Monday, December 29, 2014

Christmas 2014



Christmas arrived and left, for me, not soon enough!  I do enjoy Christmas, at least that's what I kept repeating over and over again, until I believed it.  I guess I just got a late start on things, then the rush and panic set in, as my soul wanted to board an airplane for nowhere in particular, just away!   I enjoy the magic, the lights, decorations, baking and reflecting on the true meaning of Christmas.  The presents, shopping for, wrapping them and receiving them is the problem, for me.

In recent years our family and friends did, indeed, get away to the beaches of the Mexican riviera.  I was able to experience a more serene, relaxing, peaceful Christmas.  There is no comparison....  As I swam in the ocean or laid around by the pool, I couldn't help chuckling about how chaotic it probably was back home.  Most years we'd go into town and purchase a small trinket to give to each other.  Nothing over the top or expensive...the vacation was the gift...a special time with family and friends, your "chosen family".

This year we stayed close to home, had family over for our seafood feast on Christmas Eve.  Be careful what you wish for.  My wish was to have a white Christmas, but it could have waited a few hours.  The wind blew in, with mostly cold temperatures and a bit of rain and snowflakes, just enough to screw up the roads with a nice sheet of ice where we live, making driving difficult for some invited guests.  We enjoyed our time with whomever was willing and able to make the drive.  To those who couldn't make it, you were missed!

Christmas day we went to grandma and grandpa's home for a prime rib roast feast!  Delicious.  Did I mention we also had left over tiramisu to bring along?  How does that happen?  We opened gifts and enjoyed each other's company.

We don't know what next year will bring, but I'll start wishing and praying now for another special Christmas.   Enjoy some of the pictures....and Happy New Year!

Butter lettuce with crisp apple, gorgonzola, glazed walnuts drizzled with orange vinaigrette.

Seafood pasta sauce...lobster, crab, shrimp and scallops

Beautiful family opening their gifts


Monday, December 15, 2014

Dark Chocolate Biscotti with White Chocolate Chips



Every year I try to add a unique cookie recipe to my Christmas cookie baking.  If they turn out as planned I keep them in the line up for the following year.    Frangipane tartletts were last year's creations and they aren't going anywhere.  They are definite "keepers" or "eaters".  As I paged through a small Italian cookie cookbook, I found a few I might experiment with this year.  But, since I had all the ingredients for these biscotti, I figured why not get busy honing my biscotti making skills.  You never know when I might need to make more and more of them for different events!

Dark Chocolate Biscotti with White Chocolate Chips

Preheat oven to 375 degrees.

1/4 pound butter, softened

3/4 cup sugar

2 tbsp amaretto (or any coffee liqueur)

2 eggs

2 cups flour

1/2 cup extra dark cocoa

1 1/2 tsp baking powder

1/2 white chocolate chips

Using an electric mixer (or kitchen aid stand up mixer) beat butter, sugar and liqueur.  Add the eggs and blend well.

Gradually add the flour, cocoa and baking powder on low speed.  Add the chocolate chips, mix well and divide into two "loaves" 10-12 inches long and about 2-3 inches wide.  Place onto a parchment covered cookie sheet pan.  Bake for 20-25 minutes.

I don't like a hard biscotti so this is where it all ends.  To twice bake them, let them cool a bit, slice into 1/2 inch pieces and place them back onto the cookie sheet on their sides.  Bake for an additional 12 minutes, or so.  Keep in an airtight container.

If you don't choose the twice bake version, you will get a biscotti that is crispy on the outside but chewy in the middle.    The recipe makes about 40-50.

Friday, December 5, 2014

Faux Pumpkin Cheesecake



I don't know what it is about pumpkin.  Do we naturally crave this orange veggie because of some vitamin our bodies are lacking with the absence of the sun's warm rays?  Not sure, but, once again, I find myself making an assortment of pumpkin dishes from gnocchi to soup and beyond.  While this pie is never meant to replace a true, made by grandma pumpkin pie, it's for those of us who want to cut back on sugar and calories once in a while.

Don't let the word "tofu" scare you away.  You'll hardly notice and your belly will thank you.

Faux Pumpkin Cheesecake

1/4 cup oat bran

2 cups canned pumpkin

1 pkg firm tofu

1 cup egg whites

1/2 cup maple syrup

1/4 cup almond (or regular) flour

1 Tbsp vanilla

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp ground cloves

pinch of allspice

Preheat oven to 325 degrees.  For the "crust" I sprayed an 8 x 8 glass pan with butter spray, then sprinkled the oat bran evenly over that.

Mix all the remaining ingredients in your food processor until well blended.  Pour cheesecake mixture into a glass pan.  It will be rather thick, so smooth to the edges.  Set the cake pan into a larger pan and pour hot water to within 2 inches of the top of the cake pan.  Bake for about 45 minutes.  Cool and refrigerate a few hours before serving.   Yummy!  Even better the next day.



Tuesday, November 25, 2014

Spicy Wing Sauce


I've made chicken wings for years, however I've only made a few attempts at making my own signature sauce.  Usually it was easier to pick up a bottle of wing sauce and slather it on while baking.  I can proudly say that I don't deep fry them anymore, haven't in a while!  Trying to eat healthily is a full time job it seems!

Supposedly, the future is bright when it comes to food prep.  According to the media we will run out of food and will resort to eating crickets for our protein source so this whole blog will be in vain!  The sound of that almost sends me running to buy acres and acres of land and produce my own food.  Or, at least, get a greenhouse.  Any solutions?

As long as there are chicken wings out there, this is a nice sauce to slather over them.  Try it!

Spicy Wing Sauce

Preheat oven to 400 degrees.

1/4 cup your favorite barbecue sauce

2 Tbsp ketchup

1 Tbsp sweet Thai chili sauce

1 Tbsp chili garlic sauce

1 tsp sriracha sauce

2 Tbsp low sodium soy sauce

about 20 wings or wing parts


Spray a cookie sheet with pan spray.  Put all ingredients, except wings, in a bowl, mixing well.  Cook the plain wings for about 15 minutes, turn and brush both sides with sauce.  Continue to bake for an additional 10-15 minutes or until done.





Saturday, November 15, 2014

Five Spice Chocolate Chip Cookies


Still in the hunt  to find that perfect cookie!  It doesn't exist in my kitchen, but I found a recipe to tweak which has no added sugars!  And it tastes good!  Hooray.  The recipe included turmeric, however, healthy as it may be....I didn't want to go there, yet!  I figured Chinese 5 spice would be an interesting substitution for the turmeric.  It was, and we proceeded to make them disappear within 24 hours (or less).  I know they would never win a contest for the best looking cookie...who cares if they taste good and are good for you!


Five Spice Chocolate Chip Cookies

1 Tbsp Chinese five spice powder

1/4 cup oatmeal

1/2 cup almond flour

1 ripe banana, mashed

2 Tbsp applesauce

2 Tbsp tahini (or peanut butter)

2 Tbsp coconut oil

1/2 tsp cinnamon

2 Tbsp honey

1/3 cup brown rice crisps (or rice crispy type cereal)

1/3 - 1/2 cup mini chocolate chips

In a bowl, add all the ingredients, except cereal and chips, and mix well.  Add the cereal and chips blending well.  Preheat the oven to 350 degrees.  Place small spoonfulls of batter onto a parchment covered cookie sheet.  Bake for about 20-25 minutes.  This recipe makes approximately 20-24 cookies.  Enjoy!

Thursday, November 6, 2014

Cheesy Halibut



Everyone has cravings and I'm no different!  Now that I live in the middle of High Desert country (land locked) my cravings for FRESH seafood are more intense.   Even growing up near the ocean I don't remember having halibut very often.    I had my share of tuna, swordfish and sole which, I guess, are warm water fish.  We were given a gift of some halibut fillets recently and I couldn't wait to try this recipe.

It would work just as well with cod, snapper or sole, too.  Any mild flavored fish will love the blanket of cheesy goodness and you will also!

Cheesy Halibut

Serves 2

2 halibut fillets

1/3 cup Parmesan cheese, grated

2 Tbsp butter, softened

2 Tbsp mayonnaise

1 Tbsp lemon juice

2-3 Tbsp green onions, chopped

a sprinkle of salt (optional)

a dash of hot sauce (optional, but gives it some heat)

Turn the broiler to high.  Spray or butter a baking dish.  Place the halibut in baking dish.  In a bowl add the remaining ingredients from cheese to hot sauce.  Mix well and set aside.

Broil the fish for about 8-10 minutes or until just done and flakes using a fork.  Spread the cheese mixture on top and continue to broil for another 1-2 minutes or until it's bubbly.   Serve on top of rice or orzo.  Delicious!!




Monday, October 27, 2014

Zucchini Hash





I sadly gaze out my window at what was once a thriving garden filled with the Summer's finest producing  zucchini plants this backyard has ever seen.  After a rambunctious wind storm this past weekend that hammered our yard, downed tree branches and stripped them of their ever changing Fall colors, I can, at least, reminisce about a staple side dish of zucchini hash!  I will surely miss my sweet fresh zucchini..

I think of the word hash and remember my mom combining potatoes, cubes of meat, onions and whatever else she could think of and calling it dinner.  Somehow it worked quite nicely and is the inspiration for this meatless dish.

Zucchini Hash

2 cups chopped zucchini (bite size pieces)

5-6 small Yukon gold potatoes

1/2 cup chopped onion

1 tsp garlic powder

1 tsp dried or fresh rosemary

1-2 Tbsp oil

1 tbsp butter

1/3 cup broth

Optional herbs:  lemon balm, parsley, Thai basil (all fresh and chopped)

In a pan of water parboil the potatoes first leaving the skins on.  Cool slightly and cut into bite size pieces.

In a large frying pan add the oil and butter, melt on medium heat.  Add the zucchini, potatoes, onion,  and garlic powder.  Cook until zucchini starts to soften, stirring as you go.  Add the rosemary and other herbs and broth.  Keep stirring occasionally until done.



Saturday, October 18, 2014

Black Bean and Corn Enchiladas


Have you ever gone out for a meal and later lived to regret it.  As I laid in bed the other night, tossing and turning, I knew I had crossed the line.  I love Mexican food, but sometimes it doesn't love me back!  Too much salt and fat for this girl.  Whenever the urge for Mexican food arises I try to make better choices.  This was one of those better home made choices.

Meatless meals are not only healthier (for me) this one was a snap to prepare.

Black Bean and Corn Enchiladas

6-7 soft taco size tortillas.  I used multi grain but I usually prefer flour or white corn tortillas

1 can of low sodium black beans, rinsed well

1/2 cup frozen corn kernels

1/3 cup chopped onions (I used red onions)

1 small can of black olives

1 small can green chili enchilada sauce

about 1 Tbsp chopped cilantro (optional)

3/4 - 1 cup grated jack cheese (I used reduced fat)

Preheat oven to 375 degrees.  In a pan add the beans, corn, onions, olives and 2 Tbsp of the green chili sauce.  Mix well and heat on medium for a few minutes.  Add the cilantro, if using.  

In a glass pan (11 x 7 size) pour about 1/2 cup of the green chili sauce.  Lay out one tortilla and put a bit of filling in the middle, fold over each side and place into the glass pan, seam side down.  Repeat, until you can't fit any more (about 6-7)  Pour the remaining (or just enough to barely cover tortillas) sauce over the top.  If there is any filling left over you can sprinkle that on top also.  If there's cheese left, use that on top, too.  Cover with foil and cook in the oven for about 20-25 minutes.  Uncover and continue to bake for another 5-10 minutes.

Garnish with guacamole, shredded cabbage or sour cream.  Do what you like!


Tuesday, October 7, 2014

I'm on the Wine and Ice Cream Eating Plan


Okay, so I've officially tried just about every diet plan on Earth.  Since I'm now unofficially a nutrition expert and I use that term lightly, I've developed an eating plan that will allow me to lose extremely unwanted poundage while enjoying two of my favorite food groups!  Wine and ice cream!!  You know ice cream had to be included since my son opened his unique  ice cream venture.  I have declared myself the "quality control"  person, which REQUIRES me to taste every flavor!   I excel at this "job".

In a bit over one month I've managed to lose a solid 7 lbs.  Had I been more strict, cut out the ice cream, I probably could have shed more.  Who wants to live like that?  Not this girl!  Basically, I'm a vegetarian who will eat fish, no red meat or chicken, no butter, minimal olive oil.  I saute veggies in broth instead.  My snacks are half a plain bagel with fruit spread, pretzels, veggie chips, my wasabi rice chips from Whole Foods, fruits and veggies.   Luckily I like beans, couscous, farro, barley and brown rice.  You knew there had to be a catch.  MUST eat beans, especially for the protein.  

I don't feel deprived or hungry.  If I want a glass of red wine or a scoop of ice cream, I won't hesitate.  You're probably thinking I spend hours in the gym!  Bite your tongue!  I frankly get claustrophobic at a gym so I opt for walking and hiking.  If I don't feel like walking I still force myself out the door to go around the block, at least.  I'm done beating myself up!   That's it in a nutshell!  You may have noticed I've been scarce on this blog, now you know.  Here's what's been on the menu!

smoked salmon home made pizza with arugula

loads of beans, lentils and veggies

zucchini spice cookies...I haven't made these in a while but allowed

multi grain waffles with blueberry compote
Don't forget the ice cream and wine!

Thursday, September 25, 2014

Spiced Pear Coffee Cake


My spiced pear cake screams Fall.   Right now you can find pears and peaches everywhere.  Eat them raw, toss them on top of a salad,  poach them in wine or bake a cake.  If you don't have pears handy, substitute peaches or apples!  

I rarely make a cake with frosting, (must cut back somewhere). It's as though, if there is no frosting,  there is not as much guilt!   This cake is filled with juicy pears and so moist.  Who needs that gooey frosting?

Spiced Pear Coffee Cake

Preheat oven to 350 degrees.  Use a 9 inch round cake pan greased with coconut oil and dusted with flour.

2 pears, peeled and thinly sliced

2 eggs

1 cup sugar

1/2 cup milk

1 trial bottle (airplane size) spiced rum (optional)

1/8 tsp salt

1 1/2 cup flour

1 Tbsp cinnamon

For the topping:

a handful of chopped pecans

1 Tbsp sugar and a dash of cinnamon

In a large bowl mix eggs, sugar, milk and spiced rum, if using.  Add half of the pears to the batter and blend well.  Save the nicer looking pears for the top.  Add the salt,  flour and cinnamon stirring well.  Pour into the greased pan and place remaining pears on top in a "wheel" pattern.  Sprinkle the nuts, sugar and cinnamon on top.

Bake for about 55 minutes.  This cake tastes great warm but even better cold.




Thursday, September 18, 2014

Cream of Zucchini Soup




By now those of you who planted a garden have been in the "harvest mode" and you're wondering what to do with all your bounty.  I think this year my zucchini harvest will go down in history and into the record books.  And I don't even want to mention the prolific tomato harvest, yet!  I've given quite a bit away to friends, neighbors and family, but I don't seem to be putting a dent in the zucchini!  I've made almost everything imaginable, except a pure and simple zucchini soup.  Here goes...

Cream of Zucchini Soup

3 medium size zucchini, chopped

1/2 yellow onion, chopped

3 garlic cloves, chopped

32 oz. of veggie or chicken broth

1 tsp herb de Provence

Place all of the above ingredients into a large pot, bring to a boil, turn down the heat to low and simmer for at least 20 minutes.  Puree in a blender (cover the blender top with a towel and puree in batches to avoid overflow)   Then, return the soup to the pot.  At this point I refrigerated until dinner time.  The flavors just get better, too.  Reheat, and season with salt and pepper.  To make it "creamy" I added 2 Tbsp of fat free sour cream or yogurt cheese which is plain yogurt that has been strained in a coffee filter overnight.  The consistency is thick and not as tart.  

It serves about 4 and would be even better with the addition of rustic home made croutons.




Friday, September 5, 2014

German Chocolate Snack Cake


Once again, I've been away too long!  In that case I owe you a dessert recipe!  I broke a tradition this year and experimented with this cake instead of making my son's triple chocolate cake.  He made his own and created an ice cream around it.  I didn't get to taste it, so, I guess we're even, huh?  I'm sure it was great as is all his flavors of ice cream!

Please forgive me for not making this from scratch.  German chocolate cake with that gooey buttery coconut frosting was one of my favorites while growing up!  If I had chosen to frost this snack cake, I could have been in serious trouble; It's too good to have around my house....danger!  I liked the results (and hubby did, too) even without the frosting.

German Chocolate Snack Cake

15.24 oz German chocolate cake mix

1 pkg (3.4 oz) coconut cream instant pudding

3 eggs

1/2 c vegetable oil

1 1/4 c water

1/2 c chopped pecans

1/2 c mini chocolate chips

Preheat oven to 350 degrees (for a glass pan, 13 x 9 inch)  Grease the bottom only. 

Add the cake mix, pudding, eggs, oil and water into a large bowl.  Mix well.  Then add the nuts and chocolate chips, pour into the glass pan and bake for 30 minutes.  Test with a toothpick in the center.  If it comes out clean, it's done.  Cool.  May be frosted but it's good the way it is.  It doesn't hurt to dollop some ice cream on top,though!  Cover and refrigerate.

Monday, August 25, 2014

Tabouleh


Tabouleh, where have you been all my life?  Perhaps I led such a sheltered life or my home town which was primarily Italian or of Slavic descent, did not import from Tabouleh's country of origin.  Mostly from Lebanon and Syria this grain is loaded with high fiber, magnesium and Vitamin C.  It boasts no cholesterol and is low in saturated fat!  

Tabouleh is the name for a salad dish made from bulgur.  Nowadays,  you can readily find it in any store.  I like it because it seems to curb cravings while filling me up.  I cheated a bit and bought the brand Near East Tabouleh which already has a spice pack inside.  Next time it'll be from scratch!  Try it....you may like it!

Tabouleh Salad

1 box "Near East" Tabouleh

6-7 cherry tomatoes, chopped

1 green onion, chopped

1 roasted red or yellow bell pepper, chopped

1 heaping tsp of fresh parsley, chopped

1 Tbsp lemon juice

1 Tbsp olive oil

handful of pine nuts for garnish

In a large bowl put tabouleh and packet provided with box.  Add 1 cup of boiling water, stir and refrigerate for 30 minutes.  Add the remaining ingredients mixing well.  Chill for at least an hour or better yet, overnight as the flavors blend.  Serve with more pine nuts (optional).  Soooo good!

Sunday, August 17, 2014

Ratatouille



For those of you, not in the know, ratatouille is actually the name of a French Provencal stew.  It's what you do when the zucchini, tomato and eggplants in your garden have decided it's time for a coup.  A take over!    Several years ago I had a VERY prolific tomato plant about the size of one of those "smart cars" you see around.  It virtually attacked and claimed a corner of my yard and even though it was attacked by the dreaded spiny looking tomato worm, the plant still provided pound after pound of huge juicy tomatoes.

Enter the heirloom black zucchini plant!  In my neck of the woods, high desert and usually dry, we don't plant most veggies in the ground until late May or early June.  Even then, weather can be fickle with bouts of dry, alternating with snow and quick freezes.  My zucchini plant struggled at first and while I went on a short vacation my dad watered and watched over my garden.  Now, I don't know what he said to these plants, but upon my return,  Magic!   He's always had a green thumb.  I began to grow zucchini in a big way, picking consistently two or 3 a day.  I also planted one Japanese eggplant which was almost nibbled to the ground by a resident rabbit.  Thanks for the trim!  Now, it thrives, too.

This ratatouille recipe is great when your garden is going gangbusters!  While I had measurements, you don't have to be so exact.  You're not baking a cake, it's a stew!  Ratatouille is even better the next day as the flavors blend.

2 cups, chopped peppers (I used an assortment of colors)

1 cup chopped yellow onion

3-4 small Japanese eggplant.  (no need to peel, chop into 1/2 inch pieces)

2 cups zucchini, chopped into 1/2 inch or bite size pieces

1 1/2 -2 cups chopped fresh tomatoes

3 cloves of garlic, chopped

1/2 c of diced canned organic tomatoes

1 bay leaf

1 tsp herbs de Provence

1/2 tsp thyme

a handful of chopped parsley (optional)

salt and pepper to taste

Once everything is chopped up this dish is easy.  I started with 2 Tbsp of olive oil to get the veggies cooking.  Add the peppers, onions, eggplant and zucchini, stirring until the onions begin to soften.  Add the tomatoes, garlic, canned tomatoes, bay leaf, herbs and thyme.  Cook for about 10 minutes on medium heat. 

Cover and reduce the heat to low.  Let it simmer for another 30 minutes or longer, checking to see if the liquid has evaporated.  You can add a bit (1/4 cup) of water or broth to keep them moist.  Salt and pepper to taste.  Make sure you let a spoonful cool,; the veggies are very hot at this point!

You can serve after letting it cool a bit or refrigerate for the next day.  I like to put a dollop of goat cheese on top...delicious!

Friday, August 8, 2014

Beet Gnocchi


Yes, you read that right!  As I mentioned in a much earlier post, I planted beets in my garden this Summer.  Well, either the seeds were bad or the animals that forage my back yard were very bad.  No beets, this year.  A few years back they thrived and wouldn't you know it, but I was on one of my diets that prohibited beets.  They have a high sugar content to them evidently!

I still wanted to try my hand at a new flavor of gnocchi.  Open the can of diced beets!  I'll leave you with the link of a previous post and make a few "suggestions" about making beet gnocchi.  Sweet potato or pumpkin are probably my favorite.  The link calls for 1 1/2 cups of sweet potato.  I wasn't sure of the outcome (I didn't want this experiment to go sideways).  I basically halved the recipe.  If after using a small egg the batter is too wet, just add more flour!  Gnocchi creating is very forgiving.

What I got was a nice subtle tasting beet gnocchi!  The appearance, however, I admit, looks like a familiar "pepto bismal" mauve.  If you can get past the color, enjoy!!

Sorry for such a long hiatus.  Glad to be back....this is my favorite place.

Wednesday, July 23, 2014

My Extended Vacation


I feel as though I've been gone for an eternity.  I'm just now re-entering the human race after a bout of some nasty bronchial /cold ailment.  For the past two weeks I wanted to sleep my life away and only survive on ice cream (that's actually normal for me, though).  Meals consisted of very simple salads/sandwiches, etc.  I did climb out of bed for a pizza on my birthday and wander up to our dear friends home for dinner.

At the onset, hubby and I flew to Santa Fe, New Mexico for some R and R.  Why there?  We've never been there, heard it was a culinary and cultural hot spot (more on this trip later) and we celebrated our 40th wedding anniversary.

So, now I'm "back in the saddle", so to speak, getting back into the kitchen and coming up with different ways to use my zucchini, eggplant and tomatoes that have thrived from all the monsoonal rain we've been receiving.  Love the rain!



This simple zucchini spaghetti was thrown together with garlic, red pepper flakes, olive oil, Parmesan cheese,  pine nuts and parsley.


Thursday, July 3, 2014

Zucchini Sticks


This morning I was surprised to find my first zucchini blossoms!  Yes, the stars must be perfectly aligned because, so far, two plants are thriving  and haven't been nibbled on (cross my fingers!).  I picked a few blossoms to scramble with one egg for breakfast.  Last week it was arugula omelets and a few weeks before, spinach on toast.  Assorted lettuce was at its peak waiting to be tossed as a FRESH salad.  So, yes, I get excited when I can go into my garden and pick something to go with each meal of the day. 

Zucchini sticks in the past were deep fried and delicious, don't get me wrong.  But, when you want to eat healthier put away the fryer and bake them.   You can create a crunchy coating by using egg whites and panko bread crumbs.  These are worth a try!

Zucchini Sticks 

2 medium size zucchini, cut into large matchstick shapes

1 egg or equivalent of egg white liquid

3/4 cup panko breadcrumbs

a sprinkle of garlic powder, paprika and salt

1/4 cup grated Parmesan cheese

1/2 lemon (optional)

Preheat oven to 400 degrees.  Put egg white in a bowl.  Place the breadcrumbs, garlic powder, paprika a, salt and cheese into a shallow pie plate.  Dip zucchini into egg, coating both sides and move into the crumb mixture.  Use a cookie sheet which has been sprayed with pan spray.  

Bake for 10 minutes on each side for a total cooking time of 20 minutes.  Squeeze a bit of lemon if you wish.  Serve immediately.  Good with ranch dressing or all by themselves!

Thursday, June 19, 2014

How Does My Garden Grow?


Now that my vegetable garden has been planted it's time to sit back and watch it grow.  I wish it was that easy.  Usually, this is a full time job, watering, weeding, critter watching, double fencing  (booby trapping) almost every thing, but in a month or less I'll be feasting on recipes containing the following:

5 assorted squash, zucchini, etc.
2 butternut squash for the Fall.
4 tomato plants
Thai basil and Thai peppers
Lemon balm for seasoning and tea
Italian parsley
scallions (not having much luck with these)
arugula for salad and pizza
spinach (the first batch has finished, more to come in the Fall)
radishes (showing signs of rabbit interest)
mint, great for tea, ice cream, pasta salads and marinades
oregano  This comes back every year but I don't use much.
hops vines  A great ornamental fence covering vine.  Does anyone need it to make beer?
lavender   One of my favorites for just about anything
blackberries  This will need to be covered with netting...birds love these!
beets Newly planted.  I'll be making beet gnocchi soon!
Japanese eggplant  Trimmed by an eager rabbit...now double fenced.
cauliflower  A first for me.  One looks very promising if not found soon by Peter rabbit or Sam the squirrel!
chives  An old dependable for marinades and topping baked potatoes
Swiss chard  I don't think this will make it.
Lemon cucumber  These are especially good.
Lettuce  Last but not least an assortment of lettuce for salads....soooo fresh!

So, now you have it.  All I need are a few goats, chickens and a little man to take care of it all!


Look closely on both.  Rabbit birthing center in my main lavender bush. (above)
Unlucky rabbit trapped in tomato cage. (below)  Gardening is such a hoot!

The great thing about growing your own food is that you don't get the pesticides, etc.  I'll do this until I can no longer bend over!!

Saturday, June 7, 2014

Honey Soy Marinated and Grilled Flank Steak


As the heat rises, I don't know about you but the oven mitt comes off and we fire up the grill!  I like to spend more time outside with my garden instead of being cooped up in the kitchen.  I've never been a beefaholic, so a well marinated thinly sliced piece of meat is a great alternative to a hunk of steak.  And, if you're lucky enough to have leftovers, it makes for a great sandwich the next day.

I can't justify buying a marinade already bottled from the store when it's just as easy to mix up your own.  You can purchase a decent sized flank steak for less than $10.00, which would be a quarter of what you might spend for 4 steaks.  

Grilled Flank Steak

Mix all the ingredients in a bowl and place the meat into a gallon plastic bag.  Pour the marinade into the bag and refrigerate for at least 4 hours.  Lay it out flat in the frig so the meat sucks up all the juice!

3/4 cup low sodium soy sauce

2 Tbsp honey

1/4 cup seasoned (or plain) rice wine vinegar

2 cloves of garlic, minced

for added flavor you can add some herbs like chopped parsley, cilantro or rosemary (optional)

Next, grill it until done and let it rest for about 10 minutes before slicing as thin as you can.  Delicious!

Thursday, May 29, 2014

Grilled Turkey Sliders


If you're looking for an alternative to hamburgers, this fits the bill.  For me, one slider is enough to satisfy a burger craving!  I've always had trouble finishing a big juicy home made burger...sliders where were you all my life?  Turkey hamburgers can  be overly dry, but over the years I've gotten more savvy or just simply more creative about how to overcome dry turkey.  

The secret to these sliders is diced mushrooms.  They add moistness and flavor to an otherwise dry burger.  Try these..turkey isn't just for Thanksgiving!

Grilled Turkey Sliders

1 1/4 lb ground turkey, preferably a mixture of white and dark meat

2 finely diced mushrooms

pinch of garlic powder

1 egg

1/4 cup seasoned bread crumbs

dash of salt, pepper and herb de Provence

Mix together and form into small patties.  Grill until almost done, add optional cheese slices and melt.  I used smokey cheddar.  I also used Hawaiian sweet buns...tasty.  Garnish with sliced avocado, lettuce and red onion, if you wish. To give it extra spice slather on some wasabi mayo.  If you want fries with that, make some baked sweet potato fries.!

Friday, May 23, 2014

Sugarless Oatmeal Bars



Breakfast "on the run" used to be a given for me years ago.  Yes, I punched a time clock for most of the jobs I had..sad, but true!  Thinking back, the only job I had where I didn't, was at a government agency.  Here, at 3 minutes before "closing time" we all gathered around the back door to the parking lot, like we were caged animals and couldn't leave one second before the clock hit 5:00 pm.    Now, employees have freedoms I could only dream about...childcare in house, gyms, restaurants, flexible hours, and the list goes on!  Don't get me started!

Anyway, most mornings I would make a mad dash to the car, sometimes with a piece of toast or a hastily prepared chalky tasting protein shake in hand.  These oatmeal bars would have been a welcome change to my routine.  They are ridiculously easy to make, too!  

Makes 16-20 bars

Sugarless Oatmeal Bars

3 very ripe mashed bananas

1/3 cup apple sauce, unsweetened

2 cups regular oats

1/4 cup almond milk, unsweetened

1/2 cup raisins

1 tsp vanilla

1 tsp cinnamon

Pre-heat oven to 350 degrees.  Mix ALL the ingredients in a bowl and pour into a 8x8 glass pan which has been greased or sprayed with pan spray.  Spread evenly.  Bake for 15-20 minutes.  Cool thoroughly and cut into squares.  Delicious and nice to know you're eating something relatively healthy.

Next time, I may add pecans and/or mini chocolate chips.  Less healthy, more decadent!

Thursday, May 15, 2014

Make Reno Sweeter with IceCycle Creamery




Yes, you've heard it here....a dream come true...ice cream for life!  What's it all about?  This is a new business start up in Reno, Nevada.  The owners are near and dear to me...my son and daughter have decided to make the leap into the world of ice cream, although not just any ice cream.  I've provided their link and kickstarter campaign (to raise funds) on the right.  Press PLAY and watch the video and if you're compelled to do so because they have the know-how and entrepreneurial spirit, not to mention a great product, click on the big K in the left top corner!

You'll see their operation this Summer at food truck events, private parties or tastings, and anywhere they are summoned to.  You can hire them for your own ice cream social!  Some of their many flavors include Chocolate Curry, Sweet potato casserole, spumoni, cucumber lime sherbet, chocolate salted lavender and one of my favorites, goat cheese chocolate mint chip!  Yummy!  The picture above is Peach Cobbler, delicious!

To find out more, visit the website:

IceCycle Creamery Handmade Ice Cream

Kickstarter Campaign:

http://www.kickstarter.com/projects/117744364/icecycle-handmade-ice-cream-bike

Be a huge part of Reno history and support this start up!

Honey Sesame flavor

Dairy-free coconut Thai Tea flavor

Friday, May 9, 2014

Shrimp Fajitas with Pineapple Avocado Salsa



Even though Cinco de Mayo has passed it's always time to have Mexican style food!  For me, any time of year is okay.  Growing up in Southern California, GOOD Mexican food was the standard and the best establishments were the small "taco stands".   Then along came places like Taco Bell, which although turned out to be a great business venture, it still lacks in authenticity, big time!

Next to Italian food, Mexican is a very close second as my favorite meal.  What's not to like about shrimp tacos and these are super easy to make.  The only way to improve these would have been to make my own fresh warm tortillas!  Next time!

For the salsa:

1 avocado, slightly mashed leaving chunks

3/4 cup chopped pineapple

2 Tbsp salsa or pico de gallo

Mix together in a bowl and refrigerate.

For the Fajitas:

1 red pepper, thinly sliced

1/2 yellow onion, thinly sliced

1 Tbsp oil

1 Tbsp fresh chopped cilantro

about a dozen cooked shrimp, tails removed

can of black olives (optional)

sour cream for garnish (optional)

tortillas

In a skillet, cook the peppers and onions in the oil on medium high until they are almost limp, about 10 minutes.  Add the cilantro and stir in the shrimp and olives, if using them.  As the mixture cooks, lower the heat to medium low and you can add a bit of water or pineapple juice to keep moist.

Fill each tortilla with the shrimp mixture and top with the pineapple/avocado salsa.  Garnish with sour cream and sliced cabbage mix if you want more crunch.  Ole!

Note:  You can use raw shrimp, marinated and grilled on the barbecue.   At the time I only had pre-cooked shrimp.  The above quantities will serve 2-3 people.


Thursday, May 1, 2014

Chia Breakfast Pudding






What in the world?  Don't knock it until you've tried it!  I can attribute this "experiment" to my beautiful daughter-in-law.  She whips meals together with so many healthy options.  I thought this would be good and after I chowed down my first breakfast pudding made with these ingredients, I swear, I had an unusual amount of energy and no hunger pangs for quite some time.

I didn't have white chia seeds, but you can imagine that the look and consistency would be like a tapioca pudding.  The seeds can be sprinkled on salads, cereals and smoothies, as is.  If you want the tapioca feel, the seeds require a soaking time of at least 10 minutes as they plump up and soften.

Chia Breakfast Pudding

1/2 cup almond milk

1/8 cup (2 Tbsp) chia seeds

1/8 cup (2 Tbsp) rolled oats

dash of vanilla

1 Tbsp raisins

Place these ingredients into a serving bowl, stir and put into the refrigerator for at least 10 minutes.  Then stir again and add optional bananas and berries of choice.  Enjoy!

Thursday, April 24, 2014

Lamb and Spring Fritatta - Easter


For Easter Lamb is a tradition, frittata is Italian and time spent with family, Priceless!  That pretty much sums it up for how I spent my Easter.  I sent my husband on his way to Southern California armed with bags of chocolate coconut and chocolate blueberry biscotti to see his family. 


The weekend began with the egg coloring, also a tradition, but I will admit that without small children around I've banished the idea of baskets filled with peeps (never liked those...give me chocolate) and assorted candies and the egg thing!  My mother on the other hand lured me back "into the fold" to color brilliant eggs.



I even watched the master at work display her pie making skills.  

For dinner we marinated thick lamb chops and barbecued them.  To keep things lightened up I made a roasted potato, red pepper, arugula, zucchini and onion frittata.  Love those and you can practically throw anything in them.  A great brunch item!  To round it out we added a nice salad and roasted asparagus.  Home made blueberry pie was sent home for devouring later.  Yum!

If you want a nice marinade for Spring lamb use this:

1/3 cup olive oil

3 garlic cloves, chopped

3 Tbsp chopped fresh mint

1 Tbsp balsamic vinegar

salt and pepper (a pinch)

Place all the ingredients into a plastic bag, add the lamb chops and refrigerate for at least 2 hours or longer.

Monday, April 14, 2014

New Review for Bavarian World


If you like Bavarian type food, check out this review for a well established restaurant in Reno, Nevada!  Just click on the Reno/Tahoe Review page.

Wednesday, April 9, 2014

Southwestern Turkey Pinto Spinach Salad


I'm sure this may not look like much to you but to me, it tasted like heaven!   For a little over two weeks now I've had no coffee, no sugar, barely any meat, mostly turkey, chicken and fish.  No alcohol (okay, I sipped 2 ounces one night and 2 ounces the next)  And no cheese, no carbs except for the allotted 1/2 cup of brown rice per day.  Why?  Because it's necessary !  Has it been easy? no...the first two days were a struggle.  Have I lost some weight? Yes, teetering on 7-8 lbs.  Is that enough? No...but now I've hit a plateau for the past few days.  

Does this stubborn scale make me crazy?  Yes!  So...I'll "break the fast" so to speak for a day and return to the plan.  Maybe that will shake things up.  In the mean time here is a simple way to incorporate pinto beans into your diet.  I made a big batch the other day and simply throw a few into salads or a faux wrap (without using a tortilla, lettuce works).  Beans are a great source of protein, they fill you up and stave off cravings, I've found.

On a bed of spinach, add about 1/3 cup beans, sliced turkey, avocado and salsa for dressing and there you have it!   Very satisfying, filling and delicious.

STAY TUNED for a restaurant review possibly.  I haven't done one of those in a while!

Wednesday, April 2, 2014

Almond Crusted Baked Halibut


I really miss the days gone by when I lived on the ocean.  I love the beach, eating fresh fish (there is a difference) and that salt air that allows me to breathe better and use less lotion.  But, I live in the high desert, for now!    The last time I had halibut was when my son flew it home from Vancouver, BC, Canada.  Delicious!

I knew it wouldn't come close to being that fresh, but I purchased some halibut for the hell of it!  I had a craving I had to oblige.  The weather outside wasn't cooperating for a barbecue and I don't like to cook fish on the stove top...the smell lingers for hours, if not, days.  On my recent "eating plan" I can have a few handfuls of nuts.    Almond crusted halibut coming up!  Keep in mind that this is a lower calorie meal so ...no butter.

Almond Crusted Baked Halibut

For a serving for two I bought about a 5 inch piece.  I have no measurements.   Use enough chopped almonds or any other kind of nut  to cover the fish surface.  

Preheat oven to 400 degrees.

Wash and pat dry the halibut.  Season the fish with salt and pepper.  I also used paprika but with no noticeable taste.  Spray a baking dish or use a bit of olive oil.  Put the fish in, skin side down.  Apply the coarsely chopped almonds and drizzle with a bit of olive oil.  Butter can be used if you're more fortunate to be svelte.  Cook until done, usually 15 minutes, depending on the thickness.

Serve with tartar sauce or on top of veggies and brown rice like I did.   


Thursday, March 27, 2014

Turkey Pho Soup


I know this is starting to sound like a broken record, but once again, I've begun a grueling 2 week detox program.   It's only been 4 1/2 days and the food I think I miss the most is oatmeal (weird) and a good cup of coffee.  I haven't had coffee, any kind of sugar or sugar substitute, no wine,no carbs, except for 1/2 cup of brown rice, but all the veggies I can eat!  Whew...feeling okay except for a headache which diminished after a cup of green tea while popping an aleve.  I have to keep reminding myself that it's only for two weeks, then I'll re-evaluate after seeing the results and there had better be some darn good ones!

Once again, I need to be extremely inventive when it comes to preparing my meals.  The most satisfying, so far, was this Turkey Pho Soup.  Hubby even liked it!  His had noodles while mine had brown rice.  One of the helpful hints of this detox is to have plenty of roasted vegetables on hand, pre-cooked turkey or chicken and the will of a Tibetan monk!  

On the UP side, I developed a new soup recipe that anyone, including a monk would love.

Turkey Pho Soup

about 1/2 lb turkey breast meat, cooked and shredded (or about 2 cups

4 cups organic vegetable broth

2 cups water

2 garlic cloves, sliced thinly

2 Tb of fresh ginger, sliced

1-2 carrots, thinly sliced

1 large handful of spinach, bok choy or cabbage (I used spinach and bok choy)

Garnish

1 cup bean sprouts

fresh cilantro

fresh Thai or regular basil, tear pieces

1/2 cup green onions, sliced

jalapeno rings (optional)

cut up lime

rice noodles or brown rice (pre-cooked)

The ingredients look like a lot, but this is pretty simple.  In a large soup pot, add the broth, water, garlic, carrots and ginger.  Bring to a boil, then add the turkey and spinach/bok choy.  Cook for only 5-7 minutes on low heat for a "simmer".

To serve:  Place cooked noodles or brown rice in a bowl, add the soup mixture, then garnish with bean sprouts, lime, jalapeno, green onions or whatever you want.  A good Asian hot chili sauce (sriracha) really brings it all together.


Wednesday, March 19, 2014

Being Wined and Dined



I rarely go for over a week not writing something.  The usual suspect would be that I'm travelling to my bucket list places.  But, lately I've spent time with family, cooking and being wined and dined.

A week or so ago my sister surprised my mom for her 84th (!!) birthday.  Chris became my official meatball tester as a pot of sauce simmered away on the stove top.  She excelled at this job!  Then the feast of pasta and chocolate cake.  I think I got the "secret to the sauce" finally down!

Then, we were invited over to my son and his beautiful bride's home (newly remodeled) for a feast of barbecued ribs, mashed roasted cauliflower and grilled veggies, followed by a special flavor from Jingleheimer-Schmidt's reserve ice cream, Earl Grey .  Yum...I  love ice cream, but especially my son's.
Appetizers...avocado tomato bruschetta with balsamic glaze

Earl Grey ice cream

I'm not much for St. Patrick Day festivities, even though I am Irish.  I don't look good in green and I don't really care for corned beef.  But, I wanted the luck of the Irish to ooze into my being, so I partook in an annual St Patrick day dinner my mom and dad religiously have.  I really had to inspect my closet for a smidgen of green clothing.  (It was tough)  They put on a spread that any lucky leprechaun would be proud of.   I missed having the Irish coffee though, because this girl was driving and the police were out in droves!  I'll take a rain check on that!

All in all it's been a nice couple of weeks spending time with friends and family.  The weather is getting bearable and seasonably warm...flowers are starting to bloom, birds are singing and life is good...

Monday, March 10, 2014

Chicken Poutine


What, you may ask, is poutine?   I didn't know there was such a thing until I started doing a bit of ancestry research.  Evidently, it was a staple of Acadian food.  And, Acadia, which is near Edmundston, Canada and the northern tip of Maine, was the area that French settlers migrated to.   So much for a history lesson...  On to the poutine!

Simply put,  poutine is meat with gravy on top of french fries and cheese on top of that!.  I made this with a "twist",  baked sweet potato fries instead of plain,  and no cheese!  Did you know that In & Out burger has a version of poutine on their "secret" menu?   Neither did I....French fries covered with grilled onions and cheese, called Animal Fries.


Chicken Poutine

Serves 2

3 boneless chicken thighs, cut into bite size pieces 

salt & pepper

1 tsp paprika

2-3 Tbsp flour

1 Tbsp olive oil

1/2 yellow onion, chopped

1 garlic clove, chopped

4 large mushrooms, shopped

Handful of parsley

1/4 cup chicken broth or water

1/12 Tbsp additional flour (for thickening of the sauce)

1/8 cup water

Season the chicken pieces  with salt and pepper and dredge in the flour/paprika mixture that you've placed into a pie plate.  Heat the oil in a skillet on medium heat, add the chicken to brown on all sides.  Remove from the pan and set aside.

Add the onion to the skillet and cook for about 5 minutes.  Add the garlic and mushrooms, stirring while cooking another 6 or 7 minutes.  Add the chicken back in, mix well and turn heat to low.  Meanwhile in a small bowl add the 1/8 cup water and stir in the 1 1/2 Tbsp flour to make a thick paste.  Scrape into the skillet.  Stir well.  At this point you can add the parsley and additional 1/4 cup water or broth.  Turn the heat back up to medium and stir until the sauce thickens.  About 10 minutes more.  

The "poutine" can be served over pasta, rice or traditional french fries.  


Thursday, February 27, 2014

Spicy Cabbage with Chile and Pancetta



Cabbage is always an inexpensive option in the produce section of the store.   The other day I was flipping through one of my Italian cookbooks and was inspired to try this.  Hey, I had all the ingredients so why not?  

Evidently this cabbage based side dish hails from the Abruzzo region of Italy.  The food in Italy is extremely regional which lends itself to fresh local ingredients.  What you may find in the Southern boot region may not resemble what you can find near Venice or the Lakes region in the North.  But, that's okay because for the most part the food is good no matter what!  This "fancy" cabbage is a keeper and will definitely be prepared again in this house!  Surprisingly good!

2 Tbsp olive oil

about 4-5 "rounds" of pancetta, chopped  

1/2 yellow onion, chopped

1/2 - 1 tsp red pepper flakes (depends how hot you want it

1 garlic clove, finely chopped

about 3 cups thinly sliced green cabbage

1/4 cup water

salt & pepper to taste (for me, not much salt since the pancetta is salty)

In a large skillet on medium heat add the oil,  pancetta, onion and chile flakes and cook until onion is tender.   Add the garlic and stir for another minute or two.  Add the cabbage and water, stir and reduce the heat to low, cover and cook another 25-30 minutes.  Stir occasionally during this time.  Keep an eye on it and add more water to prevent sticking.

Serves 3-4 side dish portions.

Saturday, February 15, 2014

Lemony Thyme Mascarpone Italian Gnocchi


Happy Valentine's Day!  Oh wait, that was yesterday!  Why not act like it's Valentine's Day every day.  Don't wait for one or two days a year to roll around to treat your special someone.  While, I admit, it is nice to go out once in awhile and be "served and pampered",  I don't mind creating something in the cucina.

My hubby seemed to read my mind by producing some aptly named, AMORE" red wine to go with our dinner last evening.  Although, if you're really into wine, a crisp white wine would have gone better with the lemon/thyme gnocchi.  But, hubby always chimes in with, "I just drink it for the "buzz" or results!  And I'd have to agree with him, sometimes.

On the menu for our intimate Valentine dinner was:

Amore wine
Home made rosemary sea salt heart shaped "crackers"
Assorted cheese plate with fig preserves

Entree was seared scallops on a bed of lemon thyme mascarpone hand made and rolled gnocchi
topped with roasted asparagus

It was necessary to wait for dessert because of the "bee-wah" factor.  I think you have to be a Little Rascals TV show fan to understand that!   The wait was worth it as we devoured dark chocolate covered organic strawberries.  To top a heart felt evening we watched the ultimate chic flick romantic movie of ALL time, in my opinion.  The NOTEBOOK!!  This girl really knows how to be in touch with her emotions!  I was practically bawling!!  What a baby!  All in all staying home on Valentine's Day was good for the heart and soul and even better for the wine and tissue manufacturers!

Here's the recipe for lemon/thyme mascarpone gnocchi inspired by Giada.  I only changed a few things to make it my own.



8 oz mascarpone cheese

1 egg and 1 egg yolk

the zest of 2 lemons

1/4 tsp freshly grated nutmeg

1 tsp salt

Mix the above in a medium bowl with an electric beater.  Add 3/4 - 1 cup of flour.  Mix well until it forms into a ball and can be "worked" with floured hands.  At this point I wrapped it in plastic wrap and refrigerated until I was ready to hand roll them.

To make the gnocchi:  cut a chunk from the dough (re-wrap remaining dough as you go) and roll into a long tube or cigar shape.  On a floured surface, start to cut 1/3 inch pieces.  Then I went back and using a wooden gnocchi board (I purchased one from Bed, Bath and Beyond) roll into a ball while gently pressing down creating ridges into the gnocchi.  The first few are awkwardly made, but you develop a rhythm as you make more and more.  This recipe make about 100 gnocchi.  Hooray, there's a few more meals in the freezer!  (about 25 were used for two piggy people!)

To cook, add them to gently boiling salted water.  They only take a few minutes to rise to the top.

For the sauce:

1/4 cup unsalted butter

1 Tbsp chopped fresh thyme leaves

1-2 fresh basil leaves, sliced

1-2 cloves garlic, minced

In a large skillet on medium high heat melt the butter, add the garlic, turn off the heat and add the thyme and basil, stirring.  Scoop the gnocchi into the butter mixture, coating the gnocchi and serve immediately.  Grate a bit of Parmesan (about 1/4 cup) on top and mangia.  These will melt in your mouth, I promise!