December Pasta of the Month- Scampi Scallop Bucatini

For December pasta all my favorites from the sea are the stars. On one of our trips to Southern California we stumbled upon a small deli in Seal Beach. The setting was something out of Mayberry with mostly mom and pop type shops and eateries brimming with originality. The quaintness of a few blocks lured us out of our car as it seemed like an invitation to walk the neighborhood. Unfortunately most neighborhoods these days prefer the "allure" of big box stores. I don't get it! Yes, the price can't be beat, sometimes, but is the quality there? Is it a pleasurable experience? So, it's nice to see a neighborhood area revitalized in a friendly tasteful and inviting way.

When you enter an Italian deli the sights should captivate you and the smells should excite and comfort you. We've been in a few of those over the years and I always buy something. This time I purchased some bucatini because I have a hard time finding it in our town. Bucatini is shaped like spaghetti but it is hollow on the inside. How do they do that? But, the shape allows the sauce to coat the inside of the pasta as well as out.

This dish can be an elegant but simple addition to your table. We enjoyed it!

Ingredients:

2/3 pkg bucatini

Cook pasta in salted boiling water reserving about 1/4 cup of pasta water. Meanwhile saute the next four items until opaque.

2 T olive oil

4 cloves garlic, minced

1/2 shallot, sliced and chopped

1/4 c onion, chopped

Add the following to the skillet.

2 T butter

about 12 each of medium shrimp and sea scallops

salt and pepper

1/4 cup pasta water or use white wine plus large ladle of water

1/2 tsp red pepper flakes

2 T chopped fresh basil

Cook seafood a few minutes until shrimp starts to turn pink. Turn them over and continue to cook for only a few minutes, maybe 3-5. Add the cooked bucatini with a drizzle of olive oil and mix well. Serve immediately. Serves 4 hungry people

Italian Holiday Quick Brunch Bread

As promised I wanted to present this stollen like bread which could never replace my dad's Czech bread. (see yesterday's post) However, if you are lacking in time, this Italian quick bread stands alone with its flavor and ease in preparation. The "real" Czech bread like most breads requires the resting, rising and kneading. This one does not. The flavors are similar but the consistency is much more dense rather than flaky. I love both!

Ingredients:

4 cups flour

2 tsp baking powder

1/4 tsp salt

2 cups ricotta cheese

3 eggs, beaten

1 tsp vanilla

2/3 cup sugar

4 T candied fruit

2 T golden raisins

1 T chopped almonds

1 T orange zest

1 T sugar

1 1/2 T butter or melted margarine

Preheat your oven to 375 degrees. In a large bowl place sifted flour, baking powder and salt. Stir in the ricotta, eggs, raisins, nuts, sugar, vanilla and orange zest. Toss in the candied fruit and mix well. Only knead lightly to form into a loaf about 12 inches long. Place onto a greased and floured cookie sheet. Bake for about 55 minutes. Remove from oven and place on a wire rack. Brush with melted butter or margarine and sprinkle the loaf with sugar.

This is perfect all by itself, but it's slightly decadent sliced and toasted with butter on top. Yum!

Christmas is What You Make It

Being with friends is wonderful, coming together with family is comforting, but, remembering the reason for the season is priceless. I wanted to write yesterday, however I found myself a little too introspective at times and maybe a little weepy. I have always known that Christmas is what you make it not what you make, bake, buy or receive during Christmas. I always feel overloaded weeks before and for no apparent reason other than being subjected to the "pull" created by Western civilizations and the media. I yearned for a simple Christmas so I went back to my roots and memories for inspiration.

For my father and mother I digitally copied the dusty slides of their Europe 1972 trip into a DVD they could watch. Photography is one of my "loves" along with cooking. The slides transported them back to a whirlwind tour of 3 weeks which they would never forget, hopefully. From Amsterdam they set off in a VW bug across many countries including Germany, Austria, Switzerland, Belgium, Luxembourg and a little corner of France. The country, I believe, that was the most memorable for them was Czechoslovakia which is now the Czech Republic. At the time they had to "check in" at the border because it was behind the Iron Curtain. How frightening that must have been. The border patrol needed to know their exact whereabouts at all times!

My parents went to visit my great aunt and uncle in a small village of Domazlice, southwest of Prague. Never having met them, they were warmly welcomed into their humble home. My Czech relatives continued to treat them as royalty and apologized for having such simplicity in their ways. In my mind, almost 40 years later, I see those pictures and think to myself that they are the ones that are truly "rich". Simplicity and a sense of family is what it is all about.

Getting back to the cooking aspect, there were many family recipes I wanted to make this year, just not enough time. I wanted to mention my dad's Czech bread, though. He tries to bake it every year and there is always some family member to ask if he will do so. This season he did and probably made about 6 or 7 loaves and shipped some to family members out of state. It is the best bread and I regret not being in the kitchen with him this year, snapping pictures of the process and the flour flying everywhere!

A few years ago I wanted Czech bread but did not want to struggle with the process of rising and kneading, etc., so I found a similar recipe of Italian descent. It does not have the yeast making it extremely simple for anyone to make, quickly. I made a large loaf and brought some over to my parents as we watched their travel adventure DVD and exchanged gifts. Although it is easy (recipe tomorrow), it will never replace my dad's Czech bread. Too many memories attached to it making it special to us all.

I hope you all had a merry Christmas and seek the simplicity that is sometimes overlooked in our lives. God Bless..

"In a Pinch" Holiday Appetizer

As the Season gets into full swing many people scramble for easy appetizer ideas. I was reminded yesterday by one of my favorite sister-in-laws, that now is the time to add a simple cheese ball type recipe. I have made this many times and it's perfect for those special Christmas and New Year's parties or all year long for that matter. My mother would make it for her friends and family and it was always a hit!

The variation I make has crab in it but you can easily substitute, chicken, turkey or ham.

1 6.5 oz can crab, drained

3 green onions (finely chopped)

1 8 oz cream cheese

a dash of Worcestershire sauce

1/2 cup finely chopped pecans

Mix all ingredients, except the pecans, well with hands and form into a ball. Place the nuts on waxed paper and roll the ball while covering it completely. Refrigerate until firm. Serve with favorite crackers or baguette rounds. So easy! Enjoy!

Merry Christmas, Teri! I hope this becomes part of your traditions for you and your beautiful family!

Spice Cookies for Santa

I remember many a Christmas Eve when my sister and I would lay in our beds and quietly listen for Santa's sleigh bells and reindeers screeching to a halt on top of our roof. I just knew I'd be able to hear them if I listened long enough. I'm sure nobody else did this, right? As a tradition we would bake cookies for Santa and leave carrot sticks for his reindeer, especially Rudolf! In the morning we would check our stockings and always rush to see if Santa enjoyed our cookies. For some reason the carrot sticks would still be there, maybe a little chewed up on the ends but the cookies were always gone. I don't remember what kind we made. It's been many years.

Flash forward, 25 years later, as parents, we made sure Santa and his reindeers were taken care of. I enjoyed the time with my son as we busily baked and baked. Festively frosted and decorated sugar cookies were the most popular. Those "rolls" of cookie dough sure came in handy when I was working and short on time. But, this was a tradition that couldn't be left out during Christmas week, so I did whatever I could to welcome Santa into our home!

This year, I swore to myself that I wasn't going to bake as much. But, tradition got in the way and I proceeded to bake. This time I found a spicy molasses type cookie recipe I've been meaning to try. The results would be good enough for Santa and maybe a few elves. Hopefully someone can carry on those cookie capers with this great recipe! And you should always leave a glass of milk since Santa has acquired the "dunking" skill over the years!

Ingredients:

1 cup granulated sugar

3/4 c butter, room temperature

1 egg

3 T molasses

2 cups flour

1 tsp baking soda

1 1/2 tsp ginger, ground

1 1/2 tsp cinnamon

1/2 tsp each of salt, ground cloves and ground nutmeg

additional sugar in a bowl for rolling

Heat oven to 350 degrees. Cream the sugar and butter in a large bowl. Mix until fluffy, and add egg and molasses. In large measuring cup or bowl add sifted flour, baking soda and spices, mixing well. Add to the butter mixture and blend. At this point you can refrigerate and make them later, or not. Place additional sugar into a bowl. Using a teaspoon, scoop dough the size of a walnut, make into a ball and roll in the sugar. Put on a cookie sheet covered with parchment paper and bake for 10 minutes. Cool and try not to eat all of Santa's cookies! Makes about 3 1/2 dozen.

Chili Verde for those Chilly Nights

Some of the best meals come from family and sometimes we take them for granted. A few years ago I hired someone to remove the wallpaper from my kitchen/breakfast nook area. I attempted to do this myself but soon found that the paper was not going to budge no matter what method I used. I called a handyman over for an estimate. He exclaimed that he could do the job and for a reasonable price , I thought. He started the removal process only to find that the wallpaper would not come off for him either! His plan B was to seal, prime and paint the area while honoring the estimated price. Wow, what a guy!

As he was working I decided to make the chili verde recipe passed down from my parents. As the aroma permeated my workers nostril's, he agreed to be my taste tester. He said it was probably some of the best chili verde he's ever had and pleaded for the recipe. Of course, I obliged and wrote it down for him. It was the least I could do after all the hard work he had done. I hope after all these years he has made this for his family.

This week has been the perfect time to cook of a batch of chili verde. It's very cold outside and I had leftover pork roast waiting to be the "star" of the day, again. Sounds pretty Martha Stewart-ish, huh? I usually don't buy much pork but I stumbled upon a small shoulder roast for under $4.00. One night we had a typical Czech meal of roast pork and dumplings and two nights later I fixed this recipe. Such a deal!

Ingredients:

About 3 cups cubed pork roast meat. You can make this from pork chops but it is better when the meat is precooked from a roast.

1 T oil

1/4 c fl;our

1 small can diced green chili

1/2 - 1 cup salsa (your favorite brand)

1/2 tsp cumin

1/2 c fresh chopped cilantro

3 cloves garlic, chopped

1 can of chicken broth (14oz)

salt and pepper to taste

Put oil in a large pan, add pork and heat while stirring in the flour to thicken. Add all the remaining ingredients and cook for at least 30 minutes. Stir often. I usually cook mine for at least hour or so. It's even better the next day. Serve with a dollop of sour cream or queso fresco and warm tortillas. Delicious!

Amaretto Balls

When I am cranky or bored I will go into my kitchen and cook, or I will clean house. Yuk, I'd rather cook. All the frustrations of the Holidays allowed me to get some serious baking done yesterday. It also helps to stay in when there is a foot of fresh snow outside! Earlier this week I revealed my homemade amaretto recipe. Now, what to do with this quart or so of beautifully sweet liquid!

Amaretto Balls used to be a tradition during the holidays as well as frosted sugar cookies and loaves of pumpkin bread wrapped and given to friends and family. One year after our trip to Italy, I wanted to start a tradition of a seafood pasta feast for the family. Lots and lots of mussels, clams, crab, shrimp and cod, yum! I thought it went over quite well, but at the risk of sounding too melancholy, I'll say that idea soon faded away, for whatever reason.

So, this year I started to bake and bake. The amaretto balls are done. I will have a seafood pasta feast for someone. Any volunteers? And it's snowing outside. My dream for a white Christmas will be fulfilled!

Although this dessert is not for children or people with allergies to nuts, everyone else will love these. The longer they "marinate" the stronger and more flavorful they get. Enjoy!

Ingredients:

3 cups or 1 box (11 oz.) of ground vanilla wafers

1 cup ground walnuts

1 cup powdered sugar

3 T light corn syrup

1 1/2 T cocoa

1/2 cup amaretto, brandy, bourbon or liqueur of choice

Mix all ingredients. Roll into balls the size of a small walnut. Dust with powdered sugar and place into a covered container. Refrigerate and eat.

Pumpkin Ginger Pie Bars

Is anyone out there tired of pumpkin yet? I'm not. It's really too bad that pumpkin is so prevalent in the fall months and all but disappears the rest of the year. You can always get your hands on canned pumpkin so there's no excuse to go without.

Another flavor that grows on you (you either love it or hate it) is ginger. Many Asian meals will have some ginger for the main spice. While I don't cook many Asian recipes because of all the slicing and dicing, etc, I love to sprinkle ginger into baked goods such as cakes, cookies and these pumpkin ginger bars. I savor the spicy sweetness and heat that comes through with every bite. So, if you want the flavors of pumpkin pie with chunks of ginger, try this one. It's super easy too.

Ingredients:

1/2 c butter, softened

3/4 c brown sugar, light or dark

3/4 cup pumpkin, canned

1/2 tsp maple flavoring

1/2 c chopped crystallized ginger

1 cup flour

1 tsp ginger, ground

1/2 tsp baking soda

1/8 tsp salt

Set oven at 350 degrees. Spray (or butter) a 9 by 9 inch baking pan. Cream butter and sugar, add the pumpkin and maple flavoring, beating well. Add the remaining ingredients and pour into the pan. Bake for around 20 minutes. Cool completely. IMPORTANT HINT: You will be tempted to try these as soon as they have cooled, but put them in the refrigerator for a few hours for the best result. The flavors will really come through. You won't be sorry for the wait!

Simple Scrumptious Sundried Tomato Farfalle

When asked the other day, "Don't you need to make some sort of pasta dish for your blog?" I quickly took the not so subtle hint and made these bow ties for dinner. It qualifies for a "lazy girl" meal since it took no time at all to put this in motion. This pasta would be great for a Sunday family dinner or as simple and quick as a working woman weeknight meal. Plus, it has some amounts of lycopene which, although not proven, may decrease your risk for certain cancers.

Ingredients:

3 cups dried farfalle (bow ties)

2 T olive oil

3 cloves garlic, minced

2 T sliced onion

10 sun dried tomatoes, reconstituted and chopped

1 handful each of chopped parsley and fresh basil

2 Roma tomatoes, seeded and chopped

salt and pepper to taste

1/4 - 1/3 cup pine nuts

Start your water for the pasta, bring to a boil and add the pasta. Cook according to the directions, usually around 10-12 minutes. Reserve a few tablespoons of pasta water before draining. Reconstitute the tomatoes by adding boiling water to them in a separate bowl. In a large skillet saute onions and garlic in the oil. Add the Roma and sun dried tomatoes, salt and pepper, parsley and basil while stirring. Add a few tablespoons of pasta water, a drizzle of olive oil and the pine nuts. Toss to marry the flavors. Enjoy these bow ties or butterfly shaped pomodoro pasta for the perfect Mediterranean style meal. It's very good cold, too.

Salute! Cheers! Homemade Amaretto

Get out the glasses and throw away the still! This is a recipe worth trying just for the fun of it. I'll begin my annual Christmas baking this week. Included in this year's lineup will be a ricotta quick break, cannoli pie, perhaps a pumpkin ginger bar, toffee, cookies and homemade amaretto! Can someone come over and eat this stuff?!!

While most of these recipes are tried and true, it was my first try making homemade amaretto, that wonderful sweet Italian liqueur. I've always wanted to make it from scratch. (The waiting is the hardest part.) A few years ago I made Kahlua and Irish cream for Christmas gifts and they were much appreciated. Whatever you have left over can go into the all time "most hits" blog about my amaretto cake. It goes well over ice cream and easily into a cup of hot chocolate or coffee, too!

Amaretto

1 1/2 cups brown sugar

1 cup white sugar

3 T water

1 3/4 c vodka

2 T almond extract

2 T vanilla extract

Mix the sugars and water together and bring to a simmer for about 5 minutes. Cool. ( I need to mention a glitch. I let it cool for too long and it turned to a brick consistency. If that happens, reheat to liquefy again. Learn from my mistake!) Add the vodka, and extracts and mix until smooth. Pour into a decorative bottle, seal and place it in a dark pantry or shelf for at least a week. I almost forgot it was there! ALMOST! Makes about 3-4 cups of amber goodness. Salute!

The Best Bolognese Trial Begins

I always thought my lasagna was good until I had the best in, of all places, Costa Rica. It was served by a joyous man named Zeno. My lasagna is actually a "working woman" creation. I have timed myself while preparing it and can do it from start to finish in under an hour. That's not counting cooking time, of course!

Since I got back I've been haunted by the "perfect" lasagna. So, the best Bolognese trial began last week. The recipe which I will not include until it's perfected has many steps. Much chopping, sauteing and cooking time went into this project. Will it be worth it? Probably not! But, it's still the personal challenge I am willing to take on.

After cooking my sauce for most of one day and into the next, I constructed a baked version of penne pasta along with a bechamel sauce base. The Bolognese was mixed in with additional cheese and into the oven it went. My taste testers were summoned for their expert opinions. I have to say, appearance wise it looked great. My testers critiqued it. Some comments were, "It needs salt" "It could use more spice" and "It tastes pretty good to me". But, in my kitchen I am the deciding vote! I will not put more salt into it. Yes, it does need a little more spice in the way of Italian sausage and yes, it wasn't bad for my first try.

Now, some of you know that my mother-in-law is of Italian descent. I should just ask her how to make a good Bolognese sauce, right? Well, first of all she is not from that region and Italian cooking is very regional in their ways. And second? Well, I'll save that for the book. I have many wonderful stories to tell...

Pear Dumpling Cake

Patty cake, Patty cake, baker's man, bake me a cake as fast as you can! It's funny what stirs up memories for some of us. As a toddler, this nursery rhyme was recited for hours (it seemed) along with "this little piggy". My dad's mother, Emma, used to teach me these verses as I sat on her small antique stool at her house. She lived in a modest craftsman style home with lace doilies on all the armchairs and couches. I still have some of her crocheted doily gifts she made for me! She would always have some kind of treat waiting for us on our visits. Isn't that part of what grandmothers do? Whether it was her snicker doodle cookies, or peach dumplings, it sang "comfort" to me.

I saw this recipe years ago, possibly in Sunset or Better Home and Gardens magazine and could not wait to experiment with it and make it my own. I've made different variations of it, mostly using fresh peaches or pears. This time I used canned pears, oh no! The result is always good and it has the consistency of the peach dumplings my grandma made. So, year after year and any time of year, I bake this for my family. The only drawback is that it doesn't last very long!

Ingredients:

2 cans of peaches or pears, drained and sliced. Set aside half of the sliced and chop the remainder. If using fresh, peel, core and slice about 3 fruits.

2 eggs

1 c sugar

1/2 c milk

1/8 tsp salt

1 1/2 c flour

1 T cinnamon

a sprinkle of baker's sugar or regular (for topping)

1 T chopped pecans, optional (for topping)

Using a 9 inch round pan, butter and flour it. In a bowl blend sugar, eggs, milk and salt with a mixer. Add the flour, mix, and fold in half of the chopped peaches or pears. Arrange the sliced pears on top. Sprinkle with cinnamon and sugar and top with nuts. Dot with butter and bake at 350 degrees for about 55 minutes. Cool and serve with powdered sugar, ice cream or just plain. Enjoy!

Steamed Mussels, Wine, Bread and Thou!

Once again, if it's Friday, we must have fish! If you grew up Catholic you know what I mean! But, instead of a negative it has turned out to be a pleasurable treat in our home. I've had good mussels and I have had some terrible ones at restaurants around town. I've learned my lesson not to order mussels during certain times of the year. I've heard they should only be eaten in the months ending in BER, as in December. Or so they say...

So, I found myself wandering the aisles in the grocery store once again trying to figure out something different for Friday's meal. I standoffishly viewed the meat area and decided against beef or chicken. This is easy for me. The mussels looked good and the price was right. I purchased about 2 lbs for $7.18. You can't get an appetizer serving for that amount! With this "bounty" I prepared the following:

2 lbs rinsed and scrubbed mussels. Do not use any broken or open ones!

2 T olive oil

3 garlic cloves, minced

1/2 cup onion, chopped

1 T dried thyme (fresh sprigs could be used)

1/2 cup white wine

1 c chicken broth

1 lemon, juiced

red pepper flakes (optional)

1 tomato, diced

1 handful chopped parsley

2 T butter

Place oil into a large stockpot. Saute with onion, thyme, garlic. Add mussels and stir. Add the wine, broth, pepper flakes and lemon juice.. Cover the pot and steam for about 5 minutes. When the mussels open add the tomato, butter and parsley. Only cook for another minute or so. Serve with some basic bruschetta or a loaf of bread and wine. This could easily be served over fettuccine, too!

The Perfect Day in Paradise

When I think about the perfect day, I have always wondered what it would involve. I experienced that flawless day recently on my trip to Costa Rica. It began with an early morning rise as I quietly slithered out of bed to take a nature walk of sorts and snap pictures of my glorious surroundings. I almost envisioned myself in the garden of Eden as I photographed pictures of hummingbirds, orchids, volcanoes and all the beauty around me. The sights, smells and sounds were amazing and very peaceful. The light is so majestic in the early morning!

Back at our private jungle bungalow I took yet another shower in my outdoor rain forest-like shower. I need one of those at home!

After a light breakfast I had booked a spa appointment for a hot stone massage. The treatment room was an open air treetop area which overlooked the jungle beyond. Needless to say, I was one with nature and totally relaxed for well over an hour. It just doesn't get any better than that. I thought! But, as the day unfolded, I found myself on a van ride to the canopy tour of a lifetime. Yes,. this was on my bucket list! I didn't know how I was going to pull this off. I had a real problem with heights and a few medical challenges that could prove disastrous. Going on the elevator at Barnes and Noble was a stretch for me. My knees usually buckled as I got closer and closer to the edge of the 2nd floor area.

A bunch of us from the van were met by our guides who fitted us with helmets (like they would help if we fell into a jungle crevasse) and an attractive harness outfit! Later when we reached the top of the tram ride and the starting point, I kept thinking, "What did I get myself into?". But, it happened so fast I didn't have time to be afraid for my life! It was so exhilarating I soon forgot to be scared! I was able to cross this activity off my bucket list and wanted more!

When all was said and done, I kept thinking that "today was one of the best days of my life" and I was truly thankful for that experience! The only change I would have made was that I should have had that hot stone massage scheduled after the zip line tour! Next time! One of my favorite sayings is: Life is not measured by how many breaths you take but by the moments that take your breath away. That pretty much summed it up.

Okay, and because this is primarily a food blog I'm sure I had a great meal that night but the day's activities sure eclipsed it!

Corsican Lamb Shanks Cassoulet

I always find myself being "pulled" to places I have never visited. Yet, when I begin to do my research about the people, places, food and history it all feels so familiar to me. To my surprise, Corsica and Sardinia are two of those places. (yes, there are many more travel days ahead) I could see myself renting a villa on the coast of Corsica overlooking the warm turquoise sea and strolling on the white crescent shaped beaches. I was unaware that the island boasts of over 200 beaches. My kind of place! And the seafood must be amazing.

There I go, again, daydreaming or traveling in my mind as I call it. I envisioned that I would serve my guests this dish of braised lamb shanks roasted with lentils and orzo and loads of flavor! Maybe some poached pears drizzled with honey and cheese for dessert....And then a nap!

So, to make my dream come true I created this meal the other day. My inspiration comes from the beautiful island of Corsica in the Mediterranean. I only bought one lamb shank that was split so I could get the flavorful lamb taste. I'm still not eating a bunch of meat, but I did sneak a bite from my husband's plate. I also, used my crock pot for this one. Great results. The meat fell right off the bone and it was super tender!

In a 5 qt pan put the lamb shank which has been salted and peppered in 2 T of olive oil. Cook on medium high until browned. Remove and set aside. To the pan add:

2 stalks celery, chopped

1 carrot, chopped

1/2 cup onion, chopped

1 tsp rosemary, dried and crushed

Cook until caramelized or soft. Add:

1/2 c red wine and reduce

Add 3/4 c lentils and cook for 2 minutes. At this point I placed the lamb shanks and veggies in a crock pot. Then I added:

1 bay leaf

2 cups beef broth or chicken plus 1 cup water

2 cloves of garlic, roasted and chopped

Cook on high for 4 hours and reduce to low for 3 more hours. If you want to make this before work you can probably cook on low only for at least 8 hours. The last hour make the orzo separately, (I used about 1 cup uncooked) drain and add to the crock pot, mix and continue to cook until done. You can easily increase the amount of meat if you want or leave it out completely for a vegan meal. Your home will smell like a French Bistro and that is a great thing!

Sex on the Beach

Okay, so now that I have your attention! This was one of the Costa Rican libations that caught my eye, also, as I viewed a menu in Playa Flamingo. Who needs a margarita or mojito when you can have sex on the beach! And it's even better when you get 2 for 1! So, of course, I would try them! Delicious!

If you'd like to serve this to friends and family, it's quite simple. There are several ways to make this thirst quenching drink, but the easiest consists of vodka, cranberry juice and pineapple juice over ice! That's it.

All that's missing is the 80 degree weather and the sound of the waves crashing onto the shore! Enjoy!

A Costa Rican Fish Feast - Home Cooked Meal

On our recent vacation to Costa Rica we rented a house in Playa Flamingo on the Northern Pacific Coast. While I do love to cook, it's not one of those things that I like to do in a strange house on vacation. (I can be a snob when it comes to pans and cooking utensils, a sharp knife, etc) But, I did warm up to the idea after we figured out that the sun set very early (5:30 or so) and the not so great roads became even more treacherous after dark! So, instead of venturing out into the jungles of Costa Rica at night along with the howler monkeys we arranged to have several meals in our house.

Early one day Ralph and I went exploring only to find the one and only fish market in the area. A local excursion guide showed us the way to a little house where the fish was abundant in her own personal freezer type chest which sat on her front porch! When she opened this chest our eyes probably got as big as saucers! She had quite the collection of every type of fish that was caught in the area. Corvina (sea bass), slabs of fresh mahi mahi, bags of prawns, snapper and tuna. Yum! We decided on a large chunk of mahi mahi about two feet in length!

On the way home we stopped at the local market for items that would complete the meal. Back at the house everyone pitched in to help, with lots of chopping, marinating, attempting to fire up the grill, table setting, attempting to fire up the grill, again! Evidently there was a problem with our barbecue, so without a blink, plan B was implemented. Stove top grilling the chunks of marinated mahi mahi would have to do and it did. With our concerted efforts we sat down to a wonderful home cooked meal of grilled mahi mahi, gallitos de papa (potatoes) papaya and chips and guacamole.

Our marinade included:

juice of lime

garlic

mandarin juice and zest

cilantro,

olive oil

onion

Cost of meal around $20.00

Dining in Costa Rica, at home with good friends, PRICELESS!

Pumpkin Gnocchi - Pasta of the month

November's pasta of the month is a "first" for me. I've had pumpkin ravioli several times , however, I didn't want to be too ambitious on my initial attempt. I have made a vow to myself to try many culinary "firsts". One will be homemade tortillas; another will be my quest for the lasagna I was served in Costa Rica, of all places. I have been gathering different recipes on a good hearty bolognese sauce. After the perfection of the best sauce I will construct the remainder of the lasagna. Hopefully by Christmas I should have a lasagna equal to the best!

Until then, I tried pumpkin gnocchi which proved to be extremely easy. Of course the appearance wasn't the best but the taste was not bad for the first attempt! I served them with a brown butter sage sauce which is a nice compliment to the subtle pumpkin flavored chewy goodness of the gnocchi.

The ingredients are probably in your pantry right now, so why not give it a try!

1 (15 oz) can of pumpkin puree

2 3/4 cup flour

1/4 tsp nutmeg

salt and pepper to taste.

Mix all the above to a good consistency which is neither sticky nor loose. You may need to add extra flour. Then divide into about 6 pieces. Roll each piece into a rope about 1 inch in diameter using a lightly floured surface. Slice the rope into 1 inch pieces. I only used half this recipe to cook enough for 2 hungry adults with leftovers. Refrigerate or freeze the rest for later use. To cook the gnocchi, place them in a large pot of lightly salted water. Bring water to a slow boil, add the gnocchi and cook until they rise to the top. Serve with the sauce of your choice. Very simple but elegant. Your family will think you were in the kitchen all day!

This recipe guide was found on Foodista.com

Happy Holiday Appetizers

Thanksgiving came and went without a hitch. The family gathered and gave thanks and no drama was to be seen. And we had a surprise visit from my dear sister from Southern California! Very nice! My parents always put on a great meal with turkey and all the traditional trimmings including the absolute best stuffing on the planet, in my opinion! I am working on getting that recipe so I'll be able to carry on the tradition someday.

My mother made, not one, but three pies this year and I have to say her pie crust is the best, also. When I was young I remember I would eat everything except the crust. But, these days it's a pleasure to taste her flaky crust. So, we had our choice of pumpkin, pumpkin turtle or homemade pecan pie. Now, I'm not good with choices, so, I tried pecan and pumpkin. And, yes, I should have started with dessert first! Wonderful, both of them! I'm always thankful for my family and the lovely dinners they provide each year. I know they work hard and probably collapsed into bed as we all left. But, I appreciate them and their efforts immensely!

Speaking of starters, my contribution to the dinner was appetizers. I wanted to try something different and a bit non-traditional for us. With an Italian twist I put together Spanakopitas. Little phyllo filled spinach and cheese bundles that, again in my opinion, melted in your mouth. While I don't recommend these for a quick easy recipe, there are ways to streamline, always. The store where I shopped did not have the small phyllo ready made shells to create my planned easy appetizers, so last minute I diverted to the time consuming phyllo dough which can be very tricky to work with. I won't go through the whole process of technique but basically you put a dollop of filling onto butter brushed layered strips of phyllo and fold over as if folding a flag. After the first few it did get easier and I had a rhythm going. Here is the filling recipe I created.

In large skillet saute 1/2 c onion in 1 T oil. Set aside. Mix together the following ingredients:

10 oz thawed, drained and squeezed chopped spinach

8 oz cream cheese

2/3 cup crumbled feta cheese

1/2 c crab meat

2 slices panchetta, cooked and crumbled

1 egg

1/8 tsp grated nutmeg

pepper

Add the onion and mix thoroughly (hands okay). You can either use pre-made phyllo cups or be more ambitious using regular sheets of phyllo dough. After filling the vessel of your choice, bake at 350 degrees for about 18 minutes. (phyllo cups may take less time). The pictures above are the rejects or "testers". But, after sampling they were declared "exquisite" and mouthwatering and worthy for 10+ family members. Thanks, my wonderful family for allowing me to experiment on you, once again!

Oh, the places you'll go and the people you'll meet

After our trip to Costa Rica I've had more time to reflect on our journey. One of the things about traveling with my husband (other than, never a dull moment) is that he tends to drink copious amounts of water. As he is always hydrated, that water needs to come out sometime, somewhere! I no longer have to wonder when the next bathroom stop will be. It will be soon and God knows where.

On our trip to Italy one of many bathroom stops was at Carlo's house in the rollings hills of Tuscany near Montalcino. My husband urgently did a "bat turn" onto a country road thinking we were going to a winery. Of course, there would be a pit stop at the winery. It turned out to be something out of a movie as we rounded the curve to Carlo's home. With soothing opera music playing we peered into the courtyard where Carlo was lounging amidst the Italian cypress and rose covered vines.

He hesitantly strolled over to our car. (It helped that we had rented a mercedes.) He welcomed us and proceeded to tell his story. One by one we excused ourselves to search for the guest bathroom in his villa. He also brought us down into his wine cellar where he produced his wine called Gia. Of course we purchased a few bottles since he was so obliging when he didn't have to leave his lounge chair for the American intruders!

Now, in Costa Rica we went to check out some of the beaches near Playa Flamingo where we had rented a house. Playa Grande was on our list so we ventured off in that direction. The beach is well know for its giant waves and surfers so we wanted to see it for ourselves. The town itself was a collection of surf shops and a few restaurants so we continued down the road. (drinking water the whole time) You guessed it, a pit stop was looming in our future! It was becoming jungle like as we approached more civilization near the actual beach. We stumbled upon our next stop which was an oasis, of sorts, called CANTARANA Hotel and Restaurant. The plan would be to order a drink so we could use their facilities without the guilt!

We were met by Marion and Freddy as we climbed the stairs to the open aired restaurant. We ordered a beer and margarita. With a puzzled look on his face Freddy proceeded to come up with some of the ingredients but not all. In all fairness I need to mention that the hotel was just opening up for the season and things were not stocked yet. We got to talking about their "story" and became friends. Between Ralph and Freddy they came up with a new cocktail we named "Freddy goes to the beach". I vowed I would write about our new drink and our experience so here's to you, Freddy, Marion and Reinhard, our gracious hosts for an hour in the jungles of Playa Grande. Thank you for your warm welcome.

When I got home I checked out the rooms at the Hotel Cantarana. The website is http://www.hotel-cantarana.com/ They appear to be as immaculate as the beautiful grounds, and the bathroom! The new drink consists of tequila, orange/fruit drink, fresh lime juice and ice, blended!

Spicy Italian Sausage, Bean and Spinach Soup

The title says it all! If you're looking for the easiest homemade soup for those cold nights this is the best! Yesterday, as the snow was flying I thought it was best to make a nice pot of soup. This week the temperatures are forecasted to reach a whopping 28 degrees as the high. Hopefully, this soup will warm my soul as well as my body. I was just getting used to the balmy beach weather of Costa Rica and now this!

I've been making this recipe for my family since 1998, so it has stood the test of time. And did I tell you it takes about 25 minutes from start to finish. If you are one of those culinary challenged individuals, you can make this soup too!

Ingredients:

4 hot or mild Italian sausage, cut into 1/2 inch pieces

1/2 cup yellow onion, chopped

2 19 oz cans cannellini beans, drained and rinsed

2 cups chopped fresh spinach

1 cup chicken broth, reduced sodium

1/4 c white wine

1 tsp thyme

In a large pot cook the sausage and onion for about 7 minutes , stirring often. Add the beans, spinach, broth, wine and thyme. Bring to a boil, then reduce the heat and continue to cook for 10 more minutes. Serve in bowls and sprinkle with Parmesan if you wish, along with some fresh crusty bread. I like to add a litle more heat with red pepper flakes, too Makes about 4 servings. I told you it was simple!!

A Culinary Tour of Costa Rica....a condensed version

Zeno and his prized lasagna

cerviche

volcano rice

Typical Tican Meal

Zeno's lasagna

While I am back from the jungle, rain forest and beaches of Costa Rica, I am finding it difficult to settle back into the kitchen and blog about it. So, I will attempt to describe a culinary tour of Costa Rica. If you go there do not expect it to be one of the culinary wonders of the world. There seems to be a bounty of shrimp, mahi mahi, snapper and corvina or sea bass. I definitely had my fill of cerviche. Next on the menu would be beans, beans, rice & beans, rice and chicken, etc. A traditional breakfast included gallo pinto which is pretty much rice and beans, a little spice and an egg on top. I do like my oatmeal! You may have an appetizer of fried yuca, I believe a kind of root from Africa, or plantains. The coffee is very good. Some of the best coffee beans come from the highlands just outside of San Jose, its largest city.

Costa Rica is known for its pristine beaches, jungles, activities such as whitewater rafting, rappelling, zip line tours, hiking, surfing, waterfalls, thermal hot springs, howler monkeys, many snakes, hummingbirds, butterflies, volcanoes, beautiful flowers, orchids and even its peaceful friendly people. The food is not why you travel to this "garden of Eden". If you want varied and exquisite meals, go to Italy or France.

We did have a pleasant surprise awaiting us in Tamarindo. Our last night near the beach we stumbled upon an Italian Trattoria called El Lugarcito owned by an animated gentleman named Zeno. He showed us his lasagna and we were sold, at least I was. As much as we tried we were unable to get the recipe. (He probably doesn't have one.) So the game begins. I will make it my new challenge to duplicate this one. He was also very generous with his wine, orange flan and homemade Limoncello. Simply the best meal we had in Costa Rica and, of course, it was Italian. Go figure!

Melt in your Mouth Snapper

As you can tell I'm cooking fish and more fish! I can't get enough of it! I must have been a fisherman in a past life. If I were to pick one word to describe this meal it would be "simple". There is nothing elaborate about it. Simply salt and pepper the fillets, grate fresh ginger root to your taste, and dust lightly with flour. Place in a pan along with 1-2 T olive oil. Fry on each side for about 7 minutes depending on their thickness. I made a side dish of swiss chard sauteed with raisins and garlic and was finished within 30 minutes!

Easy Salmon Pockets-Costa Rican Style

The inspiration for this fish feast came from way back in my memory. I was a campfire girl lots of years ago, and actually a Bluebird before that! I learned many things and was fortunate to go to Summer Camp. If my memory serves me well (sometimes not!), our troop made a kind of "Hobo stew'. We wrapped hamburger, potatoes, carrots, onions and seasonings together in foil and barbecued or baked them. No cleanup. Very smart troop leader! Anyway, That's where I got the idea for these salmon packets or pockets.

All you need to create these pockets is a piece of foil and the following ingredients.

1 tsp minced ginger

1 tsp minced garlic

salmon filet (card size)

1 slice onion (optional)

salt and pepper

handful of fresh spinach

drizzle of olive oil

drizzle of honey (optional)

Lay the filet on the foil and add the spices first, drizzle of honey, spinach and finish with the oil. Wrap up and place on a baking sheet. Bake for 25-30 minutes or less at 375. They will steam cook in the foil and be very moist. Enjoy! Pura Vida!!

Hail to the French Bruschetta!

Hail to the French! I know that phrase might make some people's blood boil, but, like it or not it is my heritage. I've been researching my family tree for years now and I finally made the connection to the generation that came from France to New France, near Quebec. Very interesting to go back that far (1500's to this date) and learn about the history and day to day living of these brave people. I'm sure one of my next trips may be to France or at least Quebec and the Aroostook, Maine area.

Until then I will create some bruschetta that has a French twist to it. The ingredient that screams French is goat cheese which I learned came from the area my ancestors were from. Goats were brought to the La Rochelle, Poitou, France area by the Moors in the 8th century. The goat cheese adds a buttery flavor to these appetizers. We actually had them as a main course along with a fresh salad! This one is a keeper!

In a large skillet saute the following ingredients on medium heat with about 3 T olive oil to start.

1 clove garlic, minced

1 T onion, minced

4 small portabello mushrooms, diced

4 small tomatoes, diced

1/2 tsp herb de Provence

1 slice of panchetta, cook and crumble beforehand

1 package frozen spinach, defrosted, drained and cut up

salt and pepper to taste

Finishing ingredients:

chevre or goat cheese, enough to top each round.

toasted baguette slices

Lay out toasted bread slices onto sheet pan. Add mounds of above mixture to each and top with goat cheese. Place into broiler on low for a few minutes only to warm through. Bon Appetit!

First Time Spring Rolls

I love all cuisines. Mexican, Italian, Chinese, French and the list goes on! I especially like Thai food but my hubby has never been too keen on it. There was a time when my son and I would go out to lunch and there would never be a question as to what type of food it would be. Of course, Thai! One time while looking at the extensive menu I ordered spring rolls. When they were brought to the table I'm sure my expression was "Hmm, did I order those?" There must be some mistake. I was expecting egg rolls, fried and greasy. What appeared before me were transparent veggie filled healthy rolls!

With all the many slim down plans I've been on over the years, I've found some great substitutions for my favorites without sacrificing too much flavor. I do love egg rolls, however, I am slowly developing a taste for the lighter version, spring rolls. It's a no brainer for me. I can easily eat 4 spring rolls to one egg roll, calorically speaking, and not feel the guilt!

While a good amount of prep work goes into this recipe, the actual rolling process goes quickly. It is worth it. You can choose your filling and dipping sauces. You can make these ahead of time so they would be great for entertaining!

I recommend that you do all prep work first and put each ingredient into small ramekin type bowls. This just speeds the process.

Ingredients:

1 c rice vermicelli, cooked, drained and chopped

8 rice wrappers

8 large shrimp, cooked and cut in half lengthwise

1/4 c basil, regular or Thai

1 c grated carrots (I used a potato peeler)

1/2 cup green onions, thinly sliced and cut into 1-2 inch lengths

1/2 c cilantro, chopped

3/4 c lettuce, thinly sliced and chopped

Boil the vermicelli for about 5 minutes, drain and set aside. Place very warm water into a large glass pie plate. Dip one wrapper at a time to soften. Place on flat surface and fill the middle area with 2 pieces of shrimp, rice vermicelli, basil, carrots, onions and cilantro. Now, the fun part is wrapping them up. This takes practice. Roll each side over then roll up. Repeat the process. Makes about 8 rolls at 4 inches long. Dip in either Plum sauce or Thai sweet chili sauce or both. Not bad for my first try and I will be making more of these!

Ole Fiesta Salad

Somewhere in the world there is a fiesta going on. It's sure not in this neck of the woods. Fall has settled in. Most of the colorful leaves of a few weeks ago have flown away. I love those wind storms we get only because they save me from doing any raking. The leaves are usually nicely blown into neat piles around the yard. The weather is noticeably cooler with storm clouds hovering over the mountaintops.

So why am I putting this recipe on my blog? It seems so inappropriate for the weather. Everyone is busy making Halloween costumes or making concoctions where pumpkin plays the starring role.

One reason is that it has been on my featured recipes list long enough and it's also super easy to throw together. Healthy too! You can always offset it with a few snickers bars, tonight! So if you're in a bind for time make this any time of the year.

Ingredients:

1 cup black beans

1/2 c red pepper, chopped

2 T onions, cut up

1 T chipotle hot sauce

1 T fresh lime juice

salt & pepper to taste

1 c roasted corn, or cooked frozen will do.

1/2 c chopped cherry tomatoes

1 handful chopped parsley

1 handful chopped cilantro

Mix all the above in a bowl, refrigerate for an hour or longer. Ole!

Pumpkin Peanut Butter Breakfast bars

The original recipe for these breakfast/snack bars called for banana chips on top. Somehow the chips were not very appetizing so I had no problem removing them. I also substituted so many ingredients that suddenly it became "my own original"!

I replaced the butter with pumpkin puree and used egg beaters instead of real eggs. (watching that cholesterol). All in all, the finished product was actually quite good and very simple if you're in a hurry. Superfiberalicious!

Ingredients:

2 c rolled oats

3/4 c brown sugar

3/4 c peanut butter

1/3 c pumpkin puree

1/2 c egg product or 2 eggs

2 T oat bran

1/4 c mini chocolate chips

1 tsp vanilla

1/8 tsp five spice powder (optional)

Preheat oven to 375 degrees. Spray an 8 inch square baking pan with cooking spray.

Mix together in a large bowl the oats and brown sugar. Add the peanut butter, eggs, pumpkin puree, oat bran, vanilla and five spice. Add chips and mix well. Put into pan, spread evenly while pressing down. Bake for 25 minutes, cool and cut into squares. These can be wrapped individually and frozen but they get eaten too quickly around here! Makes about 10-12.

Pasta of the Month - October Butternut Squash and Sausage Penne

Pasta has always been one of my favorite dishes. As I've been exposed to different cultures I've found that creating pasta has endless possibilities. Pretty much, anything goes or shall I say, anything can go into pasta. Be creative!

As I've explained in previous entries, I like to roast most of my vegetables before they enter into a recipe. The flavor becomes so sweet and earthy at the same time and improves the overall dish. For "October pasta of the month" I chose to roast butternut squash. It's almost as seasonal as pumpkins. The hard part is cutting up and peeling, but, it's so worth it!

This last weekend we got together with some dear friends, our traveling buddies. We've spent time together in Mexico and Italy and will be in Costa Rica by the end of the year. It's a great friendship and partnership. They even let me experiment on them in their beautiful kitchen. I precooked most of the ingredients beforehand, packaged them up for the drive and literally threw them together for our dinner together. My only regret is that I'm not familiar with propane stove tops (mine is electric) and almost succeeded in blowing up their house! Not good!

Anyway, we sat down to a wonderful meal with great friends. Salute!

Ingredients:

2 cups pre -roasted butternut squash cut into bite size pieces

2 Italian sausages removed from casings and crumbled (I used hot)

3/4 c onion, chopped

2 cloves garlic, minced

1 tsp fennel seeds, fresh fennel would be better

2 T olive oil

box of penne pasta

1 handful basil, fresh chopped

1 handful parsley, fresh chopped

2 handfuls Parmesan cheese, grated

1/2 c pasta water

2 handfuls pine nuts

drizzle of more oil

Roast the squash and set aside. Put sausage in skillet and brown, add oil, garlic , onion and fennel seeds. Meanwhile boil water for penne. When done, add the 1/2 c pasta water to meat mixture. Then add the drained pasta, stir together and add the butternut squash, basil, parsley, cheese and pine nuts. When completely mixed drizzle with more olive oil and serve with additional cheese and red chili flakes for more heat if you wish.

Lavender Nut Pancakes

If you read yesterday's entry this is a continuation or Part II. Not only do I love lavender in my pancakes, I love the relaxing moments the plant brings. Lavender has it's roots in Spain, France and Italy. It is from the mint family so it resows itself readily. Just give it some dry sandy soil and it will usually grow. It has antiseptic properties and has been used in soaps and to clean floors! Sleep comes easier when you rub your temples with lavender essential oil or take a warm bath with bath salts. I use linen spray starch for my husband's shirts while ironing. (It lessens the burden of ironing!) It smells so good!

I'm just learning more about the culinary possibilities of the lavender plant. I like to use herbs de Provence ( lavender is one ingredient) in recipes. It's great in soups, as a rub for meats and now for pancakes! Even though I have many plants in my yard I chose to buy some culinary herb from the market.

I've used this pancake recipe for over 30 years. Or you can simply use any store bought pancake mix. I think they just taste better from scratch.

Ingredients:

1 1/4 flour

2 T sugar

2 tsp baking powder

3/4 tsp salt

1 egg, beaten

1 1/3 c milk

3 T canola or vegetable oil

Mix all of the above ingredients first. If you want thicker pancakes only use 1 c milk. Add 2 T lavender and 2 T chopped nuts. Pecans or walnuts are a good choice. Heat a griddle or skillet until a drop of water sizzles on the surface. Brush with oil or pan spray. Pour the batter in pan making a few at a time. Turn them when they begin to bubble and the ends are dry. Serve with butter and maple syrup. Makes about 10 4-inch pancakes.

Warning: You may want to take a nap after these you'll be so calm!

Nuts for Lavender Pancakes

Lavender pancakes bring back special memories. A few years ago we took a trip up to Washington state with our frequent flyer miles which were scheduled to expire. As part of our journey we caught a ferry from Anacortes and sailed into Friday harbor on the island of San Juan.

Arrangements were made to stay at the Hilltop House, our first bed and breakfast experience. I have to say it felt a little weird entering some one's home knowing we would be served breakfast by our gracious hosts. They had fresh cookies and a wine hour which we passed on so we could begin to explore the island. These vacations are usually whirlwind with lots of driving and cramming in as much of our surroundings as we could. More about this in a later post.

We chose the "Paris" room which was decorated in black and white toile and incredibly clean and comfortable. Upon rising the next morning we ventured out into the common dining area to be greeted by our hosts and a few other lodgers. Still feeling slightly intimidated and attributing it again to the catholic school girl quilt, I began to smell the aroma of lavender pancakes and coffee! Against one wall was a buffet of sorts where they had fresh fruit, muffins, and home made granola with chocolate! As I took my first bite of the pancakes I was pleasantly surprised by the flavor of these gems. I never got the actual recipe but I have always been meaning to try this at home.

If you're ever in the San Juan islands there is a winery, llama farm, beautiful harbors, great seafood restaurant, bald eagles, whales at times and a lavender farm, a must see and smell!

The recipe for pancakes will be on tomorrow's blog. Tune in...

Working Woman Wings

When I was a "working woman" I struggled every day to make a nutritious meal for my family. At one point in time (the 80's) wings were all the rage. Mounds of hot wings everywhere, the hotter the better. Of course, served with ranch dressing! The only healthy part of the meal was the stick of celery which normally accompanied those crunchy chicken parts!

Being the working woman who could do it all and did, I bought into the wing craze. I came home and would make the wings from scratch after sampling them. Also, in those days we would use the "fry daddy" for almost everything. Fried zucchini, wings, french fries, etc. Now, I cringe at the idea of frying anything. How people can now devour fried Twinkies is beyond me. I would die just from the catholic school guilt! I don't care how healthy the oil is. It just can't be healthy. But, back then, I fried my little heart out. Sorry family!

I got wiser in the 90's and figured I could bake my wings and get the same results minus all the grease! As a serendipity it took less time. So, if you're a working woman, this recipe is for you! No more frying batches of wings in spattering face-burning grease!

Recipe:

12-14 wing parts

Take a large cookie sheet and spray with cooking spray. Arrange wings onto pan and spray again. Oven should be preheated to 350 degrees. cook for 15 minutes, turning once and cook for 5 more minutes. Meanwhile, in a small saucepan combine about 1/4 c wing sauce. (hot sauce of your choice) and 1 T butter. Pour this onto wings or brush it on for a lighter coating. Continue to bake for another 10 minutes or until done. If you want them crunchier you can increase the cooking time or raise the temperature on the oven a bit.

Frittata - A Healthy Twist

The first time I ever tried a frittata I thought, "well this is just some veggies and eggs!" My mother-in-law made it for us many years ago. I liked it then and I like it now. The nice thing about frittatas is that you can serve it for breakfast, lunch, dinner or snack. You can also choose your veggies like an omelet! It's good warm or cold. As a matter of fact many Italians will pack a wedge of frittata in their lunches. I can buy into that! Also, if you ever have any leftovers, you can make a sandwich out of it. Maybe you can trick your kids into eating their veggies!

I normally prepare my frittatas with a little more cheese and some half and half for a richer taste and a fluffier consistency. But in keeping with healthier eating I made some substitutions. It still turned out nicely.

It's very important to start with a large non-stick skillet. Add 1-2 T of olive oil. Then add what ever type of veggies you like. You can't really mess this up. I chose:

2 c red bell peppers and green (Anaheim type) peppers combined

1/2 c chopped yellow onion

1 c pre-roasted Yukon potatoes, sliced

Saute these for about five minutes. Add spices:

1/2 tsp lemon thyme

1/4 tsp red chili flakes

1/2 tsp garlic powder
1 handful chopped Italian parsley

Salt and pepper to taste

Meanwhile I combined 2 large eggs and enough "egg beater" type product to total 1 cup. To this add 2 T milk or half and half, beat well. Add egg mixture to pan with veggies. If you've ever made an omelet the technique is the same. Work the egg underneath from the middle to the sides while lifting the edges until it is still a little runny in the middle. At this point you can add some cheese on top. I chose only 2 T grated parmesan. Put into the broiler on low and keep an eye on it. Cook until just browned on top making sure the egg is done. Remove and cool for about 10 minutes. After cooling time it should slide out of the pan onto a serving plate. (Miracles do happen) Cut into wedges and enjoy! A fancy presentation for basic eggs! Serves 2 but you can easily increase the amounts for a larger version.

Seared Tuna Salad with Ginger Wasabi Vinaigrette

As a farewell to summer salads my ginger wasabi tuna salad was an overwhelming success. Quite the surprise! So much so that Ralph put aside his favorite dressing (blue cheese) for a drizzling of my homemade vinaigrette. I'll toot my own horn on this one. I even had visions of bottling my dressing it was that great! Any takers?

Growing up I always had an endless supply (so I thought) of tuna fish. There were several canneries in the port of LA town I was from. Most of them are now gone. Over the years I've found myself actually craving tuna for whatever reason, I'm not sure. Could it be the protein or the taste or both? Was I conditioned from living in "fish town, USA"? Was I experiencing homesick tuna syndrome? After doing a little research I suppose I could be lacking in omega fatty acids, protein, magnesium or potassium, all of which are found in abundance in tuna. Listen to those cravings, your body may be trying to tell you something!

Before I met my husband I would dine on tuna sandwiches and chocolate milk! My kitties loved me for that. Very affordable when you're living on your own. Another way I like to enjoy my tuna sandwiches is with a slice or two of jellied cranberry sauce! Pretty weird but it works for me!

As I strolled through the market the other day the tuna caught my eye. I must have had that craving again. Almost as powerful as a chocolate craving! I have to say thanks to my hubby for letting me experiment from time to time (quite often). This time the payoff was great. I only purchased a small amount but what I bought went a long way with the following recipe.

Ginger wasabi Vinaigrette:

Whisk together

1 tsp finely grated ginger root

2 tsp soy sauce

1 tsp wasabi powder

1 T minced cilantro, fresh

2 T oil, canola

1 T garlic infused rice wine vinegar

1 T honey

Season the tuna steak (1/3 -1/2 lb piece for 2) with salt and pepper. Using a grill or griddle pan on med-high heat, sear on both sides for a total of about 5 minutes. Slice thinly and add to your salad greens, tomatoes, onions, etc. Drizzle with ginger wasabi dressing. Yum! Another great addition would be orange or pineapple slices or toasted almonds! Serves 2.