, you likely have somewhat of an unhealthy diet and perhaps an unhealthy relationship with food. This USED to be ME! In order to try and win back my health, I have had to change my thinking about FOOD itself and how I look at it - certainly NOT an easy change, but a necessary one if I want to live longer and feel better both physically and mentally....

Here are some Heart Healthy tips for transforming your way of eating...

Choose reduced fat products (non-fat products are NOT better for you - they have to replace that fat with something and that something is typically NOT good for you) and don't overuse them!
Replace mayonnaise or sour cream in recipes with plain Greek style yogurt - it is thick enough to hold up and doesn't change the flavor of the dish.
Use reduced fat (1% or 2%) milk instead of whole milk. Going organic (reduced fat) is even better!
Forget margarine and butter substitutes - would you melt plastic and eat it? Then you don't want to use these products. Good old fashioned butter is your best bet - consider cutting the measurement of butter in half or try using a light butter or substituting olive oil whenever possible. Use butter sparingly!
Choose Olive Oil as your fat of choice - your body DOES need fats to function properly - you may as well give it a healthier fat to use! Olive Oil has lots of mono-unsaturated fats (good fats) and a little bit can go a long way. I use it quite a bit instead of butter.
Substitute egg whites for whole eggs. Skip the egg substitute products - too many preservatives and other "junk" in them that your body doesn't need!
Use whole grain pasta instead of pasta made with white flour - make sure to read the label - it should say "Whole grain wheat" or "sprouted grain" - if the word "flour" is within the first 3 ingredients, skip it. You may have to search for these products, but they are worth the health benefits! Brown rice and quinoa pastas are great too!
Choose whole grain breads - the ones with flax seed and whole cracked wheat are a good choice.
Cut your red meat consumption to once a week or less - if you do eat it more often choose lean cuts like filet mignon or flank steak - buy lean ground beef 96/4 whenever possible or mix fattier ground beef with ground turkey breast.
Eat more fish! Most fish is abundant with Omega 3 fatty acids - these are GREAT for your heart and your overall health. This is really good fat! (example: salmon has a higher fat content than beef, but the fat in salmon is good for you, the fat in beef is not.)
Fresh is best! Buy fresh, locally grown produce and eat a lot of it. Think organic veggies and fruits if you are going to be eating the outer layer; apples, pears, peaches, grapes, berries, lettuce, bell peppers, mushrooms, etc...
Be aware of your sodium intake! Your recommended daily allowance is 2400mg - many processed foods contain that much or more!! It is really alarming when you start looking at the sodium content of foods! Be aware of sodium content in restaurant food too - ASK for a nutrition profile of the menu - more and more regulations are appearing forcing restaurants to disclose this information.
Be a wise consumer....READ the food labels! Skip the fat and calorie content area and go to the ingredients - avoid foods that contain MSG (mono sodium glutamate), sugar and sugar substitutes like Splenda, glucose, sucrose, aspartame, and high fructose corn syrup, partially hydrogenated oils, casein, BHT, food colorings, GMO's (genetically modified).

LOVE YOUR HEART and YOUR BODY and they'll LOVE YOU BACK!!!
For more information on Living a Healthier Lifestyle check out
www.getthehealthyedge.com

Making over Comfort Foods - some hints for eating healthier in 2010

2010-01-28T16:30:00.000-08:00

I was raised on the traditional comfort foods; spaghetti and meatballs, pot roast and mashed potatoes, meatloaf, mac-n-cheese. Don't get me wrong, I still love and crave these childhood favorites, but this year I am committed to cooking more healthy meals for my family - perhaps we should call it "Comfort Foods Redefined". How do you make these traditionally high calorie, high fat meals fit? Here are a couple of tips!

Spaghetti and Meatballs
     Instead of the regular "white" spaghetti made with enriched white flour, switch to whole wheat, brown rice or quinoa pasta - your local Trader Joe's has a nice selection!
     MAKE YOUR OWN MEATBALLS!!! We have NO idea where the meat in those frozen meatballs came from. I suggest organic, grass fed beef - 85/15 is fine - Costco now carries organic beef - 3-1 lb. packages for $12.99. And NO frying the meatballs - broil them in your oven, then immediately move them onto a paper towel to drain off the fat. You won't have that nasty liquid fat layer on top of your sauce!
     Don't want to take the time to make your own tomato sauce? Try an organic tomato sauce - most grocery stores have a good selection in their organic section!

Pot Roast and Mashed Potatoes
   Once again, look for organic, grass fed beef - it may be a little more expensive, but you won't believe the difference in the tenderness and the taste - it's worth it if you're a beef lover! A local butcher can direct you on where to find organic beef. A leaner cut of pot roast is the eye of round roast or the chuck roast. Trim the fat BEFORE cooking.
     Always pull a roast out of the refrigerator at least 30 minutes prior to cooking it - if you put cold beef in a hot pot it will cease up on you and be tough - it is a muscle after all! Dry the meat with paper towels and generously sprinkle it with salt and pepper BEFORE searing it in olive oil - about 3 minutes per side or until it has a nice brown crust on the outside - remove the beef and add aromatics to the pot - onion, garlic, carrot, celery - cook til softened - add the roast back in and add LOW SODIUM beef broth or stock to cover the roast - now BRAISE slowly - medium-low heat for 3-4 hours depending on the size of your roast. The roast should shred easily when done!
     As for the mashed potatoes - why not try some steamed and mashed cauliflower instead - no starch, just great taste with a little salt and pepper and a little butter for flavor!

Meatloaf
Well, once again I say - organic, grass fed beef - 85/15 is fine. Use a smaller amount of beef and add some vegetables to your meatloaf mix! Veggies that work great here are shredded carrots, shredded zucchini, thin sliced strips of bell pepper, finely chopped onion and garlic - get creative! If you use more veggies than meat and add some fresh herbs like parsley and thyme for flavor you will be amazed. Also, try forming your meatloaf in a loaf pan that has been lined with plastic wrap, then turn it out onto a well coated (with non-stick spray) baking rack on a baking sheet. The fat will drain out of the loaf and onto the baking sheet.

Mac-n-cheese
I LOVE mac-n-cheese - I make it at least 10 different ways and they are all good - no Kraft in my house! How can you lighten it up a bit? Start by skipping the white flour pasta again - choose a whole wheat or whole grain pasta. Try the Natural cheeses - soy cheeses - vegetarian cheese, yes, there are some that melt and taste good! Mozzarella cheese is a good choose too - just choose the part skim ones. Make a simple mac-n-cheese - no need to whip up a roux...

Grandma's Simple Mac-n-cheese (revamped)

Preheat the oven to 350 degrees.
Cook 1 lb. whole grain pasta, elbows or shells, in boiling, lightly salted water. Cook to al dente (still with a little "bite" to them) - drain but DO NOT RINSE.
While pasta drains - in the cooking pot add....1 8oz. package 1/3 less fat cream cheese, 1 cup Natural shredded cheddar cheese, 1 cup shredded part skim mozzarella cheese, 1/2 cup grated Parmesan cheese and 5 Tbsp unsalted butter.
Add the hot pasta back into the pot and toss with the cheeses - the heat from the pasta will melt the cheeses.
Taste the mixture and add salt and pepper to taste. (until it tastes good to you)
Pour the pasta into a baking dish (9X13) that has been sprayed with non-stick cooking spray.
Bake the pasta for about 1 hour or until it forms a light brown color on top.

Have fun with your food and remember that you CAN eat healthy and still enjoy the foods that comfort you with a little wise shopping and some creativity!

The History of the Christmas Cookie

2009-12-01T10:45:00.000-08:00

Tis' the season...for baking cookies! I don't know about you, but since I was a little girl I have always looked forward to the Christmas baking ritual. I was wondering where the tradition of baking Christmas cookies came from and when the first Christmas cookie was made; here is what I found...

The term "cookies" first appeared in print in 1703. The history of the Christmas cookies goes back to 10,000 years ago when the Neolithic farmers used to bake food comprising of grain, water paste on hot stones and the cookies are believed to be the descendants of this food. Cookies are said to be the result of a devised plan associated with practicality.

The origin of the cookies lies in the Medieval European recipes. Lebkuchen (gingerbread) was probably the first cake/cookie to be traditionally related with Christmas. Cookies spread all over Europe by 1500. Therefore every house made or baked cookies in great amounts, which were either Lebkuchen or buttery spritz cookies. The people of Sweden preferred Papparkakor (spicy ginger and black-pepper delights), while the Norwegians took to the liking of Krumkake (thin lemon and cardamom scented wafers). So it is seen that the cookies of one place was different in form and shape from another.

The Dutch people brought along with them the earliest Christmas cookies. Thus began the art of making delicious cookies. The word "cookies" which comes from the Dutch word "Koeptje" meaning "small cake", was first used by the people of the Persian empire of the 7th century, AD. The recipe books of the Renaissance period had abundant recipes dealing with cookies. As a result of the industrial revolution cookies began to get manufactured in factories.

Visit www.christmas carnivals.com

for more information on the history of the Christmas Cookie!

Next week: Christmas Cookie Recipes!

A Simple and Delicious Thanksgiving Side Dish

2009-11-24T14:52:00.000-08:00

Wondering what to make for a side dish to compliment that Thanksgiving turkey? Here is one of our family favorites...

Corn Pudding

Ingredients:

1/2 stick unsalted butter

1-15oz. can whole corn, drained of water

1-15oz. can creamed corn

1 box Jiffy corn muffin mix

2 large eggs at room temperature

1 cup sour cream

3/4 cup white sugar

Directions:

1. Preheat your oven to 350 degrees.

2. Spray an 8X8 baking dish with non-stick cooking spray.

3. Mix all ingredients together in a mixing bowl.

4. Pour mixture into the prepared baking dish.

5. Bake for 50 minutes or until the top is set.

6. Remove from oven and serve warm.

Happy Thanksgiving!

Have a Successful Turkey Day!

2009-11-19T16:23:00.000-08:00

Thanksgiving is upon us once again and thus the preparation for feasting begins! I remember growing up and going to my grandmother's house each year for Thanksgiving...the smell of the turkey cooking in the oven permeated the entire house with its deliciousness. Years later, I got involved with the actual making of the Thanksgiving dinner. Here are a few hints I'd like to share to help you have a turkey day that you'll be thankful for...

*Spend the extra money to purchase a fresh, organic turkey - you'll be amazed at the flavor difference! (You'll never go frozen again.)
*Make a compound butter with lots of herbs - cut small slits in the skin of the turkey and place pats of the butter under the skin - rub the remaining butter all over the outside of the turkey - this creates a moist and flavorful bird!
*Skip the boxed Stove Top stuffing mix and create your own - there are plenty of delicious "dressing" mixes on the Internet.
*Stuff your turkey with aromatics...onions, garlic, lemons, fresh herbs.
*Salt and pepper the inside and outside of your turkey generously - this is a must!
*A fresh, 12 pound turkey should cook in about 2 and 1/2 hours at 350 degrees - no "turkey bags" necessary - just place your prepared turkey on a roasting rack inside of a large roasting pan and let it do its thing!
*The turkey is done when you cut between th leg and the thigh and the juices run clear.
*Once you remove the turkey from the oven, LET IT REST! Make a tin foil tent over the turkey and allow it to sit for at least 20 minutes. It won't get cold and the juices will redistribute resulting in a moist and delicious bird.

Happy Thanksgiving Everyone!

Next week....Thanksgiving side dish suggestions and a surprise recipe!

What is Culinary Concepts?

2009-11-10T17:28:00.000-08:00

Culinary Concepts is the brain child of Dawn Veraldo, a generational, self-taught chef and former elementary school teacher... "This career just simply made sense for me - it combines two of the greatest passions in my life, cooking and teaching! I have the knowledge to share and the patience to teach it."

Culinary Concepts is based in Gig Harbor, Washington and services the South Puget Sound area.

We offer a unique concept in teaching our students, who are primarily home cooks, in the comfort of their own homes with their own tools and equipment. Our classes are customized to meet the needs of the student(s) and are hands-on.

We teach cooking techniques, recipe perfection and how to entertain a crowd - everything a home cook needs to be successful!