From time to time I'll be reviewing restaurants, events, hotels, etc.  A girl has got to go out once in a while!  You can either click on the tab at the top called Reno/Tahoe Reviews, or I'll provide a link for you.  A few weeks ago we celebrated my son's 35th birthday and took him and his beautiful fiancee out to SoDo, a bistro type eatery within the downtown core.  (click on the name to read more)

If you ever have any questions regarding these reviews, please feel free to contact me.  Sit back and enjoy the journey!

Pork /Eggplant Lettuce Wraps

It's pretty rare when I cook with pork.  I can't pinpoint why I have a stigma about it.  But, you soon get over it after you've had a good bolognese sauce or tagliatelle with wild boar.  That's in the "pig family", right?  Occasionally I may fix a stuffed pork loin roast, but I'm not into the "baconator craze".  As a matter of fact, I don't think I've had bacon in years!  How un-American!   When a recipe calls for bacon, I usually substitute pancetta.  Oh wait, that's just Italian bacon!

While practicing to make a perfect bolognese sauce (the best I've eaten was in Costa Rica, go figure!) I had ground pork that's been in the freezer.   I also had some Japanese eggplant from the farmer's market.  Lettuce wraps it would be!  This was not a planned meal where you go to the store to buy certain ingredients.  I do things backwards.  I create meals from what I have most of the time.  It's more fun that way.  My hubby doesn't seem to mind me experimenting on him!

Pork/Eggplant Lettuce Wraps

3/4 - 1 lb. of ground pork

about 3 small - medium size Japanese eggplants, cubed

3 green onions, chopped

3/4 cup water

1/2 cup broth (I used chicken)

2 cloves garlic, minced

2 Tbsp Chinese stir fry sauce (I would have used Hoisin, but alas, I had none)

1 Tbsp honey

1 tsp sriracha hot chili  sauce

6-8 dried prunes, chopped (optional, but adds a sweetness)

1 tsp dried cilantro

In a large skillet, brown the pork.  Then add the eggplant, onions and water.  Cook on medium heat until eggplant starts to soften, stirring often.  Then add the rest of the ingredients, bring to a simmer, reduce heat and cover (not tightly).  Stir every 5 minutes, watching the liquid.  You may need to add more water or broth to keep from sticking.   Cook for about 30 minutes.  Eggplant should be a bit mushy, but the flavors are more saturated.

Have some romaine or butter lettuce leaves ready.   This recipe makes about 5-6 wraps with 2 Tbsp of filling per wrap. Garnish with sesame seeds if you wish.  I would have added chopped peanuts for a garnish but I didn't have any.

NOTE:  You could also try with ground chicken or turkey.  Might not be too bad!

Peach Dumpling Cake

Sometimes I get carried away at the Farmer's Market.  It's as if I morph into a starving person in the buffet line!   All the pretty fruits are displayed beautifully and as you walk by, if the vendor is smart, you'll be offered a sample.  That usually clinches the deal.  Last week, I walked away with peaches, nectarines, strawberries, butter lettuce, yellow squash, lemon cucumber, large tomatoes,  concord grapes and plums.   This week as they quickly ripen, I'm looking for ways to "finish" them off!  We can't seem to eat them quickly enough!

Even though Summer is hanging on, I feel the crisp Fall air in the mornings and realize I'll soon be making the cobblers, soups and stews of harvest time.  But nothing is written in stone in the cooking world, so I baked a peach dumpling cake which was devoured in record time!  It's a variation of my pear dumpling cake and if you ask me, the peach cake wins!  Try them both and you be the judge.

Ingredients

1/2 Tbsp coconut oil (or butter can be used)

dusting of flour

2-3 peaches, peeled cored and sliced  NOTE:  Leave 1/3 of the peaches in slices and chop the remainder.

2 eggs

1 cup sugar

1/2 cup milk

1/8 tsp salt

1 1/2 cups flour

1  Tbsp cinnamon

a sprinkle of sugar for the top

1 Tbsp chopped nuts (I like pecans) for the topping

 Preheat the oven to 350 degrees.  Prepare a 9 inch round pan by greasing with coconut oil and dusting with a bit of flour., shaking out the excess.  In a bowl blend the eggs, sugar, milk and salt.   Add flour and most of the cinnamon into the sugar mixture, blend and then add the chopped peaches.   Pour into the pan.  Arrange the sliced peaches into a spoked wheel pattern.  Sprinkle with sugar, pecans and a bit of cinnamon.  Bake for about 55 minutes.  Cool and serve.  If your grandma ever made peach dumplings as mine did, this is the best and easiest substitute I've found.

Good and Good For You Broccoli Salad

Have you ever had cravings for something sweet, and crunchy with a bit of saltiness?  That just about covers most craving sensations!  I'm not talking about grabbing a scoop or two of salted cashew caramel ice cream, although that doesn't sound too bad right now!  This recipe looked interesting to me because 1) it was simple 2) the calorie count was low 3) and it transformed plain old broccoli into a "good and good for you"  treat or side dish.

Ingredients:

4 cups of fresh broccoli florets

1/2 bunch (about 3) of green onions, chopped 

1/4 cup dried cranberries

3 Tbsp olive oil

1 Tbsp lemon juice

1 1/2 Tbsp seasoned rice vinegar ( I used roasted garlic flavor)

1 Tbsp sugar

1/4 cup sunflower kernels

about 3 pieces of cooked and crumbled panchetta

In a large bowl combine the broccoli, onions and cranberries.  In a smaller bowl, whisk the oil, lemon juice, vinegar and sugar and drizzle over the broccoli.  Stir well to combine the flavors and refrigerate for about 1-2 hours or longer.  At the time of serving, sprinkle with the sunflower kernels and panchetta and then mix.  One serving of 3/4 cup has only 121 (or so) calories, and very low fat!  This is  a salad that is better the next day, too.

Orange Glazed Chicken

One of the first meals I've ever made was a Polynesian chicken.  My mother decided to go back to school to become a nurse, so I was let loose in the kitchen...kind of.  She would find a recipe I could follow, furnish all the ingredients and I would take it from there and create!   It was nice that my family survived my cooking at such a young age and that my mom could fulfill her dream and have it become one of her greatest accomplishments in life.

I found this chicken recipe on a fellow blogger's site called One Perfect Bite.  Her blog is simple and beautiful.  I took the recipe and halved it, but only changed it slightly because I could tell it was going to be awesome.  You decide.

Orange Glazed Chicken

1/4 cup orange marmalade

1 tsp cider vinegar

1 Tbsp honey

1/2 Tbsp lime juice

1 tsp spicy brown mustard

1 tsp grated ginger

1/8 tsp five spice powder

4-5 boneless chicken thighs

1 Tbsp fresh chopped parsley

1 Tbsp sesame seeds

Place marmalade in a bowl and microwave on HIGH for about 45 seconds.  Stir to loosen it and add vinegar, honey, lime juice, mustard, ginger and five spice while stirring to combine.  You can cook your chicken on the grill or broil.  I used a gas grill and after turning the chicken, I basted with the sauce during the last 4-5 minutes.  Plate the chicken and sprinkle with the parsley and sesame seeds.  Delicious!

Israeli Couscous - Pasta of the Month

You would think at my age (and I'm not telling!), I would already have sampled this pearl couscous!  But, grocery stores don't resemble what they were 20-30 years ago.  Food was so blah back then.  A slab of meat, potatoes or rice and a few steamed vegetables usually appeared nightly on the dinner table.   If you wanted a certain ethnic food, you might be able to get some tortillas and a can of refried beans!   Seriously!   Now, as I cruise the isles I'm open to trying  just about anything for variety.  It is the spice of life, right?

Israeli couscous is a type of pre-roasted pasta shaped like a small pearl.   I first tried it in a store bought Trader Joe's salad.  It looked interesting, why not!   Like regular couscous it lends itself to experimentation.  Hot or cold, alone, with olive oil or an assortment of veggies, the variations are endless!  These are the type of meals I like!

Ingredients

1 cup pearl couscous

1 1/4 cups water

1/2 cup or 2 green onions, chopped

1/8 cup currents or raisins

1 Tbsp lemon zest

1 loosely packed chopped fresh arugula or spinach

1 Tbsp lime or orange juice

pinch of salt

1 Tbsp olive oil

1 cup parboiled chopped broccoli

1/2 cup raw cashews

In a pot, place couscous and add boiling water.  Cover and cook on low heat for about 10 minutes until done.  Drain and rinse with cold water.  Add the remaining ingredients except the cashews and mix well.  You'll add the nuts after chilling in the refrigerator for 1-2 hours, at least.   This is a great side dish for a picnic or brunch.  You can make it ahead, even the day before.

NOTE: If you like your veggies cooked, throw them in a pan and saute a bit before adding to the couscous.

Mango Strawberry Ice Cream??

After so many recent computer glitches, I'm glad to be back.  The glitches aren't necessarily fixed, but I've found different ways to maneuver without chucking the whole computer!

This "ice cream" recipe, and I use that term loosely, was developed from my hunger for something sweet and creamy.  There just happened to be a mango on the counter to help with the decision.  Why not use soft tofu (I heard those "yucks") and mango to whip up an ice cream -like dessert?

I learned years ago about how to transform tofu into something delicious and edible.  This had to work...and it did!  If hubby ate it, then it passed the taste test!

Ingredients:

Serves 4

1 box of soft tofu

1 mango, peeled and cut from the seed

2 Tbsp strawberry jam or preserves

1 packet of Truvia  sweetener (optional)

For garnish add a small handful of chopped almonds and mini chocolate chips or garnish of your choice.

In a food processor mix the tofu, mango and jam together.  Put in the freezer to set for a few hours.   Scoop and serve with favorite garnish.  Okay, so it's not ice cream, but it did satisfy a craving and sometimes that's half the battle.

Homemade Limoncello - A Piece of Italy

I've been wanting to make this for some time now!  There's nothing better than sipping some ice cold limoncello when the weather is pushing the 100 degree mark.  Of course, I wouldn't refuse a nice glass of limoncello in the dead of Winter!  Take a sip, close your eyes, feel the ocean breeze and imagine yourself on the Italian coast!

 I used a fellow blogger's guidelines from her blog, La Buona Cucina, but, as customary for me, I switched it up a bit.  I used vanilla infused vodka, so it's not "real authentic" Italian limoncello, but it sure tastes great!  My next batch (with more variations) will be before Christmas instead of traditional homemade amaretto.

Ingredients:

10 organic lemons (use a vegetable peeler for nice strips)

1 bottle (750 ml) of vodka (I put mostly vanilla vodka and then the rest regular)

about 3 1/2 cups water

about 2 1/2 cups sugar

Put the lemon strips and vodka in a large sealable glass container.  Seal or cover and let it "rest" or steep for 10 to 45 days or longer.  I'm sure longer is better ,but I got anxious to try it!  When your "decided time" is over, mix the sugar and water in a saucepan and let the sugar dissolve.  Cool completely, then pour the mix over the steeped lemon/vodka mixture.  Reseal and let it sit overnight at room temp.  Strain the lemon peels out and transfer your homemade limoncello into decorative bottles.  It can be stored in the refrigerator or freezer (upright).  Molto bene!

Creole Okra

I don't know how many okra fans there are out there, but I grew up eating these little bullet shaped veggies.  To me, their taste is hard to describe.  Nutty, sticky morsels, perfect for this side dish.  You'll usually find them in Southern cooking with stews, soups, and such.  Personally I love them in scrambled eggs!   

I've attempted to grow okra in my garden, with poor results.  Last weekend at the farmer's market one of the vendors had huge bags of beautiful crisp okra for a great price.  I grabbed them (not that people were flocking to buy this quirky veggie), gave half to my dad and had some with eggs the next morning, still leaving me with quite alot to come up with  another side dish.  Here it is.  If you've never tried okra now is the time.

Ingredients:

1/2 onion, chopped

1 Tbsp oil

1 cup washed and slice fresh okra

1 tsp flour

1 cup cherry tomatoes

1/2 tsp sugar

1/4 tsp red chili flakes

salt and pepper to taste

1/3 cup low sodium chicken broth (or vegetable)

In a medium skillet, brown onion in the oil.  Dredge the okra in the flour, shaking off excess and add to the pan.  Cook until slightly brown.  Add the tomatoes, sugar, pepper flakes and half of the broth.  Keep on a low heat for about 20-25 minutes, stirring frequently.  It will look a bit mushy but the flavor is great.  If the okra looks too dry, add the rest of the broth and cook down during the cooking time.

Serves 2

Best Ever Homemade Power Bars

As mentioned in the previous post, these power bars are the best I've ever tasted and no baking involved!  The inspiration came from a cookbook my almost daughter-in-law loaned me called Super Natural Cooking.   It's all about incorporating whole and natural ingredients when cooking.  I got a little creative with some of the ingredients where I could, but why change a good thing.

I made the power bars for our recent road trip to the coast and they were the perfect snack instead of the traditional "road trip Cheetos".   Chock full of nuts, fruit, ginger bits and chocolate...you'll love them, too!  I recommend buying most of the nuts, oats, raisins, etc. in bulk.  It's much more inexpensive and you'll have a bunch on hand to whip these up.  You'll want a second batch!

Ingredients:

1 Tbsp coconut oil

1 1/4 cup rolled oats

1 1/4 cup nuts (I used 1/2 c chopped hazelnuts, 1/2 c pecans and 1/4 cup chopped almonds)

1/2 cup oat bran

1 1/2 cup crisp brown rice cereal

1 cup chopped raisins or flavored craisins (I used 1/2 mini chocolate chips and 1/2 cup blueberry craisins)

3 Tbsp chopped crystallized ginger

1 cup brown rice syrup

1 tsp vanilla

1/4 cup cane sugar (I used vegan cane sugar)

1/2 tsp salt

Grease a 9x13 pan with the coconut oil.  In a large bowl combine the next 6 listed ingredients, thru ginger bits.  Mix well and set aside.  In a small pan add the brown rice syrup, vanilla, sugar and salt.  Bring to a slow boil, stirring and reduce heat and cook for about 4 minutes.  Add this to the dry oat/nut mixture.  Stir until well blended.  Pour into the 9x13 pan and press down with moistened (wet) hands or spatula.  Cool to room temperature.  No baking.  When cool, cut into bars.  This recipe makes about 16-24 bars.  They can be refrigerated for future use or covered and left at room temp as long as it's not too warm.  Delicious!!