Savory Bread Pudding

There is something intensely satisfying about a savory bread pudding.  While it bears some similarity to a breakfast casserole, this dish makes a sophisticated dinner when paired with a mixed greens salad and full-bodied glass of wine.  The bread takes the spotlight here, so selecting something with strong flavors and a nice sturdy construction is important.  I generally opt for the multi-grain seeded bread full of delicious things like pumpkin and sunflower seeds that I found at Whole Foods, mmm.  Today a trip to Whole Foods was not on the agenda however, so I decided to branch out and try something new.  I bought two demi loaves- one with an assortment of seeds like sesame and poppyseed, and one with asiago cheese.  I decided to try a mix of the two.  My taste buds were not disappointed!  Aside from the amazing bread that takes center stage, the remaining ingredients are fairly humble.  Your favorite ham, diced into bite-sized pieces, cheddar cheese, milk, sliced green onions, a bit of chicken broth, a dash of black pepper and eggs.  One of the secrets is toasting the bread cubes prior to mixing with the wet ingredients as it helps them maintain their shape.  When the final dish comes out of the oven the top should be golden and crisp. Such a simple weeknight meal, yet it feels very special.

Pretzelicious

I do not have a lot of experience making breads from scratch, but with an Oktoberfest party on the calendar, I thought what better dish to bring than pretzel bread?!  It seems to be all the rage right now- restaurants are advertising nearly every type of sandwich imaginable on pretzel bread- but honestly it has always been a special favorite of mine. The only problem: I don't know how to make it.  Small problem.  That is what the internet is for, right?  I asked the internet...and it led me to a tasty recipe called Mike's Signature Pretzel Bread (http://twobites.wordpress.com/2007/07/13/signature-pretzel-bread/).  I read several other recipes as well, comparing notes and ingredients, but settled on Mike's.  The ingredient list was not intimidating and the process seemed straightforward enough.  

It didn't occur to me until I was well into the process that I should snap some photos along the way.  After allowing the yeast to activate and mixing in the flour, the dough gets to rest for 30 minutes.  The next stage is kneading the dough (I did it by hand) until it becomes elastic and satiny, and then it gets to rest for one hour.  I was excited to see how large my little ball of dough grew as it rested!

The dough grew so large it raised the towel in the center!

The risen dough unveiled.

I giggled when I read the next step in the instructions: gently degas the dough.  Hehe! After my chuckle I wondered if there was some special technique to degassing the dough, but it sort of naturally happened when I slid the dough out of the bowl.  When shaping the dough, I opted for a  traditional bread round, but you can make any shape your heart desires.  The next step is where the real fun begins.  It's like trying that baking soda volcano science experiment all over again!  The bread rounds take a quick dip in a baking soda bath.

One bread round bathing in the baking soda water.

(If you like playing with gas, this really is the recipe for you.)  After their bath, the dough gets a nice sprinkling of kosher salt before heading into the oven to bake.

Oven-ready dough marked with an X on top and dusted with kosher salt.

Although I enjoyed watching the yeast come alive, kneading the dough until it was shiny and elastic, watching it rise, and playing with gases, I believe my favorite part is the amazing aroma that started drifting through the house as the pretzel bread baked in the oven.  Yum!  I was also pleasantly surprised with how good the bread tasted.  It had the perfect texture- like a big soft pretzel inside and deliciously salty crust outside.  I'm grateful it turned out well and that my friends at the Oktoberfest party were enthusiastic about eating it.  It was a delightful accompaniment to the grilled brats and stew.  It's definitely something to make again, and maybe next time experiment with different shapes.  Maybe perfectly sized "hot dog" rolls for my brats.  Mmmm....

Finished pretzel bread.

A Nod to Greece

While summer produce was at its height, I was fortunate to receive some plump yellow squash from my neighbor.  Though there are many delightful ways to make squash, I was drawn to a recipe for Greek Stuffed Zucchini in my Moosewood Restaurant New Classics cookbook.  I know the difference between zucchini and yellow squash, but hey roll with what you've got, and when it comes down to it the two are incredibly similar. The squash gets roasted in the oven with a bit of sherry to soften it up a bit.  Meanwhile an aromatic cinnamon tomato sauce is prepared to accompany the stuffed squash.  I've never made this type of tomato sauce and was a bit skeptical at first, but the fragrance and incredible taste won me over quickly.  The filling for the squash is toasted walnuts, golden raisins, brown rice, feta, onion, garlic and fresh parsley.  What a winning combination!  Hats off to the cooks at Moosewood for coming up with this delicious meal.  And now that summer has passed, I will enjoy fall and all its warm soups and pumpkin-spiced things, but part of me will be keeping track of the time and looking forward to another fresh squash harvest.

Drop me a line if you'd like more details about making this dish.

Grainy Casserole

Casserole.  The word brings images to mind of a woman dressed like June Cleaver in the 1950's wearing pearls and a fancy apron, waltzing around the kitchen as she whips up a tasty dish for her husband and children.  With that in mind, you may be disappointed to learn that during my casserole-making experience today I was wearing jeans and a Beatles t-shirt.  No pearls.  No fancy apron, well I have one, but forgot to pull it out of the pantry! Despite my less than classical attire, making the dish had a similar feeling of comfort, like a peaceful time gone by when folks still said things like, "Golly gee whiz!"

Making this casserole is fairly simple, but it tastes great and leaves you feeling very satisfied.  Modify the cream of mushroom soup and sour cream additions to suit your dietary considerations.  I love the flavor of the roasted garlic cream of mushroom soup. It smells wonderful as the casserole is bubbling away in the oven. You'll know it's done when the cheese reaches your favorite level of crispness, or gooeyness if that is what you prefer.  I like crispy cheese and will certainly fight you for a corner piece of most baked things!!

Comfort and Warmth

One of my favorite things about fall is soup.  When the temperature starts to dip down, soup warms you from the inside.  It's such a comforting feeling.  One of my go-to favorites is lentil soup.  I love it.  As a kid I really loved it when my parents would put on a pot of lentil soup because the aroma wafted around the house.  I could not wait until dinner time so I could dig in and enjoy!

I came across a recipe for Lentil and Broccoli Soup in my cookbook, Lidia's Italian-American Kitchen. As many of you know, I am huge fan of Lidia Matticchio Bastianich.  I am always pleased with the results when I make a recipe from one of her books or TV shows.  I'm happy to report that my experience with this soup was no less wonderful.  Something unique in the recipe, cooking the peeled and diced broccoli stalks with the lentils, is such a wonderful way to use up all of the broccoli parts and add delicious flavor to the soup.  I will make that addition to lentil soup from here on out.  The broccoli florets go in nearer the end of cooking so they remain a brighter green for serving.  In addition to the recipe ingredients of lentils, potatoes and broccoli, I added shredded carrots and some diced black forest ham.  Having the delicious aroma drifting around the house made me feel cozy and warm.  

Girls Just Wanna Have Fun

After a month-long hiatus, it feels pretty good to be back at my computer "talking" about food again!

I had the pleasure of dining out with a group of ladies I've known nearly all of my life at a fun restaurant called The Bonzer Shack in Kill Devil Hills, NC (http://www.bonzershack.com/).  We selected The Bonzer Shack on a recommendation from a gal in the group.  The menu was playfully done, perfect for our festive spirits.  And spirits were certainly not in short supply either (you should probably try the Bushwhacker if you ever find yourself there).  Making a selection from the menu was no easy task for me considering I'd heard excellent reviews of their Crab Cakes (I am such a fan of crab cakes!) and I was salivating over the description of Lobster Mac 'n Cheese.  I finally settled on Bigger Better Bonzer Shrimp, however.  According to the description, two skewers of their BBQ grilled bacon-wrapped jumbo shrimp served over top a smoked Gouda grit cake.  Bacon?  Shrimp?  Smoked Gouda?  SOLD!  When dinner arrived at our table, I looked over at the steaming plate of Lobster Mac 'n Cheese one of my friends ordered and began to feel remorse for my ordering selection.  Thankfully, my taste buds were not disappointed when I began to dig into my own plate.  The shrimp and grit cake were also accompanied by sauteed zucchini, squash and onion.  They actually got it right- the veggies had taste and texture, but were neither mushy nor crunchy.  The shrimp were in fact jumbo and the combination of their BBQ sauce and bacon formed a delicious glaze on the grilled shrimp that I could not get enough of.  Once I tasted the grit cake my taste buds were in love.  I was kind enough to share a bite with my sister, but then I hoarded the rest of it to myself!!  Mmmm...great dinner.  The other ladies were also extremely satisfied with their dinners.  The atmosphere was upbeat, on the Friday night we were there an acoustic band was playing on the other side of the restaurant.  It was a good volume- we could still talk with each other comfortably- and the music was fun.  Outside there is a fenced in area where a group of people were playing corn hole.  I give The Bonzer Shack an enthusiastic thumbs up!

Bigger Better Bonzer Shrimp

Granola Girl

I think you might agree when I say that I just don't have enough time to do all the things I want to do.  There's a list floating in my head, but that flow is inevitably interrupted by something else fighting for my time and attention.  Or maybe five or six somethings! At the end of the day, I sigh and wonder where all the time went.  Why didn't I get to any of the stuff on my list?!  Those were the things I really wanted to do.  Bummer.

With the continual time-crunch gnawing away at each day, why do I invest time in making food from scratch?  This granola recipe is a prime example.  You can buy granola that's pre-made.  Yep.  I know it's out there in stores and I don't have to spend any time in the kitchen making it.  I get it.  It's fast and easy, and there are endless varieties to choose from.  And honestly, I have even purchased granola from the store! (My particular favorite is the pumpkin flax granola from the bulk bin at Whole Foods- yum!) But for me, kitchen time is like therapy time.  I tune into the ingredients in front of me and start the preparation I know will make my body healthier and happily satiated.  I also experience joy when I share my creations with family and friends because I want them to be healthy and happy too.

And so I found myself carving out some precious time to make granola from scratch.  I decided to follow a recipe from Julie Morris' cookbook, Superfood Kitchen, called Banana-Hemp Granola.  (The recipe is not mine to share, but drop me a line if you'd like more details about how to make the granola.)  The smell of the wet ingredients, particularly the warmth of the vanilla which evokes comforting memories of baking with my Mom, enchanted me right from the start.  It was fun to mix the wet ingredients into the dry, mushing the puree through the oats and hemp seeds with my fingers and feeling like a kid.  In fact, this would be a great experience to try with your kids.  Let them help mix it all together and when it's on the baking sheet and ready to go into the oven, you don't have to feel bad about letting them lick their fingers!  As it bakes the aroma will definitely make your mouth water.  Once you pull it out of the oven, you must exert some self-control by letting it cool a bit before you devour it.   I brought some to work for use as a topping on ice cream during an ice cream social.  I ate some with milk just like cereal.  I also used some as a topping for yogurt (pear was my favorite choice with this granola).  And then I found myself all out of it.  It was fun to make, fun to share with my co-workers and fun to eat.  Something so good is worth the time.

Eat This NOW!

With summer comes such delightful fresh produce.  My most recent trip to the market led me to deliciously fragrant peaches and sweet, juicy cantaloupe.  Each of these sumptuous fruits leaves your face and hands sticky as the juices burst out with each bite.  That in itself can be a pleasure.

The cooks at Moosewood Restaurant took some inspiration from a loyal customer and created a dish called, Oya's Peaches and Pistachios.  The dish is so simple, the fresh produce really does all the work for you.  Chop fresh peaches and cantaloupe into bite-sized pieces, then sprinkle on just a hint of cardamom, freshly grated lemon zest and freshly grated orange zest.  Add a little juice from either or both citrus fruits and the base of your salad is done.  It tastes very refreshing when chilled, so pop it into the refrigerator until serving time.  When it's time to eat, sprinkle each serving with some shelled, unsalted pistachios.  That's it.

I made a batch about a week ago and portioned it out to be my breakfast over the course of a few days. It was definitely something worth waking up for!  I enjoyed it so much that I made a second batch this week, and this time added some fresh mint leaves to the salad.  I'll have to admit mint is a pretty tasty addition.  Whether you want it for breakfast or even dessert after a summer dinner on the grill, your taste buds will thank you if you eat this now!

I Said Millet, Not Mullet!

Millet is one of a variety of small-seeded grasses grown around the world as a cereal crop or grain.  Ninety seven percent of its production is in developing countries, particularly Asia and Africa, as a staple food crop, and with good reason.  Millet has a protein content similar to that of wheat and contains both iron and phosphorus.  It is also a rich source of B vitamins, calcium, potassium, magnesium and zinc.

Haven't tried millet yet?  What are you waiting for?!  It's simple to prepare, combine 1/2 cup millet with 1 1/4 cup water (or stock, if you prefer).  Bring to a boil, cover and simmer until millet is tender, about 20 minutes.  If you can make rice, you can make millet.  You can use millet in much the same way rice would be used as well, though the grain is much smaller creating new textures for whatever dish you are preparing.  Tonight's preparation is from the June 2013 edition of Vegetarian Times, Millet Fritters with Feta, Spinach and Golden Raisins (http://www.vegetariantimes.com/recipe/millet-fritters-with-feta-spinach-and-golden-raisins/).  Trust me, you don't need to be a vegetarian to find some mouth-watering treats inside the pages of Vegetarian Times!  These fritters went nicely with a fresh garden salad and a crisp glass of riesling.  The next day they made a tasty lunch rolled up in an Engine 2 sprouted grain wrap.

Millet fritters cooking in olive oil

Crispy millet fritters are calling your name

Experience

On some rare occasions, my life does not revolve around food.  Friday, July 12 is one of those occasions.  What could eclipse the thoughts of food that dance around in my head?  The Beatles.  I love  the Beatles, and have since I was a kid.  A few years ago I was having a particularly difficult time training for the Shamrock Half Marathon (a race I began running in 2006 and aim to participate in annually provided my body will let me).  I tried all sorts of things to help my training along, but nothing worked.  I was in a funk.  Finally I made an all-Beatles playlist for my iPod.  It contained over three hours of my favorites, naturally.  And before I knew it I was running.  The Beatles carried me through the training months, and then through the 13.1 mile trek on that cold race day in March.  Their music brings me to a happy place.

So you can imagine my excitement when the opportunity arose to see Paul McCartney in concert!  I called some of my Beatle-minded friends and our road trip to Washington, D.C. was born.  The experience is one I will not soon forget.  Paul played for roughly three hours, a nice mix of his solo work, Wings and best of all the Beatles.  It was a dream come true, not to mention that we had absolutely dreamy seats inside Club 3 at the Nationals Stadium.  Our "suite" friends felt just as fortunate to catch the show, so the night passed in blissful enjoyment.  His boyish charm, anecdotal stories in between songs, enthusiasm on stage and best of all his beautiful voice belting out songs like Get Back, Day Tripper, Paperback Writer and the final montage from Abbey Road...came together for a spectacular performance that still lingers in my head.

Stadium snacks on our private ledge

Sir Paul McCartney

Three enthusiastic Beatles fans

Happy 4th!

Summer is here, along with its sticky humid temperatures and punctual afternoon thunderstorms- just wet enough to make things even more steamy.  The humid days make playing outdoors a bit more uncomfortable, increasing the need for hydration.  Right on cue, Runner's World put out a recipe for Tomato Watermelon Salad (here's the link to the recipe: http://www.runnersworld.com/recipes/refreshing-tomato-watermelon-salad).  This completely refreshing treat is part salad part liquid replenishment because the tomatoes and watermelon chunks are so juicy and delicious.  Fresh mint adds to the overall refreshment you get from eating it.  As the article notes, "keep this recipe on hand, and you'll never be the lame barbecue guest who comes bearing a bag of chips again."  Advice taken!  As I head to my favorite Annual Family 4th of July Backyard BBQ and Beer Tasting (would it really be a barbecue if there wasn't a beer tasting?!), I am excited to share this new creation with my friends.  Now it's time to enjoy the company of friends, chow down, taste some beer and watch the fireworks.

Barley Salad

The word barley stirs warm, comforting thoughts in my mind and then my mouth starts watering.  Perhaps that is because my aunt makes an incredible beef and barley soup that I have never been able to replicate and my taste buds simply want more!  In the summertime, however, I am not craving a hot bowl of soup but I still find barley incredibly delicious and comforting.  I came across a recipe for barley salad several years ago, but it wasn't exactly my speed.  I really liked the concept though, and so I modified it to suit my own taste (because when you're into food that is just what you do).   The beauty of this salad is how simple it is.  You can cook the barley ahead of time, simply allow it to come to room temperature before you proceed with the recipe.  And the recipe is really only a list of suggestions, feel free to modify until it suits your personal taste.  If you have a garden, chop up and add whatever is fresh and delicious!

Sesame Sizzler

A chicken quesadilla really is a blank slate.  The product you end up with can contain many of the traditional elements found in "Mexican" food, and that will likely satisfy you.  But for today, let's break from tradition and try something different.  We're going to start with a sesame-ginger sauce.

Whisk together the following ingredients: 1 tbsp soy sauce, 1/2 tbsp canola oil, 1/2 tbsp sesame oil, 1/2 tbsp rice wine vinegar, 1 clove of minced garlic, 2" piece of grated fresh ginger and a 2-3second drizzle of honey.

Now prepare the filling ingredients.  I used shredded cooked chicken, grated carrots, kale cut into ribbons and thinly sliced red onion.  Sauté ingredients in a skillet with the sesame-ginger sauce until cooked to your liking.  Sprinkle in some hemp seeds and freshly chopped cilantro.

Assemble quesadillas using tortillas of your choice.  I found a really cool brand of tortillas called, Engine 2, which are made of organic sprouted grains such as wheat, barley, millet, quinoa, lentils, farro and soybeans.  They taste wonderful!  Lay the tortilla in a clean skillet over medium-high heat, load in some of the filling on half of the tortilla, add cheese if you're into that, fold the tortilla over and cook on both sides until tortilla is nice and brown.  Now chow down, because your non-traditional quesadilla is making your mouth water!

Feeling Saucy

Mango-peach salsa with marinated chicken

Summer is officially in season when fresh produce such as ripe, juicy peaches and fresh mangoes start appearing in the market.  When the produce is good, dinner is a cinch.

To make this meal, start by tuning in to a good salsa radio station online or maybe you already own a nice salsa CD you can pop in.  Trust me, the mood in preparing the food is a very important ingredient.  It might also be wise to make a margarita or mojito to enhance your saucy-type mood.

Now that you're ready, consider what type of meat you'd like to skewer up for grilling.  I chose chicken, but you can pick anything you'd like from scallops, to shrimp, to pork or even beef.  Marinate it for 30 minutes or so in some soy sauce, sesame oil and grated ginger.  Just before tossing it on the grill, brush with a bit of honey and lime juice.  Yum!

Dance around the room a bit.

The salsa can be made well in advance as long as you refrigerate it, see the recipe below.  The best part about the salsa is having some leftover (I know, it will take a certain amount of self-control not to finish it all in one sitting, but try).  The next day I chopped up an avocado and mixed in a sizable amount of the salsa- what a delicious take on guacamole!  The only question left is, what are you still doing at your computer?  Go get saucy!

Sushi Salad

Here's a salad for all of you who are interested in trying sushi but haven't quite made it past the raw fish yet.  Use this to help transition your taste buds into the flavors of the sushi world...okay, so authentic sushi chefs would probably strongly disagree, but I stand by it.  One of the key ingredients is nori sheets, a type of sea vegetable that is rich in beta carotene, chlorophyll, amino acids, fiber, as well as vitamins and minerals.  Look for brands that source their products from certified clean waters.

I use brown rice as a base for this salad rather than the white sticky rice found in most types of sushi preparations because I prefer the nutritional boost you get from brown rice.  Cook the brown rice according to package directions in advance and then cool to room temperature before proceeding with the recipe.  Add in vegetables that you like, such as avocado, shredded carrots, green onions, julienned cucumbers, and sprouts or shoots (if you've never tried pea shoots, I recommend those).  Toss in some toasted sesame seeds, both the blonde and black varieties for visual interest.  Mix in some dressing, I whisked together sesame oil, rice vinegar and soy sauce in equal amounts with a quarter-sized piece of ginger, grated.  Once the salad is ready, cut the nori sheets with scissors down to bite-sized strips and add to the salad.  You're ready to eat!

Reinvention

Some readers may remember that I am a huge fan of Lidia Matticchio Bastianich; when watching her prepare food on PBS or reading her cookbooks I feel like my grandmother is present.  Lately, however, I haven't been going to her pages for recipe inspiration because I've been trying to avoid processed foods that contain white flour and refined sugars, of which pasta is guilty on all counts.  But the memory of my utter taste-delight after eating one of her dishes called, Cavatelli with Bread Crumbs, Pancetta and Cauliflower, kept popping up in my mind, telling me I had to revisit it in some way.

While perusing the recipe's ingredient list, I looked at the innocent-sounding bread crumbs.  I've used them hundreds of times before in recipes, but today I hesitated.  As I read the Nutrition Facts, I was startled to find that 1/4 cup of plain bread crumbs contain 400mg of sodium!  The Italian-style bread crumbs contain 450mg in the same 1/4 cup.  Yikes.  I knew an alternative was in order...and preparing fresh bread crumbs on the spot is not always feasible.  As I meandered the aisles at the supermarket I found an alternative: baked brown rice crumbs.  There is only one ingredient listed on the box (versus around 20 or so ingredients listed on the bread crumb can, many of which are too lengthy to pronounce).  The baked brown rice crumbs can be used in all the same preparations one might need bread crumbs, and only contain about 10mg of sodium in a 1/4 cup serving.  That sounded much more reasonable to me, so I bought a box.

The remainder of the recipe's ingredients are not entirely innocuous, but fresh cauliflower and onions are nice, and I added in a can of chick peas because I think they taste good.  Instead of serving the sauce over pasta, I used cooked farro, a grain of wheat species typically grown in the Garfagnana region of Tuscany.  Since Lida's recipes bring a taste of Italy to our homes, I felt farro was in the right spirit.  As it turns out, when I added the farro to the sauce and allowed it to simmer a bit for the flavors to get to know each other, no crumbs were needed at all.  Farro did the job of absorbing liquid and thickening the sauce.  And my taste buds were happily satisfied because the new version of the recipe was just as mouth-watering as my memory of the original.

A shout-out goes to Mom for the gift of this DREAMY pan!

Better Than Granola Bar

Yum.  I did a little, "hip-hip-hooray!" cheer for Julie Morris, the author of the Superfood Kitchen cookbook, when I made these scrumptious bars.  They certainly are not your parents' granola bars!  These treats are packed with dates, almond milk, chia seeds, rolled oats, hemp seeds and my personal favorite, dark chocolate.  Though the wet ingredients threatened to fly out of my food processor the first time I hit the pulse button, preparation was fairly simple.  Even better, the wait during their time in the oven wasn't too long.  Fortunately I restrained myself a little so there were some bars available for the photograph.

You may be wondering what hemp seed is doing in the ingredient list.  For starters, it is an excellent source of omega-3 fatty acids, which play an important role in reducing inflammation throughout the body.  It is also an excellent source of fiber and some minerals, such as zinc, iron, magnesium and potassium.  Morris indicates that, "hemp's high saturation of protein is of premium quality, as well- an easily digestible, plant-based, complete protein boasting all essential amino acids."  What's not to love?

What makes me happy about eating these, well aside from the delicious taste, is the boost of energy they give me.  Today I hopped in the pool for a swim and was so grateful to have this energy-restoring treat awaiting me at the end.  Maybe I won't mind training so much...maybe I'll even forgive myself for signing up for a sprint triathlon at the end of the summer (What was I thinking?!).  

Mediterranean Quinoa Salad

Quinoa salads are one of the easiest foods to prepare.  Well, there may be tons of foods that are easier to prepare, but for your effort in making a quinoa salad you get a meal that is balanced in nutrition and also incredibly delicious!  I find it refreshing on a hot evening because there isn't much cooking involved.  It doesn't make you feel hot after eating it either, because your body isn't in overdrive trying to digest a super heavy meal.  The other bonus is that this salad contains almost all of my favorite foods...quinoa, avocado, spinach, tomatoes and lemon.  While it may not contain chocolate, my absolute favorite food, it still ranks pretty high on my list.  

Feel free to adjust ingredient amounts depending on your personal taste.  If the fresh spinach is looking really enticing to me on a given day, I might use well more than 3/4 cup.  Experiment to find the combination that works best for you!

Soup's On

A recent issue of Delicious Living magazine, available at The Heritage Natural Market, contained a recipe for Jasmine Rice Soup with Cannellini and Rosemary.  Everything about that sounds delicious to me, so I brought a copy home.  I'm always excited when I have an excuse to snip a stalk of wonderfully fragrant rosemary off the plant I have growing in the garden.  Rosemary is such a sensory delight!

As with most recipes, I tend to view them as loose guidelines and end up following my own train of thought.  The preparation of this soup was no exception.  For starters, I have a rice blend with brown and red basmati rice, rye berries and pearl barley which I felt was a lot more interesting for the soup than just jasmine rice.  I also used both cannellini and kidney beans for more color and variety.  The soup gets a velvety taste from stirring balsamic vinegar into simmering onions, garlic and crushed red pepper before adding in the tomatoes, broth and rice.  Another surprise flavor comes from the addition of a freshly roasted red bell pepper toward the end of cooking.  It gets a healthy dose of fresh baby spinach toward the end of cooking as well, making this soup a powerhouse of nutrition.  The final touch of freshly chopped rosemary and freshly ground black pepper just before serving sends a beautiful aroma wafting through the kitchen.  Thanks to my sister's baking experiment, I enjoyed some fresh foccacia along with my soup.  Delicious!

Muffin Top

Stave off your hunger with these tasty muffins without packing on the pounds.  This recipe, another hit from Gwyneth's cookbook, It's All Good, does not sacrifice on flavor at all.

Lately, rather than pondering what interesting preparation I can do to my food, I've been wondering what my food can do for me.  While this is not revolutionary thinking by any means, it is a question worth asking.  Let's take flour for starters.  Flour is a powder made by grinding cereal grains, or other items such as seeds or roots.  White flour is basically the ground internal wheat kernel (without the germ or bran) and is usually enriched with iron and B vitamins. Though enriched white flour does sound healthier, it still lacks many of the nutrients contained in whole grain varieties such as vitamin E, natural fiber and trace minerals (like selenium and potassium).  Beyond wheat-based flours is an amazing variety, such as amaranth flour, buckwheat flour, brown rice flour, potato flour, almond flour and even chick pea flour, each with its own list of healthy dietary benefits.

So, in the spirit of enriching my nutrition, these muffins are made with a flour blend that contains potato, sorghum, tapioca, chick pea and fava bean flours.  Experiment, if you dare, or buy a mix that is designed for all-purpose baking and then add in all the wonderful ingredients that make muffins so delicious!  These contain bananas, dates and pumpkin seeds, as well as maple syrup to add a delicate touch of sweetness.  Drop me a line if you want more specific "how-to" instructions.

Wrap It Up

Dinner to go means different things to different people.  Some days time is incredibly scarce, but that doesn't stop your stomach from letting you know it wants food.  In these moments we often head out the door to pick up something "to go" or grab something pre-made and easy.  The unfortunate side-effect is that these quick foods do little to satisfy us or provide the nourishment we need to keep going about our busy day/evening.
I came across a very interesting food blog called, Thug Kitchen, which posted a delicious recipe for black bean wraps with cilantro pesto.  (For the recipe, check out the site http://thugkitchen.com)  It's an incredibly simple way to create some fast food at home without sacrificing nutrition. It does not take long to prepare, and it's ideal for the heat of summer because there is no cooking involved.  I whipped up a batch of the cilantro pesto, which smells incredibly delicious by the way, in about four minutes.  I then mixed some of the pesto into the black beans and spread it out on a warm tortilla.  I added cucumbers, tomatoes, spinach, avocado and more fresh cilantro on top and rolled it up for a wonderful dinner to go.
The pesto makes more than what you'll need for the wrap, so bottle it in the refrigerator.  I shared some  with my sister who said she loved it on beef carnitas in warm corn tortillas.  I used it to flavor some tilapia- I think I could eat tilapia coated in cilantro pesto every single day.  It's so amazing!  The possibilities are only as limited as your imagination.

Black Bean Wrap

Cilantro Pesto

Tortellini

Marinating vegetables

Tortellini salad is a delicious meal that is incredibly simple to prepare.  It's especially lovely in the summer when fresh vegetables and herbs can be picked directly from your garden.  Today my salad was graced with some fresh basil from my friend Robert's garden- thanks Robert!

All ingredient amounts really depend upon your personal taste, so experiment to find what works for you.  I got the salad started by allowing my veggies and herbs to marinate for a bit prior to adding in the cooked tortellini.  I start with some extra virgin olive oil in the bowl, maybe a tablespoon or so, and then add in a few minced garlic cloves.  Stir the garlic into the oil, it smells wonderful already!  Slice approximately half a pint of grape tomatoes in half, then add to the bowl and stir.  Sprinkle with a pinch of sea salt.  Grate the zest of half a lemon into the bowl next, and then add in the juice.  Slice up half a yellow pepper to a size that you like and add it to the bowl, stirring the contents.  Next goes in fresh parsley and basil.  I left the parsley leaves whole and sliced the basil into ribbons.  The final ingredient for this aromatic bowl is slivers of salami, though you can leave that out if you're not a fan of salami.  I think it adds a delicious saltiness to the dish and gives the flavor a bit more depth.

Finished tortellini salad

Cook the tortellini according to package directions and drain (I used cheese tortellini, but you should experiment with whatever type you like).  Toss the warm tortellini with olive oil, the juice of the other half of your lemon and a pinch of sea salt.  Let the tortellini sit until it cools off slightly, then stir into your marinated veggies.  Make sure all the ingredients have a chance to get to know each other in the bowl.  This salad really is a treat for your senses and your taste buds!  Pair it with a nice glass of wine.  It's the perfect ending to a gorgeous day spent outside in the sun.

Bummer

When she isn't appearing in awesome blockbuster movies like the Ironman series, Gwyneth Paltrow is grooving in the kitchen.  I recently purchased her latest cookbook, It's All Good.  The concept for the book is making nutritious food that is both delicious and easy.  Once I got the book home I did what every normal person in possession of a new cookbook does, I read it cover to cover.  Seriously.  It's interesting and many of the recipes appealed to me, particularly because everything is made from scratch using wholesome ingredients.

Today was a busy day and included a run in the heat and humidity that drained my energy.  Even though I recharged with a healthy lunch, an afternoon snack was in order so I decided to try out the recipe for Bummer Bars from the new cookbook.  This tasty snack is anything but a bummer!   These bars are loaded with healthy ingredients such as quinoa flakes, ground flaxseed, maple syrup, dried apricots and walnuts.  I decided they needed almonds too.  (Maybe next time I'll also add in some dried blueberries or cranberries.)  The bars are baked in the oven and easily pop out of the pan that is cleverly lined with parchment paper.  Cutting the large bar into rectangles is no trouble at all.  I will be sad when I finally get down to the last Bummer Bar because they are really good, much better than any packaged granola bar I've ever reached for.  Perhaps that is where the name comes from?

A Bummer contains a base of dry ingredients: quinoa flakes and ground flaxseed (if you cannot find quinoa flakes, substitute rolled oats).  Then some spices are added for flavor: cinnamon, nutmeg and ginger (you can put in any spices that you like however!).  The wet ingredients that bind everything together are: olive oil, maple syrup and brown rice syrup.  Then the fun additions come in: nuts and dried fruit (use any combination that makes your mouth happy).  

Power Oatmeal

I tried a new experiment for breakfast today, and I'm happy to report that it turned out delicious!!  For all you runners out there, this power oatmeal will really refuel your body after a run.  I don't know about you, but after a hard running effort I feel ravenously hungry.  I'm amazed to report how thoroughly this breakfast satiated my hunger and left me feeling energized, not unhappily full or heavy.  Okay, so how much experimentation can you really do with oatmeal, right?  Well, today I added an interesting ingredient: chia seeds.  The tiny seeds of the chia plant, Salvia hispanica, originated in South America and were a staple in the diets of the ancient Mayans and Aztecs, and with good reason.  The Aztec warriors used chia seeds as survival rations, taking a pouch of chia seeds and a vessel of water on their trips; the seeds were their food source and when taken with the water they would hydrate their bodies for endurance.

What we know about chia seeds today is that they are loaded with antioxidants, in fact the antioxidant activity in chia seeds is higher than any other whole food, even blueberries.  They are also an excellent source of omega-3 fatty acids.  One ounce of chia seeds (about two tablespoons) offers 139 calories, 4 grams protein, 9 grams fat, 12 grams carbohydrates and 11 grams of fiber.  The high fiber content gives chia seeds an interesting property, they are hydrophilic and can absorb up to 12 times their body weight in water!  Soaking chia seeds causes a gel to form around each seed, making them useful in cooking and baking.

For the oatmeal,  I used rolled oats and chia seeds cooked in unsweetened almond milk enhanced with a bit of coconut sugar and pumpkin pie spice.  Once cooked, I added in some dried cherries and dates.  After the first bite I realized a bit of salt was needed, so I topped it off with pumpkin seeds.  It made more than one serving, so I now have something to look forward to tomorrow morning!  All in all it took about five minutes to prepare, so no excuses not to try this healthy breakfast.

Kale Chips

Kale...before

Craving something crisp and salty?  I wonder if you ever considered having kale chips to satisfy your craving?  If not, you definitely ought to add it to your list of things to try.  These days kale chips even come pre-packaged so you don't really need time or energy to make them.  But making them is fun, so I recommend that you try it.  First, rinse and thoroughly dry the kale leaves with a clean kitchen towel.  Break the leaves up into bite-sized pieces and put them in a bowl.  For a large bunch of kale, add about two tablespoons of extra virgin olive oil and the seasonings of your choice.  I used sea salt and a little garlic powder.  Massage the oil into the leaves, admittedly that may sound a little odd, but try it.  Squeeze and toss the leaves so they are thoroughly coated with the oil and seasonings.  Then spread the leaves out onto baking sheets and roast for about 15 minutes at 400°F.  The result is a crisp and delicious snack you don't really have to feel guilty eating.

Why kale?  To put it simply, kale is one of the most nutritious vegetables you can eat. Period.

After...kale chips

For starters, it is rich in lutein and zeaxanthin compounds...which promote eye health.  (A girl with glaucoma is very interested in foods that promote eye health!)  Some other benefits of eating one cup of kale include: 5 grams of fiber, 15% of your daily dose of calcium and vitamin B6, 40% of magnesium, 180% vitamin A, 200% of vitamin C and 1,020% of vitamin K.  It is also a good source of copper, potassium, iron, manganese and phosphorus.  Have you signed up to try it yet?! The types of antioxidants found in kale help protect against cancer and lower cholesterol.  It truly is a superfood.   So do your body a favor and start snacking on some kale chips!

Spaghetti Anyone?

For tonight's dinner, Brian had a big plate of spaghetti and I opted for a vegetable alternative to spaghetti: spaghetti squash.  Is there a nutritional advantage to selecting roasted spaghetti squash over the typical egg pasta so many people know and love?  The answer is...it depends.  Very conclusive, right?  Both are low in saturated fat and sodium, and neither has any cholesterol.  A cup of cooked spaghetti contains approximately 220 calories, 42 g carbohydrates and 8 g protein.  It has a healthy dose of B vitamins as well as 50% of the daily value of the mineral selenium.  A cup of cooked spaghetti squash on the other hand, contains about 42 calories, 10 g carbohydrates and 1 g protein.  It is an excellent source of calcium, manganese, potassium, dietary fiber and vitamins A, B and C.  Ultimately your level of activity and nutrition goals will determine which option is best for you.  While I'm sure I will always be a pasta lover, spaghetti squash is an incredibly delicious alternative, particularly with a chunky sauce, and it's a bonus to pick up such a nice array of vitamins and minerals without overloading on calories and carbs.

Tonight I experimented with an old favorite recipe from The Moosewood Collective called Tomato Wine Sauce.  Ordinarily this vegetarian tomato sauce is incredibly flavorful on its own, but today I decided to add crumbled Italian sausage for added complexity and texture.  The ground fennel in the sauce paired beautifully with the fennel-seasoned sausage.  Once the squash was roasted, I used a fork to break the soft flesh into strands of "spaghetti" and then stirred it into the sauce.  With some freshly grated Locatelli cheese, this meal turned out to be a delight to my senses!

Sparkling Goodness

Cucumber-lemon water

I'm a sucker for fancy waters, juices and the like.  Give me Izze.  Better yet, San Pellegrino.  And then there is Orangina!  My tastebuds never get bored when there is something interesting at hand to sample.    The only limiting factor to taste enjoyment is my budget.  As I perused the water aisle during a recent visit to Whole Foods my eyes landed on a bottle of cucumber water, and I salivated.  Almost unconsciously my hand reached out for the bottle, and nearly made contact, when a little voice inside me said, "WAIT! Why not try making that yourself before you buy an 8-oz. bottle?"  I reluctantly lowered my arm and kept walking...to the produce department where I picked out a nice cucumber.  That evening I sliced half a cucumber and half a lemon, because it was in my produce bin hoping to be used, and dumped them in the bottom of a 2-qt. pitcher.  I filled it with water, covered it and put it in the refrigerator overnight.  The result was an incredibly refreshing glass of water!!  When all my delicious cucumber-lemon water was gone, I refilled the pitcher with fresh water.  The second batch was not quite as vibrant as the first, but still very tasty.

Ginger ale with mint

Since I was on a beverage roll, I moved on to a more ambitious experiment: ginger ale.  I simmered some water, sliced fresh ginger and honey until a bubbly syrup formed in the pan.  I poured the syrup into my trusty pitcher, added some fizzy club soda and fresh mint, and then put it in the refrigerator overnight.  I'll have to admit I was a bit unsure how it would turn out, but I was pleasantly surprised to taste it.  Since I let the fizzy soda sit in the refrigerator overnight it lost some of its fizz, but aside from that the taste was very crisp and refreshing.  

Muffins

As I continue to research the types of foods that harmonize with my Dad's new diet, I'm learning new things that should be included in any healthy diet.  Today I read that you can simply substitute oats for one third of the flour called for in muffin, cookie and pancake recipes.  Why bother adding in oats?  For starters oats, no matter what form, help your heart by lowering LDL, the bad cholesterol.  Oats also help keep blood sugar levels stable.

I decided to test out the oat to flour ratio with my go-to muffin recipe.  It's very basic yet produces a moist, delicious muffin every time.  The beauty is how easy it is to swap out star ingredients in the muffins.  I happened to have some fresh pears on hand from the orchard of my Mom's neighbor, so I decided pear and cinnamon would be the stars this time.  I'll have to say the oat experiment turned out delicious, so my muffin recipe is now appropriately amended.

Havarti

Havarti is a semi-soft, pale yellow cow's milk cheese from Denmark that is very mild and creamy.  This rindless cheese is called Flødeis Havarti in Danish.  I've always been a fan of havarti slices on crackers with a glass of wine, but recently I decided to broaden my horizons and use it in cooking.  The results definitely had my taste buds wishing for seconds!

Havarti Mac & Cheese

Inspiration #1 came from Food Network Magazine's recent, "The Cheese Issue."  There was a mouth-watering picture of macaroni and cheese on the cover, so naturally I was interested.  The possibilities with macaroni and cheese are nearly endless!  As I read through the many varieties the authors came up with for the magazine, I found myself dog-earing many of the pages.  Since havarti cheese was on my radar, I decided on a mac and cheese version that featured it, along with broccoli and chicken atop miniature shells.  While you  may not agree that my picture of the dish is exactly mouth-watering, let me assure you this macaroni and cheese was scrumptious!  I highly recommend it to anyone who wants the comfort of a hot bowl of macaroni and cheese, but who is also willing to be a little adventurous.

Chicken and Rice Casserole

Inspiration #2 grew out of Inspiration #1.  Since I had a big hunk of havarti and a ton of broccoli, I decided to make a healthier version of the old stand-by: chicken and rice casserole (everyone has a hand-me-down version of this recipe, right?).  I didn't use any cream of mushroom soup...or cream of anything soup for that matter.  Instead I used milk, along with some chicken broth I used to plump up several sun-dried tomatoes.  The result was fabulous!  The creamy havarti cheese melted into the dish and gave it a richness chicken and rice casserole ought to enjoy all the time.