Sprinkle with Salt

sauteed zucchini with almonds and cheese

2011-07-25T07:30:00.000-07:00

It's been so incredibly hot lately, turning on the oven is not an option. We've been eating fresh vegetables and fruits, and coming up with all kinds of salads and slaws.

We got a beautiful zucchini from our CSA last week, and I wasn't sure what to do with it. But then I remembered the amazing appetizer we had when we were out to dinner the previous week. So simple, just sauteed zucchini, sliced almonds, grated pecorino or parmesan cheese, kosher salt and fresh cracked pepper. The zucchini we had was so large we made a meal out of this! Of course we had a refreshing dessert as well, homemade frozen vanilla yogurt with a blackberry sauce I made from the CSA blackberries. Unfortunately we ate the dessert too quickly for me to take pictures!

You can find the recipe for the zucchini here.

I love summer eating!

nutella-swirl pound cake

2011-03-01T12:24:00.000-08:00

I needed something fast. and easy. and delicious!

This cake fit the description perfectly. Nutella never disappoints. ever.

Enjoy!

Nutella-Swirl Pound Cake
from Food and Wine Magazine

1 1/2 cups all purpose flour
4 large eggs, at room temperature
2 tsp pure vanilla extract
3/4 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella

1. Preheat the oven to 325 degrees. Lightly grease and flour a 9 x 5 inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the flour with the baking powder and salt.

2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, slowly beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed until just incorporated. Continue to beat on low speed for 30 seconds more.

3. Spread 1/3 of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another 1/3 of the batter, and half the Nutella on top. Finish with the final 1/3 of the batter. Lightly swirl the batter and the Nutella with a knife. Do not overmix.

4. Bake the cake for 1 hour 15 minutes, until a toothpick inserted in the middle comes out clean. Let the cake cool for 15 minutes in the pan. Invert the cake and place on a cooling rack for 2 hours until completely cool. Cut into slices and enjoy.

coconut cake

2011-02-11T05:10:00.000-08:00

We recently celebrated my mom's birthday with a casual lunch at her place. This year we kept it simple with an easy and tasty mexican inspired lunch. But of course we still had to have cake!

I've been wanting to make Ina Garten's coconut cake for some time, and this was the perfect reason! It turned out really pretty, and the frosting was delicious! I'd definitely make this again!

You can find the recipe for this cake here

Happy Birthday Mom!

maple cinnamon oatmeal pancakes

2011-01-23T09:18:00.000-08:00

Our weekday mornings are crazy! We scramble to get ready and out the door, all while trying to keep Sofia calm and relaxed. HA! Usually for breakfast we shove some cereal in our mouths, or maybe a piece of toast. Always coffee. Needless to say we really enjoy the weekends, when our mornings are much more relaxed.

At least once during the weekend I make us a nice breakfast. Sometimes it's eggs and potatoes and toast, other times it's french toast. Lately, I've really been on a pancake kick. I've been trying to mix it up, so this week I made maple cinnamon oatmeal pancakes topped with bananas, strawberries, toasted almond slices, and warm maple syrup! So good! And it was so nice to actually relax and enjoy our breakfast instead of being in a hurry.

Maple Cinnamon Oatmeal Pancakes

1/2 cup old fashioned oats

1/2 cup very hot water

2 tbs maple syrup

2 cups flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

2 cups buttermilk

1 egg

1. Combine oats, hot water, and maple syrup in a small bowl. Stir, and set aside.

2. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl.

3. In a medium bowl, whisk together buttermilk and egg until combined. Then, add in oat mixture, stir until combined.

4. Pour the wet ingredients into the dry ingredients, mix until incorporated.

5. Heat a skillet on low-medium heat. Add a small pat of butter, when melted add in pancake batter, 1/3 cup batter per pancake. Cook until golden brown, flip and cook on the other side. Repeat until you've used all the batter. *

Serve with butter, sliced bananas, sliced strawberries, toasted almond slices, and maple syrup. Enjoy!

* To keep pancakes warm, turn oven to 250 degrees. Place a cookie sheet in the oven, and place cooked pancakes in the warm oven until all pancakes have been made.

peanut butter chocolate chip cookies

2011-01-12T12:12:00.000-08:00

These cookies border on perfection. Why?

1. They include one of the all-time best flavor combos- chocolate and peanut butter.

2. They only use one bowl.

3. They can be prepared and in the oven during the very brief time my 5 month old naps!

4. They are awesome!

When you're in need of something sweet in a hurry, try these! Enjoy!

Flourless Peanut Butter Chocolate Chip Cookies

1 cup creamy peanut butter (not natural)

3/4 cup sugar

1 egg

1/2 tsp baking soda

1/4 tsp salt

1 cup chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, mix all ingredients except chocolate chips until smooth. Mix in chocolate chips.

Drop by rounded tablespoonfuls onto the baking sheet. Bake for 10-12 minutes, or until cookies are puffed and lightly browned. Cool on baking sheet 5 minutes. Transfer to wire rack and cool for 15 minutes.

cabernet braised short ribs

2010-11-17T13:20:00.000-08:00

We recently had a little illness at our house, as our daughter caught her very first cold. We were bummed to have to cancel our weekend plans, but we tried to make the best of it by making some delicious food!

I had been wanting to make braised short ribs for a long time, and this seemed like the perfect opportunity. They were so tender and flavorful- the perfect comfort food for a sleepy weekend! We served the short ribs with mashed potatoes instead of the polenta that the recipe calls for, and it was a delicious meal. And for dessert, a simple apple tart.

And I'm happy to report Sofia is feeling much better! :)

You can find the recipe for the short ribs here, and the apple tart here. Enjoy!

comfort food

2010-11-05T10:40:00.000-07:00

My blogging break lasted longer than I anticipated, but hey, taking care of an infant is hard work! :) And this little one has not given me much free time to spend in the kitchen. I'm hoping now that she's almost 3 months old, things might calm down...wishful thinking perhaps?! But for now, I'm taking advantage of the few minutes I have while she's sleeping to share some recipes.

Here in Ohio the weather has become chilly, so our house has been filled with comforting fall dishes. Over the past month we've had some wonderful meals (although my husband and I ate very few together thanks to our little Sofia, who always seems to get upset right as we're sitting down to eat!). My recent favorites- chicken pot pie, and butternut squash risotto!

This is a great recipe from barefoot contessa, and perfect for a fall or winter dinner. You can find the recipe for this chicken potpie here.

And this butternut squash risotto is the perfect way to use up all of that local squash! It's so creamy and sweet. Make sure you top it with lots of parmesan cheese. You can find the recipe here.

Enjoy!

blogging break until october

2010-08-25T09:52:00.001-07:00

As you've probably noticed, there haven't been many posts this summer...and SHE is the reason why!

Our baby daughter arrived a couple of weeks ago, and we couldn't be happier!

This little girl has got an appetite! I can't wait until she's older so that we can cook together.

I'll be taking the next month or so to enjoy with our daughter. Please visit my blog in October when I'll be posting delicious fall recipes!

summer favorites

2010-07-11T06:05:00.000-07:00

Summer for me is a time of simple, delicious foods. Fresh vegetables picked right from our garden, sweet fruit enjoyed after meals, and easy dinners prepared with a few fresh ingredients.

(easy apricot tart using fresh, organic apricots- yum!)

Lately we've been enjoying the rewards of having our own garden. We've already been able to pick a few cucumbers, tomatoes, swiss chard, herbs, and garlic!

(swiss chard from our garden!)

Pasta with Swiss Chard and Garlic Chips- find the recipe here

In addition we've been eating lots of fruits and berries available from our local farmers, and using the vegetables we've been getting from our CSA share to create easy meals.

(mixed greens from Urban Growth Farms, and our own cucumbers!)

(fresh green beans from our CSA share)

Hope you're having a wonderful, relaxing summer!

Watermelon Agua Fresca- sooo refreshing! Find the recipe here

sweet treats

2010-06-25T14:57:00.000-07:00

Lack of posting doesn't equal a lack of cooking (or eating!), just a lack of time! We've been so busy lately I can barely keep up. And in addition to our usual craziness, we're also preparing for the arrival of our daughter in early August!

My hunger has reached new levels, and I can't get enough sweets!! Here are just some of the things to come out of our kitchen lately, along with links to the recipes. Enjoy!

(strawberry swirl cheesecake bars with shortbread crust. I kinda made up this recipe. If I ever get the time I'll write it down and share!)

(chocolate chip blondies. a winner every time.)

(chocolate chip ricotta with raspberries and honey- just whip ricotta with confectioners sugar, toss in some chocolate chips, and top with fresh raspberries and local honey. dessert is ready!)

(blueberry boy bait. like a sugary blueberry muffin cake!)

(vanilla cupcakes with cream cheese buttercream. so sweet and delicious!)

(blueberry cornmeal cake. much better than this picture looks. if you like cornbread, try this!)

mexican fiesta

2010-06-06T07:09:00.000-07:00

Last night we hosted our dinner club for Mexican night! In case I haven't mentioned it before, I really love Mexican food, so I was excited for this dinner! Everything was great, and I stuffed myself with delicious, Mexican goodness (the baby was hungry!).

We started with chips and homemade salsa and guacamole. Two of my most favorite things! I made a super simple salsa, a recipe that I've been using for a while that I really like.

For our dinner we had a black bean and citrus salad, a tortilla casserole, and shrimp tacos. I marinated the shrimp with chipotle powder, lime juice, and some olive oil, and then we tossed them on the grill. I was really hoping they'd turn out a little spicier, but they were good all the same. We served the shrimp with grilled corn tortillas, an easy cilantro and cabbage slaw, more salsa, jalapenos, and red rice. We sipped on lemon-limeade, and for those of us not preggo, we had tequila or vodka to mix in. All of the flavors went really well together.

For dessert we had delicious Mexican wedding cookies, and Mexican sundaes. The sundaes consisted of vanilla ice cream and Queen City Cayenne ice cream, topped with a chocolate cinnamon sauce, fresh whipped cream, and toasted coconut! YUM.

For me, I could have a Mexican night once a week and be quite happy. In fact, that sounds like a great idea!

Super Simple Salsa

1 28 oz can whole peeled tomatoes
1 fresh jalapeno, seeded and cut into large pieces
1 large handful of fresh cilantro
juice from half a lime
a few pinches of kosher salt

Place all ingredients in a food processor. Pulse until combined. Taste, and add more salt if needed. For hotter salsa add some of the jalapeno seeds before pulsing in the food pro.

lemon ricotta fritters

2010-05-18T16:45:00.000-07:00

Lately I've been having severe cravings for sweets. Sweets of all kinds, cookies, pies, cakes, ice cream, you name it! The other day I was craving Becker's donuts...but since we live an hour away from Becker's, I knew it wasn't happening. Luckily I found a wonderful substitution!

Recently my husband got me a cookbook I'd been wanting- Donatella Cooks; Simple Food Made Glamorous, by Donatella Arpaia. There are so many amazing looking recipes in this book, but I found one that I had to make immediately- Lemon Ricotta Fritters (read: donuts). I've never made any type of donuts before, but these were incredibly easy and turned out delicious! I think these fritters are best served warm, and with chocolate sauce for dipping. Although they will definitely do in a pinch the following day, just heat them up for a few seconds in the microwave. Personally, I think the next time I make them I'll simply coat them with sugar or powdered sugar, not the cinnamon mixture. And there will most definitely be a next time...

Lemon Ricotta Fritters

1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3 large eggs
3 tbsp plus 1/2 cup sugar
1/2 pound fresh ricotta
2 tbsp grated lemon zest
1/2 tsp vanilla extract
1 tsp ground cinnamon
3-4 cups vegetable oil, for frying

Sift together the flour, baking powder and salt in a bowl. Set aside. Whisk together the eggs and 3 tbsp sugar in a large bowl. Add ricotta, lemon zest, and vanilla and stir until just combined. Do not overmix. Gradually add the flour mixture to the ricotta mixture and stir until smooth. Combine the remaining 1/2 cup sugar and cinnamon in a small bowl. Set aside.

Heat the oil in a medium saucepan over medium-high heat until hot, and faint streaks appear at the bottom of the pan. Working in batches, carefully drop 1 tablespoon of dough at a time into the oil and fry, turning several times, until golden brown. Adjust the heat as needed to prevent the fritters from burning. Do not walk away from the pan while the fritters are frying. Drain on paper towels.

Toss the warm fritters in the cinnamon sugar mixture, and pile on a platter. Serve immediately. With chocolate sauce, for added deliciousness.

mother's day brunch

2010-05-09T07:18:00.001-07:00

We celebrated Mother's Day early yesterday with a brunch at our house.

After we enjoyed brunch, we spent the day with my mom, step-dad, and brother, preparing our house for our first child. They helped us move furniture, begin to prepare the nursery, hang curtains, replace outlets- all kinds of things! It also happened to be my grandmother's birthday (who passed away many years ago), so it felt as if everything was coming full circle. We even used my step-dad's mother's glasses to serve the panna cotta!

It was a really nice day spent with family, and a great way to spend Mother's Day weekend!

Brunch Menu

baked eggs w/ spinach and orange bell peppers
Jerel's hashed brown potatoes
tomato and avocado salad w/ feta
orange scented panna cotta w/ strawberries in rhubarb syrup
mimosas

Orange Scented Panna Cotta

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar, or more to taste
pinch of salt
1 teaspoon vanilla extract
2 tablespoons orange juice
1 cup sour cream

Sprinkle gelatin over cold water, let stand for 5 minutes.

In a 3 quart saucepan, warm the cream, sugar, salt, vanilla, and orange juice over medium-high heat. Do not let boil. Stir in the gelatin until thouroughly dissolved. Take the cream off the heat and cool for about 5 minutes.

Pour the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another tablespoon of sugar. Rinse 8 2/3 cup ramekins (we used 6 wine glasses instead) with cold water. Divide cream mixture among each ramekin or glass. Chill for at least 4 hours or overnight.

To serve, either unmold by dipping the bottom of the ramekins into hot water and then turning each one out onto a dessert plate, or serve in their containers. Serve alone of with fruit (we topped with strawberries that we soaked in a simple rhubarb syrup), or drizzle each with good quality balsamic vinegar. Enjoy!

Happy Mother's Day Mom! Thanks for all you do!

easy one bowl banana muffins

2010-05-01T17:49:00.000-07:00

As I've mentioned SO many times before, I really love brunch. And we've been doing brunch a lot lately. Brunch with friends. Brunch with family. Making brunch at home. Going out for brunch. I love it all!
Today we had brunch with some friends at their house. They made a wonderful egg dish that had peppers and veggie sausage and cheese, and we brought all the fixins for granola yogurt parfaits- homemade granola, fresh fruit, organic vanilla yogurt- and homemade banana muffins. We had a great time, and the food was wonderful! A perfect way to end the weekend!

One Bowl Banana Muffins

1 1/2 cups flour
3 ripe bananas
1/4 cup olive oil or vegetable oil
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon baking powder
2 tablespoons wheat germ (optional)
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees. Place liners in muffin tin, or spray well with non-stick cooking spray.

In a medium sized bowl, mash the bananas. Add oil, eggs, cinnamon, baking powder, wheat germ (if using), sugar, baking soda, and salt. Whisk all together well. Add flour, and whisk until mixture is combined.

Divide batter among muffin cups, bake until golden brown and wooden skewer comes out clean, about 20-25 minutes.

Cool in pan on rack for 5 minutes, then transfer muffins to rack and cool to room temperature.

Enjoy!

greek chopped salad and bakalva

2010-04-26T16:54:00.001-07:00

Over the weekend we had a wonderful Greek dinner with our dinner club! This month's hosts, Sarah and Brad, made the main course- butterflied leg of lamb which was then used in gyros, and tzatziki. So good and flavorful! Erin and Matt made spanakopita, which was also delicious. And our contribution to the dinner, Greek chopped salad and baklava for dessert!

Our chopped salad consisted of the usual suspects, tomatoes, cucumbers, kalamata olives, and hearts of romaine. What really made it special was the amazing feta cheese we got from Lucky Penny (if you haven't tried Lucky Penny, check them out. the BEST goat cheese and feta)!

(find the CHOPPED SALAD recipe HERE*)
*we left out the peppers and onion, and added chopped hearts of romaine.

The baklava was surprisingly good! This was the first time I had ever attempted to make it on my own, and now that I know how easy it is, I'll definitely make it again! Sweet and syrupy and a great ending to a wonderful meal!

(find the BAKLAVA recipe HERE)

3 throw together meals (that are healthy too!)

2010-04-18T15:55:00.000-07:00

As you can tell by my lack of posts, I've been so busy lately! Work, family events, gatherings with friends, some remodeling in our house, and of course, getting ready for a new baby! I've barely been able to keep up, let alone try out any new recipes. Lately, dinner has just been whatever we can throw together. I've been trying to keep things healthy, using up whatever we have on hand.

In the past couple weeks I've made 3 tasty dinners that I wanted to share. They were quick and easy, and can be adapted using whatever you've got in the fridge or pantry.

First, I made oricchette pasta (use any pasta you have on hand) with broiled salmon, green beans, peas, and parsley. Just broil a few pieces of salmon, and steam some fresh veggies (peas, beans- whatever you have). Cut the salmon into bit size pieces, and top the pasta with the fish and steamed veggies. Sprinkle on some fresh chopped parsley, drizzle with olive oil and finish with salt and pepper. Done! Tasty and very healthy!

Second, I made noodles and mixed veggies with a spicy peanut sauce. I used what we had in the fridge, red bell peppers, carrots, napa cabbage, and edamame. I just sliced the peppers and shredded the cabbage, and I made thin strips of the carrots using a vegetable peeler. I cooked a package of udon noodles (you could also use spaghetti or linguine), and combined the noodles with the veggies. Then I mixed together a quick sauce using soy sauce, peanut butter, rice vinegar, sesame oil, a little brown sugar, and some crushed red pepper flakes. I didn't really have any measurements, I just found the combination that tasted good to us. The sauce was spicy and sweet, with just enough tang from the vinegar. Pour the sauce all over the noodles and veggies, and toss everything together until thoroughly coated.

And finally, an easy spring panzanella. I toasted some cubes of french bread drizzled in olive oil, sprinkled with salt and garlic powder, and set them aside. Then in a large bowl I combined some fresh peas, fava beans, yellow peppers, and blanched asparagus. I added the toasted bread cubes, and topped the entire mixture with a simple vinaigrette made of olive oil, lemon juice, dijon mustard, fresh chopped parsley, minced garlic and shallots, and salt. Again, no real measurements here, just continue to taste until you like the flavor. Pour the dressing over the veggies and bread, and toss to coat.

Hopefully these will at least give you some ideas when you're looking for a quick dinner you can throw together. Use up whatever you have in the fridge, and enjoy!

Happy Easter!

2010-04-04T15:37:00.000-07:00

Today we enjoyed a relaxing brunch filled with delicious foods.

(my first attempt at my grandma's Easter Bread!)

Scrambled eggs with fresh asparagus and parsley, along with chicken sausages. Easter bread topped with ricotta, strawberries, and honey. Fresh pineapple and mango. So good!

Hope your Easter was filled with good friends and good food!

triple berry scones

2010-03-29T16:26:00.000-07:00

I made these scones out of necessity. Not that I needed scones, but that I needed to use up a few ingredients that were sitting in my fridge. I had bought some cream a few days before for another recipe, and of course I only needed a few tablespoons...so scones seemed like the perfect way to use up that extra cream! And I had a frozen bag of berries in the freezer just begging to be used. So there you have it- berry scones!

I adapted this recipe from one I posted a while back for lemon cranberry scones. These are different in a few ways. 1) I didn't use a food processor, just a good old fashioned dough blender, or of course you could always just use 2 knives, or make due with whatever you've got handy. 2) I used raw cane sugar instead of white, and 3) I didn't flatten the dough and then cut out circles, I just used a large ice cream scoop to scoop the dough right onto the baking sheet.

I thought they turned out great, and so did my husband! It's such an easy recipe and very adaptable, we'll definitely make these again!

Triple Berry Scones

1 1/2 tablespoons freshly grated orange zest (from about 1 orange; preferably a blood orange)
2 1/2 cups all-purpose flour, plus one tablespoon for the berries
1/3 cup raw cane sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
10 oz fresh or frozen berries (I used a mix of blueberries, strawberries, and blackberries)
1 large egg
1 large egg yolk
1 cup plus 2 tablespoons heavy cream

Accompaniment: creme fraiche or whipped cream

Preheat oven to 400°F. and line a large baking sheet with parchment paper.

With a micro plane or zester, remove the zest from orange, reserving orange for another use.

In a large bowl cut flour, cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

In a small bowl toss together berries and 1 tablespoon flour. Stir berries coated in flour into into flour and sugar mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

Using a large cookie scoop, scoop 1/2 cup mounds of dough onto baking sheet, 2 inches apart. Bake in middle of oven 20 minutes, or until pale golden.

Scones are always best when they’re freshly baked. Yum!

film and food

2010-03-23T15:07:00.000-07:00

Every year we choose one film at the Cleveland International Film Festival that has to do with food. Last year we viewed The Garden, an amazing film that had people in tears. This year we chose Ingredients, a film that focuses on chefs using fresh, local ingredients, and why local is so much better. The farmers featured in this film are truly dedicated to their work, and strive to provide the best possible quality without using harmful pesticides or chemicals. We left this viewing with great appreciation for our local farmers, and also feeling inspired to grow more ourselves.

During the spring and summer months we live off of produce from our local farmers and our own garden, but the winter months are tough here in Ohio. At our grocery store they don't carry anything local in the winter, but for us, nothing changes. We still want to eat local during the winter! So for us we've also re-committed ourselves to canning and preserving more this year, so we can enjoy local foods all year round!

(our green beans are growing!)

After the film we joined other Slow Food members for lunch, fittingly, at The Greenhouse Tavern. As many of you probably already know, Chef Jonathon Sawyer and all of the chefs at the Greenhouse use only the best ingredients, which are sourced locally whenever possible. They seek out local farmers who produce the freshest, most delicious produce and meat- the Chef wouldn't have it any other way! In fact, we had an amazing Ohio beef burger for lunch, and while we dined we were able to speak with the farmer who produced the meat, Aaron Miller (he happened to be there for another event). We were able to ask questions about the food we were eating, and gain a better understanding of the care he took in producing it. It just doesn't get any better than that! And if you've never tried Miller Livestock, check them out, you won't be disappointed.

(tomato seedlings!)

It was a great day of film and food, and we're looking forward to the fresh, local food that we'll be eating this spring and summer!

(beets!)

meatballs with panko

2010-03-09T15:52:00.000-08:00

There is this lunch item at one of our local pizza places, Luigi's, called a meatball splash. To me, this name is kinda gross sounding, but I can get past the name. You see, the splash is actually a toasted piece of italian bread smothered in melted cheese, topped with a meatball, and "splashed" with tomato sauce. Ok, yeah, I can deal with that!

It just so happened that I recently made a big batch of my homemade meatballs, and I have to say, they were are damn good! Instead of my usual breadcrumbs I made them with panko breadcrumbs, and I don't think I'll ever go back. They are full of flavor like the normal recipe, but lighter in texture. Anyway, I used these meatballs and made this delicious concoction, and we really enjoyed it! It was a simple and satisfying meal, and perfect for someone who is extra hungry right now (that's what being pregnant will do to you, I guess) !

Basic (delicious) Meatballs

1 lb ground sirloin or ground chuck
1 1/2 cups panko
1 egg, lightly beaten
3 garlic cloves, minced
1/2 grated parmesan cheese
1/2 cup finely chopped fresh parsley
course salt and ground pepper
olive oil
4 cups homemade or store bought tomato sauce

In a large bowl combine beef, panko, egg, garlic, cheese, parsley, and 1/2 tsp salt and 1/2 tsp pepper. Mix until combined (do not overmix). Using a 1/4 cup measuring cup for each, form 12 meatballs.

Heat olive oil in a large skillet over medium-high heat. Add meatballs, cook, turning occasionally until outsides are browned. Approximately 10 minutes.

Add sauce, bring to a boil over medium heat, then reduce heat to low. Cover and simmer until meatballs are thoroughly cooked, 10-12 minutes. Serve meatballs with sauce, over pasta, or in a meatball splash*!

* To make the splash, just toast italian bread covered in mozzarella or provolone cheese in the oven until the cheese is melted. Top with a meatball (or 2, or 3), and homemade or jarred tomato sauce. yum!

technology bites

2010-03-07T16:29:00.000-08:00

Although I've been cooking up a storm lately, my computer has decided not to cooperate, which explains the lack of posts...Now it's completely not working, I'm just hoping and praying that the whole freaking hard drive isn't fried...have I mentioned how much I love technology?

More food and recipes soon!

lemon olive oil cake

2010-02-28T15:32:00.000-08:00

Last night we hosted our dinner club for Italian night. It was a great evening, and we had so much good food!

We started with Sarah and Brad's amazing pepperoni bread! I think I could have stopped right there, it was that good. Then we had a simple salad that we made which included some romaine, fresh fennel, and a light orange vinaigrette. After salad we had eggplant bundles that Matt and Erin made. They were slices of eggplant filled with tomato and mozzarella cheese, broiled until golden brown. Very good! Jerel and I made the main course which was a traditional lasagna. I made a homemade meat sauce with the grass fed beef we got from Millers Livestock, used lots of cheese, and fresh pasta sheets. I really enjoyed the lasagna, I think it was some of the best I've ever made! (more on this later) The lasagna was served with Brad and Sarah's zucchini ribbons, which had a great kick!

After all of that filling food, I figured we'd need something light for dessert. I made a lemon olive oil cake, and served it with lightly sweetened whipped cream and fresh raspberries. I was really happy with this cake, and I'll definitely be adding it to my list of regulars!

Lemon Olive Oil Cake

3/4 cup extra virgin olive oil, plus additional for greasing the pan
1 large lemon, zested and juiced
1 cup cake flour
5 egg yolks
4 egg whites
3/4 cup plus 1 1/2 tbs sugar
1/2 tsp salt

Preheat oven to 350 degrees, adjust rack to middle position. Grease a 9-inch springform pan with oil, line the bottom with parchment paper and oil it.

Finely zest entire lemon and whisk zest together with flour. Halve and squeeze the lemon and reserve 3 tablespoons of juice.

With an electric mixer and large bowl, beat yolks and 1/2 cup sugar at hight speed until pale and thick, about 2-3 minutes. Reduce speed to medium and add 3/4 cup olive oil and lemon juice, beating until combined (mixture may appear separated). Fold in flour mixture with a wooden spoon or rubber spatula until just combined.

With an electric mixer, whisk egg whites with 1/2 teaspoon salt on medium high speed until foamy. Continue whisking and slowly add 1/4 cup sugar until egg whites hold soft peaks, about 2-3 minutes. Gently fold one third of whipped whited into yolk mixture to lighten, and then fold the remaining whites until just combined.

Pour batter into springform pan and release air bubbles by gently tapping pan against work surface. Evenly sprinkle 1 1/2 tablespoons sugar over the top of the batter. Bake until the top is golden brown and a wooden skewer comes out clean, about 25-30 minutes. Place on rack and cool in pan for 10 minutes, run a thin knife around edge of pan and release springform. Cool cake to room temperature, remove parchment and serve with fresh whipped cream and berries.

vegetable fried rice

2010-02-16T15:52:00.000-08:00

I got this recipe from Gweneth Paltrow's site called GOOP. She really has some great recipes, and I'm hoping to try more soon.

This rice is great because you can use whatever vegetables you have on hand. My only deviation was that I didn't cook the eggs separately as it states in the recipe. Instead I just made a well in the rice, poured the eggs directly in the pan and scrambled for a few minutes, and then mixed them in with the rice as it finished cooking. I used asparagus and green peas with great results! Of course I had to add a little Sriracha for heat!

Vegetarian Fried Rice

you'll need:
4-6 asparagus spears (we used about double)
1 cup frozen or fresh peas
2 cups boiled or steamed rice (we used short grain brown rice)
2 egg whites, beaten (we used the entire egg)
2 spring onions, chopped (optional)
4 tbsp vegetable oil
1/2 tsp salt

Break off tough stems of asparagus and cut into 1 inch pieces, rinse. Stir fry asparagus, peas, and any other veggies you're using in 1 tbsp oil for 1-2 minutes, then remove from wok or pan and set aside. Add more oil if necessary, add egg to form a thin pancake (we skipped this step and just added egg while frying the rice). As soon as the egg is cooked, remove from pan and chop.

Heat 2-3 tbsp of oil to wok or pan, then stir fry the white part of the onion (if using), add the cooked rice and stir over a low heat until rice is uniformly heated throughout. Add the veggies back in, the egg, and salt, stir until the entire mixture is piping hot.

valentine's weekend

2010-02-14T07:07:00.000-08:00

On Saturday night we hosted a Birthday/ Valentine's dinner at our house. It was a very fun night, filled with good food and conversation, and of course we love spending time with our family!

the menu:

the easiest tapanade w/ french bread
romaine and fennel salad w/ orange vinaigrette
beef bourguignon
garlic mashed potatoes
chocolate pot de creme w/ vanilla whipped cream
chocolate covered strawberries

For the tapanade, it couldn't be simpler. Take one can of artichoke hearts, about a handful of kalamata olives, a couple of roasted red peppers, a big handful of parsley, and a couple pinches of salt. Pulse all together in a food processor until well blended. Taste, and add more salt if needed. Serve with toasted french bread.

For the salad, we kept it simple. Fresh chopped romaine, thinly sliced fennel bulb, a few fennel fronds tossed in, and we drizzled it all with olive oil, orange champagne vinegar (which can be found at Trader Joe's), and salt. Toss all together well and serve. So crunchy and refreshing!

The beef bourguignon was just as I hoped, flavorful and delicious. We used grass-fed beef from Miller Livestock, and it was great! Tender and juicy, it worked perfectly in this dish. We served this with Jerel's garlic mashed potatoes, that were perfect I might add. I will definitely be making this again!

I think the favorite of the night had to be the chocolate pot de creme! It was rich and chocolaty, everything you want in a dessert. I topped it with fresh whipped vanilla cream. I deviated from the recipe (link above) slightly, as I felt like I wanted to serve larger portions. I split the recipe between 5 ramekins instead of the recommended 8, which also meant more time in the oven. Just make sure the outside of the creme is firm and the center slightly wobbly before you take them out of the oven.

What a wonderful evening!

This morning, for Valentine's breakfast, I made my sweet some very berry buttermilk pancakes. I used my standard buttermilk pancake recipe, and topped them with raspberry syrup (raspberry preserves with a tiny bit of water, warmed up until it comes to a liquid consistency), and fresh raspberries and blueberries. Yum!!

Happy Valentine's Day!!

winter panzanella with roasted veggies

2010-02-07T07:21:00.000-08:00

I really love panzanella salad. We seem to make it at least once a week in the summer, using our fresh tomatoes and basil from our garden, perhaps some peppers, and maybe cucumbers too. In the spring we make it with asparagus and peas.

And in the winter, we really enjoy this version with roasted root veggies. You can use any root vegetables you've got on hand, and this is a great way to use up any bread (even bread that's nearly stale). Panzanella is extremely adaptable, so feel free to experiment!

You'll need:

1 large sweet potato
2 carrots
3-4 parsnips
1/2 bulb fennel
kosher salt
pepper
garlic powder

5 cups cubed bread

3 cloves garlic, minced
1/2 cup olive oil
3 tablespoons balsamic vinegar
kosher salt

Preheat oven to 425 degrees.
Peel sweet potatoes, carrots, and parsnips. Cut all veggies, including fennel, into 1-2 cubes. Place all vegetables on a baking sheet, drizzle with olive oil and sprinkle a few pinches of salt, a couple cracks of pepper, and a dusting of garlic powder. Toss all together until veggies are coated with oil and spices. Roast in the oven for 20-25 minutes, until lightly browned. Remove vegetables from oven, let cool for a few minutes, and then place them in a large bowl and set aside.

Lower oven temp to 350 degrees. On a separate sheet pan, toss bread cubes with a drizzle of olive oil and a few pinches of salt. Bake cubes for 5-7 minutes, until they begin to brown. Remove from oven and place bread cubes in the same bowl with the roasted veggies.

While bread is toasting, make the dressing. Whisk together the oil and vinegar, along with the minced garlic, and a few pinches of salt. Season to taste.

Pour the dressing over the bread and veggies, and toss well to coat. Serve immediately.

taco soup with chicken and beans

2010-02-03T15:52:00.000-08:00

Last Saturday we had dinner with our friends, the theme of the night- SOUP! All three of the couples in our dinner club made a different soup, and I have to say, they were all delicious! We had Curried Carrot Almond Soup, Moroccan Vegetable, and we made a Chicken and Bean "Taco Soup".

Originally I was going to make Posole, but I didn't have any hominy, and I DID have some beautiful Lila beans from Rancho Gordo. So I used my posole recipe, and subbed my beans for the hominy. The soup was rich and spicy, full of chicken and tender beans. But the best part was all of the toppings! We had shredded hearts of romaine (yes, lettuce in soup is very good!), diced grape tomatoes, avocados, red onion, cilantro, limes, and tortilla chips. I really enjoyed it! To me it tasted like a hot, crunchy, delicious taco. So, I'm calling it a taco soup, and it will definitely be a keeper in our house. Enjoy!

Chicken Posole (or with beans, Taco Soup!)

Broth
8 cups chicken stock, canned or homemade
bouquet garni of 1 bay leaf, 5 sprigs of fresh thyme, and 3 sprigs fresh oregano
2 cloves garlic, minced
2 tsp salt
1 tsp cumin
2 tsp coriander
1/2 tsp crushed red pepper flakes
1 tsp chili powder

Posole
2 teaspoons olive oil
1-1.5 lbs chicken
2 cans hominy ***

Any or all of the following garnishes:
shredded lettuce
diced tomatoes
diced avocado
diced red onion
cilantro
lime wedges
tortilla chips
radish, sliced thin

In a large pot or dutch oven, bring the chicken broth to a boil. Reduce to a simmer and add the bouquet garni and minced garlic. Simmer for 10 minutes. Remove the bouquet garni and add the salt, cumin, coriander, red pepper flakes, and chili powder.

Continue to simmer on the stove top until all of the other ingredients are ready. Taste for seasoning. If bitter, add another teaspoon of salt. If too concentrated, add a cup of water to dilute.

To prepare chicken, pat dry and season on both sides generously with salt and pepper. In a frying pan or stove-top grill pan, heat oil over medium high heat. Add the chicken and cook for 4 minutes until the underside is crispy and golden brown. Flip the chicken and continue to cook another 4-5 minutes, until cooked through. Remove to cutting board and rest until cool enough to handle.

When the chicken is cooking and cooling, prepare the garnishes.

When the chicken is cool enough to handle, dice it into bite sized cubes and add to the broth. Drain the hominy into a strainer and rinse under cold water. Add this to the broth.

Bring the soup to a boil and bring everything to the same temperature.

Serve in individual bowls and allow guests to garnish.

*** We used 1 cup of dried beans instead. I cooked them in a crockpot for 4 hours on high, along with some onion, garlic, fresh thyme, celery, and bay leaf. Add the cooked and drained beans to the soup at the same time you would have added the hominy.

green minestrone

2010-01-27T14:45:00.000-08:00

At times I feel our life is hectic, stressful, our weeks are crazy, our time is stretched. But last week our good friends had a week I couldn't even imagine! It started with their oldest daughter who is 6 getting pneumonia and being admitted to the hospital, and ended back in the hospital with the birth of their third daughter, who came a month early! We really wanted to do something to help, so I did what I do best- cook!

Last night we brought them 2 soups, green minestrone filled with healthy veggies like swiss chard and cabbage, and a red lentil soup, along with some bread, fresh fruit and cookies. We spent a nice evening with them and their 3 beautiful daughters, eating and talking and relaxing. We were glad to be there and to help out, because that's what friends are for!

Green Minestrone

3 tbs olive oil
1 onion, chopped
3 ribs celery, chopped
1 quart vegetable or chicken stock
3 cups water
1/2 cup tubetti or small pasta
1/2 pound swiss chard, leaves washed well and shredded (about 3 cups)
1 pound spinach, leaves washed well and shredded (we used a small head of green cabbage instead)
salt
pepper
grated parmesan

1) In a large saucepan, heat the oil over moderately low heat. Add onions and celery, and a pinch of salt. Cook, stirring occasionally until the vegetables begin to soften, about 7-8 minutes.

2) Add the broth, water, and a few more pinches of salt and a few cracks of pepper. Bring to a boil. Reduce heat to a simmer. Stir in the pasta and simmer for 5 minutes longer.

3) Add the swiss chard and spinach (or cabbage) and bring the soup back to a simmer. Cook, stirring occasionally until the chard is wilted and the pasta is tender. Season with salt and pepper to taste.

Serve topped with grated parmesan, and fresh, crusty bread.

Vegan Pumpkin Bread

2010-01-20T16:05:00.000-08:00

As a member of the Wellness Committee at my office, I'm part of a team who is trying to encourage a healthier lifesytle. The team is great, and I'm excited about all of the activities we have planned for 2010!

Today we had our 2010 kick-off meeting, and I was more than happy to provide the snacks! I made 3 different items, all healthy in different ways. One was low-fat, one was vegan, and one was just plain all-around healthy!

I made Healthy Morning Muffins, a recipe that is quickly becoming a staple at our house, Vegan Pumpkin Bread, and Low-Fat Banana Oat Bread. I really enjoyed them all, and I'm sure I'll be making them again soon.

Vegan Pumpkin Bread
(makes 2 loaves)

2 cups all purpose flour
1 1/2 cups whole wheat flour
2 cups light brown sugar, packed
1/4 cup granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp freshly ground nutmeg
1 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
1 15-oz can of pumpkin puree
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
1 cup chopped walnuts

Preheat oven to 350 degrees. Place rack in center of the oven. Grease 2 loaf pans and set aside.

In a large bowl, whisk together the flours, sugars, baking soda, baking powder, salt, and all spices.

In a medium bowl, whisk together the pumpkin puree, oil, maple syrup, and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well. Fold in most of the chopped walnuts, resserving some to sprinkle on top of the batter in the pans.

Divide the batter between 2 loaf pans and sprinkle the tops with a few pieces of chopped walnuts. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from oven, let rest in the pans for 20 minutes before inverting onto cooling rack. Serve warm.

This bread freezes well, just wrap tightly and put one in the freezer for future snacking.

(recipe adapted from Joy the Baker)

To find the recipe for Low-Fat Banana Oat Bread, click here.

breakfast nachos

2010-01-17T07:39:00.000-08:00

This meal combines 2 of my favorite things- brunch and mexican food. It's similar to a quick version of huevos rancheros (which I also LOVE), and it combines many of my favorite flavors. It's easy, and delicious, and a fun way to start the morning!

For 2 servings, you'll need:

tortilla chips
olive oil
orange juice
1 can (15 oz.) black beans, rinsed and drained
4-5 eggs (depending on your hunger)
shredded cheese
bottled salsa (or fresh if you have the ingredients and time)
sour cream
hot sauce (optional)

In a small saucepan over medium low heat, heat one tablespoon olive oil. Once the oil is hot, add the drained beans. Add about a 1/4 cup orange juice, a couple pinches of salt, and a pinch of cayenne pepper, if desired. Stir. Let the mixture come close to a boil, and then turn it down to a simmer.

In the meantime, scramble the eggs.

In 2 shallow bowls or small plates, spread out some tortilla chips for the bottom layer. Top the chips with a few spoonfuls of black beans, then spilt the scrambled eggs between the two plates. Top the eggs with shredded cheese, then a spoonful of salsa, and a dollop of sour cream. Serve with hot sauce. Enjoy!

pasta fagioli

2010-01-12T16:21:00.000-08:00

It seems that every Italian family has their own idea of what should be in pasta fagioli. Some make it simply, with tomatoes, beans, and pasta. Others add meat or bacon, and some add vegetables like celery or carrots. I don't think that my family ever had a specific recipe for pasta fagioli, although whatever my Mom puts in her version is wonderful! Mickey also has a delicious recipe which uses bacon for a rich taste.

For me, today, this is my version of pasta fagioli. I'm sure it will change and evolve over time, but I'm happy with this comforting and satisfying recipe. I like to serve this with fresh bread and plenty of grated parmesan-romano cheese. So good!

Pasta Fagioli

You'll need:

olive oil
3 cloves garlic, minced
1 cup diced carrots
1 lb lean ground chuck or ground beef
1 can (15.8 oz) great northern or cannellini beans, thoroughly rinsed and drained
3 cups tomato puree
2 cups Ditali pasta (dry) or other small pasta
salt and pepper

In a large pot over medium-low heat, heat 4-5 tablespoons olive oil. Add the minced garlic and saute for 1 minute. Add in the carrots, cook for another minute, stirring constantly.
Add the ground chuck, and a few generous pinches of salt and some cracked pepper. Cook on medium-low until the meat is brown and cooked all the way through.
Add the tomato puree, 4 cups of water, and another sprinkle or 2 of salt. Bring mixture up to a gentle boil, then reduce heat to a simmer. Simmer on low for 15-20 minutes.

While the tomato mixture is simmering, cook the pasta (in a separate pot) to al dente, drain and set aside.

After tomato mixture has cooked for 15-20 minutes, add in the cooked pasta and the drained beans. Turn heat up slightly and cook for about 5 more minutes. Serve hot, and topped with grated cheese. Enjoy!

healthy morning muffins

2010-01-09T07:53:00.000-08:00

I love hosting brunch (well, I just love brunch in general!). For brunch I usually try to make a meal that mixes sweet with savory, and of course adding mimosas never hurt.

We recently made a brunch with a savory egg, cheese, and sausage strata, spicy hash browns, asparagus with vinaigrette, and healthy morning muffins (and mimosas of course).

I really love these muffins because they aren't too sweet and I feel good about eating them. They are full of carrots, oats, apples, and a hint of cinnamon, and I think they would also be delicious made with bananas or pears instead of apples. The original recipe included raisins (I was out), but I'm sure they would make these muffins even more delicious!

Healthy Morning Muffins

non-stick cooking spray
1 1/4 cups whole wheat flour (or you can use AP flour)
1/2 cup dark brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon course salt
1 cup old fashioned oats
1/2 cup raisins (optional)
3 tablespoons olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
2 peeled apples, diced

Preheat oven to 400 degrees.

Coat a 12 cup muffin tin pan with cooking spray.

Place diced apples in a small bowl and microwave for 2-3 minutes to soften the apples.

In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, and salt until there are no lumps. Stir in oat and raisins (if using). Add oil, egg, milk, carrots, and apples, and stir until blended.

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted comes out clean, 20-25 minutes. Serve warm or at room temperature. For a special treat top with butter and honey. Enjoy!

recipe adapted from Everyday Food

creamy tomato soup

2010-01-03T11:28:00.000-08:00

The last month has been a blur. I feel like we've been cooking and entertaining non-stop, and I'm not complaining because we love cooking and spending time with our family and friends, but it's nice to finally have a lazy Sunday to enjoy at home.

While my sweet husband braved the freezing temperatures and cleared the snow off the driveway, I decided to make tomato soup and grilled cheese sandwiches for lunch. A perfect meal after coming in from the cold!

I have to admit I haven't made many homemade tomato soup recipes, but this one couldn't be easier. And the best part is that it doesn't need chicken stock or cream or anything extra. It's basically just tomatoes and water, but it turns out creamy and delicious!

Creamy Tomato Soup

2 tbs unsalted butter

2 tbs olive oil

1/4 cup finely minced onion

1 large clove garlic, finely minced

1 can (28 oz) whole peeled tomatoes, with juice

1 cup strained tomatoes (or tomato puree)

1 sprig fresh thyme

salt and pepper

In a medium stock pot over medium heat, melt butter and olive oil. Add minced onion and garlic, stir, cook for about 2 minutes or until onions and garlic soften. Add the whole tomatoes with juice, the strained tomatoes, and 2 cups of water. Add sprig of thyme and 1/2 tsp salt. Turn heat to high and let mixture come to a boil. Turn down heat to low and simmer for 30 minutes, covered.

Remove the sprig of thyme and discard. Very carefully use a hand blender or immersion blender to blend the mixture in the pot. If you don't have an immersion blender, let the mixture cool and then puree in a blender or food processor. Return to low heat, add salt and pepper to taste. Serve hot, along with grilled cheese or crackers.

new year- new look!

2010-01-03T06:07:00.000-08:00

We're very excited to have a new look for 2010!

Much thanks to Hannah at Sherbet Blossom designs!

Happy New Year!

2010-01-01T17:26:00.000-08:00

So much food, and so little blogging. New recipes coming soon!!

In the meantime we've been cooking and eating and enjoying time with family and friends.

Wishing you a happy new year filled with good fortune and good food!

(Klue family sauerkraut recipe!)

ps- new year, new look...coming soon!

Merry Christmas!

2009-12-25T12:18:00.001-08:00

Back soon with tons of delicious recipes!

(some of the cookies we made this year!)

homemade marshmallows

2009-12-14T15:48:00.000-08:00

On Saturday our good friends had their annual Christmas party. It was tons of fun, as always! There was so much good food and plenty to drink, including a fabulous hot cocoa bar! My contribution was the homemade marshmallows for the hot cocoa, and I think they went over pretty well.

Making homemade marshmallows is not difficult, but be prepared to get a little sticky! I was very happy with how they turned out, and will def make them again soon. Perfect for hot cocoa or in s'mores, or maybe just dipped in chocolate- yum!

Homemade Marshmallows

2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioner's sugar (for dusting)

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with a whisk attachment. Let it stand 30 minutes.

Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan, place over low heat and stir until sugar is dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.

Clip on a candy thermometer, raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.

With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high, and beat until mixture is very thick and white and almost tripled volume, about 10 minutes. Add vanilla, blend to incorporate.

Generously dust an 8 x 12 inch baking pan with confectioners sugar. Pour marshmallow mixture into pan. Dust top with confectioners sugar, let stand uncovered overnight to dry out. Slice into cubes with a pizza cutter or sharp knife. Store in an airtight container for up to one week.

original recipe found here

my favorite banana bread

2009-12-09T16:00:00.000-08:00

Now that we have a dishwasher, I don't have to limit myself to one bowl recipes! I can get crazy- we're talking 3 bowls here!

This has been my favorite banana bread recipe for years, although I've avoided making it for a while because of all the dirty dishes it creates. For those without a dishwasher, not to worry, it's worth washing 3 bowls!

Banana Bread

1 cup sugar
1 stick unsalted butter, at room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups AP flour
1 teaspoon baking power
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 325 degrees. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda, and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing until flour disappears.

Pour batter into prepared pan and bake 55 minutes to 1 hour, until a toohpick inserted in the center comes out clean. Set aside to cool on rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

recipe from The Food Network

junebug's gingersnaps

2009-12-06T17:37:00.000-08:00

We have a family friend named June who is a wonderful baker. She makes the most amazing pies and cookies, and these gingersnaps are no exception.

These cookies are the perfect combination of spice and sweet, and they have the crunchy texture I like in a gingersnap. A great addition to your holiday cookie jar!

Junebug's Gingersnaps

1 1/2 C sugar
1 C Crisco
2 eggs
1 C molasses
add:
4 C flour
4 t baking soda
2 t cinnamon
1 t ginger
1 t salt

Roll into balls (I used about a tablespoon for each cookie) and then roll in sugar. Bake at 375 degrees on greased cookie sheet for 10-12 minutes.

Makes 6 dozen (I halfed this recipe for 3 dozen, worked just fine)

chocolate pecan blondies

2009-12-02T16:24:00.001-08:00

In the time it takes you to preheat your oven, you can make this blondies. And they are ridiculously good!

These blondies are versitile too! Don't have chocolate chips? add butterscotch or peanut butter chips! Don't like nuts? leave 'em out! Try adding some dried fruit. Or mash up those ripe bananas on the counter...be creative! Oh, and did I mention that this recipe can be made using just one bowl?!

Chocolate Pecan Blondies

8 tablespoons unsalted butter, melted
1 cup brown sugar
1 egg
1/2 teaspoon vanilla
pinch salt
1 cup AP flour
1/4 cup chopped chocolate, or chocolate chips
1/4 chopped pecans

1. Butter an 8 x 8 pan.
2. Mix melted butter with brown sugar, beat until smooth. Beat in egg and then vanilla.
3. Add salt. Stir in flour. Mix in any additions (I used chocolate and pecans, but again, use what you like!)
4. Pour into prepared pan. Bake at 350 degrees for 20-35 minutes, or until middle is set.

Enjoy!

soy and ginger salmon

2009-11-30T18:19:00.000-08:00

Now that the Thanksgiving binge is over, it's time for something light and healthy!

This salmon is very simple, and so good. I served this with brown rice and edamame, a perfect weeknight meal!

Soy and Ginger Salmon

1/2 cup low sodium soy sauce
2 tablespoons honey
1 clove garlic, finely minced
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes (optional, but tasty!)
4 - 6oz salmon filets

In a glass dish combine soy sauce, honey, garlic, ginger, and pepper flakes (if using). Add the salmon, skin side up. Cover and refridgerate for 30 minutes.

Heat broiler on high. Transfer the salmon to foil lined broiler pan, skin side down. Broil until the salmon is the same color throughout, and flakes easily, 7-10 minutes.

Enjoy!
from realsimple.com

anniversary brunch

2009-11-29T08:54:00.000-08:00

One year ago today Jerel and I were married! I was lucky enough to marry the love of my life, and I am thankful for every day we have together.

Last night we celebrated with an amazing dinner out. And this morning, we had a special brunch at home.

Baked eggs with goat cheese and herbs, apple cinnamon scones, fresh fruit salad, and mimosas!

Now we're off to buy our Christmas tree! What a wonderful weekend!!

Happy Thanksgiving!

2009-11-26T06:54:00.001-08:00

Much to be thankful for!

Enjoy the long weekend- eat, drink, and be merry!

thanksgiving menu 09 (updated)

2009-11-22T15:04:00.001-08:00

This is our first year hosting Thanksgiving at our house! Last year Jerel and I had a small meal together at home. We decided since we were getting married 2 days later, that it would be best to relax and spend time together before the big day. We made a turkey roulade, stuffing, and sweet potatoes. It was really nice!

This year we're looking forward to a fun and relaxing day full of food and laughs with our family!

I have some work ahead of me in the next few days, but I think I'm in pretty good shape.

Here's the menu (I've linked to many of the recipes):

green goddess dip w/ crudites
stuffed celery and olives
goat cheese w/ strawberry balsamic jam

curried butternut squash and pear soup (thanks Cheri!)

roasted beet salad w/ goat cheese and walnuts

apple and celery salad
mom's cranberry-orange sauce
mom's stuffing
brussel sprouts (added late, as we found them at the farmers' market!)

fig and almond stuffing
mom's sweet potatoes
roasted veggies

herb roasted turkey (we got a fresh, grass fed turkey from Brunty Farms. It was amazing, easily the best turkey I've ever had)

silky pumpkin pie
pecan tart w/ chocolate ganache (skipped the ganache, added the chocolate right into the tart)

apple crisp

WOW! I didn't realize how much food we'd have until just now. I'm planning on sending everyone home with tons of leftovers :)

What are you making for Thanksgiving?!

onion tart w/ mustard and fennel

2009-11-19T17:31:00.000-08:00

This is another perfect appetizer for Thanksgiving, or anytime really. The flavor is wonderful, and the onions and mustard go together remarkably well. While this was tasty many hours later, I prefer to eat it warm from the oven!

To save time, you can make this recipe using a store bought pizza crust, or you can purchase pizza dough from a local pizza shop. I made my own dough using this easy recipe.

Onion Tart w/ Mustard and Fennel
find the recipe here

crispy polenta w/ mushroom ragout

2009-11-17T16:41:00.000-08:00

Recently I made several tasty appetizers for a party, and I wanted to share the recipes, starting with this fantastic polenta with mushrooms. I think this would be perfect for Thanksgiving! Enjoy!

(although I don't have a very good picture of the final product- it's way in the back left, the polenta with mushrooms was the hands down favorite appetizer at the party)

Crispy Polenta w/ Mushroom Ragout
find the recipe here

food and wine in sonoma, ca

2009-11-14T11:29:00.000-08:00

We just got back from a wonderful wine country vacation. We ate and drank, and relaxed at a beautiful ranch in Sonoma County...

We were spoiled each morning with amazing breakfasts that were prepared there on the ranch, full of fresh fruits, veggies and eggs. We spent the days sipping wine at the local wineries, and eating some of the best food wine country has to offer.

When we first arrived in California we stopped for lunch at a place we'd been dying to try- Bar Jules. This small restaurant in San Francisco was recently included on a list of the top 10 best new restaurants in America (along with our own Greenhouse Tavern!), and it was everything we hoped it would be. The Chef offers one daily menu, based on seasonal and local availability. First we split an arugula salad with persimmons, walnuts, and feta. Wow. Then Jerel ordered a burger with Gruyere, and I had the preserved swordfish with roasted peppers and capers. They were both outstanding. Simple, and delicious.

Once in Sonoma, we went to a place that we absolutely love called the El Dorado Kitchen. We've been there several times, and it never disappoints. I was so eager to eat dinner I forgot to snap any pictures, but we had the most flavorful pan seared trout, which was topped with green beans, toasted almonds, and lobster! For dessert we had vanilla crepes which were topped with strawberries and aged balsamic, and served with vanilla bean ice cream. Awesome. And since we were so happy with our dinner experience, we had to go back again another day for a treat...we decided on espressos and a chocolate s'mores tart, which was topped with toasted meringue and served with vanilla bean ice cream. Perfect ending to a wonderful day.

One of our other favorite Sonoma restaurants is The Girl and The Fig, and their smaller counterpart, The Fig Cafe. We stopped at The Fig Cafe for lunch and we thoroughly enjoyed our meal. We started with Fig Royales (champagne mixed with fig syrup), then split a salad of arugula, blue cheese, and walnuts, as well as steak frites. All delicious, and the perfect lunch before more wine tasting!

Oh, and I can't forget our meal at Brix. This restaurant/garden/vineyard is a wonderful place to enjoy a meal. Grab a glass of wine and enjoy the views! The food was great too, many of the items come from the on site garden...I had a butternut squash panini, and Jerel has a zucchini and goat cheese panini. Yum!

A few of our other favorite stops were Rancho Gordo for heirloom beans, and Kara's Cupcakes inside the Oxbow Public Market, both in Napa.

In addition to all of these excellent food finds, we were lucky enough to stay at a beautiful ranch that has animals and fruits and vegetables and flowers and grape vines galore! I took it upon myself to pick a few figs, as well as a lemon, a lime, a few persimmons, and what I believe to be small grapefruits. This place is like paradise, seriously. Weeping willow trees, and grape vines as far as the eye can see. And did I mention the beautiful horses, and cows, and chickens, and birds, and dogs on the property...?! This was a real, live, paradise ranch! I wish we could have stayed forever...

Ahh...until next time...for now, I'll be working on recreating some of the amazing dishes at home!

california dreamin'

2009-11-03T16:28:00.000-08:00

off to drink some vino...see you next week!

sweet and spicy caramel corn

2009-10-30T15:29:00.000-07:00

Just in time for Halloween! Enjoy!

Sweet and Spicy Caramel Corn

2 tbs vegetable oil
1/2 cup popcorn kernels
1 cup salted peanuts
1/2 cup unsalted butter
1 cup sugar
1/4 cup light corn syrup
1/2 tsp coarse salt
1/4 to 1/2 tsp cayenne pepper

1) Preheat oven to 250 degrees. Line 2 baking sheets with baking mats or parchment, set aside.

2) In a large, heavy-bottomed pot, heat oil over medium heat. Add 3 kernels of popcorn and cover until they pop. Add remaining popcorn kernels, cover, and shake pot continuously over burner until popcorn is completely popped, about 3-5 minutes. Transfer popcorn to a large bowl, along with peanuts and set aside.

3) Combine butter, sugar, and corn syrup in a medium pot over medium heat. Cook, stirring occasionally until all sugar is dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally.

4) Remove mixture from heat and stir in salt and cayenne with a heat-proof spatula. Immediately pour over popcorn mixture and stir to incorporate. Divide popcorn mixture evenly between 2 baking sheets. transfer to oven and bake, about 30 minutes, stirring occasionally.

5) Let popcorn cool on sheet pans before breaking into clusters. Store in an airtight container for up to a week.
recipe from Martha Stewart

curried lentils and sweet potato

2009-10-26T16:10:00.000-07:00

Curried lentils have become one of my favorite meals. We make them all the time! This preparation is particularly easy because it's made in the crock pot. That's right, just put all of the ingredients in and turn it on! A few hours later you'll have a warm and satifying meal.

You'll need:

1/2 cup lentils (we used red)
1 large sweet potato, peeled and cubed
1 can diced tomatoes
2 stalks celery, chopped
2 carrots, peeled and chopped
2 cups water

1-2 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon cayenne
salt
pepper

Add all ingredients to the crock pot and give it a stir. Turn heat to low, cook for 4-5 hours, or until potatoes are tender. Season to taste.

Linda's apple crisp

2009-10-25T06:55:00.000-07:00

In Northeast Ohio we are very lucky to be near so many amazing farmers' markets! This past week, The Coit Rd. Farmers' Market, a true Cleveland treasure, held a fundraiser. Many local chefs were involved, and Slow Food Northern Ohio had a part as well.

For our dish we decided on an apple crisp, and used a wonderful recipe given to us by my dear friend and accomplished cookbook author and James Beard Award winner, Linda Griffith. I was quite proud to be a part of the baking team!

(my husband was very helpful- he can peel an apple in one strip!...nice)

This apple crisp had a wonderful flavor, full of cardamom and brown sugar, and a crunchy pecan and oatmeal topping. And for variety, Kari made a bourbon and bacon apple crisp- yum!

Almost Gert's Apple Crisp with Pecans and Oatmeal
(Linda Griffith's recipe)

Serves 10

1 tablespoon unsalted butter, softened
1/2 cup unbleached flour
1/2 cup granulated sugar
1/2 cup broken pecans
1/4 cup oatmeal
1/2 cup plus 2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, cold and cut in pieces
8 large Northern Spy apples (or Granny Smiths)
2 tablespoons fresh lemon juice
1 teaspoon cardamom

Place rack in upper third of the oven. Preheat to 350 degrees F. Generously butter a 3-quart casserole or a deep 9-inch baking dish.

In the bowl of a food processor, combine flour, granulated sugar, nuts, oatmeal, 1/2 cup brown sugar, spices and salt. Pulse to blend. Add butter and pulse until mixture is that of corn meal. Set aside.

Peel, core, and thinly slice apples. Toss in a large mixing bowl with lemon juice. Sprinkle with cardamom and remaining brown sugar. Try to arrange apple slices in layers, as evenly as possible, until the baking dish is filled. Keep in mind that they cook down considerably.

Bake for 1 hour, or until lightly brown. Transfer to a cooling rack. Serve warm or at room temperature, preferably with ice cream on the side.

clambake 2009

2009-10-19T17:06:00.000-07:00

This weekend was filled with two of our favorite things- good friends and good food! I would say our first annual "Clams and Yams" clambake was a success. Luckily, we are friends with some really good cooks, and everyone pitched in and brought over wonderful food!

The menu-

marcona almonds and manchego cheese

littleneck clams w/ garlic, wine, butter, and herbs

spicy grilled chicken (find the recipe here)

corn chowder (find the recipe here)

root vegetable stew

simple slaw

sweet potatoes w/ cinnamon butter

fresh baguettes

apple crumble (recipe coming soon!)

pumpkin roll

wine and beer

Yeah, I know-- that's a damn good menu!! We had a great time eating and talking, and just enjoying the fall feast. Looking forward to making this an annual event!

Clams w/ butter, wine, and garlic

You'll need:

1 cup unsalted butter

1 cup dry white wine

2 tablespoons minced garlic

6-8 dozen small hard-shell clams, scrubbed

1/2 cup chopped parsley

good french bread, for mopping

Steam or grill clams until they pop open. Discard those that do not open.

In the meantime, combine butter, wine, garlic, and a pinch of salt in a small saucepan over low heat.

As the clams open, place the cooked clams in a large bowl. Then slowly pour the butter and wine sauce over the clams. Toss to coat. Sprinkle the parsley over the top of the clams. Use the bread for mopping up the sauce. Enjoy!

Simple Slaw

1 head of green cabbage, cored and sliced thin

olive oil

apple cider vinegar

celery seed

sugar

kosher salt

Place cabbage in a large bowl. Drizzle with a few tablespoons of olive oil, and a few tablespoons of apple cider vinegar. Add 1 teaspoon celery seed, and a few pinches of both sugar and salt. Mix thouroughly. Taste. Add more oil and/or vinegar, and adjust seasonings as needed. You want the cabbage to be coated in the dressing, but not soaking in a soup.

chocolate peanut butter cake

2009-10-11T09:36:00.000-07:00

I recently made this cake for Jerel's dad's birthday. If you like chocolate, and you like peanut butter, you MUST make this cake.

It's a bit time consuming, but WELL worth it. Chocolate cake, with peanut butter-cream cheese frosting. Topped by a chocolate-peanut butter glaze!

It's amazing. Very rich, and so, so, so good!

Bake this cake- trust me, you won't regret it!

For the recipe, visit http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/

roasted vegetable soup

2009-10-11T08:39:00.000-07:00

This is a perfect fall soup. It's creamy and comforting.

First you roast the veggies in the oven, which makes your house smell amazing! Then you add some broth and puree the vegetables...it's basically that simple. We didn't have any squash, so we just used carrots, sweet potatoes, and parsnips. It turned out great!

Serve with parmesan toasts for a simple fall lunch or dinner. Enjoy!

Adapted from Barefoot Contessa Family Style

Ingredients

3 to 4 cups chicken or vegetable stock, homemade or store bought
1 quart Roasted Winter Vegetables, recipe follows
kosher salt ground black pepper

Directions

In a large saucepan, heat 3 cups of chicken/vegetable stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more stock and reheat. The soup should be thick but not like a vegetable puree, so add more stock and/or water until it's the consistency you like.

Roasted Winter Vegetables:

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash (about 2 pounds), peeled and seeded

3 tablespoons good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

Yield: 8 servings

apple, goat cheese, and honey tart

2009-09-30T16:14:00.000-07:00

I simply love fall. It's not just the crisp air, or the cool, relaxing weather...the falling leaves, or the colorful foliage...in fact, much of my love for this season is associated with food. (imagine that!). I absolutely love the comforting foods that go along with fall. In fact, I've even made a list of all of the delicious foods I want to make this season (yes, that's the kind of food nerd I am). So let's get started!!

This is an easy dessert that uses fresh apples, creamy chevre, and spicy cinnamon. Perfect for a simple fall dinner party.

If you want some extra indulgence, serve with vanilla bean ice cream or fresh whipped cream. Enjoy!

Bon Appetit October 2007

INGREDIENTS

2 17.3-ounce packages frozen puff pastry (4 sheets), thawed
1 egg, beaten to blend
6 ounces soft fresh goat cheese (about 3/4 cup packed)
1 tablespoon fresh lemon juice
1/4 teaspoon coarse kosher salt
3 medium Gala apples, peeled, quartered, cored, cut into 1/8-inch-thick slices
3 tablespoons unsalted butter, melted
3/4 cup honey (preferably dark), divided
1/2 teaspoon (scant) ground allspice

PREPARATION

Line 2 rimmed baking sheets with parchment paper. Roll out each puff pastry sheet on lightly floured surface to 11-inch square. Using 5-inch-diameter cookie cutter or bowl, cut out 4 rounds from each pastry sheet, forming 16 rounds total. Divide 8 pastry rounds between prepared baking sheets; pierce rounds all over with fork. Using 3 1/2-inch-diameter cookie cutter or bowl, cut out smaller rounds from center of remaining 8 rounds (reserve 3 1/2-inch rounds for another use), forming eight 5-inch-diameter rings. Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with 1 pastry ring. Freeze at least 30 minutes.
DO AHEAD Can be made 1 day ahead. Cover and keep frozen. Do not thaw before continuing.

Preheat oven to 375°F. Mix cheese, lemon juice, and salt in bowl; spread mixture inside rings on frozen pastry rounds. Overlap apple slices atop cheese. Mix butter and 1/4 cup honey in small bowl; brush over apples. Sprinkle with allspice. Bake until apples are tender and pastry is golden, about 35 minutes. Place tartlets on plates. Drizzle 1 tablespoon honey over each and serve warm or at room temperature.
DO AHEAD Bake the tartlets four to six hours ahead, then store them uncovered at room temperature. Rewarm in a 350°F oven for five to ten minutes. Drizzle tartlets with honey just before serving.

sundried tomato stuffed mushrooms

2009-09-27T09:48:00.000-07:00

Last night we had our parents over for dinner, and made these as appetizers. All I can say, is that they were a hit! Everyone loved them, and they were gobbled up quickly.

My only regret- not making more!

Mushrooms Stuffed with Sun-Dried Tomatoes
Adapted from Gourmet, March 1996 From Smitten Kitchen

1/2 ounce dried tomatoes (about 5, not packed in oil)
2 tablespoons olive oil
18 white mushrooms, stems pulled out and chopped fine and caps reserved
1/2 cup finely chopped shallots
2 garlic cloves, minced
1/3 cup fine dry bread crumbs
1 large egg yolk, beaten lightly
1/4 cup fresh parsley leaves, washed well, spun dry, and minced
1/2 teaspoon dried basil, crumbled
2 tablespoons freshly grated Parmesan

Preheat oven to 400°F.

In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine.*

Lay mushroom caps, stems removed, face down on baking sheet either lightly sprayed with cooking spray or parchment paper. Bake them approximately 10 minutes, or until their liquid puddles underneath. Remove from the oven. Carefully pour off liquid that has gathered in the bottom of the pan, and then again, carefully, turn mushroom caps over so they are ready to be filled.

In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems, shallots and garlic, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt and pepper to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish, or the same parchment-lined pan you’ve roasted your mushrooms in. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

Makes 18 hors d’oeuvres.

* Can skip this step if using oil-packed tomatoes, as I did.

homemade hot sauce

2009-09-21T17:03:00.000-07:00

We go through a lot of hot sauce! So when I saw a recipe for homemade hot sauce I had to try it. It's really simple, we've made it several times this summer. It doesn't hurt that we have tons of hot pepper plants in our garden.

You can use poblano, cayenne, habenero, jalapeno, or a combination. Just be careful when making this sauce. Wear rubber gloves, and do not breathe any of the fumes.

D.I.Y. Hot Sauce
Written by Mark Bittman, taken from the blog Bitten
New York Times

"When you’ve got 15 spare minutes and the color is where you want it, put on a pair of rubber gloves and get out the blender. After you rinse the chiles, chop the stem off each (I use scissors), get rid of any bad spots, and drop them into the container of the machine. You can core them and clean out the seeds, but why bother? This stuff is going to be hot no matter what you do.

Pour in enough white vinegar to submerge the chiles, along with a handful of salt. Puree until quite smooth. Transfer the sauce to a pot and bring to a boil, stirring once or twice. Seriously: at no time during either of these steps do you want your nose or eyes anywhere near the fumes that waft from these vessels. Funnel the sauce into a clean jar or bottle and cool. Then cover with a cloth napkin and let the mixture sit at room temperature for three days, undisturbed. Carefully pour off all but a thin layer of the vinegar (which true enthusiasts save for another use) and refrigerate. The sauce keeps for months; you’ll know if it goes off when it starts to ferment and get sort of effervescent. But you’ll use it all before then."

pickled peppers

2009-09-14T16:12:00.000-07:00

Right now at our house we have an abundance of tomatoes and peppers. Both of which we love!

I found this recipe in the September issue of Bon Appetit, and we've made it a few times already. These peppers are great, and can be used as a topping for pizza, pasta, or just as a snack with some cheese and crusty bread.

Pickled Peppers with Shallots and Thyme
makes 1 quart

1 pound sweet or mini mild bell peppers, sliced into 1/4 thick rounds, seeded (I think you can experiment with all types of peppers here)
2 large shallots, thinly sliced, separated into rings
2 cups white wine vinegar
1/2 cup sugar
3 tablespoons water
5 fresh thyme sprigs
2 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
pinch of kosher salt

Place peppers and shallots in medium bowl.

Mix vinegar and next 6 ingredients in medium saucepan. Bring to a boil over medium heat, stirring to dissolve sugar and salt. Remove brine from heat, carefully pour over peppers and shallots. Cover bowl; let stand 5 minutes. Uncover; cool to room temperature. Transfer to quart size jar, pressing peppers into brine. Cover, chill at least 4 hours and up to 10 days.

roasted figs

2009-09-11T17:10:00.000-07:00

If you're able to get your hands on some fresh figs, consider yourself lucky! I absolutely love fresh figs, and one of my favorite preparations is to simply roast them. Then they can be used on all sorts of dishes!

We just roasted these beauties and then served them with goat cheese and local honey- amazing! We also tried them over vanilla ice cream- also delicious! Of course the list goes on, just think of all the possibilities...

The prep is easy. Preheat your oven to 425 degrees. Snip the stems off the figs, and then cut them in half. Place all the figs skin side down on a baking sheet. Drizzle with olive oil and add a few fresh sprigs of thyme. Roast for 10 minutes. Allow the figs to cool for about 10 minutes, then serve.

You can also store these roasted figs in a sealed container in the fridge for a few days. Enjoy!

panzanella

2009-09-02T09:02:00.000-07:00

If your garden is anything like ours right now, you have more tomatoes that you know what to do with! Which is a good thing.

We've been eating tomato salads every night, canning and freezing sauce, and even giving tomatoes away to friends and family.

One way we especially like to enjoy our fresh tomatoes is in panzanella salad. Panzanella is a great way to use up veggies and bread, an veggies will do! We usually combine tomatoes, peppers, zucchini, garlic, and basil, along with toasted bread cubes and an easy dijon vinaigrette. It's simple and very flavorful!

Panzanella

3 tablespoons olive oil
1 small French or Italian bread, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow squash, sliced 1/2 –inch thick
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped

For the vinaigrette:
1 teaspoon finely minced garlic
1 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow squash, red onion, and basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Adapted from Barefoot Contessa Parties!

scallops with tomatoes and corn

2009-08-30T12:00:00.000-07:00

We were recently back to our hometown where we picked up some famous Sweet's sweet corn! It's really beautiful and delicious corn, and we've eaten so much of it in our lifetimes. It's great to get fresh corn from a farm we know from our childhood.

We decided to make these scallops packets which are so easy to cook. Just make a foil pouch filled with scallops, vegetables, herbs, and spices- and cook the whole pouch on the grill. It's that simple!

Scallops with Tomatoes and Corn

2 pounds sea scallops
2 pints cherry tomatoes, halved (we just grabbed some from our garden)
1 cup fresh or frozen corn kernels (Sweets sweet corn, of course!)
1 medium zucchini chopped (plenty of these at the farmers markets right now!)
1 small hot pepper, diced (optional)
3/4 cup chopped fresh basil
olive oil
salt and pepper
garlic powder

Light a grill.

Cut four 18 x 20 inch pieces of heavy duty aluminum foil (or just double up regular foil). In the center of each square place scallops, followed by tomatoes, corn, zucchini, hot pepper (optional) and basil. (divide all evenly among the 4 pouches). Drizzle each with olive oil, then sprinkle with salt, fresh ground pepper, and a bit of garlic powder. Bring the sides of the foil together and fold to form neat rectangles (just make sure they are closed and sealed so the food will steam).

Grill the foil packets over medium-hot heat until the steam inflates them and you hear juices bubbling, about 10-15 minutes. Carefully open the foil packs to let steam out, and then transfer the scallops, veggies, and broth to bowls and serve immediately.

farmers' market brunch

2009-08-22T16:38:00.001-07:00

I absolutely love this time of year. The farmers' market stands are full of vegetables, and so is our garden. It's breezy and the sun is shining...

A perfect Saturday morning for us: waking up early, going to the Countryside Farmers' Market, splitting a veggie breakfast burrito from Spice of Life Catering and drinking Crooked River coffees, then buying fresh vegetables, eggs, and herbs from our favorite farmers. Afterwards we head home to enjoy the bounty.

This particular Saturday morning we had Jerel's aunt over for brunch after shopping at the market.

The menu:

french toast with fresh peach sauce
eggs with peppers, squash, and herbs
tomatoes with basil
arugula, butter lettuce, and parsley with vinaigrette
blackberries with honey
mimosas with fresh squeezed OJ

I'm proud to say that almost every item for this brunch was purchased from a local farmer or grown in our own garden (with the exception of the bread for the french toast, and the mimosa ingredients)! I love it. It all tasted so fresh and wonderful.

The weather was perfect so we ate outside on the deck and enjoyed the morning. It was an easy, breezy, lazy Saturday morning. Perfect.

salad nicoise

2009-08-12T16:13:00.000-07:00

One of my favorites- this classic recipe not very complicated and uses fresh ingredients, so it's right up my alley. Julia Child made this recipe famous, and if you've never made it I highly encourage you to try it! It's so healthy and delicious, it's the perfect Saturday lunch or light dinner. Everything in our salad (except the tuna) we purchased at the farmers market or plucked from our garden!

My mom makes this sometimes with a raspberry vinaigrette instead of the traditional dijon and it's wonderful! My version isn't completely traditional but I think it captures the essence of this salad. Fresh elements that you can taste and nibble and mix with vinaigrette, all while relaxing with a glass of wine! Perfect for me!

Ingredients:

1 large head Boston-lettuce leaves, washed and dried
1 pound green beans, cooked and refreshed
1-1/2 tablespoons minced shallots
1/2 to 2/3 cup basic vinaigrette
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 "boiling" potatoes, peeled, sliced, and cooked
Two 3-ounce cans chunk tuna, preferably oil-packed
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets
1/3 cup small black Niçoise-type olives
2 to 3 tablespoons capers
3 tablespoons minced fresh parsley

Instructions:

Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each. Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.

Yield: Serves 6

eggplant parmesan

2009-08-10T16:46:00.000-07:00

Perfect for all of that beautiful eggplant you're picking up at the farmers' markets!

2 medium-large globe eggplants, trimmed
Salt
1.5 cups extra-virgin olive oil
2 cloves garlic, peeled and chopped
1 28 oz can peeled whole plum tomatoes ( &/or fresh)
Freshly ground black pepper
Leaves from 1 sprig basil
.5 lb. fresh mozzarella, thinly sliced
.5 cup grated parmigiano-reggiano

1. Cut eggplants lengthwise into slices about .5" thick. Place slices in a colander set over a bowl, salt generously on both sides, and set aside to drain for 1 hour.

2. Meanwhile, heat 3 tbsp. of the oil in a medium saucepan over medium heat. Add garlic and cook, stirring often with a wooden spoon, until golden, 1-2 minutes. Add tomatoes and juice from the can and season to taste with salt and pepper. Increase heat to high and boil for 5 minutes. Reduce heat to medium-low and simmer, breaking up tomatoes with back of spoon and stirring often, until sauce thickens, about 30 minutes. Chop 3-4 of the basil leaves, add to sauce, and simmer for 15 minutes more. Set sauce aside.

3. Preheat oven to 375 degrees. Brush excess salt off eggplant, pat each slice dry with paper towels, and set aside. Heat the remaining oil in a large deep skillet over medium-high heat. Working in batches, fry eggplant, turning once, until golden and soft, 2-3 minutes per side. Transfer eggplant with a slotted metal spatula to a wire rack to drain. Season to taste with pepper.

4. Spread a large spoonful of sauce over bottom of each of two 8" baking dishes. Cover sauce with a layer of eggplant slices, scatter some of the mozzarella over eggplant, then spread another large spoonful of sauce over eggplant and mozzarella. Repeat layers with the remaining eggplant slices, mozzarella, and sauce, ending with a layer of sauce. Scatter half the remaining basil leaves over each dish and sprinkle each dish with half the parmigiano. Bake until sauce is bubbling hot and cheese is melted and golden on top, 25-30 minutes.

peaches, peaches, and pluots

2009-08-06T16:38:00.000-07:00

I love this season. Fresh, local peaches. Juicy and delicious.

We've had some wonderful desserts this week, all based on the natural sweetness of summer fruits.

First, warm peaches sprinkled with brown sugar, oats, and cinnamon. Just bake peach wedges at 350 degrees for about 15 minutes and top with vanilla ice cream. So good!

Second, grilled peaches with wildflower honey and creamy lemon ice cream.

Just grill peach halves for about 5 minutes, drizzle with honey, and top with a small scoop of ice cream. Sweet and creamy.

And last but not least, sliced pluots. If you've never tasted a pluot, they are a cross between plums and apricots. They are sweet, and crunchy, and honestly one of my favorite fruits!

I don't think you need to add anything, just slice and eat for the perfect finish to any summer meal!

best basic burger

2009-08-03T17:06:00.000-07:00

As you may have noticed, we don't eat much meat. But sometimes I just crave a burger! I really enjoy veggie burgers, but at times I just want a juicy, delicious, grilled beef burger.

My mom always made the most flavorful hamburgers. This is an adaptation of her burgers. You can change up the herbs, add spices, different toppings, all sorts of variety. But this is my basic burger recipe, and it works every time!

You'll need:

1 lb ground chuck (we usually use 100% grass fed beef, but that's just a preference)
1/4 cup seasoned italian breadcrumbs
1/4 cup chopped fresh herbs (I like parsley, but I've tried all different kinds)
1/4 cup freshly grated parmesan cheese
1 egg
1 teaspoon garlic powder
3 generous pinches of kosher salt
fresh cracked pepper
a dash or 2 of hot sauce (optional)

Mix all ingredients until completely combined. Split the mixture into 4 even portions, and form into round patties.

Grill burgers, top with cheese. Serve on a toasted bun with your favorite toppings (on my favorite basic burger I like lettuce, tomato, pickle, mustard, and mayo!). ENJOY!

tomatoes, potatoes, and beans

2009-07-29T16:54:00.000-07:00

Tonight we had an amazing dinner. And ridiculously simple. The best part- everything on our plates was either from our garden (the tomatoes!) or our local farmers!

We sliced our yellow and red tomatoes, added some fresh minced garlic, olive oil, and salt.

Then we boiled some fingerling potatoes, drained them, and once they were cool we cut them lengthwise. We made an easy dip out of sour cream, grated parmesan, chopped parsley, salt, and plenty of fresh cracked pepper.

For the beans we cleaned and trimmed yellow and green beans, boiled them for about 30 seconds, drained and rinsed them in cold water, and then tossed them with olive oil, white vinegar, dijon mustard, and kosher salt.

These three delicious vegetables made an awesome garden fresh dinner! So simple, and SO good!

farmers' market recipes

2009-07-25T12:05:00.000-07:00

Yesterday we had a great time doing a cooking demo at the Countryside Farmers' Market at Howe Meadow in Peninsula. We made 3 tasty dishes for sampling, all from the fruits and vegetables available at the market.

1) tomato and peach salad with cilantro

Combine tomato wedges and sliced peaches, along with some fresh chopped cilantro and a dash of red pepper flakes. Dress with olive oil, lemon juice, and a bit of honey.

(adapted from The Minimalist, Mark Bittman)

2) blue potatoes and sauteed swiss chard

Heat olive oil in fry pan over medium heat. Add diced blue (or any color) potatoes, season with salt and pepper, and fry until nearly cooked and lightly browned on the outside. Chop stems of swiss chard and mince 2 cloves of garlic, add to pan, and add more oil if necessary. Cook a few more minutes, then add chopped swiss chard, along with a few dashes of red pepper flakes. Season with plenty of salt and pepper. Allow the chard to wilt, and stir to combine the potatoes and chard. Serve hot.

3) broccoli crunch salad with apples and almonds

Bring water to a boil with salt, and add 1 head broccoli florets. Boil about 1 minute, then drain and rinse in cold water. Place broccoli in large bowl. Add 2 chopped apples, about 1 cup chopped toasted almonds or walnuts, and 1/4 cup thinly sliced red onion.

Combine 1/4 cup olive oil, 4 tablespoons apple cider vinegar, 3 tablespoons honey, 1 teaspoon dijon mustard, and salt in small bowl. Whisk until combined. Pour over broccoli and combine all ingredients. Enjoy!

(adapted from 101 Cookbooks)

Thanks for stopping by and supporting the Cuyahoga Valley Countryside Conservancy!
See you next week!

fried green tomatoes

2009-07-23T17:10:00.000-07:00

It's been an unusually cool summer here in Ohio. We have a large garden full of beautiful tomatoes, but they are all green! And yet I hadn't even thought about making fried green tomatoes until my husband's boss mentioned it...

A day later, Jerel's boss sent him home from work with a few wonderful green tomatoes, and there was only one thing to do! We'd make fried green tomatoes!

I have eaten these a few times before, once while I was in Georgia at Paula Deen's restaurant! I remember them being crispy and salty. Yum!

The recipe is simple. Just mix some salt, pepper, and a dash or two of cayenne pepper with cornmeal. Dredge the sliced tomatoes into the cornmeal mixture until coated. Then fry the slices in vegetable oil until one side is golden brown, and then flip over and fry the other side. Drain the fried tomatoes on paper towels and sprinkle liberally with salt. Enjoy!

grad party gathering

2009-07-20T10:25:00.001-07:00

Over the weekend we celebrated my husband officially receiving his Master's Degree! Along with our family and good friends, we ate, drank, and were merry! It was a wonderful get together, and we had a blast!

Like most gatherings at our house, we had tons of food! For starters, homemade tomato salsa and chips, a white bean dip inspired by our friend Sarah's recipe, goat cheese topped with homemade strawberry balsamic jam along with fresh cherries, and a tomato and mozzarella salad with fresh basil!

We also enjoyed french potato salad (made with some blue potatoes I found at the market), greek pasta salad, and pulled barbecue chicken.

And in case that wasn't enough food, we had a huge dessert table! My mom really did an amazing job! She made a huge fruit tray, an awesome cookie tray with a variety of incredible treats, and to top it all of- a beautiful plate of chocolate covered strawberries. SO good.

Of course we also had some yummy sangria full of peaches and orange slices, and ice cold beer!

Good food, good friends and family, and a great reason to celebrate- what more could you ask for?!

granola bars

2009-07-12T07:45:00.000-07:00

Granola bars are another food that I've struggled with. Like my very first post about granola, I have similarly attempted granola bars several times unsuccessfully. Once they came out rock hard. Another time they simply crumbled. So after many trials and recipe testing, I've finally found a base recipe to work from!

As long as you use the "glue" base and 3 cups of quick oats as stated in the recipe, I think you can swap out just about any of the other ingredients. I used peanuts, coconut, and chocolate chips because that's what we had in the house. Next time I might try sliced almonds and sunflower seeds, but an combo will do! We didn't have any dried fruit when I made these, so I skipped that. For best results, try to stick to the measurements even if you use alternative ingredients.

The result was a wonderful pan of granola bars that my husband and I snacked on all week (and we still have plenty more!). After the pan of granola was completely cooled, I cut them into bars and wrapped them individually. I stored them in a plastic container in the refrigerator. It worked out so well!

Just as with the regular granola, it was worth all of the bad batches. I now have a go-to granola bar recipe that I'm sure I'll use again and again.

Granola Bars

1/2 c. brown sugar
2/3 c. peanut butter
1/2 c. honey
1/2 c. butter
2 tsp. vanilla

Over low heat, combine the ingredients above until melted and smooth. Remove from heat and allow to cool slightly.

Stir in:

3 c. quick oats
1/2 c. shredded coconut
1/2 c. sunflower seeds (or any other nut- we used peanuts)
1/2 c. raisins or dried cranberries (or any dried fruit you have on hand)
1/3 c. wheat germ
1 c. chocolate or butterscotch chips (optional) (make sure the "glue" mixture is cool before adding these chips, or else they will melt...which wouldn't be all that bad I guess)

Press mixture into a greased 9 x 13 pan. Bake at 350 degrees for 15-20 minutes, or until lightly browned. Cool completely. Cut into 24 bars.

french potato salad

2009-07-08T17:54:00.000-07:00

I am without a kitchen this week! I wish I could say that it was because we were getting a complete remodel, a beautiful new kitchen WITH a dishwasher...but sadly, we're only doing some minor work on the ceiling. Someday-- a brand spanking new kitchen!

In the meantime, the next few posts will need to rely on recipes I've made in the past week or so. Luckily, I've got a lot in the queue! I cook and bake quite a bit, and it's difficult to post about all of the recipes I try, so now is the perfect time.

This is a simple potato salad that does not use mayo. I like it because it's easy to pack up and take on a picnic, and you don't have to worry as much about keeping it cold. In fact, I enjoy this salad much more at room temp. We recently packed some of this salad for a picnic with friends, and I think it went over quite well. I'll definitely make this one again soon!

* we made quite a few adjustments to the recipe below, but we thought it was perfect!

Adapted from The New York Times

Published: December 26, 2007

French Potato Salad

Kosher salt

1 pound small white boiling potatoes

1 pound small red boiling potatoes

2 tablespoons good dry white wine

2 tablespoons chicken stock (we skipped this)

3 tablespoons Champagne vinegar

1/2 teaspoon Dijon mustard

3/4 teaspoon freshly ground black pepper

1/2 cup plus 2 tablespoons extra virgin olive oil

1/4 cup minced scallions (white and green parts) (we skipped these)

2 tablespoons minced fresh dill

2 tablespoons minced flat leaf parsley (we only used parsley and it was great!)

2 tablespoons chiffonade of fresh basil leaves.

1. Fill a large pot three-quarters full of water and add 1 tablespoon salt. Bring to a boil. Add white potatoes and red potatoes and boil until they are just cooked through, 20 to 30 minutes. Drain in a colander and place a towel over potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in half (or quarters, if potatoes are large) and place in a medium bowl. Add wine and chicken stock, and toss gently. Keep warm and allow to rest for 10 minutes.

2. In a small bowl, combine vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly drizzle in the olive oil while whisking vigorously to make an emulsion.

3. Add about half the vinaigrette to warm potatoes. As potatoes absorb vinaigrette, add more to taste. Add scallions, dill, parsley, basil, 1 1/2 teaspoons salt and remaining 1/2 teaspoon pepper. Toss gently to mix. Serve warm or at room temperature.

beet and goat cheese salad

2009-07-06T15:58:00.000-07:00

This weekend we had some time to visit our favorite farmers market. We picked up all kinds of fresh fruit and veggies, including strawberries, raspberries, beets, killer garlic, cabbage, and breakfast radishes.

It's been great coming up with recipes to use all of our market finds! We've made strawberry balsamic jam (you'll see that later!), raspberry jelly, a simple cole slaw, and buttered, salted radishes. But my favorite dish that we made over the weekend was a beet and goat cheese salad.

It's so simple, and has rich, earthy flavor.

You'll need:

3-4 large fresh beets

2-3 tablespoons fresh goat cheese

lemon zest

olive oil

balsamic vinegar

kosher salt

Boil the beets, skin on, until fork tender. Remove them from the water and let them cool until you are able to handle them. Then, and I stress this part, put on gloves (or you will have bright pink hands from the beet juice)!!! Peel off the skin from the beets (it should come off pretty easily).

Trim the ends off the beets and discard. Then slice the beets into thin slices and arrange on a plate.

Dot the goat cheese all over the beets. Add a few sprinkles of fresh lemon zest, then drizzle everything with olive oil. Splash the plate with balsamic, and sprinkle generously with salt. Enjoy!

banana chocolate cream cheese experiment

2009-07-01T15:32:00.000-07:00

It started from a craving for sweets, and ended up a banana chocolate chip cake-like sandwich cookie with cream cheese filling. I had only planned to make the cookies, but they needed something extra...and cream cheese frosting makes everything better!

I've never made whoopie pies (they are on my list), but these little sandwiches must be pretty close. The cookies are cakey and moist, and lightly sweetened. The filling is creamy and sweet, and the flavors are perfect together!

Banana Chocolate Cookies

Adapted from Simply Recipes

1/2 c. unsalted butter, room temperature
1 c. sugar
1 egg, room temperature
1 c. mashed bananas (about 2 large bananas)
1 tsp. baking soda
2 c. flour
pinch of salt
1/2 c. chocolate chips

1. Preheat oven to 350. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until light and fluffy.

2. In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas, which will give the cookies their lift and rise.

3. Mix the banana mixture into the butter mixture. In a separate bowl, mix together the flour and salt. Gradually add to the banana mixture, mixing until just combined.

4. Gently stir chocolate chips into the batter. Drop in dollops onto a parchment paper or foil-lined baking sheet. Bake for 11-13 minutes or until the edges are golden brown. Cool completely on a wire rack.

For filling:

1 bar cream cheese (8 oz), room temperature
1/3-1/2 cup confectioners sugar (depending on how sweet you want the filling)
1-2 tablespoons milk

Beat cream cheese until fluffy. Slowly add the confectioners sugar, a bit at a time. Add milk if needed to thin out the filling.
Put filling into a pastry bag (or a large plastic baggie, and then cut off the corner)

On the bottom of one cookie, pipe about a tablespoon of filling. Sandwich with another similar sized cookie.

summer orzo

2009-06-29T16:25:00.000-07:00

We've had some very warm, breezy evenings here lately. It's what my husband and I call "California dreamin". We made this phrase up after we went to Sonoma, California on vacation. Every day in Sonoma was perfect, and every night was warm and breezy. Plus the wine, and the food...it was like paradise. So when we have weather this nice, it's California dreamin'....

And of course, when it's this beautiful outside we like to sit on the deck and sip wine and eat light. That's where this recipe comes in. It's full of summer vegetables and it's very light and fresh!

There are basically three steps:

1) saute the swiss chard

2) grill a few ears of corn (and then cut the kernels off the cob)

3) cook the orzo according to the directions on the package.

Then add some chopped tomatoes and combine all ingredients together with a little olive oil, salt and pepper, and a healthy sprinkle of crushed red pepper.

Voila! A light dinner that's healthy and tasty.

agave sweetened lemonade

2009-06-28T16:57:00.000-07:00

I really like lemonade, but I don't like all the sugar that's typically used. This recipe is an easy drinking lemonade that won't leave you with a sugar buzz afterwards!

It's delicious and refreshing, and it only takes about 5 minutes to make. Perfect to enjoy out on the deck on a warm summer day!

You'll need:

1/2 cup freshly squeezed lemon juice
1/2 cup light agave syrup
1 quart of water
a few lemon slices for garnish, if desired

Mix everything together, adding more of any ingredient to find the perfect balance of sweet and tart. Serve over ice, and enjoy!