food blogger

Italian Lentil Stew… Zuppa di Lenticchie!

all natural... guilt free... bursting with flavor — all natural… guilt free… bursting with flavor

“Magnesium is Nature’s own calcium channel blocker. When enough magnesium is around, veins and arteries breathe a sigh of relief and relax… Want to literally keep your heart happy? Eat lentils.” – whfoods.com

about a month or so ago, I decided to cook with lentils for the first time ever. i am heavy with regret that i waited so long. why? because they are a nutritional powerhouse in a tiny adorable package… that’s why. Health magazine touted them as one of the five healthiest foods we can eat. they are one of the highest protein rich legumes out there… packing a whopping 26g of protein. they are fiber rich, thus cholesterol reducing, and brilliant for weight loss, given their low fat and high fiber content. they pack iron, B vitamins, zinc (cold season BFF) and an outstanding 120% of Folate! so yeah, i fell for lentils. it was a beautiful thing, and I believe I picked the absolute perfect dish in which to begin this life-long relationship… an Italian lentil soupy stew. i decided what I wanted to be in the stew… thought about how I should bring it all together… and fast forward spoon to mouth, the bright – bold flavors blew me away! this pot of yumminess will last you several days, and feed you (and a willing friend) lunch and dinner (and heck even breakfast one lazy Sunday if we’re being honest) for all of said days. this recipe warms you in the fall and winter, and is bright and refreshing enough to eat in spring and summer as well while enjoying a book on the patio! The flavors marry, and it truly keeps getting better. it can even be served atop scrambled eggs with some crunchy baked pita wedges to help get every last bit to your mouth. the fat content on this is next to nothing… only coming from the little bit of olive oil you begin with. so eating a bowl late at night while catching up on your favorite TV is definitely not out of the question. that is, as long as you have a steel stomach and will not be up half of the night with heartburn!! you were warned. ok lets get on with it… this dish comes together in about 20 minutes with all of the chopping and can opening- and it cooks for 30 minutes. it is a one pot meal- aka all cooking done in same pot.

WHAT YOU NEED:

large onion (diced)

3-4 carrots (small dice)

half of a red bell pepper (or orange or yellow- NOT green)

3 cloves of garlic- peeled and minced

2 T olive oil (maybe more- go with it)

2 tsp. chili powder

1/2 tsp. oregano

1/4 tsp. paprika

1 tsp. cumin

1 bay leaf

1/2 tsp. coriander (if this is the only thing stopping you from making this dish if you don’t have it- leave it out!! it will be fine!

1 tsp salt

1/2 tsp. black pepper

large handful of baby spinach (maybe a cup packed) – roughly chop

2 cans chicken broth (sub vegetable broth for vegan version!!)

1 cup of water

28 oz. can diced tomatoes

28 oz. can crushed tomatoes

1 cup of lentils (i used greenish brown regular lentils)- soak them in warm water while you prep and then rinse well prior to adding.

a splash of lemon juice and a small handful of chopped fresh flat leaf parsley stirred in at the end really brings this to life… but don’t beat yourself up if you don’t have either. it is SPOT on without. 🙂

HERE’S WHAT YOU DO:

add some olive oil to a dutch oven. prepare your vegetables as outlined above, and open your cans so you are ready to move forward. get your lentils soaking in a dish in warm water. turn on your pot and heat the olive oil over high heat. add your onions, carrots and bell pepper. saute over med/high heat for five minutes or so- stirring often- add garlic near end and cook a minute longer. onions should begin to soften and turn a slightly brownish color. add your dried spices and saute a minute longer. at this point you can add your tomatoes, broth, water and bay leaf. drain and rinse your lentils a bit, and add them into the mix. bring mixture back up to a boil- and then cover- leaving a small gap in the lid. reduce heat to medium low- and set timer for 30 mins. stir ONCE during cooking. after 30 mins- remove lid and stir in your spinach. (plus parsley and lemon squeeze if you are going that route.) at this point it is done and can be served up in a nice shallow bowl. i like to let it sit, uncovered on the stove for another 10 mins or so- off the heat – just to let it rest after all of that hard work. sprinkle your serving with some parmesan cheese and serve with a nice piece of fresh garlic bread for over the top enjoyment. also good with some simple crackers alongside- or straight up with nothing at all. store in fridge (in the pot if you wish) for up to four days. Enjoy!

03/17/2014 1

Salty Pretzel Colossal Chocolate Chip Cookies

one very substantial cookie... — one very substantial cookie…

So i’ve been making these cookies over the past few months… and i can’t seem to get them out of my head. i’m talking days later… i find myself wandering through my kitchen in the morning, wishing there was just one more to savor. it’s a copycat recipe for a chocolate chip cookie from the famous Levain Bakery in Manhattan. Actually they have three locations i believe… one on the upper westside in Manhattan, one in Harlem, and one in the Hamptons (long island) off of Montauk Highway. Supposedly… and through research, i’ve heard this claim from more than a handful of epicurious peeps… they are said to have the largest and most delicious chocolate chip walnut cookies in Manhattan. They are said to weigh in at a whopping 6oz. each!! i scored this recipe from another blog i follow, brown eyed baker. of course, in hoxbox hipster fashion, i yanked it around a bit and made it my own. i took out the walnuts (mostly because my tots don’t dig) and substituted broken and crushed pretzel sticks… approximately one cupful. i never measure additions such as this… i kinda just go by feel. this ended up being both of my hands cupped together and full of pretzel fragments! -and into the bowl they went. the recipe calls for 3 cups of bread flour… i have no clue what bread flour is- nor did i care to seek it out or spend extra $ on it- so i used a cup of self rising flour (which i had stashed in the pantry from another recipe) and 2 cups of my regular flour. (which i cut 75/25 with wheat flour as a rule, PS.) i keep my flour in a huge glass vessel on my countertop, so when i have to replenish it with a new bag or two, i add in the wheat as well and mix it with a wooden spoon until it’s incorporated. i’ve been doing this for years, and it just helps get a little more whole wheat into cookies and cakes, etc. – and the difference is negligible. anywho, yes- you will likely need to purchase the self rising flour to nail this recipe- but trust me, you will be making these enough that you will burn through that bag in no time flat. just stash it in your cupboard!

OK here’s what you’ll need:

2 cups regular flour

1 cup self rising flour

1/4 tsp baking soda

1 tsp baking powder

1/2 tsp kosher salt (if not kosher, just use a 1/4 tsp)

2 sticks butter, COLD and cut into cubes

3/4 cup + 4 tsp light or dark brown sugar

1/2 cup granulated sugar

2 eggs, cold, lightly beaten in a separate bowl

1 tsp vanilla extract

1 cup of broken up salted pretzel sticks (the itty bitty sticks- not the rods) if i had to give you instruction here- i would say to do this in a large ziplock bag, and half of them crush pretty well- and the other half, leave as larger -maybe one inch pieces)

1 cup of dark or semi sweet choc chips (go with the dark if you’re going out and buying a bag special)

1/2 cup of white chocolate chips (if you only have all chocolate- it will be fine- just do a cup and a half of straight chocolate)

HERE’S WHAT YOU DO:

line two baking sheets with parchment paper; set aside.

in a medium bowl, whisk together the flour, bkg powder, bkg soda and salt; set aside.

using an electric stand mixer- beat the cold butter (make sure it’s cold) on medium speed until it comes together in a cohesive mass, about a minute. Add both sugars and continue to beat for another two mins til all of the sugar is incorporated into the butter. graduallly add the beaten eggs and the vanilla, and beat another minute or so, stopping to scrape down the bowl once. batter WILL be lumpy. with mixer on low, add your dry ingred’s little by little until just a bit of flour remains not completely mixed. stir in the pretzels and the choc chips with a strong spoon or rubber spatula. (this batter is STIFF yo… this takes some muscles.) i usually resort to my clean bare hands at this step, and make it happen.

once mixed, Levain bakery then divides this dough into twelve sections – making HUGE cookies. i think i got about 18 or 19 out of my last batch- and i still felt they were adequately large. 🙂 so take a nice handful of dough- and form it into a loose ball- these will not be smooth… you want the rustic and bumpy appearance. slightly smaller than a tennis ball is what you’re aiming for. arrange them on two cookie sheets- and refrigerate them for 30 minutes. < (this is an important step… do not skip it) – about 2o mins in, preheat your oven to 375*. take these out of the fridge and into the oven. ONE SHEET AT A TIME PLEASE. Bake for 20 minutes- and immediately take them out and let them sit on the pan for five mins. then move them off of the pan and onto a cooling rack to finish cooling. they keep well in an airtight container for 4 days. i would bet the FARM they will NEVER EVER stick around that long. 🙂 enjoy!!!

sixteen beauties... all in delicious rows. — sixteen beauties… all in delicious rows.

02/11/2014 0

Homemade Beef Stroganoff

so on a random thursday morning last week, i developed a ‘hankerin’ for some Beef Stroganoff. likely fueled by our crazy Pittsburgh weather that has been up and down more than Richard Simmons in a step aerobics class. i longed for something rich, something creamy… and unmistakingly homemade. i had a 2.5 pound beef round sirloin tip roast to work with. they were BOGO at the grocer a couple weeks prior- and i knew would be perfect for a number of recipes. i did beef stew not long ago… although good- not rich enough to satisfy my craving. goulash is always good and spicy… but again, i was looking to be sated by this meal. i thought a bit more. suddenly visions of a rich, thick, oniony sour cream sauce with tender strips of beef over egg noodles seeped into my foodie mind. i punched my fist into the air in a most victorious motion…. shouting STROGANOFF!! but wait… i’d never made it before!! would it be difficult?? what is IN it that makes that sauce so creamy and divine? i planned on taking some help from a McCormick packet- but after reading the back of it- i realized it was really just dried herbs and dried milk and cornstarch and the like. i got this. i can do this. think Spags… think. i envisioned the whole process from how i would get the beef to be fall apart fork tender… to starting the thickening process for the sauce and lastly on to the flavors i wanted to incorporate. also taking into account having to bang out a three hour nursing shift i picked up at the University that afternoon from 12-3 (with forty minute commutes bookending it). OK, no worries… we can do this. i decided to get to work right away, cutting, flouring and browning my beef at 930 in the morning. i would take some help from the crock pot- adding the browned beef to it- and adding in a can of french onion soup, a cup and a half of water, one large vidalia onion (chopped) and six fresh sprigs of thyme right on top. lid on, cooked it for eight hours on low. that way, at five when i’m getting down and dirty with this dish and making the magic happen… my meat will be ready and waiting. fast forward eight hours- it’s showtime. i poured myself a cuba libre, set the Pandora to Neko Case, and pulled up my sleeves. get a pot of water boiling for your egg noodles. cook per package directions. take a sturdy bowl and place it in a clean sink. take a big colander and place atop said bowl. CAREFULLY pour your crock pot contents into the strainer. let it sit and strain into the bowl, helping the process by pushing down here and there with the back of a spatula. set these aside for five minutes in a safe place. in a large non stick skillet or shallow sauce pan, melt a pat of butter and saute some sliced crimini or white mushrooms (about seven or eight of them) until tender. remove them to a small bowl and set aside. in the same pan, melt a half stick of butter. to this add a quarter cup of flour and immediately stir (over medium heat) to make a rue. it should be thick- almost like playdough. add another T of flour if you need, to reach this consistency. quickly pour in a cup of milk. (i used 1% but any will do) and the juice from your crockpot straining procedure. whisk or stir with wooden spoon to combine. add a tsp of salt- and a half tsp of black pepper. stir. this is the point where you have to use your judgement. if this looks way too thick to you, add a half cup of water and stir some more. if needs to thin a smidge more, add a quarter cup of water. see pic below for a visual.

i think i maybe added one more quarter cup of water at this point- and then it was perfect. Add your sauteed mushrooms. Stir in a whole 8 oz. container of sour cream and stir in to combine. (still working over medium heat here) Then add all of your beef and onions and loveliness to the pan. stir again to coat all. i think i added a nice rip of fresh parsley (chopped) and stirred that in as well. taste, tweaking salt/pepper if needed. my noodles happened to finish up at the same time all of this was happening- so i simply strained them using the same colander i strained the beef with, and then added them straight into the pot. it was like angels were singing in Russian as this ethnic dish came together! stir to combine and enjoy with some warm bread. i chose an organic french baguette and sliced it ultra thinly… with plenty of butter on each piece. ((hey… don’t judge… i was ALL IN this night as far as richness and indulgence went!)) Enjoy… and you’re welcome yo!! PS- even better the second day!

pics of the process below.

adding the browned beef to the slow cooker in the morning.

melting ze butter (no margarine puh-lease!)

creamy, tender, melts in your mouth with each bite... — creamy, tender, melts in your mouth with each bite…

12/09/2013 1

ten minutes to fresh hummus

“A healthy snack in minutes… literally… you won’t believe how easy it is.”

The first time i made hummus two thoughts popped into my head. one- – you have got to be kidding me… this easy??!! there has to be something else, some complicated step…. and two- – i will never ever pay 4$ for a small container of hummus again!! Hummus is one of the most versatile dips/ condiments… call it what you will- out there today in my opinion. it can be your first layer when building a veggie sandwich or pita, it can be carried from dish to mouth on pretzels, carrots, zucchini strips, bell peppers, celery… the possibilities are endless. use it instead of mayo on your next chicken sandwich or wrap and you have saved yourself some fat and added some protein! the fat that hummus does contain comes from the olive oil and the tahini (ground sesame seeds) which are the heart- healthy fats you should be getting more of anyway. hummus is a staple in Middle Eastern diets, but it has certainly gone mainstream over the past few years, so much so that it is served weekly in my daughter’s elementary school lunchroom as “ha ha hummus” ! (i love it) the taste is very distinct… even i will admit that- but somehow, it works. it is delicious, and becomes as addictive as those packaged sour cream and chive dips we all grew up noshing to our heart’s content (or discontent, lol) with greasy potato chips at every family gathering. chickpeas are the main ingredients in hummus, also known as garbanzo beans, and they are truly a staple in most vegetarian and vegan diets today. they have no cholesterol, and in studies have actually been shown to prevent the build up of cholesterol in blood vessels. they are high in protein, and have no saturated fat. they are both filling and satisfying at the same time, and can be cooked in with rice or stews or thrown on top of salads – taking the place of meat with ease. enough about chick peas. let’s get down with the hummus.

INGREDIENT LIST:

one can of chick peas (organic if able please)

one bottle of tahini (you only use a quarter cup- this will last for six months or more in your fridge- shake well before using)

olive oil

garlic cloves

lemon juice (fresh if able please- one lemon will do- put the rest in your water for the rest of the day)

salt if desired

OK HERE’S WHAT YOU DO:

get out your food processor or heavy duty blender (i’ve never made it in the blender, but i’m sure it would work out fine.) Open and rinse your can of chick peas. Add them to the food processor. Shake your container of tahini well, and add a 1/4 c atop the chick peas. Squeeze 2-3 Tablespoons of fresh lemon juice into the mix (careful not to add seeds). Peel and crush 2 cloves of garlic and add. Add 2 Tablespoons of olive oil. Add a generous pinch of salt if desired. Attach the lid and fire her up. process until smooth, adding water a Tablespoon at a time if you desire a more thin consistency. turn it out to a serving dish and enjoy!! store in an airtight container in your fridge for up to two weeks, stir well each time before snacking. this is the basic recipe… feel free to add some sundried tomatoes, using the oil from the tomatoes instead of the straight olive oil and adding a tsp of oregano. this would give it an italian flare. go greek with a half cup of feta instead of the tahini- and a cup of baby spinach leaves in place of the garlic. like roasted red pepper?? go there. the possibilities are endless. happy blending yo!!

10/16/2013 0

stellar beef stew

“There may be things better than beef stew and baked potatoes and home-made bread…. There may be.”

i am always looking for a recipe for a fabulous Beef Stew…. one that has depth of flavor, melt in your mouth beef, but doesn’t take half the day to prepare and cook. After making this modified version of Tyler Florence’s Ultimate Beef stew, i’m fairly certain I won’t have to look any longer. The preparation is very straight forward… not fussy at all. once you cut your beef and prepare your veggies, it’s easy sailing to a cool weather dinner you won’t soon forget. this recipe calls for a whole bottle of red wine. I have prepared it with both Pinot Noir and a Zinfandel in the past… but a nice Cab or a bottle of Merlot would work out equally as well. To be perfectly honest with you, I usually pick something that I enjoy drinking, and I pour a glass to enjoy while I prep the ingredients! (this dish will not suffer without that one glass- trust me.) I generally make it with a regular onion, diced up and added fairly early on; but next time I plan to add the pearl onions like the original recipe calls for. I think they will add an extra layer of rustic, yet fancy to the dish… if that makes any sense. nonetheless, we are excited to try it that way. I made it with fresh thyme this time around, but have also used dried thyme in the past. today at work I just finished the last of this stew which I prepared three days ago. it was truly just as good, if not better on days two and three. It reheats wonderfully, bowl by bowl for two minutes in the microwave. if only all leftovers could taste this wonderful! Granted, this is not something you will make all of the time, given the expense of the beef and the bottle of red… but instead will be chalked up as one of your ‘special‘ dinners in no time.

the ingredient list:

1/4 c olive oil

3 T of butter

1 cup of flour

2.5 or so pounds of chuck roast/ chuck shoulder roast/ pot roast/ or sirloin tip roast

salt and pepper

bottle of dry red wine

8 fresh thyme sprigs or a level teaspoon of dried thyme

6 garlic cloves, peeled and smashed

1/4 t ground cloves

2 bay leaves

1 can beef broth

14oz can of diced tomatoes

5 Yukon gold potatoes (small to md) washed and diced- skins on

four large carrots- peeled and diced

2 cups of frozen pearl onions (or half of a large Spanish onion- diced)

if you like mushrooms, add some. I used four Crimini mushrooms- wiped clean and large diced.

flat leaf parsley for garnish

OK HERE’S WHAT YOU DO:

cut up your beef into 1.5 inch cubes- trimmed of most fat.

– prep your veggies as above. – open your cans and uncork your bottle of wine. OK let’s roll. Add your olive oil to a heavy sauce pan or dutch oven. Add some heat- medium high. Add a cup of flour to a plate, salt and pepper your beef generously, toss beef in flour to coat, working with small batches at a time. Add said beef to your hot oil in the pot. brown it on all sides/ flipping it around with a fork. remove to a plate, and repeat until all of the beef is browned. Add the wine to the pan carefully and scrape up all the lovely browned bits from the bottom. Add your garlic, thyme, salt and pepper, cloves, bay leaves, beef broth, can of diced tomatoes, and diced onion. (if you are using the frozen pearl onions- do not add yet). Bring just to a boil and then reduce heat to simmer. cook uncovered for 15 mins. Stir lightly, and then apply lid, and cook for 2 hours longer. At the 2 hour point, add your potatoes and carrots and pearl onions (if using) as well as your mushrooms. Tyler suggests adding a large pinch of sugar at this point to balance out the acidity of the wine. He is smart AND cute. continue to simmer for another 35 mins, stirring occasionally. remove the thyme and bay leaves, and serve over egg noodles or campanelle noodles for a hearty meal that is sure to please. sprinkle each bowl with some freshly chopped flat leaf parsley, and relish in the amazing meal you have just prepared.

10/13/2013 0

Zucchini Basil Soup

amazingly simple and delicious... — amazingly simple and delicious…

enter the time of year when we all have a large zucchini sitting on our counter. the days roll by… you look at it… ‘tomorrow morning’ you think… then tomorrow morning you remember you need to be at the dentist for that cleaning you’ve put off. you again exchange glances with said zucchini… ‘cut me up’ he says… ‘prepare me in some fabulous manner’… you promise to meet his requests… ok tomorrow for sure you mumble. finally, two days later, at 2pm, you got rained out at the pool, and the kids are playing nicely in a room across the house… the planets are lining up… ok Mr. zucchini… it’s show time. this soup is the perfect way to turn Mr. Large and in charge into something different and wonderful. think beyond two loaves of zucchini bread for a moment. think even beyond everyone’s new fave, Chocolate Chip zucchini bread… think SOUP. at this time of year, our other bountiful friend is the basil plant. this soup combines the two in an almost effortless manner. this soup manages to be rich and velvety without the addition of cream. even without the addition of chicken broth, amazingly. there are seven ingredients… zucchini, basil, onion, garlic, olive oil, salt and pepper. it can’t get more basic than that. this is kind of the poster child for simple cooking. whole ingredients each taking center stage in the taste. I challenge you when you are eating this to try and taste each ingredient’s flavor one by one. you WILL. I promise. enjoy.

Ze ingredients:

1/4 cup olive oil

one LARGE zucchini (2 pounds or so)

3 garlic cloves

3/4 cup diced onion (I used a Vidalia)

1/2 cup packed Basil leaves (rinse and pat dry or spin)

1 tsp of salt

1/2 tsp of black pepper

3.5 cups of water

In a large saucepan or dutch oven, add 1/4 cup of olive oil. do not begin heating yet… prep your ingred’s first. lob both ends off of the zuke. cut it in half, lengthwise, and then dice both halves. doing it this way gives you a nice flat bottom on both pieces so it is not rolling around on you. large dice is ok, you will be cooking it and pureeing it at end. set aside. dice your onion and your garlic. prepare your basil, washing and roughly chopping or ripping it up. set aside. ok, turn on the heat, medium high. once warm, add your onions and garlic. sauté for five minutes stirring occasionally. add your zucchini (all of it). sauté five more minutes, stirring occasionally and adding your salt and pepper during this sauté. add you water. bring just to a boil and then reduce heat to simmer. simmer uncovered for 15-17 minutes. lastly, add your basil, stir, and remove from heat. it will look like the picture below at this point. seeds and all… it will all get blended into a lovely healthful lunch or dinner in a few moments.

taste the broth and adjust with more salt or pepper to your liking. working in two to three batches, carefully add some of this to your blender. ALWAYS USE CAUTION when blending hot liquids. only fill the blender 2/3 of the way full- and hold the lid on tightly with a large damp dishtowel as you blend. (trust me it will blow the lid right off any blender and spray your kitchen in an almost comical manner… I’ve been there.) transfer blended soup to a nice serving bowl or even a Tupperware container. complete until all soup is blended, and serve how you see fit. i personally love it straight up… and love knowing exactly what is in it as I guiltlessly go for a second bowl. enjoy! the picture below is the aftermath… and yes… that is my tongue path licking the bowl. Hey, it was a shallow bowl… it was asking for it.

xo yo.

satisfaction at it's finest. — satisfaction at it’s finest.

08/01/2013 0

Chicken Penne Puttanesca

“You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that type of food.”

~Kurt Vonnegut, Jailbird

bubble bubble toil and trouble... — bubble bubble toil and trouble…

You are gazing at a lovely bubbling sauce with plenty of punch… a Puttanesca sauce. Translated in Italian as, ‘in the style of a prostitute’ or ‘whore’s style spaghetti.’ i can only guess it was prepared to ‘lure in’ customers with it’s amazing aroma. it is said this dish originated sometime around 1960, with it’s basic ingredients being olives, olive oil, capers, tomatoes, garlic and anchovies. you get the saltiness from the capers and anchovies, the punch from the olives, and naturally the forward flavor from the garlic. i prepared this dish late winter, using canned chopped tomatoes- however, i can imagine it would be even more lovely with freshly chopped tomatoes at summer’s end. Traditionally it is served with a spaghetti type noodle- but i chose to use Penne since i yanked it around a bit and added sauteed chicken breast to the mix. i felt it lended a bit more heartiness to an already fabulously rich and seductive dish. the end result was brilliant, and i hope you enjoy it with someone you love (or lust) dearly.

OK here’s what you buy:

a box of Penne pasta- cook according to box directions

a pound of boneless skinless chicken breast- chopped into bite sized pieces

4 cloves of garlic- minced

5 anchovy filets, rinsed and chopped

1/2 cup of olive oil

2 Tbsp tomato paste

3 Tbsp capers

20 greek olives (or Kalamata)- pitted and coarsely chopped

1/2 tsp of crushed red pepper flakes

2 cups of chopped tomatoes

salt and pepper

freshly chopped parsley to mix in at end (maybe 2 Tbsp)

OK here’s what you do:

cook pasta according to box directions. start your sauce while the water is coming up to a boil. In a heavy skillet (i used a stainless one) over low heat- add your half cup of olive oil. Add your four cloves of minced garlic to this- and cook just until lightly golden (no longer, or you risk burning it) – Add your two cups of tomatoes to this (carefully)- and stir. cook for five minutes this way. stir in your chopped anchovies, your tomato paste, your capers, olives and red pepper flakes. combine by lightly stirring- and simmer uncovered for ten to 15 mins… stirring occasionally. You can serve it straight up like this, adding about 3/4 of the cooked penne right to the skillet if it’s big enough, or flip flopping and adding the sauce atop your cooked noodles in the noodle pot once they’re drained and rinsed. (again, i would only use about 3/4 of your cooked penne, as you want a generous coating of sauce- and the whole lot will run you too thin on the sauce) toss in your chopped parsley, mix lightly and turn out into your favorite serving bowl. If you want to add some sauteed chicken, like i did, prepare it while your sauce is simmering. take your chopped chicken breast and working in two small batches- lightly flour it and saute it in some olive oil and butter in a skillet. brown lighlty- and then add it to the sauce. i believe i then covered the sauce once the cooked chicken was added, and cooked it maybe ten minutes longer on low, allowing the chicken to marry with the sauce a bit. Your call. enjoy!!!

"i like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty; I want to see your enthusiasm." ~robert farrar capon — “i like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty; I want to see your enthusiasm.” ~robert farrar capon

03/22/2013 0

Chickadilla Soup

"you can't eat this soup standing up... your knees buckle" ~Jerry Seinfeld — “you can’t eat this soup standing up… your knees buckle” ~Jerry Seinfeld

when a recipe tells me to add many ingredients all at once to a crockpot and eight hours later you will have a pot of delicious yumminess… i look at that as a gift horse and think of all the other wonderfully productive things i can accomplish while i’m not fussing for two hours over dinner. as to not confuse, cooking IS one of my favorite parts of the day. it ranks right up there with morning tot kisses, post workout highs, afternoon coffee, and my evening cocktail over playlists. all beautiful things indeed… but every cook deserves an easy street now and again. enter this stellar recipe. it is called chickadilla soup… and i have no idea why. i suppose it is kinda sorta like a chicken enchilada in a soup form. this particular batch i made was adapted from a Kashi recipe. it’s quite healthy and mighty flavorful. we decided to shred plenty of white cheddar cheese atop upon serving- and it is fabulous with a small serving of white corn tortilla chips for dipping- scooping- and just full on noshing.

OK here’s what you need to buy:

1 pound of chicken breast

28 oz can diced tomatoes

10 oz can mild enchilada sauce

4 oz can chopped mild green chiles

1 quart chicken broth

2 cans of beans – i used pinto and black bean (rinsed and drained)

bag of white frozen corn

1 cup of chopped onion

1 jalepeno pepper (seeded and minced)

2 Tbsp fresh cilantro

1 tsp salt; 1 tsp chili powder; 1 tsp cumin; half tsp of pepper

Add all of the above to the crockpot and set at four hours on High setting. After four hours i shredded the chicken pieces and returned it to the crockpot- then flipping it to low for four more hours. if you will be gone all day- just set it for eight hours on low, and shred the chicken up before serving- no worries. i used a package of little tenderloins- they worked wonderfully. serve with your favorite shredded cheese- and plenty of fresh cilantro. enjoy!

like a party in your mouth... — like a party in your mouth…

03/17/2013 1

Mexican at home… easy peasy lemon squeezy.

For some reason i have always felt i could not replicate the delicious tastes i encounter when eating out at a Mexican restaurant. i always felt that when i made it at home it was… good… but not WHOA good. it seemed to lack something each time. so being the food critic that i am, i decided to pay very close attention to the next dish served to me in some of our favorite Mexican joints in the Burgh. what i noticed was that each dish came out with plenty of fresh cilantro mixed on, and sometimes INTO the food. another thing that stood out were green onions. their flavor is so mild yet so fresh… one might miss their role in the dish unless you were really paying attention and looking for answers, as was i. i decided at that moment i would never again prepare Mexican food without those two ingredients.

the Mexican dish i like to make most at home is the beef enchilada. when you start with fresh, lean beef… and add in amazing spices and fresh ingredients- it is transformed into a filling worthy of eating on it’s own. THAT, my friends is how you know your dish is going to be absolutely amazing at the end- when you can’t stop sneaking tastes of the filling itself! (i do the same thing with my stuffed italian shells when i prepare them with cream cheese vs. Ricotta.) and to think that you are about to fill some lovely soft fresh tortillas and coat with delicious sauce and plenty of cheese??? yup… they’re gonna smile.

Here’s what you need:
fresh lean ground beef (93 lean is best)- a pound or slightly over
half of a large onion – small diced
4oz can of diced mild green chiles
shredded cheese (a bag will do – either cheddar or the mexican blend)
one small can of enchilada sauce (i use mild, bc i flavor my meat spicy and i don’t want sauce to overwhelm and ruin those flavors.)
one package of soft flour tortillas (a ten count will do fine)
fresh cilantro
green onions – one bunch
red pepper flakes
salt
cumin
chili powder
ground coriander (if you have it- it’s not going to make or break the dish- coriander is cilantro in seed/powder form- so if you have the fresh- you’ll still get that flavor punch- side note: you can use this in the rice as well- and i use it in a lot of things- so might be worth having)

Here’s what you do.
add a small swirl of oil to a large pan. (can be non stick or stainless- either way)
over medium high heat, add a few shakes of red pepper flakes.
add in your onions and saute them for a few minutes.
add the beef, and begin to break up and even it out in the pan.
once this begins to brown a bit, add your spices to it. (1/2 t salt;
1/2 t cumin; 1/2 t chili powder; 1/4 t black pepper; and a nice shake of coriander.
stir to combine.
keep working it around- once you don’t see any more pink- add you can of diced chiles. stir to combine.
then stir in a 1/2 cup of shredded cheese, and lastly- about a Tablespoon of chopped fresh cilantro.
combine and turn off the heat. let it set for awhile while you get your rice going. (recipe follows) or if you have someone cooking WITH you… let them man the rice, and you focus on the enchiladas. i do them both at the same time… but it is an orchestrated event as to not ruin any part of the dish! gage your comfort level and cook accordingly. 🙂
once your rice is going- fill your tortillas.
preheat oven to 350 degrees.
in a pyrex dish- coat bottom with a thin squiggle of olive oil (or wipe some on with a paper towel to coat) this helps the enchiladas to release nicely when you are serving.
fill each enchilada with a bit of meat- (do not overfill) – if i had to guess i would say it was 1/4 cup.
place seam side down in prepared dish. (see visual below) pour sauce atop evenly (they do not need to be completely coated or saturated- it is for flavor and you still want to ‘see’ the enchilada you’re eating)
generously sprinkle with cheese and diced green onions. (save cilantro for when they come OUT of oven) – sprinkle with black pepper as well
Bake at 350 for 25-30 minutes.

once you take these out of the oven, go ahead and hit them up with a generous shower of chopped fresh cilantro. do it while the cheese is hot, as it will hold on the herbs nicely this way! i highly recommend allowing these to rest for ten minutes or so… if you try to take them from pan to plate immediately- you will have a mess. give them some time to ‘set’ a bit- and also this way your lovelies can dig right in without burning their mouths once you hand them their plate of goodness. 🙂 i love serving this with black refried beans- which i do serve from a can. i buy these in the mexican aisle of your better grocer- and always opt for organic if it’s an option. simply turn them out into a bowl, sprinkle about a 1/2 cup of shredded cheese atop, and microwave for about two minutes. stir lightly, and serve. if you have an aversion to refried beans… ( i used to, until i tried these.. and i absolutely love them now, PS) go ahead and serve with some fresh veggies or a simple salad, your call.

now… on to the RICE. this is a rice recipe i have dubbed “mom’s yummy rice” in my household. it is easy- yet over the top good. it does call for turmeric, which not every lay cook will have, but i do recommend purchasing some- as it gives lovely color to your rice. (it turns it a lovely yellowy hue)

Here’s what you need:

a cup and a half of long grain white rice (not Minute rice- this is the real deal)
olive oil
1 large chopped onion (big vidalia or spanish)
15 oz can of diced tomatoes- undrained
15 oz can of chicken broth
–(i normally also add either a can of chick peas or black beans – drained and rinsed- but for this particular food pairing- if you are serving refried black beans- you may want to leave the beans out of this recipe) – if making this at other times however, just for a side dish… add a bean to the mix for sure.
1/2 tsp of salt
1/4 tsp black pepper
1/4 tsp ground turmeric
shake of cayenne pepper
pinch of cinnamon
fresh cilantro (chopped)

Here’s what you do:

Heat 2Tablespoons of olive oil in a large non stick skillet. Add one large chopped onion. saute five to ten minutes stirring frequently and then add 1.5 cups of rice. stir in and saute a minute or two, allowing to heat up a bit. Add another tsp of olive oil, and then add your tomatoes and your can of chicken broth. (if using beans or chick peas, add them at this time- remember to drain and rinse first) add your spices, including a small handful of chopped cilantro. stir, and bring just up to bubbling and then COVER. reduce heat to simmer- and cook for 15 minutes. DO NOT STIR THE RICE AT ALL AS IT COOKS- THIS WILL RUIN IT AND MAKE IT A GUMMY MESS. trust me on the time- it’s 15 mins at a simmer. cut heat, remove lid and stir lightly- i tell people to take your spatula, and with the back side of the spatula, take and kind of push your rice around a bit, loosening it from the bottom. do not full on stir it up- again- you want it to stay light and fluffy. sprinkle with plenty of cilantro- and if you desire, move the rice to a nice serving bowl at this point- and even hit the top again with salt, pepper, and more cilantro.
VOILA!! the perfect partner for the enchiladas above- or any main course for that matter. we prepare this rice frequently as a side in the summer months- adding fresh chopped zucchini at the end- or just as is alongside some grilled citrus chicken- or a nice steak kebab. i hope it becomes a go to recipe for many of you. Enjoy yo!!

all together now... YUMMM!!! — all together now… YUMMM!!!

02/27/2013 1

Hotbox Hipster

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