Monday, April 30, 2012
Which came first the chicken or the egg?
I know it has been an age old discussion-what came first the chicken or the egg? And the other night we rehashed it at my house...well sort of.
So the discussion at my house went a little something like this:
What are those duck eggs?
Me: Um no they are organic eggs
What makes them organic?
Me: Here read the carton. They can roam free and be happy
The inside of the carton says:The hens that lay organic eggs are free roaming with access to the outdoors, shade, fresh air and direct sunlight. They receive fresh water, lots of exercise and wholesome organic food thats grown without the use of pesticides or herbicides.
I love this description...it sounds like the chickens laying these eggs are at some all exclusive resort for chickens complete with cocktails, pilapas and a swim up bar. Really what they are describing is basic needs with the exception of the feed requirements, but they do such a great job with their marketing I hear Jamaican reggae music and feel the warm ocean breezes while I read this.
So this is what I picture:
So the discussion at my house went a little something like this:
What are those duck eggs?Me: Um no they are organic eggs
What makes them organic?
Me: Here read the carton. They can roam free and be happy
The inside of the carton says:The hens that lay organic eggs are free roaming with access to the outdoors, shade, fresh air and direct sunlight. They receive fresh water, lots of exercise and wholesome organic food thats grown without the use of pesticides or herbicides.
I love this description...it sounds like the chickens laying these eggs are at some all exclusive resort for chickens complete with cocktails, pilapas and a swim up bar. Really what they are describing is basic needs with the exception of the feed requirements, but they do such a great job with their marketing I hear Jamaican reggae music and feel the warm ocean breezes while I read this.
So this is what I picture:
While having this debate I decide to make Soft Chicken Tacos. It is super easy and the chicken is nice and spicy but its mellowed out with the sour cream...probably would also be awesome with an ice cold beer...which I didn't have.
Take the boneless, skinless chicken thighs and rub them with a dry herb mixture of chile powder, cumin, salt and pepper. Cook them on the grill. The recipe said for about 10 minutes but I cooked them for a bit longer...seriously no one likes under cooked chicken.
Meanwhile I grated the pepper jack cheese. The recipe called for low fat pepper jack which I couldn't find but I figured eh a little extra fat won't kill me. The rest of the prep is easy-open a bag of coleslaw mix so you don't have to cut your own cabbage, open your low fat sour cream and open your salsa and test it to make sure you like it.
I also made the corn torillas. I know there are a hundred and seventy three ways to make tortillas but I make them on an open flame on the stove. I just throw them on the burner and when they start to look a little cooked and slightly brown I flip them and cook them for a few more seconds and take them off. They come out nice and soft and they have a hint of charred taste to them. Love it!
Now back to the debate. If you look to the Bible the chicken came first as the chicken was created on the 5th day. Scientists in England also believe that the chicken came first due to some enzyme they found in chicken eggs. Evolutionists believe the egg came first because they believe another creature turned into a chicken. I came to the realization that I just don't care...I like to eat chicken and I like to eat eggs...so as long as I get to eat both I am happy. And as we learned above a happy chicken is an organic chicken with organic eggs. So happy eggs and happy chickens equal happiness for me, happiness for chickens and happiness for the planet. The End!
Saturday, April 28, 2012
Cooking Class: American Regional Street Food
Last night I went to a cooking class at Let's Get Cookin'....if you haven't be there it is a cute little kitchen store in Westlake with a big kitchen in the back where they do cooking classes. And this place gets some seriously famous chefs...their pictures actually line the walls. So last night this class specialized in food truck food and let me just say it might not have been the healthiest class to attend but it was definitely tasty. And it was actually food that I might make again. The classes are also a lot of fun because its hands on so we got to participate in making tortillas, frying plantains and chopping vegetables. And to make it even better we got to wear aprons...yup...and eat the food.
So the menu for last night included:
This is my first attempt:
The 2nd attempt:
And this is the tortillas cooking:
So the menu for last night included:
- Baja Fish Tacos w/Pickled Red Onions, Jicama Slaw, Guacamole and Homemade Tortillas
- Chicken and Avocado Cone with Mango Slaw
- Jollof Rice with Kelewele
- Braised Beef Brisket and Balsamic Onions on Whole Wheat Flatbread
- Wafels and Dinges AKA. Waffels and Toppings
My partner in crime and I decided to take a try and making tortillas for the tacos, cutting vegetables and frying plantains for the Jollof Rice and Kelewele and eating.
So the first thing we did was cut vegetables. I cut a crap load of carrots and the instructor tried to show me a new knife technique....hmmm not so successful. At the beginning of the class the instructor made a comment that she has never had blood in her class and as I was learning the new knife technique I was pretty sure I was going to prove her wrong. And my partner in crime kept watching my fingers I think waiting for one of them to fall of. But all ended well.
Next we took a shot at making tortillas. They had a medal tortilla press.
Yeah I wasn't the most successful with the tortilla press. The instructor was nice and tried to say it wasn't me it was the masa....she was just being nice.
Baja Fish Tacos with Pickled Red Onions, Jicama Slaw, Guacamole and Homemade Tortillas
2 cups flour, divided
1/2 cup cornstarch
12 oz dark beer
1 egg
1lb mild flavored fish such as snapper cut into 1 1/2" strips
1 T salt
canola oil to fry
2 tsp chili powder
1 red onion, thinly sliced
1/4 cup white vinegar
1/4 tsp pepper
1/2 tsp crushed cumin seeds
1/4 tsp dried oregano
1 clove garlic sliced
1 1/2 tsp sugar
3/4 tsp salt
1/2 cup jicama, finely julienned
2 T radish, finely julienned
2 T cilantro, finely chopped
salt and pepper
1 tsp sugar
1 T lime juice
3 T olive oil
1 large ripe avocado
1 T lime juice
salt and pepper
1/2 jalapeno, finely chopped
Whisk together 1 1/2 cups flour, cornstarch, salt, beer and egg to make batter. Pour oil into a wok or fryer and heat to 375 degrees. Sprinkle the fish strips with chile powder. Put remaining flour on a plate and coat the fish with the flour, shaking off excess. Just before frying dip the fish strips in batter and fry until crisp, about 3 minutes. Drain on a rack set over a baking sheet. May be kept warm in a 200 degree oven until ready to serve.
Combine the vinegar, salt and pepper, cumin, oregano, garlic, sugar and onions in a saucepan. Bring to a boil, reduce to a simmer and cook 20 minutes. Transfer to a container, cover and refrigerate at least a day before serving. These will keep in the refrigerator up to one month.
Whisk together the sugar, lime juice, olive oil and salt and pepper, toss with jicama, radish and cilantro.
Peel and pit the avocado, coarsely mash and mix with jalapeno, salt and pepper and lime juice to taste.
Homemade Tortillas
About 2 cups prepared fresh masa
Preheat a comal, griddle or cast iron skillet over med high heat.
Roll the masa into approx 1" balls. Place each ball between a freezer bag split open. Flatten with a tortilla press or by hand to about 1/16" thick.
Peel off the plastic and carefully remove the tortilla. Place the tortilla in the pan for about 20-30 sec turn and cook about 30-45 sec more.
Next we moved on to cooking the plantains. And I will admit I was a little afraid of the plantains at first because they look like bananas and you all know how I feel about bananas, but we were told that they are more like potatoes and they are way starchier. After I smelled them and they didn't have that nauseating smell I decided to try them and sure enough once they are fried at least they taste nothing like a banana. And surprisingly the African dish Jollof Rice with Kelewele was one of our favorites. It was spicy and colorful and was really good!
Jollof Rice with Kelewele
1/4 cup vegetable oil
2 cups onion chopped
1 tsp cumin seed
1 tsp curry powder
1 cup carrots, peeled and cubed
1/2 cup green or red peppers chopped
2 serrano pepper minced
4 cloves garlic minced
1 T ginger minced
3 cups tomato peeled seeded and chopped
2 T tomato paste
1 1/4 cups long grain rice
2 cups vegetable stock
1/2 cup peas (frozen is ok)
1/2 cup green beans
1 cup garbanzo beans
salt and pepper
cilantro
2 plantains, peeled and cut into bite size cubes
1 tsp ginger minced
1/2 tsp cayenne
1 tsp salt
oil for frying
Heat a sauce pan or Dutch oven, add the oil and saute the onions, carrots and peppers until beginning to soften, about 5 min. Add the spices, garlic and ginger and saute 2-3 minutes to release the aromas. Add chilis, tomatoes, tomato paste, and rice to the pan and cook 4-5 min, stirring often, to soften the tomatoes. Stir in the vegetable stock, fresh green beans and garbanzo beans and bring to a boil. Lower heat to a simmer, cover pot and allow to cook 15-20 min,until the rice is almost cooked. Add the peas and green beans (if frozen) and continue to cook until the liquid is absorbed and rice is cooked through. Taste and adjust seasoning and serve with fresh cilantro on top.
Combine the plantains with the ginger, cayenne and salt and allow to sit 15-20 min. Heat the oil to 350 degrees add the plantain cubes in batches and fry until golden brown on both sides. Drain and serve at once.
This recipe says its 1983 calories per serving...wish they would have just left that out...I would have been totally fine not knowing that. Yup that is why I am sharing it with you because misery loves company.
The other stand outs for us were the fish tacos and the chicken cone. The chicken was crunchy and nutty and the mango sauce was heaven.
Chicken and Avocado Cone with Mango Slaw
3 cups cornflakes
6 T slivered almonds
6 T sesame seeds
6 T sugar
1 1/2 T crushed red pepper
1 1/2 T salt
4 eggs, whisked
1/2 cup milk
flour
6 chicken breast halves (5 oz each)
oil for frying
2 avocados
1/2 cup mango diced
2 jalapenos seeded and chopped
2T white wine vinegar
2T sugar
1T water
1 1/2 T shallow minced
1T lime juice
salt and pepper
6 cups cabbage, red and white shredded
1/2 cup carrots shredded
1/2 cup green onions chopped
1/2 cup mayo
2 T chipotle chile in adobo sauce pureed
6 10" tortillas
Cut the chicken into 1" lengthwise strips. Place the cornflakes, almonds, sesame seeds, sugar, red pepper and salt in the bowl of a food processor and pulse until coarsely chopped. Transfer the mixture to a large shallow dish. Whisk the eggs and milk together and place in a second shallow dish. Add flour to a 3rd shallow dish. Dredge each chicken strip in flour then egg and cornflake mixture. Peel and seed avocado and slice lengthwise into 1" strips.
Set a rack over a baking sheet. Heat the oil in a large skillet to about 350 degrees. In batches, fry the chicken turning once, until golden brown, about 6 min. Remove and allow to drain on the rack.
Slaw: Combine the mango, jalapenos, vinegar, sugar, water and shallow in a saucepan. Cover and simmer until the mango is softened, about 10 min.
Transfer the mango mixture to a food processor and puree; scrape into a large bowl and stir in the mayo, cilantro, garlic and lime juice. Season with salt and peper. Toss with the shredded cabbage, onion and carrots. Refrigerate until serving.
Stir the mayo and 1T chipotle puree together, taste and adjust heat with more puree if needed. Assemble "cones" by spreading chipotle mixture on tortillas, top with chicken strips, avocado and slaw. Roll up and enjoy at once.
So I definitely recommend attending a cooking class at Let's Get Cookin. They are a lot of fun and I always walk away learning something. Most of the time I am lame and I don't make the recipes again but I have a great time. And if you want the recipes from last night that I didn't include just let me know and I will include them as well.
Thursday, April 26, 2012
It's Not Every Day You Can Quote Jersey Shore On A Food Blog
So tonight I was catching up on Jersey Shore. Yes, I know I am so far behind I can barely be called a fan. But ya know sometimes life gets so busy that you just don't have time for Snooki and JWoww...never thought I would speak those words but alas that is the truth of the matter. However, I was thrilled when I heard a Jersey Shore food quote that I could use in this blog and it goes a little something like this:
"They should name a butter after me 'cause I am so smooth." -Mike Aka. The Situation
Yup you heard it here first folks...The Situation wants a butter named after him. Ya know there are a lot of butter options out there but if I had to chose between packaging with a wilderness scene on it like Challenge Butter versus a butter with a picture of abs of steel...ya know I think this might be good marketing. I am just saying.
Tonight I made Pork with Potato Bean Salad. And it was really good. It is the perfect meal for a summer evening because its fresh, light and has a great mixture of flavors. First you peel and chop 1lb Yukon gold potatoes. Did you know the Yukon gold potato came about in Canada in the 1960's? Yup thats your potato fact for the day.
Put the potatoes in a pot and cover with cold water. Salt the water and bring to a boil and cook until tender, approximately 10 minutes. I actually think I cooked them for longer...just hate potatoes that aren't well done. Once the potatoes are done use a slotted spoon and put them in a strainer and run cold water over them so they cool. Put 1/2 lb green beans that are cut in half into the boiling water and blanch for approximately 3 minutes...I think I cooked mine for closer to 5 minutes.
Meanwhile combine 3T whole grain mustard (if you need some I accidentally bought 2 bottles...don't ask me how cause I don't know), olive oil and celery salt. The celery salt is a great addition and I liked the flavor. I also like celery salt in bloody mary mix...just in case you wanted to know. Rub this mixture over your pork tenderloin (1 3/4 lb of pork tenderloin). I thought I bought 1 pork tenderloin but while it was in the oven I went to flip it using tongs and it fell in half...at that point I put 2 and 2 together and realized thats just great this is 2 pork tenderloins...so for me it took a little longer to cook due to this debacle. Normally the recipe says to put it in the broiler for 7 minutes and flip it and cook it for 2-3 minutes more...but yeah that didn't work so well for me.
In another bowl mix mayo, sour cream and another tablespoon of mustard. Add tarragon, lemon juice, lemon zest and salt and pepper. Combine the potatoes, green beans and 1/4 red onion sliced to the mixture. Voila potato salad!!!
BTW I am super excited because tomorrow night I am going to a Food Truck Cooking Class...don't ask me what I am cooking because I don't remember...but I am super excited about it...I will keep you all posted.
"They should name a butter after me 'cause I am so smooth." -Mike Aka. The Situation
Tonight I made Pork with Potato Bean Salad. And it was really good. It is the perfect meal for a summer evening because its fresh, light and has a great mixture of flavors. First you peel and chop 1lb Yukon gold potatoes. Did you know the Yukon gold potato came about in Canada in the 1960's? Yup thats your potato fact for the day.
Put the potatoes in a pot and cover with cold water. Salt the water and bring to a boil and cook until tender, approximately 10 minutes. I actually think I cooked them for longer...just hate potatoes that aren't well done. Once the potatoes are done use a slotted spoon and put them in a strainer and run cold water over them so they cool. Put 1/2 lb green beans that are cut in half into the boiling water and blanch for approximately 3 minutes...I think I cooked mine for closer to 5 minutes.
Meanwhile combine 3T whole grain mustard (if you need some I accidentally bought 2 bottles...don't ask me how cause I don't know), olive oil and celery salt. The celery salt is a great addition and I liked the flavor. I also like celery salt in bloody mary mix...just in case you wanted to know. Rub this mixture over your pork tenderloin (1 3/4 lb of pork tenderloin). I thought I bought 1 pork tenderloin but while it was in the oven I went to flip it using tongs and it fell in half...at that point I put 2 and 2 together and realized thats just great this is 2 pork tenderloins...so for me it took a little longer to cook due to this debacle. Normally the recipe says to put it in the broiler for 7 minutes and flip it and cook it for 2-3 minutes more...but yeah that didn't work so well for me.
In another bowl mix mayo, sour cream and another tablespoon of mustard. Add tarragon, lemon juice, lemon zest and salt and pepper. Combine the potatoes, green beans and 1/4 red onion sliced to the mixture. Voila potato salad!!!
BTW I am super excited because tomorrow night I am going to a Food Truck Cooking Class...don't ask me what I am cooking because I don't remember...but I am super excited about it...I will keep you all posted.
Monday, April 23, 2012
Tofu Potato Scramble
Yes I am writing a blog about tofu. I know that some people have a serious tofu aversion, however after being raised by a devote Vegetarian I have to say that I have a fond spot for tofu. Sure it has no flavor, springs back when you touch it and is somewhat slimy when it goes down your throat...and your point is? Or maybe you are grossed out because its made by coagulating soy beans and then pressing the curds into blocks...and normally I would agree that any food product that is made through coagulation can't be good...especially since coagulating is one of the nastiest words on the face of the planet. However, for some reason I do truly like tofu...I don't know if its because I know its good for me or if its those childhood memories or if I just like the fact that it will absorb any flavor I damn well want to give it....but regardless I like it.
So when I was perusing an issue of Food Network magazine and came across a Tofu Potato Scramble recipe I decided to give it a try. It also helped that one of my most fond Atlanta, Georgia food memories consisted of potato burritos...I use to spend a lot of time in the Atlanta area during the Summers of my youth. And these potato burritos were seriously amazing and I have dreamt of them for years. Probably doesn't help that I have been unable to find or duplicate them so the memory has probably grown in my mind and become even better than reality...so this recipe reminded me of them slightly...ok reaching sure I get it. Ok fine the only thing it had in common with potato burritos was potatoes. Also doesn't help that the place that made potato burritos is no longer in business so the legend will continue to grow.
Anyway between my fondness of tofu and my dreams of potato burritos I decided to give this recipe a try. And let me say it must have been damn good because someone near and dear to my heart has a gargantuan fear of tofu but actually responded with a "those are pretty good" upon consumption.
Peel a yukon gold potato and cover with water. Bring to a boil and then simmer for 3 minutes. Drain the water leaving about 1T of water in the pain and then add olive oil, scallion, garlic and chile powder. I do have to mention that this is the 2nd time in the last 6 months that I ended up pepper spraying my house with chile powder...still coughing while I write this. Add chopped bell peppers and I used a red and green bell pepper just for color contrast. Then add the tofu and although the recipe doesn't say to do this I cut it into chunks, just because I couldn't imagine putting a huge hunk of tofu in a pan....kind of made me gag a bit. Season with salt and serve on tortillas with lettuce, tomatoes and mozzarella cheese. I actually had some guacamole and salsa that I was prepared to serve with the scramble but it had enough flavor that I didn't use it.
Now onto random things, did anyone else see the article about the person who died from ingesting too much Coca Cola? I don't know about you but that seriously creeped me out. I am not one of those huge Coke consumers but after a long night of drinking I definitely crave it but now I guess I will just have to settle for water. Dang it!!! Happy Monday and have a good week!
So when I was perusing an issue of Food Network magazine and came across a Tofu Potato Scramble recipe I decided to give it a try. It also helped that one of my most fond Atlanta, Georgia food memories consisted of potato burritos...I use to spend a lot of time in the Atlanta area during the Summers of my youth. And these potato burritos were seriously amazing and I have dreamt of them for years. Probably doesn't help that I have been unable to find or duplicate them so the memory has probably grown in my mind and become even better than reality...so this recipe reminded me of them slightly...ok reaching sure I get it. Ok fine the only thing it had in common with potato burritos was potatoes. Also doesn't help that the place that made potato burritos is no longer in business so the legend will continue to grow.
Anyway between my fondness of tofu and my dreams of potato burritos I decided to give this recipe a try. And let me say it must have been damn good because someone near and dear to my heart has a gargantuan fear of tofu but actually responded with a "those are pretty good" upon consumption.
Peel a yukon gold potato and cover with water. Bring to a boil and then simmer for 3 minutes. Drain the water leaving about 1T of water in the pain and then add olive oil, scallion, garlic and chile powder. I do have to mention that this is the 2nd time in the last 6 months that I ended up pepper spraying my house with chile powder...still coughing while I write this. Add chopped bell peppers and I used a red and green bell pepper just for color contrast. Then add the tofu and although the recipe doesn't say to do this I cut it into chunks, just because I couldn't imagine putting a huge hunk of tofu in a pan....kind of made me gag a bit. Season with salt and serve on tortillas with lettuce, tomatoes and mozzarella cheese. I actually had some guacamole and salsa that I was prepared to serve with the scramble but it had enough flavor that I didn't use it.
Now onto random things, did anyone else see the article about the person who died from ingesting too much Coca Cola? I don't know about you but that seriously creeped me out. I am not one of those huge Coke consumers but after a long night of drinking I definitely crave it but now I guess I will just have to settle for water. Dang it!!! Happy Monday and have a good week!
Sunday, April 22, 2012
Today I started writing a cookbook....
From the very beginning of my blog you read about Tom who was a pseudo Dad/Uncle for me growing up and one of my biggest food influences. Well several months ago I approached him about letting me write his cookbook and I was thrilled and amazed when he said "yes." And tonight marks the day that we started...after months of procrastination, busy schedules and facing my fears of doing something new we sat down with a FaceTime connection and he started telling me his story. The book will be about his cooking legacy, his family and their influence and of course his amazing recipes. I am so honored and excited to be the storyteller behind this endeavor and so thrilled to be working with an amazing chef and mentor. I can only hope that I can bring his family to life on paper and do them the justice they deserve in print. Tom, cheers to us!!!
So as many of you know I haven't done much cooking this week because I was traveling. However, if you are in the Sacramento area I do have a restaurant recommendation and if you want an amazing wine suggestion I do have one of those as well. Plus....oh yes there is more...I do have a recipe for a super easy week night meal and a good cookie recipe.
Lets start with the important things first-wine. If you are a fan of Cabernet Sauvignon you definitely need to try Nickel and Nickel. It is a Napa Valley cab and it truly is one of the smoothest cabs I have ever had. Very fruit forward and not dry like a lot of cabs are...not cheap either...but well worth the price.
Now if you are in the Sacramento area you definitely need to try Dawson's. It is the restaurant inside the Downtown Hyatt...great hotel by the way with an amazing view of the capital....but seriously the restaurant has the best oysters on the half shell I have ever had. Yes, they are raw oysters which I tend to either love or hate and these I loved. They have a soy and sherry sauce and they are served with cilantro and caviar...amazing flavor and very fresh!!! The rest of their food is good too but the oysters were by far a shining star...so much so that I had them 2 nights in a row and as you know I don't eat anything two nights in a row.
And I apologize now as I didn't take any pictures of this Sesame Chicken Salad...probably because I stepped off the plane from Sacramento and I was so excited to see my best friend after 3 long days that all I could focus on was her. But this recipe is super easy, has a ton of flavor and takes absolutely no time at all to prepare. I used rotisserie chicken which even cut down on more time. I also bought carrot sticks and then just chopped them to save time. The dressing is not too over powering but has a great contrast between the peanut butter, vinegar and sesame oil. Very yum!
So as many of you know I haven't done much cooking this week because I was traveling. However, if you are in the Sacramento area I do have a restaurant recommendation and if you want an amazing wine suggestion I do have one of those as well. Plus....oh yes there is more...I do have a recipe for a super easy week night meal and a good cookie recipe.
Lets start with the important things first-wine. If you are a fan of Cabernet Sauvignon you definitely need to try Nickel and Nickel. It is a Napa Valley cab and it truly is one of the smoothest cabs I have ever had. Very fruit forward and not dry like a lot of cabs are...not cheap either...but well worth the price.
Now if you are in the Sacramento area you definitely need to try Dawson's. It is the restaurant inside the Downtown Hyatt...great hotel by the way with an amazing view of the capital....but seriously the restaurant has the best oysters on the half shell I have ever had. Yes, they are raw oysters which I tend to either love or hate and these I loved. They have a soy and sherry sauce and they are served with cilantro and caviar...amazing flavor and very fresh!!! The rest of their food is good too but the oysters were by far a shining star...so much so that I had them 2 nights in a row and as you know I don't eat anything two nights in a row.
And I apologize now as I didn't take any pictures of this Sesame Chicken Salad...probably because I stepped off the plane from Sacramento and I was so excited to see my best friend after 3 long days that all I could focus on was her. But this recipe is super easy, has a ton of flavor and takes absolutely no time at all to prepare. I used rotisserie chicken which even cut down on more time. I also bought carrot sticks and then just chopped them to save time. The dressing is not too over powering but has a great contrast between the peanut butter, vinegar and sesame oil. Very yum!
Sesame Chicken Salad
Vinaigrette:
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
2 tablespoons creamy peanut butter
1 teaspoon dark sesame oil
1 teaspoon bottled minced fresh ginger
1 teaspoon bottled minced garlic
Salad:
2 1/2 cups chopped cooked chicken breast
2 cups thinly sliced napa (Chinese) cabbage ***I used romaine instead ***
1 cup red bell pepper strips
1 cup fresh bean sprouts
1 cup grated carrot ***I used chopped for some reason I don't like the texture of grated carrots ***
2 tablespoons chopped green onions
1 teaspoon sesame seeds, toasted
To prepare vinaigrette, combine first 6 ingredients, stirring with a
whisk.
To prepare salad, combine chicken and next 5 ingredients (through
onions) in a large bowl. Drizzle with vinaigrette, tossing gently to
coat. Sprinkle with sesame seeds. Makes 4 servings.
Nutritional Information
Amount per serving
Calories: 256
Calories from fat: 31%
Fat: 8.8g
Saturated fat: 2g
Monounsaturated fat: 3.6g
Polyunsaturated fat: 2.5g
Protein: 31.9g
Carbohydrate: 12.1g
Fiber: 3g
Cholesterol: 74mg
Iron: 2mg
Sodium: 654mg
Calcium: 54mg
Finally if you are craving an easy and different cookie recipe I recommend Cocoa Ginger Crisps. They are easy and although chocolatey they do have a different flavor and a hint of spice due to the ground ginger. Cream the butter, sugar and egg in a mixer. I used half margarine and half butter just because after being gone for a few days my refrigerator was looking a little sad...ok lets be honest it looks like I am a 20 something bachelor as it pretty much only has condiments in it. Then add corn syrup and I have to say I just don't really understand the purpose of corn syrup but you know me I follow the recipe. In a separate bowl, combine flour, cocoa powder, baking soda, ground ginger and salt. Add to butter mixture and combine. Put cookie dough in the fridge...good thing I have plenty of room...and let it sit for an hour or until its firm. Roll the dough into balls and roll in a mixture of sugar and cocoa powder. Bake on an ungreased cookie sheet for 10-12 minutes and 350 and voila! Very chewy and chocolatey goodness.
Yes, I was trying to make up for lost time after being gone so I spent the rest of my off time cooking my little heart out. I love to go away, love eating at restaurants and drinking fun wines but I also love coming home and being in my kitchen.
Monday, April 16, 2012
Random Food Facts
So for those of you who know me you all know that I am probably one of the most random people you know. And for those of you who don't know me it is time for you all to learn that I am one of the most random people. I love wacky trivia and facts, I only remember random pieces of information and for some weird reason I tend to remember facts that are related to animals...don't friggin know why. However, since I started this blog I have started to collect random food facts. Why you might ask...well to be honest I just find them interesting and hell you never know when you are looking for a good conversation starter with a stranger and seriously what better way to strike up a conversation than to say something like this....
"So did you know that an egg has 17,000 pores in it?" I am guessing that most people that I would be talking to would probably have to say,"no." Which will allow me to follow up with,"yes eggs have 17,000 pores and that is why they are sold in cartons. It is so that the eggs don't absorb the flavor and smell of whatever you have in your fridge." Yeah you are probably thinking hmmm where does a conversation go after that and I will be honest and say I don't fucking know...but hell its a good opening line, right?
Here are a few other random food facts that you probably never knew that you wanted to know:
"So did you know that an egg has 17,000 pores in it?" I am guessing that most people that I would be talking to would probably have to say,"no." Which will allow me to follow up with,"yes eggs have 17,000 pores and that is why they are sold in cartons. It is so that the eggs don't absorb the flavor and smell of whatever you have in your fridge." Yeah you are probably thinking hmmm where does a conversation go after that and I will be honest and say I don't fucking know...but hell its a good opening line, right?
Here are a few other random food facts that you probably never knew that you wanted to know:
- Worcestershire sauce (yeah I can't say that word either) is made from dissolved anchovies, including the bones, that have been soaked in vinegar.
- The first soup was made in 6000BC and it was made with hippo
- A row of corn always has an even number of kernels
- The worlds oldest recipe is for beer
I know you are probably thinking well hell who needs eharmony or match.com with facts like that. Yup you heard it here first folks.
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| Don't know why I put the cookies on a Xmas plate |
So tonight I made Lime Graham Tea Cookies...yes this recipe was leftover from my Pillsbury weekend...just ran out of time to make them. These are reminiscent of Mexican Wedding Cakes aka.Russian Tea Cakes (yes they are the same cookie).
To make them soften a cup of butter and beat with powdered sugar. Add vanilla, thawed limeade and lime peel. Then add flour, graham cracker crumbs and salt. Fold in chopped walnuts and refrigerate the dough for 1 hour. This is the part I always hate because I usually start cooking late, forgot to read the recipe ahead of time and end up waiting up for my dough to be ready to bake. Oy
Once the dough has sat in the refrigerator for the required hour and I am bone ass tired....roll the dough into balls and bake on ungreased cookie sheets for 8-10 minutes at 400 degrees. After they have cooled slightly roll the cookies in powdered sugar and eat. Yum!!
I love the citrus flavor and the contrast it has with the powdered sugar. They are light and fluffy and due to the extreme amounts of butter they kind of melt in your mouth. Granted I am a lover of the chocolate cookie but these are a nice sabbatical from chocolate and they are perfect for Spring.
Please forgive my absence from my blog for a few days as I will be flying to Phoenix/Sacramento but I am sure I will come back with some great food stories and/or restaurant recommendations. Cheers!
Sunday, April 15, 2012
A Very Pillsbury Weekend
So I know that Pillsbury kind of has that 1950's convenience food kitschy reputation, however I have to say I really like their cookbooks. They are chock full of pictures and they have perfect recipes for the cook who is short on time, but wants to prepare something a little different for dinner. So I decided to have a Pillsbury weekend and no that does not mean I ate biscuits and pie crust 24/7. It also doesn't mean that I wore a white sumo suit and went "he he" when someone tickled me in the tummy. It means that I used the Pillsbury cookbook for my cooking adventures.
I made Buffalo Chicken Chili and I know you are thinking "dear god Danah another buffalo chicken recipe?" And alas yes would be the answer to that question. For some reason I am just addicted to the contrast of blue cheese and the tangy spicy flavor of that buffalo sauce....love it!!! This chili was easy to make and really had a lot of flavor. Start by sauteing red pepper and onion in vegetable oil. I tried to buy all organic produce and I couldn't find organic bell peppers in any color. Actually I noticed I couldn't even find bell peppers from the United States so I had to buy this one from Mexico.
This recipe is very easy and takes very little time as it uses rotisserie chicken. So chop 2 cups of chicken and add it to the sauteed vegetables. Then add crushed tomatoes, diced tomatoes, canned pinto beans, chicken broth, chili powder and Tabasco. Bring to a boil and then simmer for approximately 15 minutes. Serve with chopped celery and blue cheese sprinkled on top. Its very hearty, has just the right about of spice and is a flavor explosion.
On a side note I used ancho chile powder because I like the smoky chile taste and it was a really nice enhancement to this recipe.
The next thing I made was a Lemon Apricot Bread. I was going to Sunday brunch with the girls and I was tasked with making muffins or breakfast bread. And again although I often think of convenience foods associated with Pillsbury this recipe lacked any convenience products but it was still really easy. The hardest part about it was the fact that it cooked for an hour and due to my lack of time management skills I didn't start making it until 2130 (9:30pm) and so I was baking until 2300 (11pm) but hell that is solely on me and not Pillsbury. I wouldn't say I was in love with it and won't make it again so I didn't include the recipe but it was pretty decent.
Mix the dry ingredients in a bowl which consists of flour, baking powder and salt. Then in a 2nd bowl mix the sugar and eggs with a wire whisk. Then add melted butter, milk, chopped dried apricots and lemon peel. Combine the wet and dry ingredients and put in a load pan...cook for 1 hour. Once the bread is cool combine lemon juice and powdered sugar to make the glaze. Voila!!!
And to complete my Pillsbury repertoire for the weekend I made a Southwest Chicken and Linguine. Use refrigerated linguine so it only takes 2-3 minutes to cook in boiled water. Then saute southwestern seasoned chicken with diced tomatoes w/peppers. Serve with sprinkled monterey jack cheese and avocado and voila!! Super easy and had great flavor. I actually bought the wrong kind of diced tomatoes. I bought just regular devoid of chiles but I had a can of the chopped chile peppers and I just used that instead and it worked perfectly.
I also made some sauteed carrots...ok this part was not from Pillsbury...but it was super easy and flavorful and good for you. Just saute chopped carrots with some garlic and olive oil for approximately 10-15 minutes and it makes for a great side dish that is a great source of Vitamin A.
So I learned that not only does Pillsbury have a great logo and marketing campaign...how do you go wrong with a chubby doughy character as your spokes model, right? They also have very easy, convenient and tasty recipes. Lesson learned that an open mind when it comes to cooking can go a long way...its amazing where you can truly find recipes when you are looking for them.
On a side note, does anyone else have foods that they love that absolutely makes them ill? I love TACO BELL!!! And as you all know I am not a fast food girl but ever since I was a little girl I had a passion for Taco Bell bean burritos and bean tostadas. I believe, if I remember correctly, that my Mom use to get them for me as a treat when I was growing up. And there is something about that synthetic bean taste that just makes my mouth water. So as I got older I would eat Taco Bell bean burritos and tostadas especially in the middle of the night when I worked graveyards because well it was one of the few places that was open 24 hours and because I still loved them. Unfortunately as I got older my body did not love them as much as my taste buds and slowly over time they began to make me ill every time I ate them. So now I am relegated to dreaming of them because unfortunately the pain and suffering that comes from their consumption just isn't worth it. So Taco Bell I love you but we must live a life apart. XOXO
I made Buffalo Chicken Chili and I know you are thinking "dear god Danah another buffalo chicken recipe?" And alas yes would be the answer to that question. For some reason I am just addicted to the contrast of blue cheese and the tangy spicy flavor of that buffalo sauce....love it!!! This chili was easy to make and really had a lot of flavor. Start by sauteing red pepper and onion in vegetable oil. I tried to buy all organic produce and I couldn't find organic bell peppers in any color. Actually I noticed I couldn't even find bell peppers from the United States so I had to buy this one from Mexico.
This recipe is very easy and takes very little time as it uses rotisserie chicken. So chop 2 cups of chicken and add it to the sauteed vegetables. Then add crushed tomatoes, diced tomatoes, canned pinto beans, chicken broth, chili powder and Tabasco. Bring to a boil and then simmer for approximately 15 minutes. Serve with chopped celery and blue cheese sprinkled on top. Its very hearty, has just the right about of spice and is a flavor explosion.
On a side note I used ancho chile powder because I like the smoky chile taste and it was a really nice enhancement to this recipe.
The next thing I made was a Lemon Apricot Bread. I was going to Sunday brunch with the girls and I was tasked with making muffins or breakfast bread. And again although I often think of convenience foods associated with Pillsbury this recipe lacked any convenience products but it was still really easy. The hardest part about it was the fact that it cooked for an hour and due to my lack of time management skills I didn't start making it until 2130 (9:30pm) and so I was baking until 2300 (11pm) but hell that is solely on me and not Pillsbury. I wouldn't say I was in love with it and won't make it again so I didn't include the recipe but it was pretty decent.
Mix the dry ingredients in a bowl which consists of flour, baking powder and salt. Then in a 2nd bowl mix the sugar and eggs with a wire whisk. Then add melted butter, milk, chopped dried apricots and lemon peel. Combine the wet and dry ingredients and put in a load pan...cook for 1 hour. Once the bread is cool combine lemon juice and powdered sugar to make the glaze. Voila!!!
And to complete my Pillsbury repertoire for the weekend I made a Southwest Chicken and Linguine. Use refrigerated linguine so it only takes 2-3 minutes to cook in boiled water. Then saute southwestern seasoned chicken with diced tomatoes w/peppers. Serve with sprinkled monterey jack cheese and avocado and voila!! Super easy and had great flavor. I actually bought the wrong kind of diced tomatoes. I bought just regular devoid of chiles but I had a can of the chopped chile peppers and I just used that instead and it worked perfectly.
I also made some sauteed carrots...ok this part was not from Pillsbury...but it was super easy and flavorful and good for you. Just saute chopped carrots with some garlic and olive oil for approximately 10-15 minutes and it makes for a great side dish that is a great source of Vitamin A.
So I learned that not only does Pillsbury have a great logo and marketing campaign...how do you go wrong with a chubby doughy character as your spokes model, right? They also have very easy, convenient and tasty recipes. Lesson learned that an open mind when it comes to cooking can go a long way...its amazing where you can truly find recipes when you are looking for them.
On a side note, does anyone else have foods that they love that absolutely makes them ill? I love TACO BELL!!! And as you all know I am not a fast food girl but ever since I was a little girl I had a passion for Taco Bell bean burritos and bean tostadas. I believe, if I remember correctly, that my Mom use to get them for me as a treat when I was growing up. And there is something about that synthetic bean taste that just makes my mouth water. So as I got older I would eat Taco Bell bean burritos and tostadas especially in the middle of the night when I worked graveyards because well it was one of the few places that was open 24 hours and because I still loved them. Unfortunately as I got older my body did not love them as much as my taste buds and slowly over time they began to make me ill every time I ate them. So now I am relegated to dreaming of them because unfortunately the pain and suffering that comes from their consumption just isn't worth it. So Taco Bell I love you but we must live a life apart. XOXO
Wednesday, April 11, 2012
Ode to Emotional Eating
So in general I am just not an emotional eater. I am more of the "hunger strike" variety when it comes to eating habits during challenging times. However, last night I decided to embrace the emotional eater inside all of us and boy was it fun. My best friend made me spaghetti with marinara sauce and it had the best spicy Italian sausage in it...don't think I had carb loaded like that since....hmmm oh yeah never. While eating a giant mound of spaghetti we also split a bottle of Campus Oaks wine...also heaven. And to top it off I went rummaging through her cupboards for chocolate and pretty much felt complete only after eating a big bowl of cookies n cream ice cream with chocolate sauce. Ok sure I was asleep by 2100 (aka 9pm) and yeah it could have been a food coma but I still enjoyed every minute of my food binge.
I was trying to think about my childhood and whether or not I was an emotional eater growing up and I just don't think I was. I don't have childhood memories of my Mom feeding me cookies to make me feel better or eating when sad or anything of that nature. But seriously who wants to emotionally eat as a kid since you can't easily add wine to the meal. So E thanks for the cool experience...it was truly just what I needed!!
This morning it was a great rare occurrence to wake up to the sound of rain on the roof. And unlike eating that sound definitely reminded me of my childhood since I grew up in the rainy Pacific Northwest. There is something very soothing about hearing the rain and feeling cozy and warm wrapped up in a comfy bed. And then I realized it was 0430 (4:30am) and I was getting up for work....ahhh rude awakening #1 for the day. Happy Happy Joy Joy!!!
Since we are talking about emotional eating let me tell you what my favorite Italian comfort food is and I made it last week....Baked Rigatoni. Its one of the few things that I make without a recipe. I combine a container of ricotta cheese with approximately a 1/2 cup Parmesan and 2 cups Mozzarella cheese. This time I added 3 links of spicy Italian sausage. Cook the rigatoni according to the package directions. Then combine the cheese mixture with the pasta and put in the oven for approximately 30 minutes at 350 degrees.
For the last 10 minutes add additional mozzarella and Parmesan on top and let it melt. Seriously nothing makes life better than this meal!!! Ciao!
I was trying to think about my childhood and whether or not I was an emotional eater growing up and I just don't think I was. I don't have childhood memories of my Mom feeding me cookies to make me feel better or eating when sad or anything of that nature. But seriously who wants to emotionally eat as a kid since you can't easily add wine to the meal. So E thanks for the cool experience...it was truly just what I needed!!
This morning it was a great rare occurrence to wake up to the sound of rain on the roof. And unlike eating that sound definitely reminded me of my childhood since I grew up in the rainy Pacific Northwest. There is something very soothing about hearing the rain and feeling cozy and warm wrapped up in a comfy bed. And then I realized it was 0430 (4:30am) and I was getting up for work....ahhh rude awakening #1 for the day. Happy Happy Joy Joy!!!
For the last 10 minutes add additional mozzarella and Parmesan on top and let it melt. Seriously nothing makes life better than this meal!!! Ciao!
Monday, April 9, 2012
Ok I am a believer....
So every time I read or watch anything about our food industry I become a believer in organic produce, free range chicken and grass fed beef. However, I don't know why I don't continue with the cause...can't really say if its too expensive or I get lazy or the images of the horrific documentary fades in my memory. But for right now I am on the band wagon. I watched the documentary Fresh last night...oh yeah I really know how to celebrate Easter...nothing like eating a ham and then watching pigs being slaughtered later in the night. Woot woot!
And although the entire documentary brought up good points I found a few facts especially interesting and worth sharing. Did you know?
Let me start by saying I love grilled romaine. I know that some people are of the opinion that lettuce shouldn't be grilled but they are just wrong. I am of the opinion that everything should be grilled. Do you remember all of the cancer scares surrounding bbq food a few years back? It seriously almost had me in tears because I love charcoal. I actually remember having a little friend growing up who would full on eat charcoal briquets and although at the time I thought that was very strange and somewhat disgusting now I kind of get it. I have a gas grill but seriously I love charcoal!!!
So with this recipe you make a dressing consisting of olive oil, red wine vinegar, fresh oregano ( I used dried because I couldn't find fresh), shallot, garlic, red pepper flakes and salt. Drizzle the dressing on the romaine and grill the lettuce 1-2 minutes. With the rest of the dressing add the chicken that you cut into chunks and then toss in breadcrumbs. Thread the chicken on skewers and grill for approximately 10 min. I have always found it hard to tell if chicken is done on the bbq so when its on a skewer it is a little easier to test doneness.
Finally serve the kabobs over the grilled lettuce and sprinkle with additional vinegar and oil and some Parmesan cheese. This recipe was almost like a fresher lighter version of Caesar salad without the dressing. Ya know I expected to like it because otherwise why would I have picked the recipe, right, but I REALLY liked it.
Now for my randomness since this my blog...did you know that the Arabs invented caramel? It was a depilatory for women in their harems....hmmm wonder how it became a food item? People this is a food blog please get your mind out of the gutter.
And although the entire documentary brought up good points I found a few facts especially interesting and worth sharing. Did you know?
- Produce that was grown in 1950 had 40% more nutritional value. Due to over processing the nutritional value has decreased. Food has become cheaper but has less nutritional value. So our parents had to eat pretty much half the amount of broccoli that we do just to get the same benefits. Grrr...
- The number of American farmers has dwindled and is continuing to do so and we are getting more and more food products over seas. Not that I have any desire to be a farmer but I like the idea of the idealistic American farmer. Grrr again.
- The most sustainable form of food production is the medium sized organic farm. We have spent all of this time, money and energy on industrializing agriculture but medium sized organic is really the way to go. Watch out Farmers Market here I come on Friday afternoon.
Let me start by saying I love grilled romaine. I know that some people are of the opinion that lettuce shouldn't be grilled but they are just wrong. I am of the opinion that everything should be grilled. Do you remember all of the cancer scares surrounding bbq food a few years back? It seriously almost had me in tears because I love charcoal. I actually remember having a little friend growing up who would full on eat charcoal briquets and although at the time I thought that was very strange and somewhat disgusting now I kind of get it. I have a gas grill but seriously I love charcoal!!!
So with this recipe you make a dressing consisting of olive oil, red wine vinegar, fresh oregano ( I used dried because I couldn't find fresh), shallot, garlic, red pepper flakes and salt. Drizzle the dressing on the romaine and grill the lettuce 1-2 minutes. With the rest of the dressing add the chicken that you cut into chunks and then toss in breadcrumbs. Thread the chicken on skewers and grill for approximately 10 min. I have always found it hard to tell if chicken is done on the bbq so when its on a skewer it is a little easier to test doneness.
Finally serve the kabobs over the grilled lettuce and sprinkle with additional vinegar and oil and some Parmesan cheese. This recipe was almost like a fresher lighter version of Caesar salad without the dressing. Ya know I expected to like it because otherwise why would I have picked the recipe, right, but I REALLY liked it.
Now for my randomness since this my blog...did you know that the Arabs invented caramel? It was a depilatory for women in their harems....hmmm wonder how it became a food item? People this is a food blog please get your mind out of the gutter.
Sunday, April 8, 2012
Happy Easter!
I am sorry I have been such a blogging slacker but my schedule has been crazy and I just haven't been cooking so god knows its hard to write about food and wine when you aren't cooking and eating...details right? However, since its a holiday we all know it will be filled with fun, food, family and friends. I decided to make Deviled Eggs because I have been craving them...very weird as I never crave them...for the last 2 weeks. Rachael Ray did an article in this months magazine about deviled eggs so I decided to give her recipe a try...she actually had 10 variations ranging from more traditional to Asian. I decided to stick with the more traditional variety as I didn't want to scare away Erin's family (which is where the eggs were going).
However, even Rachael's more traditional recipe had a few ingredients that were out of the ordinary-worcestershire sauce, garlic and relish. The recipe also called for grated onion and if you haven't grated an onion before let me tell you that is a messy undertaking. Thankfully the recipe only called for 2T of grated onion otherwise both myself and the kitchen would have been a hot mess.
The recipe did have a nifty little egg stuffing trick. You put the mixture in a freezer bag and cut the corner off and use it kind of like a pastry bag to fill the eggs...way easier than trying to use a spoon like I have done in the past.
Has anyone else noticed how hard it is to peel the perfect hard boiled egg? I helped a friend peel her eggs yesterday and I did mine today and it never fails that you have a few that just look like hell. We tried the rolling technique, the tapping technique and the soaking technique but there just isn't any rhyme or reason to beautiful eggs vs ugly eggs.
So I know I haven't been cooking but I still have been drinking. I had the pleasure of experiencing Cristal champagne and let me just say it is well worth the reputation. If I had to chose between this champagne or sex hmmmm.....sorry babe.
I also drank a Leonetti Cabernet Sauvignon....one of the smoothest cabs I have ever drank. So my cousin tried to get on the email list and she got a response back that said it takes 3-4 years just to get on the mailing list. WTF!!!! We knew this had to be amazing wine because when we talked to the wine connoiseur at this cute boutique grocery store called AJ's in Phoenix he said the chain could only get 6 bottles and his store had 1. I felt very lucky to have this experience.
Hope you all have a wonderful holiday. I promise I will cook more this week because seriously I did not start April off right in the cooking department. And random thought for the day-anyone else think its weird that I saw a guy shaving while driving today? Cheers!
However, even Rachael's more traditional recipe had a few ingredients that were out of the ordinary-worcestershire sauce, garlic and relish. The recipe also called for grated onion and if you haven't grated an onion before let me tell you that is a messy undertaking. Thankfully the recipe only called for 2T of grated onion otherwise both myself and the kitchen would have been a hot mess.
The recipe did have a nifty little egg stuffing trick. You put the mixture in a freezer bag and cut the corner off and use it kind of like a pastry bag to fill the eggs...way easier than trying to use a spoon like I have done in the past.
Has anyone else noticed how hard it is to peel the perfect hard boiled egg? I helped a friend peel her eggs yesterday and I did mine today and it never fails that you have a few that just look like hell. We tried the rolling technique, the tapping technique and the soaking technique but there just isn't any rhyme or reason to beautiful eggs vs ugly eggs.
So I know I haven't been cooking but I still have been drinking. I had the pleasure of experiencing Cristal champagne and let me just say it is well worth the reputation. If I had to chose between this champagne or sex hmmmm.....sorry babe.
I also drank a Leonetti Cabernet Sauvignon....one of the smoothest cabs I have ever drank. So my cousin tried to get on the email list and she got a response back that said it takes 3-4 years just to get on the mailing list. WTF!!!! We knew this had to be amazing wine because when we talked to the wine connoiseur at this cute boutique grocery store called AJ's in Phoenix he said the chain could only get 6 bottles and his store had 1. I felt very lucky to have this experience.
Hope you all have a wonderful holiday. I promise I will cook more this week because seriously I did not start April off right in the cooking department. And random thought for the day-anyone else think its weird that I saw a guy shaving while driving today? Cheers!
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