Scamper - Scampi: Recipe

Meredith's Food for Life

It's no surprise that on a Thursday night we're all racing around the house - the two older ones are home from their after school activities, the younger one comes home from daycare and the whole house is in chaos - homework, backpacks spilled open, little child running circles around everyone and then there's the dog. Oy.

The surprise, I suppose, is that most people would just pop something in the microwave and be done with it - but then, there's me. I am in the all-by-my-self-nutty-and-stupid category. Instead, I have to come up with something to make for dinner - regardless of the fact that I have several left-overs that can be made in 5 minutes or less. But to be fair, cooking and baking are the two things I can do to fill my, otherwise-void, creative outlet. I actually enjoy the challenge of "what can I make for dinner tonight?" I like to look in the fridge and figure out how to make something out of what looks like nothing to most people. My mother taught me that, really. Even when there is "nothing" in my house, I can still make 5 meals! And so, while it's utter mayhem in the house, and I walk in from a long day, I almost always crave the 20-30 minutes of time I take to make something appear on the table. I feel creative, I feel "motherly" and perhaps, more than anything else, I feel less guilt about being out of the house five days a week.

This was quick - Shrimp Scampi. So here's my suggestion - keep a frozen bag of uncooked shrimp in the freezer. Buy the largest ones - they really are the best. Buy the ones whose shells have been split down the backside. Run them under cold water for 5 minutes, being sure to move them around several times for even thawing, and they will be ready for your favorite recipe in no time. I thaw and peel them and throw them into whatever I am making. The longest piece of this recipe was the time it took for the water to boil.

Shrimp Scampi with Angel Hair
serves 8

3/4 lb. uncooked shrimp (see note above), thawed, peeled and drained
1 lb. angel hair, whole grain
6 large garlic cloves, minced
2 tablespoons Olive Oil, divided
1 medium zucchini, sliced very thin
1/2 pint cherry tomatoes, halved
1/2 cup fresh basil, chopped
1 tablespoon dried oregano
Juice of 2 lemons
salt and pepper

Boil a large pot of water for the pasta - add in the angel hair when the water is boiling and cook according the box directions - about 5 minutes.  As the pasta water is near ready to boil, heat one tablespoon of oil in a large saute pan until very hot. Add in the zucchini and saute until wilted - about 4-5 minutes.  Add in the shrimp and saute until they at least one side of them turn pink - add in a medium sized pinch of salt and several grindings of fresh pepper. Add in the tomatoes, garlic 1/4 cup of basil and 3/4 of the lemon juice. Allow the mixture to boil rapidly.

When the pasta is finished cooking, drain well and combine it with the sauce in a large serving bowl.  Add in the remaining basil, lemon juice and the olive oil.  Serve!

A Whole New Grain - Farro: Recipe

Meredith's Food for Life

I am amazed at these whole grains that I never knew anything about before just recently. In my latest food magazine, they highlighted whole grains, clean eating, and so on. So as I've mentioned, I wanted to challenge myself to find out what theses things were all about and find ways to incorporate them into our lives.

Tonight's dinner was a roast pork loin with chopped salad, roasted potatoes, thinly sliced fresh fennel and this little dish made from Farro. Apparently it comes from Italy - and I say: "Wow" and "Who knew!?!" I wanted to see if it this grain, which is rice-like and nutty with a chewy texture once it's cooked, would behave like it's cousin: Arborio Rice.

At first, my kids were skeptical but once they tried it, they were hooked and suddenly I didn't think I had made quite enough for us. It look longer than the 15 minutes quoted on the package - but I also added some steps, most of which were completed quickly. It was delicious - and I was thrilled that when I walked away from the table I was full!

The pork roast wasn't finished cooking by the time the farro was complete so my kids suggested we eat the dish as our "appetizer." Man...we've taught them well!

Farro "Risotto" with Butternut Squash
serves about 8-10

1 cup farro, rinsed clean
1 medium onion, minced
1 lb. butternut squash, peeled and chopped in chunks (I purchased this pre-packaged from the store)
2 tablespoons unsalted butter + 1 tablespoon
1 14.5-oz can fat free, low-salt, chicken broth
1 cup water
1 cup frozen peas, thawed
1 tablespoon brown sugar

In a medium saucepan, bring enough water to a boil that is sufficient to cook the squash. Once the water is boiling, gently lower the butternut squash into the pot and cook - about 15-20 minutes, until a fork pierces the flesh easily, drain well. Next, thaw the peas and drain, set aside.

In a large shallow pan, melt 2 tablespoons of butter over medium-high heat until it foams gently. Add in the onion and saute until soft - about 6-8 minutes. Do not brown the onion, so lower the heat if needed. Next, raise the heat to high and add in the farro and mix well with the onion and butter until well coated and toasted - about 2 minutes.

Add in the broth and the water, gently, and mix well. Allow this mixture to cook over medium heat for about 15 minutes. Then, raise the temperature and boil the liquid until it reduces completely - about another 10 minutes - and stir often so the farro doesn't stick to the bottom of the pan. Once the liquid has been cooked off, add in the squash and the peas, an extra tablespoon of butter and stir well. Add in the brown sugar and serve.

Red, Beans (Not Rice) Did Miss Her: Recipe



Meredith's Food for Life

 Sir Mix-a-Lot had it right. Focusing on whole grains and substantial foods makes you fuller longer and has been known to cause a reduction in the desire to snack on crap - for lack of a better word. Quinoa is apparently a super food - bringing with it lots of fiber and protein and not a lot of carbs/sugar. I saw the red variety in the store and was intrigued.  It didn't taste different to me - or at least it didn't taste different than its natural-colored sibling (to me).  The back of the package had a recipe that I couldn't resist - it sounded like something I would order in a Latin restaurant and anything like that sounds good to me!

I'll admit right here that my husband walked past the pot of cooking quinoa and asked if it was something out of Star Wars but he ate it anyway and loved it.  The kids?  Well, let's just say this one got a lot of strange looks and really loud promises to eat everything else on the plate.  They didn't eat it, even though one of my kids loves black beans.  The lime juice made the dish so I added an extra tablespoon but if I had followed the recipe completely and used the avocado it called for, it would have been perfect. I didn't happen to have a ripe one so I skipped it. I'm adding it into this recipe because it deserves to be there.

Red Quinoa and Black Bean Salad
serves about 10

1 cup red quinoa
14 oz can black beans, rinsed and drained
1 orange pepper, diced
1 yellow pepper, diced
1/4 cup fresh cilantro, chopped
2 scallions, chopped
1 cup cooked corn
1 small avocado, cubed
5 tablespoons fresh lime juice
1 small garlic clove, minced
1/8 cup extra virgin olive oil
1/2 tsp. ground cumin

In a medium saucepot, bring 2 1/2 cups water to boil and add in the cup of red quinoa. Reduce the heat and let simmer about 15 minutes until the water is absorbed and the seed expands. Allow quinoa to cool for about 6 minutes and then fluff with a fork. 

Meanwhile, combine the beans, peppers, cilantro, scallions and corn in a large mixing bowl. In a small bowl, mix together the lime juice, garlic, cumin and olive oil until well mixed. When quinoa is ready, mix into the vegetables and pour the dressing over. Mix well. Next gently fold in the avocado. Serve cold or at room temperature.

Time for a New Approach: Recipe

Meredith's Food for Life

Isn't it normal for people to turn the page of the calender from one year to the next and realize that there is a chance for a whole new beginning?  I certainly think it is and like most people, I made a mental note of the things I want to improve upon or jettison from my life. The list isn't too long but it is meaningful. And then - as an aside to a "real" list, there is the stuff I want to improve upon in the kitchen. I want to branch out and try new grains - whole grains like millet, farro, red quinoa and steel cut oatmeal.  I'm really excited to reignite my love for new foods.

Tonight I made a tamer version of a recent recipe I saw in Bon Appetit mag for black and wild rice with roasted squash.  I changed the vegetable, lightened up the amount of oil and lost the pistachios it called for - and, well, I didn't add in the micro-greens, either. Despite the initial stares, this was a big hit at home and it looked so pretty - we've been teaching the kids about the importance of a colorful plate.  While I'm sure it could have been a meal all by itself (especially if I had kept in the pistachios), I served this alongside a glorious roast chicken and steamed carrots. This was easy. These grains are so good for you, so filling, and so easy to prepare and I am enjoying the process of getting to know them.  Yesterday for lunch I made quinoa with sauteed shrimp, broccoli, carrots tossed in a soy and chili garlic sauce - lunch was made in about 15 minutes and I was full for the rest of the day.

Wild Rice with Roasted Sweet Potato
serves about 8-10

1 cup wild rice, uncooked
1 3/4 cup water
1 1/2 Tbsp. olive oil + 1/8 cup
4 medium sweet potatoes, peeled and quartered
1/4 cup apple cider vinegar
2 tsp. honey
2 scallions, chopped
1/4 cup pomegranate seeds
salt, pepper

Preheat oven to 450. Bring to a boil the water and rice together, lower, cover and simmer for 45 minutes. Turn off the heat, let stand, covered, for ten minutes - then fluff with a fork and allow rice to cool.

Meanwhile, prepare cookie sheet with a light spray of non-stick spray. Toss potatoes in 1 1/2 Tbsp, olive oil and turn out onto the prepared sheet. Season lightly with salt and pepper and roast for 35 minutes.

In a large bowl, mix together the prepared rice with the scallions and seeds and then mix well.  Add in the potatoes and gently fold. In a small bowl, whisk together the honey, vinegar and the 1/8 cup oil. Pour over the rice mixture and gently fold, again.  Rice can be made an hour or so ahead of time and left at room temperature.  Mix again before serving.

The Great India: Recipe

The final stop on this week's tour of International foods was a personal favorite of mine - Indian food. I wouldn't say I have a vast knowledge or experience with this type of cuisine, but I did take an Indian Food cooking class some time ago - a three-session class where I came away with some amazing recipes and some great tips. Tonight's dinner was about simple but flavorful Indian-inspired foods made with relative ease.

The kids were introduced to Indian food about five months ago - it was one night between Christmas and New Year's when I launched into a crusade to try and pursuade everyone that we should go out for Indian food.  My oldest was all for it (she had never eaten this type of cuisine before but she was game) and because she was willing, so was my middle guy. That left my husband who likes Indian food but it isn't his "go-to" food when he wants something interesting but he, too, went along with the idea,  since we were all in agreement.  My daughter and I set about to a place that wasn't too close to home but that I knew had good food and we ordered the entire left side of the menu, as I usually do when ordering take out. We brought it home and once we began to dig in, the kids were actually vocal about how good the food tasted.  So tonight's dinner was an easy sell and in fact, when my oldest only saw the chicken on the table she asked me what had happened to the International theme for this evening...

I started the chicken last night - and with full disclosure here, I can tell you that I used a packet of garam masala that was brought back to me by my mother on her recent trip to India. So I was thrilled to have the spice blend on hand. If I hadn't had the packet of garam masala, I would have made my own blend of with: ground cumin, ground corriander, ground ginger, ground cloves, ground all-spice, ground cinnamon, ground chili powder and some ground tumeric. You could do any set of proportion with those ingredients and you would have an amazing blend of herbs and spices.  You can purchase garam masala at any Indian Market or at many local supermarkets. The flavors here really worked and I think I surprised myself! I was pleased with the way the chicken came out but even more so with the chick-pea recipe.  If you like chick-peas, make this - really.  And the rice? Please...I used Success brand Basmati Rice (that's rice in a plastic packet that gets boiled for about 10 minutes.). I added frozen petit peas that I simply ran under hot water for 2 minutes to thaw and I thought about adding a whole clove but forgot.  The meal was rounded out with mashed sweet potato that I added 1 tablespoon of butter to, along with 1/2 cup of brown sugar and 1/4 cup of low-fat milk. The baby couldn't get enough of that!

I didn't follow any recipe for this - I just gave it the ol' college try and I was really pleased with the results. I was even more pleased that everyone asked for more and that my son announced that I was the best cook he'd ever met!

Tandoori-Style Chicken with Curried Chick-Peas
serves 6-8

2 1/2 lbs chicken thighs and legs, skinless
12 oz. plain, low-fat, yogurt
2 1/2 tablespoons garam masala

Starting the night before you wish to cook the chicken, combine in a small bowl the yogurt and the spices and mix well. Place the chicken into a large zipped bag and pour the yogurt mixture into the bag. Zip the bag, release the air from inside, and gently but purposefully, shake the bag and coat all the pieces of chicken. Place in the refrigerator overnight.

Prepare the barbeque and cook the chicken for about 20-24 minutes.

Curried Chick-Peas
serves 6-8
1 tsp. olive oil
15 oz. can chick-peas, washed and drained
1 small-medium onion, thinly sliced
1 large garlic clove, smashed and minced
1/4 cup fresh cilantro
1 1/2 tablespoons garam masala
2 medium-large fresh tomatoes, chopped
1/4 cup canned tomato sauce
1/4 cup heavy cream

In a large saute pan, heat olive oil over high heat and add onion. Saute about 5 minutes, stirring regularly so they don't burn. Lower the heat, if necessary. Sweat the onions a total of about 7-8 minutes or until they are very soft.  Add the garam masala and mix well for about 1 minute. Next, add in the chick-peas and saute about 5 minutes, stirring occassionally.  Next add in the fresh tomatoes and stir again.  Add the garlic and saute for 1 minute and then add in the sauce and stir well.  Next add in the cream and stir.  Allow all the flavors to meld over medium heat for about 5 more minutes and add in the cilantro and stir.  Serve with rice.

International Week - First Up: Asia: Recipe

Recently, I was in California for business and came to the realization that the food there is so vibrant and diverse.  Just to give you an example of what I mean...for lunch one day I had a three-color beet salad;  it's tough to find that here without going on a wild goose chase and paying a fortune at the local "Whole Foods" market, for example. Needless to say, I left the Left Coast..inspired!

So as I gathered my thoughts for this week's menu, fresh fish called to me. This week the kids and I have planned an International Week of food - tonight we had Asian inspired items, tomorrow is Taco Tuesday, of course. Wednesday will be Brazilian or Argentinean Steak followed by Indian-inspired Thursday. Friday, naturally, will be pizza night (a.k.a. Italian Night!). The kids were thrilled for the variety and dinner sounded like fun to them.

We ate Salmon Teriyaki (shrimp for my oldest who doesn't like Salmon) with Mango-Strawberry Salsa, Lime-Infused Jasmine Rice and Pan-Steamed Baby Bok Choy. The plate was colorful and it felt exotic, which made it exciting for the kids and relaxing for my husband and I while the kids ate peacefully. Nothing was difficult or tricky - I just spent a few minutes chopping all the items.  I rounded this out with a salad made of lettuce, cucumber, orange bell pepper, radish and macadamia nuts dressed lightly with olive oil and rice wine vinegar. Even the baby screamed out for more (and I have a picture to prove it!).

Salmon Teriyaki With Mango-Strawberry Salsa
serves 5

1 1/2 lb. Organic Salmon fillet
1/2 cup barbeque sauce
1/2 cup low sodium soy sauce
1 tsp. dark sesame oil
1 tsp. ground ginger
1 tsp. ground coriander

Mango-Strawberry Salsa
2/3 large, ripe, mango - peeled and diced 1/3 large cucumber, peeled and diced
4 large ripe strawberries, hulled and diced
1 tablespoon fresh mint chiffonade
1/4 scallion, minced
juice of 1/2 lime

In a medium bowl, combine barbeque and soy sauces with sesame oil and two spices - whisk well.  Place salmon, skin side down, in a large glass dish. Pour the well-mixed sauce over the fish and allow to stand at room temperature for about an hour. Prepare the barbeque with coals on one side and spray the grill grate with non-stick spray (do this away from the fire!). Cook the salmon on the side without the coal underneath it - skin side down - for about 10 minutes (place cover on the grill). Carefully flip the fish and cook again another 8-10 minutes, depending on the thickness of the fish (again, cover the grill).

For the Salsa - combine all ingredients in a medium bowl and gently mix together.

Pan-Steamed Baby Bok Choy
3 large bunches, baby bok choy - root end snipped, leaves separated and washed well
1 large garlic clove, smashed but not separated
1 teaspoon, fresh ginger, peeled and minced
1 tsp. dark sesame oil
2 oz. water

In a large pan, heat oil well over medium-high heat.  Add the garlic and swirl around in the hot oil so the flavor releases - do not allow it to burn (about 1 minute or so). Next, add the ginger and shake the pan lightly so the flavor and the pieces of ginger are all over the pan. Add the bok choy - as long as it's still slightly wet, you'll hear a hiss when the leaves hit the oil. Cover quickly and allow the leaves to wilt - stirring once or twice - about 5 minutes. Remove the cover and add the water. Raise the heat and cook another 7 minutes or so, until the bok choy is truly wilted and limp. Serve hot.

Lime-Infused Jasmine Rice
Serves 4-5
* I used "Success Rice" in a bag for this (I know...) so once the rice was finished cooking and had been drained well, I squeezed a half a lime over the rice and mixed well.

More Peas Please!: Recipe

I know I've done something right if my husband, who doesn't like peas, announces: "This is pretty good!"  In this month's issue of Bon Appetit I saw a recipe for a Pea Mash on Toast.  It looked so lovely - and since I like peas, I thought I'd give it a whirl.  I took away some of the ingredients they suggested and I added my own. I liked it; it was refreshing and very quick to make for a hungry group.  I always have a bag of frozen petite peas in the house because my kids love "Pasta with Peas and Ham" so I make that regularly. Try this the next time you're looking to crack open a bottle of wine and relax while you watch the kids play in the backyard.

Petite Pea Spread on Toast
1 loaf of French Bread, sliced into 1 1/2" slices, toasted
2 cups frozen petite peas
3 tablespoons Pecorino Romano Cheese
2 tablespoons olive oil
juice of one lemon
5 chives - about 6" long
1 large garlic clove, smashed
2 tsp. salt
1/4 cup parsley
1/2 cup water

Thaw the peas under hot running water for about 3 minutes. Meanwhile, bring the water, lemon juice, salt, garlic clove, parsley and 1 tablespoon of oil to a boil.  Add in the peas and cook about 3 minutes. Strain out the liquid and reserve. Place the ingredients, along with remaining oil, cheese, and chives in a food processor and puree until thick but uniformly smashed.  Add in about 2 tablespoons of the liquid and puree until smoother. Repeat once more. Serve on toasted bread.

Pear Puree By Any Other Name: Recipe

Since I am able to cook and bake for my family, I thought, "why shouldn't I make some food for my four month old?"  She is part of the family, too. I can certainly purchase food - but I since I'm able to create some quick dishes for her, easily, it doesn't seem to make sense to buy the same items in the store and then house it in the cabinet. Don't get me wrong - I'm not opposed to the store brands and I've used them plenty...but this seemed like fun and certainly very - and I mean VERY easy to do! I did this with both of my older two kids and mostly because the thought of feeding them the meat that came in the jars made me want to vomit. I bought these cute little 2 oz. jars and they even have a carrying tray so each one fits into the tray snugly and compactly in the fridge. It's the perfect amount for a little person to eat.

She really liked this - but then again, what's not to love? The pear was merely made puree-able...so what can you do with this? Well, if you're ever in need of a soft-food diet, this is a good option.  If you'd like to add this to the dinner table instead of apple sauce for something like a pork chop, you certainly could. See? Who would have thought that a simply baby food inspired meal could be something you could get use out of?

Puree of Pear
makes about 1 1/2 cups

2 medium-large pears, peeled and sliced

In a medium pot, pour 1/2 cup of water. Place pear in a steamer basket (or in my case, I used a mesh strainer with a lip and a handle so I was able to rest the strainer on the pot) over the water - but not touching it. Cover tightly and raise heat to high - let cook about 5-7 minutes, depending on the thickness of your slices and the ripeness of the pear.

When finished, place the cooked pear into the food processor with a tablespoon of the cooking water and puree until finely textured.

From Thy Childhood: Recipe

If you've grown up in a Jewish household, then you know all about Matzoh Brei.  It's the breakfast you have the morning after your big Seder when everyone is a bit sleepy and the only thing that will satisfy is a sweet french toast-like dish.  So then you can surmise that Matzoh Brei is made by frying pieces of matzoh that have been soaked to soften. Exactly! 

Last night I discovered for the first time, however, that some people actually eat their Matzoh Brei as a savory dish - complete with onions, etc.  I've never been exposed to that but it certainly sounded interesting - so if you have a recipe for this style, please share! In the meantime, here is my French-Toast breakfast for the Passover days. It's sweet and sort of crunchy, given it's matzoh. But what could be better than this for breakfast?

Today was the first time I have made this - my husband had it once but the kids never did.  To be honest, they were lured downstairs by the smell - they thought I was making french toast.  They were not pleased when I said it was made with matzoh but the older one tried it.  She was very satisfied when she saw that you can top this with cinnamon-sugar! The little man wouldn't even try it. Oh well - can't win 'em all.

Matzoh Brei
5 egg matzoh sheets, broken into several pieces
3 eggs
1 1/2 cup milk
1 tablespoon vanilla extract
1/2 cup sugar
1 tablespoon cinnamon
4 tablespoons of unsalted butter, or more as needed

Pour the milk into one large bowl.  In a second large bowl, beat the eggs and vanilla together.  Place the matzoh pieces into the milk and soak about 2 minutes - turning the pieces every so often. you may need to do this in batches.

In a small bowl mix together the sugar and cinnamon and set aside.

Melt butter over medium high heat in a heavy frying pan. As it's melting, remove the matzoh from the milk and place it into the bowl with the egg and turn each piece so it's fully coated by the egg mixture. Then immediately place into the frying pan and fry on the first side about 4 minutes. Turn and fry another 2 minutes. Do not burn - lower the heat if needed. Repeat until all matzoh is finished.  Plate and top with a sprinkle of cinnamon sugar.

Springtime Fare: Recipe

Well with spring-like temperatures here throughout the Northeast, it seemed only natural to lighten the dinner menu. Tonight's meal was easy to prepare and wasn't too heavy on the stomach which was terrific. With a nearly four-week old in tow, I admit that I enjoyed lightening up our meal considering today I was compelled to throw away the remaining half of the Sour Cream Layer Cake with Pecan Brittle sour cream cake because I simply kept eating it!

Pasta Primavera
1 lb. pasta
1/4 cup olive oil
5 medium garlic cloves, minced
1 zucchini, sliced very thin - into matchsticks about 3" long
20 baby carrots sliced in half longways
1/2 cup grated cheese
3 tablespoons reserved pasta cooking liquid

Bring a medium pot of water to boil and drop in the carrots for 4-5 minutes or until they're soft enough to spear with a fork. In the same pot, while carrots are in there, drop in the zucchini and continue to cook another 3 minutes. Drain the vegetables into a strainer with cold running water bathing them for 30 seconds to stop the cooking process. Drain well.

Meanwhile, bring pasta water to a boil and cook according to directions. Heat olive oil in a large pan over medium heat and saute the garlic over medium-low heat for about 5 minutes - do not burn!!! Add the cooked vegetables to the pan and saute well - increasing the heat slightly.

Before draining the pasta, ladle about 1/2 cup of the pasta liquid from the pot into a measuring cup and set aside. Drain the pasta and pour into a serving bowl. Mix in the cooking liquid, the oil and vegetables and gently mix. Add in the cheese and mix again. Serve.

Hearty Vegetable Sauce: Recipe

If you're like most people I know, you don't have a recipe for "sauce." Likely it comes out slightly different each time you make it - even if you use all the same ingredients each time. But tonight I needed to use a perfectly perfect eggplant before it became a victim of science in the fridge. My husband loves Caponata so I used that as my inspiration and came up with a thick and hearty sauce that was delicious and healthy.

Even with this recipe, be sure to experiment and use what you have on hand...

Hearty Vegetable Sauce
1/4 cup olive oil + 2 tablespoons
1 1/2 cup eggplant cut into small pieces (about 1/2 a large eggplant)
1 medium onion, quartered
4 garlic cloves, finely chopped
1 tablespoon dried basil
1 tablespoon dried oregano
1 medium green zucchini cut into small pieces
28-oz. can whole peeled tomatoes, lightly pureed
1/2 cup black Kalamata olives - pitted and finely chopped
1/2 cup red wine

In a food processor, chop the onion into fine dice and saute in heated olive oil over medium-high heat until soft and translucent - about 5 minutes.  Meanwhile, chop the eggplant and zucchini into smaller pieces and add them to the pot. Pour in the additional two tablespoons of oil and mix well. Lower the heat to a medium and saute about 10 minutes.  Add in the red wine and saute another 10 minutes until the vegetables are soft. Add in the herbs, garlic and olives and saute another 5 minutes over medium heat - stir well. Finally, add in the tomatoes and simmer about 20 minutes longer.

Valentine's Day Treats: Recipe and Musings

I don't know about you, but I love - let me repeat: LOVE - sweets. However, if we're being honest, then I should tell you that I've never been much of a "chocolate" person (and I'm using quotes around chocolate to emphasize the traditional methods we're served chocolate; i.e., chocolate ice cream, chocolate bars, kisses, etc.). I don't really enjoy chocolate ice cream, though in a pinch and with absolutely nothing left to have, I've been known to indulge.  But given the choice, I wouldn't usually select things like Hershey's kisses, or Milky Way bars or really any other bar unless I am desperate for something sweet and I have no other options to satisfy the sweet tooth.

That said, I do like dark, dark, chocolate and I especially like it mixed with interesting items like Earl Grey tea, mint, or fire roasted chili peppers - that kind of chocolate is intriguing and really satisfies the taste buds.

I don't know what Valentine's Day would be complete without sweets, really...so I made up a few to please my husband and my children. The truffle recipes are below and are very simple to make.  The white chocolate one is a real favorite in this house and seems to delight others everytime I make them.  The chocolate lollipops are probably the easiest thing in the world to do: simply melt chocolate discs and then pour them into molds and freeze for a short time. Can't get much easier than that!

The round pink and purple lollipops are called Cake Pops. For Christmas I was given this amazing book with unbelievable photos called "Cake Pops."  The recipes and ideas are unreal - things like pandas, sheep, robots all on pop-sticks! This was the first time I made these so naturally I followed the directions purely. There seem to be a few tricks to master before trying the more daring recipes but I'm game.  In the meantime: these have an out-of-this-world taste (how could they not? They're made from a boxed cake mix and combined with prepared frosting, rolled into balls then dipped into melting chocolate). They are awesome!  Can't wait to make them again and try an adorable face, etc.

Happy Valentine's Day, My Sweet!

White Chocolate-Pecan Truffles
makes 18 small truffles

2 Tablespoons heavy cream
3 oz. fine-quality white chocolate, chopped fine
1 teaspoon unsalted butter, softened
2 teaspoons Kahlua
2/3 cup pecans, lightly toasted and chopped fine

In a small saucepan, bring cream to a boil. Remove from pan and add in the chocolate and stir well until smooth and melted completely.  Add the butter, stirring well, and then add in the Kahlua and 1/4 cup of pecans. Mix well. Pour mixture into a glass bowl, cover and refrigerate overnight or at least 4 hours. Form mixture into little balls by using a teaspoon. Roll the balls into the remaining nuts and re-chill at least an hour.  Keep in an airtight container covered - will last about 5 days.


Chocolate-Espresso Crunch Truffles
makes 18 small truffles


2 Tablespoons heavy cream
3 oz. fine-quality bittersweet chocolate, chopped fine
1 teaspoon unsalted butter, softened
2 teaspoons prepared instant espresso
2/3 cup Graham Crackers, chopped fine
In a small saucepan, bring cream to a boil. Remove from pan and add in the chocolate and stir well until smooth and melted completely. Add the butter, stirring well, and then add in the espresso and 1/4 cup of crackers. Mix well. Pour mixture into a glass bowl, cover and refrigerate overnight or at least 4 hours. Form mixture into little balls by using a teaspoon. Roll the balls into the remaining Graham Cracker crumbs and re-chill at least an hour. Keep in an airtight container covered - will last about 5 days.

March to a Different Beet: Food Idea

Recently in the grocery store, I saw bunches of huge beets and they begged me to take them home. So naturally, I acquiesced.  I couldn't help it - and in fact, my verbal enthusiasm seemed to encourage a beautifully pregnant mommy-to-be to pick up a bunch and drop them into her cart! (the store should pay me some kind of royalty).

Roasted beets must be one of the easiest things to do (or not do, as the case may be) and the way they smell indicates to me that there is an overload of vitamins stored up in those little balls!

Slice off the greens - you can wash and slice them up and they're very delicious in a salad - and wash the beets. Dry them off and wrap each one well in tinfoil and place on a baking sheet. Bake the beets on 350 degrees for about an hour and 20 minutes. Carefully open the foil packets and let cool. With a knife, carefully peel back the skins and toss them.  Slice the beets and serve with crumbled soft goat cheese and a ripe tomato.  Drizzle with olive oil, sprinkle crushed sea salt on top and lightly drizzle some balsamic vinegar as a final touch.

The result is wonderful and so very healthy. You feel terrific about eating them - and really, beets are an incredible food!

Wild Mushroom Crostini: Recipe

One of the easiest things to make: a mixture of wild mushrooms.  By nature, mushrooms are already wild! Ever see a mushroom growing where you want one? Ergo: wild.

For this simple finger food, I sauteed 3 cups of finely sliced mushrooms (baby bellas, shiitake and oyster) with 1/2 onion, finely sliced and 2 Tbsp. Olive Oil. Once the mushrooms were soft and wilted, I added 1 tsp. fresh thyme and 1 Tbsp. balsamic vinegar.

I spread each toasted baguette slice with herb flavored goat cheese and topped with mushrooms.

The Great Zucchini: Recipe

Ever see that Charlie Brown episode with the giant pumpkin? Well picture a giant zucchini...got it in your head? Ok...a young woman in my office came to work the other day with this giant vegetable and claimed she didn't want it - it was too big for one person. Knowing I was having a party, I figured I could use it somehow. Sure enough, turns out that one can make zucchini look a lot like a potato as in potato-latkas. So, voila!

Would you believe that this 4 lb. zucchini only made about 35 pancakes? Truth be told, I didn't utilize the entire thing - I sliced off each end (about 1/2 pound gone from there) and I didn't shred the skin. Also, I had to remove some flesh because the larger this thing grew the more it behaved like a gourd - complete with pumpkin-like seeds and a stringy inside.

These were terrific with a slightly sweeter taste than its potato cousin. I should have served them with a sour cream dipping sauce but by the time I figured that, they were all gone!

Zucchini Fritters
makes about 35 small

5 cups shredded zucchini (use large holes on a box grater), from about 3 1/2 lbs zucchini, squeezed tightly of all liquid*
1/3 cup flour
1 Tbsp. salt
2 eggs, beaten
1 onion, minced

* Use hands to squeeze out liquid and then squeeze again with paper towels
Combine all ingredients and heat oil in a large frying pan until very, very hot. Using a tablespoon to scoop up mixture, form about 35 small balls and then flatten gently into pancakes. To ensure even cooking, do not overcrowd the fryer - place about 4-6 pancakes into the fryer at one time. Turn gently after about 4-5 minutes per side - once it browns on each side.  Remove and drain on paper bags

I made these one day ahead and refrigerated. Reheat in an oven set at 350 for 15 minutes.

Stuffed Tomatoes: Recipe

My neighbor retired long ago but when he did work he owned a produce market in Brooklyn, which might explain his magic touch when it comes to growing tomatoes. Recently the news has told us about how Long Island tomatoes have been infected by fungus and by bugs, killing off hopes of bumper crops and causing the price of these juicy red balls to sky-rocket. But I tell you that my neighbor, this very old man who now only comes outside when it's cool, is a tomato magician - the equivalent of Rumpelstiltskin with the ability of turning 15 feet of backyard into rows of Jack and Beanstalk-high plants filled with giant tomatoes.

Thankfully, he is also very generous - we are very often, particularly around now, the recipient of 8-10 tomatoes at a time.  Today I saw a recipe in Bon Appetit for tomatoes stuffed with "succotash" and I decided to give it a try - my way.

These were very good - juicy and light. You could serve this as a light dinner with some crusty bread to sop up the juices or you could serve it as a side dish, which is how it appeared on my dinner table tonight. I admit that I made too much filling for the number of tomatoes I carved out.  When I make this again, I'll add two more tomatoes. So I'm giving you the corrected version.

Last summer I made tomatoes stuffed with breadcrumbs and sausage, which was an amazing dish. Either way, using a tomato as a vessel is a great way to use up these highly sought-after balls!

Stuffed Tomatoes
6 ripe tomatoes, as prepared below
2 ears of corn, kernels sliced off the ear, about 1 cup
1 1/2 zucchini, cubed into 1 1/2" pieces
1 tsp. fresh thyme
2 Tbsp. fresh basil
1/4 cup fresh cilantro
1 small onion, chopped
olive oil

Preheat oven to 350.

Prepare tomatoes: cut a circle into the tops of each tomato, stem side, removing and discarding the stem. Make a very thin slice on each of the bottoms of the tomatoes so they won't fall over when sitting upright. Using a spoon, remove and discard the seeds from the tomatoes and place the remaining flesh into a mixing bowl. Repeat with each tomato. Place tomatoes upside down to drain.

Meanwhile, mix together the zucchini, thyme, basil, and cilantro with the tomato flesh. Stir. In a large pan, heat 1 tsp. olive oil over medium high heat. Toss in the onion and saute for 3-5 minutes, or until onion is soft and translucent. Add in the corn kernels and saute another 4 minutes. Mix onions and corn with the tomato mixture. Toss well.  Place each tomato, hole side up, onto a baking sheet. Fill the tomatoes with the mixture and drizzle a tiny bit of oil onto the filling of each tomato. Bake 25 minutes.

Remove tomatoes from the cookie sheet using a very sturdy spatula - the tomato will collapse if too much pressure is placed on it.

Hawaiian Salmon with Five Fruit Salad: Recipe

I know there are people that don't care for fish - I'm not one of them, obviously, but I know those people are out there. If you can manage to try a piece of fish, I strongly urge you to try this one. Of course, salmon is one of those foods that I consider a healing staple - like chicken soup. It's rich with vitamin D, Omega-3 Fatty Acids, but believe it or not, it has cholesterol. Clearly that's not restorative, but the iron rich skin (which can be eaten, mind you) makes this a class-act meal!

I saw this gorgeous salmon fillet - slightly more than 1 lb. - and the price was right. I've gone through the wild, organic, Scottish, etc. and they all have their merits but I would advise you to speak to the fish monger before purchasing. While they're all good, sometimes it's simply about taste. He/She can give you a good explanation as to the distinct characteristics of each. For this recipe I used plain old Atlantic Salmon.

I made this marinade before leaving for work today - very quick, indeed (I was in a hurry) and left it, meat side down, in the liquid until I was ready to cook it. It was awesome! The flavor was exactly what I had hoped for - the marinade formed a slight bit of crystallization on top of the fish during cooking, particularly on the ends. So the flavor was really rich on those parts. My husband and I actually split this - we gave the kids mac and cheese (don't tell anyone!). But the kids did eat the five fruit salad I made and couldn't seem to get enough.

Hawaiian Salmon with Five Fruit Salad

1 lb. salmon fillet

Marinade
2/3 cup low sodium soy sauce
1 Tbsp. Dijon mustard
2 small scallions, thinly sliced
1 Tbsp. minced, fresh, ginger
1 Tbsp. barbecue sauce
1 Tbsp. sugar
juice of 1/2 lemon

Mix all marinade ingredients in a bowl. Place salmon, skin side down, in a large bowl and pour the marinade over the flesh. Carefully turn the salmon so the flesh is submerged in the marinade. Cover and refrigerate for at least 8 hours.

Heat oven to 425 and place salmon in an ovenproof baking dish. Pour about 1 cup of the marinade over the fish and bake, 25-30 minutes (25 for medium-rare and 30 for rare).

Five Fruit Salad
In a large bowl, combine:
2 red pears, peeled and cubed
1 ripe mango, peeled and cubed
1/2 ripe avocado, cubed
1 cup reg grapes
8 oz. can canned pineapple chunks, drained
1/2 tsp. minced jalapeno
1/2 cup cucumber, chopped
1 Tbsp. red onion, minced
Juice of 1 lime

Summer Vegetable Gratan: Recipe

Last summer I made a gratan just like this one - a recipe that was not mine but rather Ina Garten's. It was wonderful, a big hit! Hers featured tomatoes, zucchini and potatoes along with Gruyere cheese. So I modeled this after hers since it was so delicious but away went the potatoes and in came eggplant and Parmesan. The cooking time was far less since the potatoes take a great deal of time in the oven. The summer is not a time to turn on the oven for any real length of time so this was perfect. My husband ate most of this and barely left any for the rest of us!! This feeds 4-6 servings. You can certainly double the recipe - you would have to for a larger group because everyone goes back for seconds!

Summer Vegetable Gratan
1 long Itchiban Eggplant, sliced into 1/4" thick rounds
1 large green zucchini, sliced into 1/4" thick rounds
2 large ripe tomatoes, sliced into 1/4" thick slices
1 medium onion, sliced thin
2 garlic cloves, minced
2 Tsp. fresh thyme, minced
4 Tbsp. olive oil, divided
1 Tbsp. lemon oil
1/4 cup Parmesan cheese
salt

Preheat oven to 375.

Drizzle the lemon oil on the bottom of a round pie dish (9"). Heat 1 tablespoon of olive oil in a large pan and saute onion over medium high heat about 10 minutes - until it's soft. Add the garlic and 1 teaspoon of thyme and saute another minute. Spread the onion mixture onto the bottom of the pie dish. Layer the eggplant, zucchini and tomato slices in an attractive array according to your taste (i.e., in concentric circles or straight lines across the plate).

Sprinkle salt over the pie plate and drizzle the entire dish with the remaining olive oil and remaining thyme. Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle with cheese and bake another 5 minutes. Remove and cool about 15 minutes before serving.

Edible Flowers: Recipe

In the store today I saw a display of beautiful orange flowers. I've seen them before so I knew what they were but my husband was with me and he had never seen them nor did he realize one could actually eat them. So I promptly purchased them (what else would I do?) and sought advice from a book I have that I truly love (The Herb Farm Cookbook by Jerry Traunfeld).

As it states in the book, these blossoms actually taste like the zucchini themselves. They are referred to as squash blossoms and they are wonderful to look at and even more fantastic to eat. The book describes two different types of blossoms - a male and a female version - and goes into how you can tell the difference and how the plant produces so many of them. The thing I found most interesting was the fact that they are only at their peak for one day. So if you come across these it is worth purchasing them but be sure to use them quickly. You can stuff these, fry them, or chop them up and use them in a salad. I decided to deep fry them in a light batter for easy eating - and they were terrific.

Deep Fried Squash Blossoms
6-8 large male squash blossoms
1/2 cup all purpose flour
2 Tbsp. kosher salt
several grindings of pepper
3 cups olive oil

In a deep pot - cast iron is a terrific choice - heat oil over a very high flame until a careful sprinkle of water makes the oil pop and sizzle.

Meanwhile, gently wash the blossoms and dry them on paper towels. Mix together remaining ingredients and drop each blossom into the flour mixture until well coated (shake off any excess flour). Once the oil is hot enough, carefully drop each blossom into the oil and fry about 3-4 minutes. With a large slotted spoon remove the blossoms and drain on brown paper bags. Sprinkle lightly with salt.

Ancient Chinese Secret Ingredient: 5-Spice Powder

Wow - I'm hooked! I am in love with Chinese Five-Spice Powder. It has always been one of those spices I've longed for but never been able to find in the store. Trader Joe's had it and naturally, I purchased it! Here is what Wikipedia had to say about it:

Five-spice powder is a mixture of five spices[1][2] used in Chinese cuisine. One common recipe includes tunghing or "Chinese cinnamon" (also known as rougui, the ground bark of the cassia tree, a close relative of true cinnamon), powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. Another recipe for the powder consists of huajiao (Sichuan pepper), bajiao (star anise), rougui (cassia), cloves, and fennel seeds. It is used in most recipes for Cantonese roasted duck, as well as beef stew. It is also used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.

The formulae are based on the Chinese philosophy of balancing the yin and yang in food.

Although this spice is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. In Hawaii, some restaurants have it on the table.

A versatile seasoned salt can be easily made by stir-frying common salt with Five-spice powder under low heat in a dry pan until the spice and salt are well mixed.

Tonight's dinner was a mixture of packaged/prepared and homemade foods. I've probably mentioned that I've fallen in love with Trader Joe's and they have the most unbelievable mini chicken wontons that are frozen. All you do is pan fry them for about 4-5 minutes and then steam them in the same pan for 2 minutes. Unreal! But it's the sesame noodle dish I made that blew me away. I'm not a peanut fan - don't really care for the taste - but sometimes I enjoy it, as long as it's mixed with other things. This tasted so authentic that my husband actually suggested it was as good as anything he'd had in a restaurant! I choose to believe him!

Sesame Noodles
1/3 cup low sodium soy sauce
1 garlic clove
1 Tbsp. Sesame Oil
1/4 cup smooth peanut butter
1 Tbsp. fresh ginger
1/4 tsp. Chinese Five-Spice Powder
1 lb. spaghetti
2/3 cup match-stick carrots
1 scallion, minced
1/4 cup mixed black and white sesame seeds

Bring a large pot of water to a boil and cook spaghetti according to directions. Meanwhile, in a food processor, combine soy sauce, oil, garlic, ginger, peanut butter, and Five-Spice Powder and puree about 30 seconds. Set aside.

Drain pasta and allow it to cool about 5 minutes before putting it into a large mixing bowl. Pour soy sauce mixture over the pasta and toss until spaghetti is well coated. Add the carrots, scallion and seeds. Toss and serve.