Saturday, July 28, 2012

Farmer's Market Pasta of the Month


For most of the gardener's out there, you probably have some of these ingredients at your fingertips.  My first crop of beets didn't do very well, so I planted more.  We'll see how they do.  As for my arugula, wow, quite the crop!   With the recent heat, it's on its way out (going to seed), but I was able to scrounge enough for this pasta.  The rest came from the local (actually from Oroville, California) farmer's market.  You can use spinach or chard instead of arugula, however, the peppery flavor of the arugula  was a nice addition. 

I've found that some of my best pastas are the "rustic" ones.  Don't be afraid to try different combinations of veggies.  And if you're a gardener, now is the time to start experimenting!

Ingredients:

2 cups bow tie pasta

2 Tbsp olive oil

2 cups chopped fresh arugula

2 cups beet tops, chopped and stems or ribs removed if not extremely fresh

4 cloves garlic, chopped

2 Roma tomatoes, seeded and chopped

salt and pepper to taste

2 ladles of reserved pasta water

1 Tbsp butter (optional)

Start to bring some pasta water to a boil, adding a pinch of salt after it starts to boil.  Cook pasta according to directions.  Meanwhile, add oil, arugula and beet tops to a large skillet.  Saute until they start to wilt.  Add the garlic, tomatoes and salt and pepper and cook for a little while longer (5 minutes).  

Drain the pasta reserving some liquid.  Put the bow ties into the skillet and stir.  If it's on the dry side, add some of the pasta water, butter and/or a drizzle of olive oil, stirring to mix.  Garnish with freshly grated Parmesan, if you wish, and serve.  Mangia!  So good!   

Thursday, July 26, 2012

Grilled Portabella Sandwich


If I had more thumbs, I would say this was a "three thumbs up" sandwich.  And as I plated mine, hubby was already engrossed in his mushroom sandwich.  I heard alot of yums and wows coming from his direction.  I quickly snapped a picture and hurried to take that first bite.  You know it's good when EACH bite is followed by a "yum"!

For a nice change from a burger, try this.  It takes less time on the grill and is quite simple to prepare.

Grilled Portabella Mushroom Sandwich

2 servings

For the marinade:

2 Tbsp olive oil

1 Tbsp balsamic vinegar

1 garlic clove, minced

pinch of salt and pepper

***********

2 large Portabella mushrooms

additional 1 Tbsp oil for brushing

Directions:

Clean and cut off the tough stem part of the mushrooms.  Place them in a shallow dish, gill side up.  Brush the marinade onto the mushroom, and refrigerate for about 1 to 1 1/2 hours.  Heat up the (oiled) grill and place the mushrooms on,  gill side down.  Cook for 4-5 minutes, brush the cap side with olive oil, turn and cook for about 4 more minutes.  Place a slice of provolone cheese on top, let it melt and assemble your sandwich.  I used a simple avocado and a vine ripened tomato.  Next time I'll switch up the bread and try a French or Dutch crunch roll.

This recipe could easily be doubled or tripled. 

Monday, July 23, 2012

Mix it up with Muesli


For a quick and easy breakfast, why not make your own muesli?  I love oatmeal but sometimes crave more crunch!  If you create your own "signature" muesli mix, you can control the amount of fat and sugar, instead of falling prey to the store bought brands with unknown amounts of whatever!

For my muesli, I picked most of my favorites, from pecans, cinnamon, honey and blueberry craisins.  For a healthier version you can substitute fresh berries or a different dried fruit.    There is no rule or recipe here.  You can even make a large batch and have it in your pantry, ready to use.

My Muesli

1 serving

1/2 cup rolled or quick oats

1/4 cup chopped pecans

1/4 cup blueberry flavored craisins (or fresh)

1 Tbsp honey

dash of cinnamon

1 tsp flax meal (optional, but healthy)

1 tsp protein powder (optional, but healthy)

drizzle of skim milk or half & half

Place all into a bowl and microwave for about 40-45 seconds.  Stir and enjoy!  You can add additional milk for a more creamy consistency.  I've found this is a very satisfying and filling breakfast.

Saturday, July 21, 2012

Birthday Girl Goes to the Beach


Back to the beach!  For my birthday I chose to satisfy all my senses.  Born and raised near the ocean, I have such a fondness for seafood, walking the tidepools, hiking on the bluffs overlooking the sea and just being able to breath in the moist salty air!  Believe it or not fog does not bother me, unless I need to drive in its soupy thickness.  At least you learn to appreciate those "perfect" days when the fog rolls back and the sun glistens across the water.

The past four days were spent in Half Moon Bay just 20 minutes south of San Francisco, yet WORLDS away!  I wanted to "retreat" with my best friend, my hubby and do all our favorite things.  Athough I didn't get to zip line (one of my favorites), I immersed myself into the coastal life of rising early and hiking the bluffs, walking tidepools, going to the beach, gorging on fresh seafood, taking lots of pictures, or just relaxing on our veranda while sipping some wine.  Happy birthday to me...no fanfare.  I'll save that for maybe, 65 or 70 years young.

Here's a few moments at the beach retreat.


Seal Cove Inn

Hummingbird Haven

Beautiful Cottage Gardens

Trail to the beach through cypress forest

Relaxation time

One of many accessible beaches

Rare coastal sunset

Monday, July 16, 2012

Lemon Lavender Bars


If I had my way, I would re-plant my whole backyard with lavender plants!  And if I lived in a more tropical area, lemon trees would dot my landscape.   Why?  Because there are so many things you can do with both.  Why not mix them to make these lemon lavender bars. 

I've been on a lemon kick lately.  As we speak I have homemade limoncello "macerating" in a large jar, waiting for the last step.  (future post)  When making the lemony liqueur you only use the peel, so now I have juice galore.   Lemonade anyone?

As you bite into these bars, I promise, you'll be pleasantly surprised by a tart crunch of shortbread and lavender permeating your mouth as the  lemony glaze melts in your mouth.   Great for a brunch or wedding shower or a treat for no reason!

Ingredients:

1 stick unsalted butter (room temp)

1 cup all-purpose flour

1 Tbsp culinary lavender buds, slightly crushed with a spoon

1/2 tsp salt

1/2 cup powdered sugar

2 Tbsp lemon juice

1/2 tsp vanilla flavoring

For the glaze:

2 Tbsp lemon juice

1/2 cup powdered sugar

Preheat oven to 325 degrees.  Either butter and flour an 8x8 metal pan or spray with non-stick spray and line with parchment paper, then butter the bottom.  You'll be able to lift the bars right out of the pan.

In a small bowl add the flour, lavender and salt.  Set aside for now.  In a stand mixer with paddle attachment, beat the 1 stick (4 oz) of butter and powdered sugar on high speed until light and fluffy.  Add the lemon juice and vanilla and mix on low speed.  Gradually add the flour.  The dough will be very sticky.  Dip your fingers into water to work with the dough and press the dough into the pan.    Bake for 25-30 minutes.  Remove from oven and cool.

For the glaze, just whisk together the lemon juice and remaining powdered sugar.  Pour and spread onto the cooled bars.  Make sure they cool for another hour or so, remove from the pan and cut into squares.  Makes about 16 pieces.  Delicious!!

Thursday, July 12, 2012

Portabella Mushroom Quesadillas


We must be entering the "dog days of Summer".  Our temperatures have been hovering in the high 90's to over 100 degrees lately.  Perhaps another ice cream dinner is in the near future!  Or a trip to the foggy, misty coast would suit me fine right about now.  My garden, except for the tomatoes are in "shock (survival mode)" and my cat continues to seek out the best cool hiding place in the house.  It took me awhile, but I found her in my hubby's walk in closet sitting very princess- like in a dark corner.  Smart kitty; I almost joined her!

I admit I get a little lethargic (lazy) in the heat so dinners haven't been too creative.  But, simple is good and this portabella quesadilla hit the spot!

Mushroom Quesadilla

Serves 2 hungry lazy adults

2 Portabella mushrooms (4 inch diameter), sliced

1/4 of a large yellow onion, sliced thinly

2 tbsp butter

1 Tbsp olive oil

4 flour tortillas, soft taco size

about 4 oz, jack cheese, grated

guacamole or salsa for garnish

Saute the mushrooms and onions in the butter/olive oil mixture until browned and limp.   You can remove these to a plate and use the same pan if you're lazy.  Add 1 Tbsp more butter, 1 flour tortilla, 1/4 of the grated cheese, half of the mushroom mixture, another 1/4 of the cheese on top.  Close with another tortilla, press down and cook until browned on one side.  Carefully flip over and cook on the other side.  Repeat the process for the second quesadilla and serve with guacamole and hot sauce or salsa.  Ole!

NOTE: If you're watching those calories, you can skip the pan frying and assemble the quesadilla, placing it into the microwave for about a minute or so to melt the cheese.

Monday, July 9, 2012

Panko Pork with Apricot Blueberry Sauce


Sometimes it's just too hot to grill.  With the temperatures reaching into the triple digits this week, why not bring the party indoors, crank on the air conditioner or fans and make this panko pork.  Or you can choose to have what we had for our anniversary dinner last evening.

Earlier in the day we went to the show to see "To Rome with Love".   If you've ever been to Roma, I highly recommend it, just keep in mind it's a Woody Allen movie which, to me, means a little quirky.   As we walked out of the theater, it was as if we were walking into an oven!  A few years ago I made a rule,  "If the temp reaches 100, we must have ice cream for dinner, no cooking, no grilling, etc.  We enforced that wise rule!  (This rule does not apply to Phoenix where you'd be eating ice cream from May thru October)

The temperature from our car read 99, but since it was our anniversary we could justify that missing degree, right?  So, we proceeded to the dinner place, 31 flavors, and packaged up 3 scoops each.   Blueberry cheesecake, Mississippi mud, and Reese's peanut butter cup!  I was in heaven where I know the streets must be paved in chocolate and ice cream!

What does this have to do with panko pork?  Absolutely nothing!  But, it's a great entree if you don't feel like having ice cream!

For the sauce:

3 Tbsp apricot preserves

1 Tbsp balsamic vinegar

1/2 cup blueberries

1 Tbsp cilantro, chopped

Bring all the above to a boil, reduce heat and simmer until it thickens and reduces.  Set aside.

For the pork: 

4 thin boneless chops

salt and pepper

drizzle of  olive oil

about 1/2 cup panko bread crumbs

Prepare the moistened chops sprinkling with salt and pepper, then dip into the bread crumbs.  Lay the chops on a baking sheet, drizzle with a bit of olive oil and bake at 375 for about 20 minutes or until done.

Reheat the sauce, plate the pork and pour sauce over the pork.  Very tasty!

NOTE:  If you don't want to turn on the oven you can put the pork chops in a skillet to cook.

Thursday, July 5, 2012

Italian Stuffed Mushrooms


I have so many friends and family that are great cooks and I look for inspiration from them, always.  My intentions are never to copy one's crowning glory, yet  to be inspired and then put a little twist to their already beautiful creations.  With that said, I was recently inspired by a neighbor's tasty stuffed mushrooms.

I decided to make my version more Italian, having elements like Romano cheese, parsley and, of course, lots of garlic!  After tasting these little morsels, I thought, "Why haven't I made these before?".  This one is a keeper and probably will be a starter for more dinner parties to come!

Italian Stuffed Mushrooms

This recipe makes about 10-12 and can easily be doubled or tripled, if needed.

1/4 cup Italian bread crumbs

1/4 cup Romano cheese, grated

1 Tbsp chopped fresh parsley

1 garlic clove, minced

1/2 Tbsp chopped fresh mint

2 Tbsp olive oil

salt and pepper to taste

10-12 button white mushrooms, stemmed (reserve 1/2 of tops, finely chopped)

Preheat oven to 400 degrees. Stir together the bread crumbs, cheese, garlic, parsley, mint,  salt and pepper and chopped mushroom stems.  Add about 1 1/2 tbsp of the oil and blend.  Prepare a baking sheet with parchment paper.  Spoon the filling into the mushroom caps and arrange on the baking sheet.   Drizzle with remaining olive oil and bake until tender, for about 25 minutes.  Serve.  You'll love these!

Monday, July 2, 2012

Chocolate Raspberry Pudding


Somewhere in the deep dark black hole of my picture archives is a very old snapshot of a small girl in her highchair eating chocolate pudding.    Attempting to, rather!  Chocolate pudding is smeared all over her face, but she is focused on possibly getting some in her mouth and enjoying her first try at creamy chocolate pudding.  Yes, that's me.  I loved it then and I love it now.

But, this is not your typical (probably a jello product) 50's chocolate pudding.  It's a recipe that you can have with almost no guilt!    The secret ingredient is TOFU!  I hear you cringe while making "that face".  It actually has the consistency of a mousse and the flavor is just decadent enough to satisfy your sweet tooth.  Mine, anyway!  I'm anxious to try different flavors, too.

Ingredients:  Makes about 4-5,  1/2 cup servings

6 oz chocolate chips

1/2 tsp vanilla

1 package of firm tofu (I like Mori Nu silken firm)

raspberries for garnish

Melt the chocolate chips in the microwave.  In a food processor, blend the tofu and vanilla and add the melted chocolate.   Mix thoroughly.   Okay, that was it.  It's best refrigerated for at least an hour.  Garnish with raspberries or make a "sundae" by adding a few toasted nuts.