Fishing With the Bait I Had

Last week I was getting my haircut when I asked Dino, my adorable hair dresser, how his life was.  He says, "Stacey, I am living life, trying not to complain... I am just fishing with the bait I have."  As promised that evening, I am plagiarizing him less than seven days later.

Tonight, I fished with the bait I had.  Or more precisely, the pureed roasted pumpkin and ricotta I used in last night's muffins.  

*The important part, my dear friends (if you are even still out there) is that I fished.  And I am here writing about it. And I documented it with my new nifty iPhone camera lens.

So often when we cook we feel like we have to go out and buy all new ingredients to make a great dish (like I did, circa last night, as I spent $33.25 to make baked goods for a morning meeting).  I remembered tonight, as I concocted this tasty dish, that I am most happy in the kitchen and in life when I am working with a blank canvas, merging flavors and textures and finally when enjoying an end product that was created without a plan. 

Tonight as I put the finishing touches on my client's event (something like emailing and begging people to come) I will enjoy a little pasta with my party planning... and admire my catch from the computer.  

Pumpkin Ricotta Pasta with Roasted Sweet Potatoes, Kale and Garlic

1/2 cup ricotta

1/2 cup pureed organic pumpkin

1 clove garlic

salt and pepper to taste

1/4 cup shaved Parmesan (mine actually had less because it was the bait I had)

1 cup whole wheat pasta

2/3 cup shredded kale

2 sweet potatoes, roasted (again, I only had one but two would be GREAT)

Cook pasta as recommended.  Cube sweet potato and roast brushed with olive oil and salt.  In a bowl, mix the ricotta, pumpkin, garlic, Parmesan and salt/pepper. 

Add to cook pasta.  Stir in kale and finally, the sweet potatoe.  

This dish is best served in the fall, at a table, with another person. Tonight I am enjoying it just fine, alone at my computer but hey, it's just like Dino says...

Blogger Wanna Be

When I am not cooking or eating I am most always thinking, reading, writing or talking about food (except when I am at work, of course).  Or music.  Most likely I am focused on both.  Really guys, I am pretty simple to figure out.

Tonight while I was not cooking (but was listening to my new music boyfriend Ben Sollee) I was checking out my favorite blogs when I came across this MUST make dish.

I am comfortable in my own skin and my own adventures in the kitchen but from time to time I get a little chef envy.  A lot of time this emotion is felt when I log onto Smitten Kitchen.  It is not the amazing recipes or the skilled photography that makes me feel most inferior (she is far more superb than I can ever be but I have accepted this), it is the quantity and the quality of each post that makes me feel a little smaller on the food (making) chain.  There she is in a kitchen smaller than mine, creating cookbooks and writing and raising a small child but she still has the time to not only test out each recipe but document the whole process.  It is for this I am jealous but mostly the emotion I feel is culinary admiration. 

To honor her and her efforts I share with you the recipe that is next on my list when I finally get to the Dupont Farmers' Market on time and am actually in my kitchen and away from this computer. 

Straight from my favorite food blog and my wanna be blogger, Smitten Kitchen

Zucchini and Ricotta Galette

Crust adapted from Williams-Sonoma, filling adapted from a Cook’s Illustrated tart

I might be tempted to double the cheese filling next time I make this; it puffed beautifully in the oven but then deflated a bit. Then again, at their current levels, the zucchini and cheese balance each other nicely. There’s something to be said for not fixing what ain’t broken, right?

Since I oohed and aahed over this crust, for those that like to dissect recipes as I do, I thought I’d note that funnily enough, it’s an almost-match for my favorite pie dough, in technique as well, save two ingredients which apparently make all of the difference: 1/4 cup sour cream and 2 teaspoons of lemon juice. What this makes is an even flakier, softer pastry, the kind that leaves croissant crumbs everywhere. I know the next obvious question is “so, can I use this for a pie dough?” but I don’t advise it. It is too soft. It will get soaked and deflated under all of that heavy baked fruit. It is at its best when it is free form, just like this.

Serves 6

For the pastry:

1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes

1/4 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again

1/4 cup sour cream

2 teaspoons fresh lemon juice

1/4 cup ice water

Filling:

1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds

1 tablespoon plus 1 teaspoon olive oil

1 medium garlic clove, minced (about 1 teaspoon)

1/2 cup ricotta cheese

1/2 cup (about 1 ounce) grated Parmesan cheese

1/4 cup (1 ounce) shredded mozzarella

1 tablespoon slivered basil leaves

Glaze:

1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

My Role as a Culinary Chameleon and My Never Ending Craving for Lamb

When doing an inventory of my closest friends I would say that 95% are vegetarian, 1% are vegan and the other 4% are omnivores.  I am a culinary chameleon (different from a Karma Chameleon sang by my brother, circa 1981 in a Boy George Look-Alike Contest--- yes, you read that correctly.)

Just like the little green gecko like creature, a culinary chameleon adapts to the lifestyle of those around her.  When I am with my veganites I have no problem giving up animal products.  I enjoy raw food with the best of them.  Last summer I did not eat meat for three months because of who was in my company.  I was happy.  Last night I made meatless Monday montage of sushi, white bean dip, carrots, dycon and broccoli.  Just like last summer and the three months of only veggies... I was happy.  I was fulfilled.  I craved nothing more than the vegetarian dishes that I had eaten.  Until...

An hour after my meatless Monday meal I had a chance encounter with a friend that had experience his own montage except his included quail, sausage and lamb.  The quail and possibly even the sausage I can live without but not the lamb.  Ah, lamb.  The one meat that I cannot give up no matter how fulfilled I am.

While walking home for the next 10 blocks I fantasized about a dish I used to get a small Turkish restaurant in Southern Virginia (yes, there were Turkish restaurants there they just called them "Mediterranean".)  At Arzu, they made this amazing Yogurt Kebab that I have yet to replace or recreate perfectly.  According to the chef, they marinade the lamb for days in olive oil and spices and then cook covering with rich yogurt, serving it over a bed of pita and spiced tomatoes.  I would fast for days before I ate there so I could manage to eat each piece of meat that they served me. 

I have my own version of this dish and not made it in a while.  I think the time is nearing soon.  Very soon! 

I actually marinade my lamb dish in yogurt.  Yogurt as a marinade is one of the oldest ways to tenderize meat. Here boneless lamb shoulder sits in a garlicky mixture for at least 2 hours, but preferably overnight.

Yogurt Kebab
2 pounds boneless lamb shoulder
1/2 cup plain whole milk yogurt for marinade, 1/2 cup strained or Greek Yogurt for top
2 cloves garlic, crushed
2 teaspoons salt
2 tablespoons lemon juice
1 teaspoon ground coriander
1 tablespoon olive oil
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 tablespoon of oregano
Tomatoes cooked down with garlic and butter
Pita Bread

Lamb1. Cut the lamb into 1-inch cubes, discarding any fat.
2. In a large bowl combine the yogurt, garlic, salt, lemon juice, coriander, oil, cayenne pepper, and black pepper. Add the lamb and stir well. Cover and refrigerate for at least 2 hours and for as long as overnight. (I prefer over night)
3. Cook meat over broiler or on grill.  Cook the lamb until it is browned on the outside but still pink in the center.

The Bottom and TopMix the yogurt with the remaining salt and pepper and a squeeze of lemon.   
Line the plate with soft pita.  Cover pita with tomatoes reduced down with butter, garlic, oregano, salt and pepper.  Arrange the kebabs on a serving dish, pour yogurt on top and serve hot.

Best enjoyed with a rich red wine, great music and in the company of other meat lovers. 

365 Days

365 days ago I had just returned home from being with family after my mother was ill.

365 days ago I had just created amazing foods for the graduation of a dear friend including my now famous cantaloupe and asparagus salad.

365 days ago I had just turned in my last set of grades at VA Tech and Radford University.

365 days ago I was beginning to prepare my little house at 409 in the 24141 zip code for sale.

365 days ago I was there preparing this dish below for dinner.   It was amazing. 

A lot can change in 365 days... but when you look at, a lot is still the same.  Tonight I will prepare this dish again.  On K.  In 20037.  I will add more lemon.  It will still be amazing.

Asparagus, Goat Cheese and Lemon Pasta
Adapted from Bon Appetit

1 pound spiral-shaped pasta
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2 teaspoons chopped fresh tarragon plus more for garnish
1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
Fresh lemon juice to taste (optional)

Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.

Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season generously with salt and pepper, and lemon juice if you feel it needs a little extra kick.

Pad Thai, People I Missed (and Pate)

This week's post is brought to you by the letter P.

Last night I made Pad Thai... in my pad on K.  With G.  Who I have missed more than I thought I would.  It is interesting how someone that was not a part of your life 9 months ago can leave a void when they are gone for 4 days... especially when the 4 days have been frosted with chaos with a dash of crazy.

The Pad Thai was flavorful and so was the conversation and the tunes.   Sprinkled with broccoli,  shitake, garlic, good humor and Mumford and Sons--- some of the dinner, conversation and music lingered over into today. 

K Pad ThaiRice Noodles
4 tablespoons Rice Vinegar
2 tablespoons Soy Sauce

4 tablespoons Peanut Butter

4 tablespoons Tomato Paste

1 tablespoons of Olive Oil

Dash red pepper flakes

Garlic, 2 cloves

Broccoli

Shitake

Scallions
Basil

Crushed cashews

Cook the rice noodles and move to the side.  Saute cashews, broccoli, shitakes with garlic and sesame oil.  In another pan add peanut butter, vinegar, soy and tomato paste.  Add water to thin.  Add sauteed veggies and noodles.  Serve with chopped scallions, basil and cashew.  Best eaten with crisp white wine. 

My Pad Thai is a little different, much like everything I do.  It is more a cross between peanut noodles and traditional Pad Thai. 

(Conversation centered around music, Nashville and a weekend check-in.  Mumford and Sons can be downloaded at iTunes--- a special thanks for L and another G for turning me onto them.)

And to follow the P movement and my need for alitterations to be in threes, recently I have been into Pate.  Yes, pate.  Specifically Salami Pate from Brabo or Country Pate from Grape and Bean---both in Old Town, or the OT as I call it.  It is not vegan, vegetarian or healthy but it does intrigue me.  Look for recipes coming soon from me and my colleague KC as we experiment with this new culinary delight. 

From Novice to Natural

Last Saturday I was invited to a dinner party that was not only entertaining but also educational and interactive.  The host taught the guests to make sushi and as he fluttered around socializing, sushi virgins created what we would later eat for dinner.  Since I have made lots of sushi (and I am a doer and slight control freak) you would have thought I would have been more of a help but instead I sat on the sidelines (of the bar) and watched my new friend Adam go from timid to (Sushi) tyrant.  In one hour he created our meal, developed a new skill and provided lots of entertainment.

Sushi Making in Through the Eyes of a Novice

As a sushi novice, making my first roll was quite intimidating. This might be rooted in the fact that the only people I have ever seen making sushi were Japanese chefs; usually wearing an official-looking happi robe or apron with a matching Samurai-inspired headband. Looking so authentic and focused, I always felt that I should have to apprentice with one for years, learning important “wax on, wax off” techniques, before I should be allowed to pick up a bottle of rice vinegar.

Encouraged by my friends, sans apron or headband, I took to the bamboo rolling mat and added the sticky rice to the seaweed sushi wrap. Being a perfectionist, applying an even, thin layer of rice to the wrap proved to be the most difficult part of the process. But after a few tries, the technique came to me as if Japanese ancestors were guiding my rice paddle; well, wooden spoon to be exact.

Once the rice was down, it was as simple as adding my ingredients of choice and rolling the sushi. My favorite combination was a more standard salmon, avocado and red pepper mix, but I was introduced to a tasty avocado, apple and pear combo that was a hit with my vegetarian friends.

I noticed that regardless what the roll looked like to start, once it was cut it into pieces; they all looked as if a sushi master had been making them to order. Honestly, I was so impressed with myself that I appointed myself “Sushi-Sous Chef” and rolled the night away!

In one evening, I went from someone who just recently started to love sushi to someone who can make it on my own with relative confidence. Now all I need is a headband and a set of Ginsu knives and I will be unstoppable!

Thanks Adam for your amazing rolls, entertainment and a re-count of the evening!  KN- Thanks for being a delightful host and engaging us in such a fun evening. 

(See below as Adam takes us through the rice,
the rolling and cutting the right way.)

Ginger from the Ginger...

For the first time the other day I was referred to as a Ginger.  I don't know, I think I liked it.

Reflecting on my new nickname and the Chinese New Year I decided to cook with this zesty root... and alot of it.

Tonight at Chaos on K, I created what might be my best chicken dish ever (yes, chicken again).  There was little chaos but a lot of good tunes, a variety of flavors and later surprise company that made for one tasty evening.

Ginger's Chicken
1 lb Chicken Breast, cubed
5 inches ginger, grated
2 garlic cloves, minced
3 tablespoons olive oil
2 cups shitake mushrooms
2 cups edamame, shelled
3 scallions, chopped
Juice of one lime
5 tablespoons of honey
5 tablespoons soy sauce

Directions
Saute chicken with half the garlic and ginger until brown.  Add remaining garlic and ginger, soy sauce, honey, lime juice and vegatables.  Simmer for 15 minutes on low.  Serve with or without rice. 

For the Tunes
Merry Happy- Kate Nash
Spies- Coldplay (Live)
Everywhere- Vampire Weekend
Gray or Blue- Jay May
Weight of Lies- Avett Brothers
I Turn My Camera On- Spoon
Mango Tree- Angus and Julia Stone
The Funeral- Band of Horses
Me and Her- DMB
Sort of- Ingrid Michealson (Live)

For the Company
Add a good friend, old or new, that shows up and makes your night.  Just make sure he or she loves your food, appreciates your music and most importantly makes you laugh! 

Price's Polenta

Lastweek at an Old Town restaurant I made a decision that left me a little unsettled. 


It all centered around my entree choice and a said Gouda Polenta.  In the moment, at the table sitting there with a person ordering a salad I made the decision that I could not order such a heavy, non-colorful, rich dish as a main course.  I have regretted it since the moment beet salad escaped my lips. 


It is all I can think about--  the cream, the Gouda, the warm comfort of this dish. 


Now, do not get me wrong, the beet salad was AMAZING but Creamy Gouda Polenta is a savory food lovers Creme Brulee.  Today I settled this issue and made my savory dream come true .


I re-created the said Creamy Gouda Polenta at Chaos on K.  I am not sure if this will hold up to Rustico but it did the trick for me. 


Price's Polenta
(Altered from Emeril Laggasi's Creamy Polenta)

Ingredients
1 cup cold water


1 cup yellow cornmeal
2 cups chicken broth or water
1 cup greek yogurt
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1/2 cup grated smoked creamy Gouda


Directions
In a small bowl, combine cold water and cornmeal. Let stand 5 minutes. Meanwhile, in a medium saucepan over medium-high heat, combine chicken broth, garlic, salt and pepper. Bring mixture to a boil. Gradually whisk in cornmeal mixture and reduce heat to low. Cook 20 minutes, stirring frequently with a wire whisk, until mixture is thick and creamy. Stir in greek yogurt, smoked Gouda and simmer until cheese melts, stirring constantly.

General Chaos... or Chicken (Who is Tso Anyway?)

... I think I had a flash back to circa 1993 when I was writing this entry.  Was there a video game called General Chaos?  Seriously... it all circles back to the chaos. 


Tonight I decided to make my own version of General Tso's chicken.  Yes, that is right folks, Chicken.  Actually Chicken.  Little Chaos.  Read it.  Believe it.  Spread it.


Craving the wonderful goodness from PF Changs I opted for a healthier version prepared at Chaos on K.  (Plus, no PF Changs anywhere close by).

 General Tso's Chicken(adapted from Emeril Laggase's recipe)
Ingredients
1 large egg white
3 tablespoons cornstarch
3 tablespoons dry sherry
3 tablespoons soy sauce
1 pound boneless, skinless chicken cut into 1-inch cubes
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons honey
2 tablespoons EVOO
12 dry red chile peppers
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
1/2 cup sliced green onions
1/2 cup roughly chopped lightly toasted cashews


Head of broccoli chopped


Instructions
In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours. (This tested my patience... I only did one hour and it tasted JUST FINE).


To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and honey and whisk to combine. Set aside until ready to finish the dish.


Saute chicken in oil until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels. Add the chile peppers and stir-fry. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, broccolli and bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.


Served sans rice with Mat Kearney in the background... I am eating comfort foods in the comforts of K dreaming of a time without snow. 

One pot perspective. . .

I realize that since I moved my operation to the Chaos on K one month ago I have cooked with only one pot. This pot, given as a present, was the source of great controversy in my last house... in this house it is the source of everything tasty. Funny how perspective, roles and outcomes can change in the matter of 30 days.

At the Eastern Market this Saturday I picked up beautiful eggplant, heirloom tomatoes and basil. I combined these items with onion and garlic for a Mediterranean feast for one.I started with the onion, garlic, eggplant and olive oil and later simmered in the tomatoes on low creating a ragu of sorts.I ate this dish hot and plain with fresh basil on top and a sprinkle (or two) of fresh Parmesan and the next day cold. I think that for pasta eaters it would be great with couscous or whole wheat pasta.

Chaos in Minutes...

Move over Rachel Ray... you may have 30 minute meals but I can beat that!
Sometimes I am amazed with how fast I can whip up a meal. Really. Those people who say they have no time to cook... Who are you? and Would you pay me to teach you how? Seriously, I need a job.

I had a spontaneous dinner date last night with about 15 minutes to prepare. Nothing like a game of "Make Do With What You Got"-- good thing I have good things in the K St. Kitchen. Upon arrival I had made an Asian Salad and Tempeh with Peanut Sauce. If given more time and flexibility of ingredients I would have served the tempeh over spinach with scallions on top. But hey, I will save that for a 20 minute meal episode...

Peanut Thai Tempeh
1 package 3 Grain Tempeh
1 Tomato Crushed
1/8 cup of Soy Sauce
3 Tablespoons Vinager
1/2 Teaspoon of Red Pepper Flakes
1/4 cup Peanut Butter
1/2 tsp sea salt
4 Tablespoons EVOO

Brown Tempeh in 2tbsp EVOO and then set aside. Crush tomato and add in saute pan with 2tbsp of EVOO. Add soy sauce, vinager, red pepper and salt. Simmer. Add peanut butter and tempeh and toss. Serve warm with crushed peanuts.

The salad, I must admit was a replay from Monday's picnic so see that recipe--- no judgement, I told you I was playing "Make Do With What You Have".

A little chaos, some quick cooking and a lot of great conversation... sometimes that is all a gal needs, especially on a Tuesday night. Well, that and really great mix playing in the background. . .

Saturday Night Fridge Clean Out

Yes, it is Saturday night and I am cleaning out my refrigerator. With a pending move and the house on the market at the end of the week, I am using every moment. So far today I have emptied all closets, packed up my winter items, purged five bags of clothes and three bags of shoes (GASP). I also painted porch furniture, pressure washed patio and walked seven miles. I am a woman of accomplishment that is VERY HUNGRY.

I have made up two very good treats today playing a little game I like to call: Make Do With What You Have.

1. Strawberry Green Tea Shake
I am convinced that this is my new favorite energy, hunger ending drink. I brewed an especially strong cup of green tea (2 bags) added honey to taste and then mixed in blender with ice, frozen strawberries and a scoop of plain yogurt. So refreshing and the protein in the yogurt was filling.

2. Asparagus, Red Pepper and Goat Cheese Salad
Luckily, my fridge ALWAYS has produce and good cheese... even if it is scrounging time. I boiled pasta in water with salt and EVOO. When almost done I added chopped asparagus and cooked until pasta was cooked, yet firm. I drained and while hot added half a sleeve of goat cheese, salt, pepper, juice of one lemon and cut roasted red pepper. After 30 minutes in the fridge it was such a yummy, make-do dinner!

*Scott is biased but he said that the salad was the best pasta salad he had ever had. I am just saying...*

Tonight's Specials Are...

Stuffed Salmon & Grilled Asparagus and Melon Salad

... and a little BirdMan Wine!
Who needs a restaurant when you have your house?
What a yummy dinner on my patio. After several hours of yard work, it was a perfect dinner outside. Plus, I got to test out the salad recipe that I will use on the Graduation Luau Menu.

With a mix of cantaloupe and prosciutto, the salad was sweet and savory... add some green (asparagus) and white (Parmesano reggianno) and the dish was beautiful.

I found some amazingly pink wild sockeye salmon at the grocery store and stuffed with goat cheese, sun dried tomatoes and served with a garlic spinach.

No Cupcake Wine at the store so I chose BirdMan that was very earthy with grapefruit undertones... very good but if I were choosing for this dish again I would pick the Cupcake... A girl does love her Cupcake.

At the end of the night I had a surprise visit from my good friend, LB... celebrating her birthday with neighborhood visits. You know if I would have known she was coming I would have had cake. Cheesecake. Oh no... now I want cheesecake. I guess I will have my share at the Luau Party.

Grilled Asparagus and Melon Salad
2 ounces thinly sliced prosciutto
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
Shaved Parmesean
Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper. Place the prosciutto in a
single layer on the prepared baking sheet. Bake for 12 to 14 minutes
until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch
pieces.

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. In a medium bowl, toss together the asparagus and 2 teaspoons
olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each
side until crisp-tender. Cut into 1/2 inch sections on an angle

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil.
Whisk until combined. Season with salt and pepper, to taste. Add the
melon, asparagus and Parmesan cheese and toss until all ingredients are
combined.Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto.

*See previous entry for salmon*

Mother Knows Best...

When it comes to Lasagna, that is.

The relationship between mother and daughter is tricky. I think "I dooz it" must have been the first words out of my mouth. I know I spent the majority of my childhood and often my adulthood trying to show her that I could do it myself, and often better or atleast I would convince myself of that. This holds true on everything except lasagna making. I will never try to outdo her and if is she would come to my house right now I would bow out gracefully and let her have total control of my kitchen... as she has done for me many a time.

Happy Mother's Day Margaret... the sweetest mom and the best lasagna maker in the world (well, definetly the best in our family kitchen!)


Mother Knows Best Lasagna
1 lb ground beef
3/4 cup chopped onion
2 tablespoons salad oil or olive oil
1 (1 lb) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder (I use real clove garlic, minced)
1/2 teaspoon black pepper
1/2 teaspoon oregano leaves
4 ounces lasagna noodles
1 lb ricotta cheese
8 ounces shredded mozzarella cheese (I like it cheesey, so I use more)
1 cup grated parmesan cheese

Directions
In large heavy pan lightly brown beef and onion in oil. Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.Meanwhile cook lasagne as directed; drain.
In 13x9x2" baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, cottage cheese, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.Bake at 350 for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings.

You say you want chicken?

Well, I will give you chicken, alright! My famous Chicken Enchiladas, that is! I cannot believe that I have never shared this yummy recipe. I honor of May 5, I will be making margaritas, cranberry salsa and enchiladas. Adapted from an older Cooking Light recipe, this is low-fat but gives you the gooey decadence you crave and the fiber and veggies you need.

Lowfat Chicken Enchiladas
4 oz lowfat creme cheese
1 package of frozen chopped spinach, de-thawed
Pulled chicken from rotisseri chicken
1 can black beans
1 small can green chilis
1/2 cup cooked onion
3/4 cup monterey jack cheese
Salt & Pepper to taste
3 tablespoons cumin
8 Corn Tortillas
1 can red enchilada sauce

Soak tortillas in sauce. Mix chicken, beans, chilis, spinach, onion and creme cheese with spices in sauce pan. Spoon 1/2 cup filling in center of tortilla, add a sprinkle of cheese; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with Monterey Jack. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

Watch out Grill... Here I Come!

You know what I love the most about summer?

My patio and grill! Well, and a glass of pinot grigio...

I need a new umbrella, huh? Mr.
Peabody... Mother's Day is coming up!

Last weekend Scott refueled that grill and I am ready to go. Ah... nights of grilled
veggies, fish and maybe a buffalo burger or two. The other night I tried a new salmon
recipe that I think I will make again tonight (you know me, a little OC about new recipes).
It is all about the food processor and a few minutes on the grill... great for summer night!

Salmon Burgers

Ingredients for burger:
Salmon Fillet
2 tablespoons per 4 ounce salmon Cream Cheese
Salt, Pepper, Dill
Capers
Scallions
1 slice of bread (roasted garlic)
Sesame oil

Ingredients for spread:
Garlic
Creme Cheese
Roasted Red Pepper
Salt and Pepper to taste

Place bread in processor until you create crumbs. Then add salmon (remove skin), cream cheese, seasoning, capers, scallions. Pulse until mixed. Form into patties and brush with
sesame oil. Grill for 3 to 5 minutes each side.

(Create spread in food processor).

I served open face on greens with avocado and cucumbers. So yummy and taste goods with a crisp Pinot! And full of Omega-3s. Omega-3s cross out the wine, right?

Thai Tonight?

Okay... I just ate WAY TOO MUCH of a new dish that I am in LOVE with.
Again, I made up the recipe but based on something I saw Rachel Ray make this week.

Thai Chicken
1 lb chicken, cubed and marinated in coconut milk, salted and peppered
2 tablespoons curry paste
3 scallions, chopped
15 shitake mushrooms, chopped
1 can roasted red pepper
5 asparagus spears, cut at angle
2 inch grated ginger
2 garlic cloves grated
1 cup quinoa
pinch salt
pinch pepper
1/2 can coconut milk

Saute chicken in 2 tablespoons of EVOO. Add garlic and ginger. Brown and add veggies and curry paste. Add milk and quinoa. Cook for 20 minutes on medium.

So yummy!

Roasted Red Pepper Chickpea Burgers

I just noticed that my past two out of three entries have been with Quinoa... I told you it was my favorite new SUPERFOOD! Today, with all my new time, I pre-made dinner before I went to class (I teach until 8 p.m. It turned out so yummy that I had to share. Sorry no picture :(

Roasted Red Pepper Chickpea Burger
1 can of chickpeas
1\4 onion
1/4 jar roasted red pepper
Teaspoon + cumin, red pepper, curry, salt, pepper
1 cup homemade bread crumbs (3 slices fiber flax seed bread)
1 egg
1 cup cooked quinoa

Put in food processor and then form into patties. Refrigerate for 2 plus hours. Brush with evoo and bake for 10 minutes each side at 350...

Garlic Avocado Sauce
1 avocado
1 minced clove of garlic
3 tablespoons greek yogurt
juice of lemon
pinch salt and pepper
Process til smooth

I served in romaine boats. And PS- Made 11 burgers so froze some. I will let you know how they are reheated.

Quinoa Blackbean Casserole

You know I love a super food... and a new protein source.
Quinoa is my new favorite:

Quinoa, (pronounced KEEN-WAH), is a grain that can be used as a side dish or a main meal. Dried quinoa looks like tiny white pearls, and is sometimes referred to as vegetable caviar. When cooked, it opens slightly and has a texture similar to hearty brown rice.

Quinoa is a great source of iron and fiber. It’s great in a cold summer salad like tabouli, mixed up with some stir-fried veggies, or plain, cooked in water or broth.

This week I tried a dish I call Quinoa Blackbean Casserole.

2 cans blackbeans
1 small can green chilis
1/2 cup chopped onion
2 carrots, grated
2 eggs beaten
1/2 cup breadcrumbs
2 tablespoons flaxseed
1 tablespoon EVOO
1 teaspoon sesame oil
2 teaspoons cumin
2 teaspoons curry
2 teaspoons red pepper
salt and pepper to taste

In food processor, pulse 1 can or beans, chilis, breadcrumbs, carrots, onion and oil. Add eggs.
In bowl sift other ingredients, add mixture and remaining beans. Bake at 350 for 30 minutes.

Sunday Cooking...

So, as a child I remember my mom cooking from the time she got up til the time we went to bed on Sunday. This was her day off and she did what she loved... COOK. Now, I do leave my house on Sundays but I often find myself demonstrating those familiar habits.

Yesterday I started out with a Strata, went to Barnes and Noble, made a soup for the week, did some work, baked cookies, took a nap and then created a crock pot meal for the week. I guess some things are inherent.

Stacey (Ericka) Strata

6 eggs beaten
2 cups of half & half
salt, pepper, garlic, red
nutmeg- pinch
worshire sauce- shake
1/2 cup shredded cheddar
3 piece of wheat bread cubed
2 cups cooked sausage (I choose lean and homemade)

Layer sausage (sprinkle with red pepper) , cheese (most) , cubed bread, the pour the egg/milk/spic mixture on top and cover with remaining cheese. Refrigerate over night and bake for 45 minutes at 350.

Tuscan White Bean Soup

Navy beans (2 cups cooked)
4 cups chicken stock
1 cup water
1 boulion cube
salt and pepper to taste
fresh oregano
1 cup celery
1 cup carrots
1 cup onion
6 garlic cloves chopped
1 16 ounce can italian stewed tomatoes
1/2 bag spinach

Saute veggies (no spinach) and garlic with olive oil. Add beans, tomatoes, stock and water.
Simmer 1 hour. Add spinach and oregano. Great with crusty bread.

Jill's Salty Sweet Chocolate Chip Cookie

(great for hormonal cravings)
3/4 cup brown sugar
3/4 cup white sugar
1 cup butter
2 and 1/4 cup flour
1 tsp baking soda
1 tsp salt
2 tsp vanilla
2 eggs
1.5 cups chocolate chips

Beat butter (room temp), sugar and vanilla. Add eggs one at a time. Mix flour, salt and baking soda and set aside. Add dry ingredients slowly. Fold in chocolate chips. Bake at 350 for 10 minutes. Cover with foil and allow to cook 5 minutes after you take out of stove. Eat many!

Slow Cookin for Sassy Girls- Merlot Mushroom Roast

Okay before I give out the recipe let me tell you about the CP story.
Two years ago Scott got me a Cuisinart Stainless Steel Slow Cooker. He gifted me with it after he heard how much my friend liked hers. He knew a traditional floral Crock Pot would not fly in our house... too southern, too retro, too non-creative. To get me to use it he know went every where to find a cool piece and paid too much for a Crock Pot that did not say Crock Pot. SO- We refer to it as CP or slowcooker... there will be no Crock Pot! Now, I love it. You can be creative when you cook low and slow... I even do it with a Pot Roast (which I refer to asa Merlot Mushroom Roast... you know, it is all about the PR.)

1 London Broil or Bottom Round
salt, pepper, onion powder
1 cup merlot
1/4 cup marsala wine
12 garlic cloves
2 cups mushrooms whole
1 onion quartered
red potatoes

Heat olive oil and 6 garlic cloves in a castiron skillet until roasted. Add meat and sear each side.
Add to CP. Lift juices from pan with a marsala. Pour over roast. Add cup of merlot, 6 more garlic cloves, onion and potatoes. Slow cook for up to 8 hours. Serve with crusty bread and wine.

One day, three recipes--- You cannot say I don't keep you updated!