Devoted Foodie

Fall Cravings

2011-10-02T15:59:00.000-07:00

First, I must apologize that it has taken so long to get back into posting recipes. As some of you know I am pregnant with my first child and that first trimester was a little harder than I expected. Due to that, there was very little cooking going on here in the Robertson household.

Now that I am feeling better and enjoying cooking again, I'm back in full force with a great two part-er for you. I am enjoying these chilly, fall days as it has been a very long time since we truly experienced a fall. Not, that I am looking forward to winter because believe me I am not but living on the West Coast you do miss the change in the air and the sights and smells of Fall.

Pumpkin Bread
I used my bread machine for this lovely bread but you could bake it in the oven if you do not have one. My husband really liked this bread, it will be a repeater at our house.
Ingredients:
2 cups flour (I used 1c bread and 1c whole wheat)
1 tsp baking powder
1/2 tsp baking soda
3/4 cup white sugar (or sugar substitute)
3 tbsp of Vegetable Oil
2 eggs
1 16 oz can of pumpkin pie filling
Pinch of Salt
Dash of Cinnamon (optional)

Place ingredients in the pan of the bread machine. Select the Dough setting, and press start. Let mix for 3 to 5 minutes until all ingredients are thoroughly combined. With a rubber spatula push the dough from the side off the bread pan, when needed. After combined stop machine and smooth out the top of the loaf. Then select the baking setting and press start. The bake cycle time varies with machine but it should cook for about 50 minutes. To check bread, inset a toothpick into the center, it should come out clean. If need be back 10 to 15 minutes more until the toothpick comes out clean. Remove bread pan from the machine and let cool, then remove bread from the bread pan. This is a great healthy snack or a perfect breakfast on the go.

Now for part two, since I had made the Pumpkin Bread on a Saturday and Sunday woke up a major craving of French Toast, I thought what is better than French Toast. Well, Pumpkin French Toast.

Ingredients:
1 loaf of pumpkin bread (sliced thickly)

4 eggs

2 tsp of cinnamon

1/2 tsp of clove or nutmeg depending on taste

1 cup of Milk - I used soy vanilla milk to add a little sweetness

dash of salt

1 tsp of sugar (optional, not necessary if you use the vanilla milk)

butter

maple syrup

Break eggs into a wide, shallow bowl and beat lightly with a fork. Stir in sugar, salt, cinnamon and milk.
Over medium-low heat lightly coat pan or griddle with a thin layer of butter. While the pan is getting hot, place the bread slices, one at a time, into the bowl, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. The more they soak up the better they taste. Transfer bread slices to hot griddle or pan, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with hot syrup and berries.I like to put my syrup on the stove top, so it's nice and warm when breakfast is ready. This was so good, I toasted some sliced almonds and heated up some frozen berries and then drizzled them over the top. Since I made the bread the night before, it really is a simple recipe full of flavor.

Hope you enjoy!
Stay warm and enjoy the chilly weather.

Refreshing Dinner Option - Gazpacho

2011-08-11T12:06:00.000-07:00

Well, as most of America has been feeling this unbelievable heatwave, its nice to have a summer time meal that is not hot. I must say after living in Arizona, the need and want for soup dwindles down to about never but this past week I wanted to make something different for dinner, something that wouldn't add to the sweat inducing, humidity ridden summer we have all been experiencing and Gazpacho was the answer.

I have never made Gazpacho before, so I sought out on a fact finding mission of sorts. I wanted to find out what Gazpacho really was, I mean besides a cold tomato soup. Which honestly that description leaves little to be desired for me. So, I came to realize that Gazpacho is basically a generic term for cold vegetable soup. There are so many options and varities out there, the main thing everyone agrees on is that it must cold and must be chalked full of veggies.

So, I decided to tip my hat at Gazpacho making and give it a whirl. This Gazpacho, has ton of flavors, is very unique as I did roast the vegetables but still offers that traditional feel. What a great mid work week meal, not only did it satisfy the need for something cool, it's a great way to add a vegetarian option to your weekly meal rotation.

GAZPACHO

· 1 English cucumber, halved

· 2 red bell peppers, cored and seeded

· 3 Roma tomatoes, quartered

· 1 Jalapeño pepper, cored and seeded

· 1/2 red onion

· 2 garlic cloves, minced

· 12 ounces spicy tomato juice

· 2 teaspoons of balsamic vinegar

· 1/2 tablespoon sea salt

· 1 teaspoons freshly ground black pepper

· Juice of one lime

· 2 teaspoons of Worcestershire sauce

. Handful of fresh cilantro chopped

Preheat your oven to 425. On a baking sheet place all your vegetables, lightly drizzle with olive oil and season with salt and pepper. Roast veggies until they begin to char about 10 to 15 minutes. This is somewhat different from the original recipe but I believe brings out the flavors in the vegetables and really adds to the overall soup. Most recipes I found called for a lot of olive oil once the veggies are purred. I opted to omit that step, I just didn't feel it was necessary for the flavors and when ever I can cut calories with out sacrificing taste I am in.

Once roasted, place all vegetables in a food processor or blender. Add your seasonings, Worcestershire,lime juice and balsamic vinegar. Blend until you reach the desired consistency. Personally, I like it very smooth, so I blended until no chunks were left. At this point add your vegetable juice, add 1/2 cup at a time. Again this is on personal preference and the consistency you prefer your soup to be, you can always add more but can never take it back if you add to much. Taste and season with salt and pepper as needed. If you like an added kick, you might want to put a few drops of your favorite hot sauce.

Pour into a container and place in the fridge or freeser for at least two hours. The longer this soup sits the better it gets. Since we were eating it that night, I opted for the freezer. Just make sure to check on it every hour and mix it up. In the meantime chop your cilantro, once ready to serve sprinkle the cilantro on top of each bowl. I also added a small dollop of greek yogurt. It really doesn't get much easier than this, quick satisfying summer meal.

This was a huge hit in my house. To round out the dinner and because my husband is always asking for bread. I also toasted some ciabatta bread then placed a piece of smoked guoda on top and put it under the broil for a minute or two until bubbling and golden brown.

I hope you enjoy, Happy Weekend Everyone!

Breaded Pork Chops

2011-07-21T18:16:00.000-07:00

Pork is such a versatile protein, offering so many different flavors and textures. I mean who doesn't love bacon. I realize sometimes it can be hard to think of new, inventive ways to make the same old protein we eat day in and day out. So today I thought I would offer a new version of the pork chop.

This recipe has a very light breading, yet is still very satisfying in that comfort food kind of way. By using panko breadcrumbs and Italian seasonings, this old classic has been updated with a new twist. I know that Pork is not always associated as a healthy protein but a lean cut of pork is high in protein, low in fat and has more B-vitamins than any other type of meat. Some even say that pork is an "energizing food", as the numerous vitamins play a role in metabolism and energy production. So eat guilt free and enjoy this breaded pork chop for the same or even possibly less calories as the good old chicken breast.

Breaded Pork Chops
What you will need:
3 eggs, lightly beaten
Splash of milk or water (about 2 tablespoons)
1 1/2 cups of Panko bread crumbs
1/2 cup of grated Parmigiano Reggiano
2 tablespoons olive oil
4 pork chops
3 tablespoons of each; oregano, basil & marjoram
2 tablespoons of garlic powder
Salt and Pepper for seasoning

In a large bowl (big enough to dip your pork chops) whisk your eggs and milk. Pound your pork chops out so each chop is the same thickness. I prefer a meatier chop so I pounded my out to about 1/2 inch but the thickness is purely personal preference. The important part is to make sure each chop is the same thickness, so the chops are all done at the same time and cooked evenly.

In a large dish add the bread crumbs, parmigiano reggiano and spices. Season pork chops with salt and pepper, dip into egg mixture then bread crumbs, coating each side evenly. In the meantime heat the olive oil up in a large skillet, sear pork chops on each side about 2 to 3 minutes until golden brown. Then place in the oven for about 20 to 25 minutes at 350f.

This is truly an easy, fast recipe that offers a satisfying crunch. Tonight we add lemon basil quinoa and sauteed vegetables. Have a great weekend everyone! If you like my recipes or have given them a try, please post a comment or photo.

Ciao!

Italian Cravings

2011-06-25T09:08:00.000-07:00

As most of you know I am half Italian by blood and full Italian by heart. I love everything about my heritage, especially the food. Last year at this time the hubby and I were on the most wonderful two week trip through Italy. So in honor of that trip, we skip down memory lane via food.

Since I can't travel back to Italy anytime soon, Italy will come to me. One of my favorite things about Italy and good Italian food in general is its simplicity and the respect for the ingredients. So tonight I made pasta as my great grandparents would have, I used no machines and completely enjoyed the experience. Though I have made homemade noodles numerous times, I usually use the food processor and to be honest it has been way to long since I made pasta in general.

I decided to make my favorite noodle, the pappardelle noodle. It's long ribbon like frame offers a mouthful of goodness. Though, this type o f noodle is often accompanied with rich, deep flavors. This meal is for me, so I get the noodle and sauce of my choosing. Tonight, we use just simple but good extra virgin olive oil, basil, tomatoes and parmigiano-reggiano.

Pappardelle Pasta
3/4 Cup of Semolina Past Flour - Durham Wheat
3/4 Cup of White Flour
2 Eggs

Make a mound on a clean wood butcher block, cutting board or your counter with the flour. In the center make a large whole for the eggs. Crack your eggs in a separate bowl, then place in the whole in the flour. You want to crack the eggs in separate bowl just in case you get a bad egg. With a fork whisk eggs, taking a little flour from the sides. Do this until you incorporate all the flour, by putting your hand around the flour you can control the distribution easily. Once all the flour and egg is mixed together kneed for 3 to 5 minutes, moving front to back. Wrap dough in plastic wrap and place in fridge for at least 30 minutes.

After your dough has rested and chilled, it's time to roll the dough. I quartered the dough, to make it easier to work with and since my counter space is not that large. With a rolling pin, evenly (to the best of your ability) roll the dough out. It's up to you how thin or thick you want your noodle personally, I like them on thinner side. The next step is to cut out your pasta, lightly roll the dough, then make two inch cuts down the dough. Once all the dough is sliced, lightly unravel the pasta, sprinkle with flour and set aside. I lined mine up on the counter, to ensure they didn't stick but technically the flour should also prevent sticking.

In the meantime, start a large pot of water and bring it to a boil. Once boiling salt the water, remember the pasta itself doesn't have any salt so the water should be salty. I usually taste it before putting the pasta in.

For us a simple few ingredients made for a wonderful meal. We had veggie Italian sausage for our protein, which means it will be quick and tasty. While waiting for the water to boil, chop up 1 to 2 cloves of garlic, 2 handfuls of basil, 2 handfuls of small cherry tomatoes and diced veggie Italian sausage. In a medium to large size pan, place one to two tablespoons of olive oil, add garlic and sausage and saute on low heat, caramelizing the veggie sausage. The pasta should only take three to five minutes depending on how thick it is. Once pasta is cooked al dente, place in your pan with the sausage and garlic, add remaining ingredients, season with salt and pepper and toss. Finish with a drizzle of good extra virgin olive oil and shaved parmegaino-reggiano. If you like a saucer pasta, you can always add some of the pasta water to the pan.

Please do not be intimated by making homemade pasta, give it a try and you will be pleasantly surprise how easy it can be. I hope you enjoyed this as much as my husband and I did. It truly transported us back to Italy.
Ciao!

Father's Day BBQ Ribs

2011-06-17T13:58:00.000-07:00

I am so excited for this weekend, it's Father's Day and for the first time in a very, very long time I get to celebrate it with my Dad and not over the phone! Now that we are in Chicago, we get to see the folk's much more often and I am very thankful for that. I am and will always be a Daddies girl, so this year my parents, my sister and her boyfriend are all coming to our place for a Father's Day Cookout.

We have planned a menu fit for a King and hope and pray that the Chicago weather is good to us, so we can spend some much needed outdoor time together. About a month ago, I had a huge craving for BBQ ribs, so I thought why not try to make them at home and I was pleasantly surprised how well they turned out for my first time. After raving about them so much, my family has requested BBQ ribs for Father's Day and I am happy to comply.

You do not have to be a BBQ master or even have a charcoal grill, to get these juicy, smokey, tender ribs. I did a little research, read a few blogs and found out the best ribs are done at a low heat around 230 for about 3hrs. Whether you like your ribs wet or dry, you must start with a dry rub to get that crust that you expect from a BBQ Rib.

BABY BACK RIBS
3 to 4 Pork Ribs - Cleaned and Trimmed
Wood Chips for Smoking (Mesquite/Hickory)
Foil Pan for woodchips
BBQ Sauce

DRY RUB
1/2 cup firmly packed dark brown sugar

1/4 cup white sugar
1/4 cup smokey paprika

3 tablespoons sea salt (fine)
3 tablespoons garlic powder

1 tablespoon red cayenne pepper
1 tablespoon ground black pepper
1 tablespoon ground ginger powder
1 tablespoon onion powder
1 teaspoon rosemary (ground to a powder)

2 tablespoons of Olive Oil

Mix all rub ingredients together, after ribs have been cleaned and rinsed. I purchased cleaned and trimmed ribs, if you didn't make sure to remove the membrane before cooking as it can be leathery and chewy. The membrane is the white thin layer on the back of the ribs. Lightly coat the meat with oil, I used olive oil but vegetable oil would be fine. This will help the rub sticking and creating the crust. Liberally place the rub all over the top of the ribs and massage into the meat. Let sit for at least 2 hours.The remainder rub can be stored in a jar or plastic bag and placed in fridge. It's a great dry marinade for fish and chicken.

To cook your ribs you will need a grill, a container for the wood chips and wood chips. You want to heat your grill to 225 - 230 and do not let it get hotter than 250, as the meat can become tough. The key is to slow roast at a constant temperature. Once you have the temp down, place two or three handfuls of woodchips in a pan that can be on the grill with a small amount of water. You want a nice smoke coming from those chips. Place the pan of chips on the back of the grill, directly on the heat or as close to it as possible. Then add your ribs, meat side up. Never putting them directly on the heat.

Now it's time to wait, enjoy a cold beverage of your choice and the beautiful sunny day, cause that is why your grilling right. About halfway through cooking, you should move the ribs so each rib is getting cooked at the same pace. Meaning if one is closer to the flame, switch with the other that is farthest from the flame, never flipping keep meat side up. This is a great time to add more woodchips, if need be, another two or three handfuls. Try not to peek during cooking and enjoy the process.

Allow 3 to 4 hours to cook, cooking time does vary depending on how steady the temp stayed, the type of ribs and amount of meat on the bone. A great way to test them, is to pick up a slab with tongs and gently bounce it. If the surface cracks, they are ready to go. Once you have determined they are cooked, slather your ribs with your favorite barbque sauce and place the ribs on the hottest part of the grill. This will give you a crisp, caramelized texture. Remember to keep lid open and watch them at this point, as the sauce can burn in seconds.

Your ribs are read to be taken of the grill and enjoy! These may take awhile but really once they are on the grill, you get to sit back and relax. Have people over, play a game of bocce or cornhole and enjoy the Summer! I hope everyone enjoys these as much as my family.

Happy Father's Day!

Eating Out

2011-06-13T16:40:00.000-07:00

With Birthday's, Holidays and Weddings the last month we have had a lot of eating out and trying new places. Still new to the City of Chicago, I am always excited to get out and try the wonderful culinary benefits this great City has to offer. This past weekend we were able to try a local bakery, a great burger bar and an Italian restaurant with lots of old charm.

First, lets talk about the bakery! Both my husband and I love sweets! Since we moved into the Lakeview neighborhood, I have walked past Dinkel's Bakery numerous times. So, I decided to do a little research and was pleasantly surprised to hear all the rave reviews. I'm a sucker for tradition and small family owned restaurants. Dinkel's has been at the same location since 1922 and four generations later they are going strong. I was happy to find out they were able to do a small birthday cake with little notice and ordered a chocolate cake with chocolate mouse and a chocolate gnosh topping. Needless to say my husband is a chocolate addict. The cake was moist, not overly sweet and very good. The service was excellent, the price was average and I plan to stop back in when I need that sweet treat.

Our next adventure was the Burger Bar. This is where my hubby wanted to eat for dinner, so as true Chicagoans, we hopped onto the L and a few minutes later we were sitting at the burger bar. Right of the redline, the burger bar is located on Clyborn in Lincoln Park. Though it was a Wednesday night, they were rather busy and to our delight were able to seat us quite quickly. We started our meal with fried pickles and two beers. The beer selection was great and they had specials on numerous craft beers, another plus. I ordered the Wild bill, which was a bison burger with arugula, goat cheese and tomato chutney on a pretzel bun. Though it was very good burger, it was a little dry and just didn't wow me but with that said, my husband ordered the sausage burger and it was fantastic, cooked to perfection, juicy, tangy and a definite try. They have many choices, numerous toppings and the best sweet potato tator tots I have ever had. I love that they support local farmers and the burgers are organic and hormone free. All in all this was a great experience and with all the choices available in Chicago, we will be coming back to the Burger Bar.

So the final adventure was Italian restaurant off the beaten path. We usually do not go out for Italian, I am a little spoiled and let's say picky growing up eating my Sicilian grandmothers food but I had heard about Ignotz Ristorane and how they have been around since the early 1900's and how it was traditional, so I wanted to give it a try. We walked in and were immediately greeted by the owner, Roger. Who was very nice and welcoming, it was Saturday night and the place had a few empty tables so I wasn't sure what we just got ourselves into. After being seated we ordered two glasses of wine and the fried calamari. The calamari was OK, I loved the spice and light breading but it was on the chewy side. I ordered a seafood fettuccine with a spicy red sauce, clams and oysters. Ben ordered veal parmigana. Both of our meals were very good, the service was excellent all in all it was a good experience and I'm glad we ventured in but not sure it is worth a second trip.

We have really enjoyed our new City, spent the entire Sunday just taking in all the sites via bicycle and are so thankful to finally have some great weather. Stay tuned for a great BBQ Ribs recipe, perfect for Father's Day.

Trail Mix Muffins

2011-05-14T11:33:00.000-07:00

It has been a crazy few months for my family, seems there is always something going on and this past weekend was no exception. When life gets so busy it's hard to eat right and I don't know about you but with summer fast approaching I am really trying to make good food choices. So, when we were packing for our latest weekend adventure, Congrats to my cousin Joe and his new wife Keri, I wanted something not only healthy but that would tide me over for the 3 hour plus car ride.

My goal was to create something easy to eat, freezable and not to time consuming and so the muffins were born.

Trail Mix Muffins
1 cup of whole wheat pastry flour
1 /2 cup of whole wheat flour
1 cup of regular oats
1/2 cup of applesauce
2 teaspoons of baking soda
1/4 teaspoon of salt
1 cup of plain nonfat Greek yogurt
2 mashed bananas
1 egg
1 cup of your favorite natural trail mix
1/2 cup of dried fruit
3 tablespoons of whole flaxseed (for the top of the muffins)
3/4 teaspoon of stevia (optional)

Preheat oven to 375. Spray muffin cups or tins with cooking spray or lightly oil with olive oil. Combine flours, oats, baking soda and salt in a large mixing bowl. Make a well in the center of the mixture, combine yogurt, banana, applesauce and egg. Pour into the well of the flour mixture, stirring just until moist. Fold in trail mix and dried fruit. Spoon batter into prepared muffin cups. Sprinkle the flaxseed on top of each muffin. Bake at 375 for 25 to 30 minutes depending on the size of your muffins or until a toothpick comes out clean. This made 12 muffins for us, though I prefer large, over-sized muffins.

These muffins have a lot of flexibility, my husband is not a huge dried fruit fan, so I halfed the batter and made his portion with just nuts and blueberries and my portion with all the other good stuff. Of course what ever nut or fruit you use is up to you, I love to find big chunks of each and be surprised with ever bite, so that is why I went with my favorite trail mix from Whole Foods.

These muffins are great for you, they have absolutely no sugar, no oil and packed full of protein. The applesauce and the banana are used as sweeteners. If you prefer your muffins to be on the sweeter side, then I recommend adding the Stevia option. Stevia is a natural sweetener and great for baking, the key is to use very minimal. You can always add more but once you over sweeten there is no way to take some out. Each ingredient in these muffins offer a great deal of nutritional value. Both flours and oats are a good source of dietary fiber and protein. The applesauce is organic, all natural with no sugar. The Greek yogurt has twice the protein as regular yogurt and no fat. Plus, depending on your choice of nuts or fruits, you are sure to get many antioxidants, vitamins and good fats into your diet. These were a huge hit with family and a new favorite to keep on hand for those busy mornings or mid day cravings.

The muffins went so fast I was unable to get a picture. If any of you decide to give them a try, feel free to send a photo and leave a comment.

Have a great weekend.

My Mom decided to make the muffins herself, she enjoyed them so much. So, I thought I would share the picture.

Vegetarian Cinco De Mayo

2011-05-04T06:28:00.000-07:00

One of my favorite items to get at an Mexican restaurant is Chili Rellenos. The problem is more often then not, they are fried, flatten and no longer resemble a pepper in anyway. In lue of Cinco De Mayo, today's recipe is a stuffed chili rellenos that happens to be meatfree. Though my husband is no longer a vegetarian, we do try to eat two to three meat free meals a week.

This recipe uses Tempeh, for those of you unfamiliar with Tempeh, it is a soy product that is made by controlled fermentation which binds the soybeans into a firm cake. Just like all other forms of soy, it is mild or nearly tasteless, so is a great starting point for any meal.

We eat Mexican fairly often, it happens to be my husbands favorite, so whenever possible I try to make healthier versions of the dishes we both love oh so much. To cut calories and bulk up the protein, I added a cup of cannellini beans. I would typically use Black Beans but had the cannellini beans on hand so thought I would give it a shot. These peppers pack all of the flavor with half the calories and lots of veggies.

Stuffed Chili Relleno
1 pkg of Tempeh(chopped in bite sizes)
1 c of Cannellini Beans
1/2 onion (chopped)
4 Poblano Peppers
1 c of frozen corn
2 cloves of garlic (finely chopped)
1 tomato (chopped)
2 1/2 c of Vegetable Broth
1/4 c of freshly grated cheddar
1/4 c of freshly grated monterey jack
Handful of fresh chopped Cilantro (optional)
Taco Seasoning
2 tsp Chili Powder
1 1/2 tsp Paprika
1/2 tsp sea Salt
1/2 tsp ground Cumin
1/2 tsp Oregano
Dash of Cayenne Pepper (or two if you like it spicy)
Pinch of freshly ground pepper

Pre-heat oven to 400 f. Slice your chili down the middle, remove the seeds and place on a cookie sheet. Put in the oven for about 5 minutes, flip and cook on the other side. The chili should retain it's shape, begin to blister yet firm to the touch.

In the meantime, heat a large skillet over medium heat, spray with olive oil or make one turn around the pan. Place chopped tempeh in the pan, cook for about 2 minutes on each side. Just until golden brown, add garlic and stir often, cook until fragrant. Then add beans, onion, tomatoes, seasoning and veggie broth. Cook for about 20 minutes until the liquid is gone and the flavors have melded together.

Fill each pepper with stuffing mix, do not over fill so that it is spilling out, sprinkle with chopped cilantro. Top with cheese and return to the oven for about 3 to 4 minutes until the cheese is bubbling and golden brown. We paired our Chili Rellenos with my version of Spanish Rice, if you would like that recipe as well, email or a leave a comment.

Happy Cinco De Mayo everyone!

Easter Breakfast Ideas

2011-04-21T17:58:00.000-07:00

With Easter fast approaching and family arriving for the weekend. I thought I would share with you two recipes I recently tried. For those of you who want to prepare breakfast the night before the cinnamon rolls are a perfect choice. I was so impressed with how great they turned out. Plus, I didn't use any sugar! Instead, I used agave and cinnamon and honestly, they were just as good. I think next time I might try to use jam for the filling instead of cinnamon and sugar for a nice twist.

The second recipe for today is French Toast Waffles, yep that's right. This inspiration is from Bobby Flay, I recently caught his new show Brunch @ Bobby's and he made French Toast Waffles, that I just had to try. No need for a lot of prep or time, these are simple and easy to make, top with some good maple syrup and fresh berries and you are good to go.

For those of you who don't know me, I am not a baker. I do not do well with exact measurements and long waits, so baking has never been my strong suit but once in awhile I'm in the mood for a sweet treat, so I pull out the measuring cups. This happened to me a few Saturday mornings ago and I decided Cinnamon Rolls was the perfect fit. Though no Cinnamon Roll is diet friendly, whenever possible I try adapt my recipes to make a lighter version. So here you go my take on the ever loved favorite, the sticky Cinnamon Roll.

CINNAMON ROLLS
1 cup milk (heated)

1/4 cup warm water (110 degrees F.)

1 teaspoon maple extract
1/4 cup butter, room temperature
2 eggs, room temperature and beaten

1/2 teaspoon salt

1/4 cup Blue Agave
1 1/2 Tablespoons ground cinnamon (Or More)
5 cups bread flour
3 teaspoons instant active dry yeast

Pre-Heat oven to 350 Degrees F

In a small bowl or measuring cup put the water and yeast together. The water should be at 110 degrees, if you have a candy thermometer great. If not I microwaved it for about 1 minute, before adding the yeast. Do not stir the yeast. After about five minute the yeast should start bubbling or foaming, this is how you know the yeast is good.

In a large bowl or stand mixer, combine water, eggs, milk, salt maple extract and beat together. Once combined begin adding the flour, one cup at a time. Using a dough hook mix until the mixture is combined and begins to form a ball.

Lightly flour your working surface, turn the dough out and knead until stretchy and soft, approximately 15 minutes. Cover the bowl with plastic wrap and let rise, should almost double in size. After dough has risen, roll and stretch the dough into a rectangle.

Cover with melted butter, then layer generously with blue agave and then cinnamon, covering the entire surface. (If you would like to add brown sugar this is the time to do it, nuts or raisins would be perfect as well), Roll the dough into a log or long roll. Using a greased or floured knife, cut off slices about 1 to 1 1/2 inches thick.

Grease a cake pan and place roll in the center and the rest around the roll. I didn't have a cake pan and baked mine on a regular sheet pan. Bake in the oven at 350 degrees F for about 15 to 20 minutes. Do not over bake, if the rolls begin to brown quickly, cover with a lid or tinfoil for the remainder of baking.

Simple Frosting Options:
Vanilla Frosting:
In a medium bowl, add 2 cups of powdered sugar, 1 tablespoon of melted better and 1 teaspoon of pure vanilla extract. Then stir in enough milk or water to reach consistency you like.

Since I was being mindful of my calories, I simply drizzled a mixture of Blue Agave (few tablespoons) and Vanilla Stevia liquid drops (few drops) over the top of the hot Cinnamon Rolls.

This was my first attempt to make Cinnamon Rolls, I did change the amount of butter and sugar but still achieved the sweet treat I was craving. Though, they turned out delicious, they could have looked better. Here is a tip for all those first timers out there, roll the log as tight as possible. Rolling the log too lightly will result in the centers popping up, which is what I achieved but thankfully they taste all the same.

FRENCH TOAST WAFFLES

4 Slices of Texas Toast

4 Eggs

1/2 Cup Milk

1/2 teaspoon vanilla

1/4 teaspoon ground cinnamon

1 Waffle Iron

I typically use Challah or Brioche bread but any good sturdy bread will do. My mom had Texas toast on hand so that was the winner this time. If the bread is not already sliced, slice into thick slices about 1 inch.

Turn on the waffle iron, medium to high heat. In a medium mixing bowl whisk together the eggs, milk, vanilla and cinnamon. Submerge bread slices into the egg mixture, until every ounce of the bread is covered. Place each soaked piece of bread aside in a small casserole dish. Repeat until every piece of toast is covered. Pour any remaining egg mixture over the top of your saturated toast. Once the waffle iron is hot, place the toast in the waffle iron and close. Cook until golden brown on each side. Serve with maple syrup and fresh berries.

This recipe serves four, add 2 pieces of bread, 2 eggs and 1/4 of milk for every additional person. This was a great break from normal pancakes and was so easy, I'm sure we will be trying this one again. I hope everyone enjoys their Easter and spends some good quality time with family.

Pumpkin Ravioli

2011-04-03T10:46:00.000-07:00

With swimsuit season fast approaching I'm definitely looking for tasty low calorie options of my favorite meals. As the pasta lover that I am there is no way I cannot have pasta at least once a week, so I came up with this quick ravioli recipe that is not only a breeze in the kitchen but also easy on the waistline.

Wonton Wrappers are a great way to make easy, fast pasta dishes. They are found in your local grocery store, are very reasonable in price and only have 160 calories for 8 wrappers. I purchase them whenever they go on sale and throw them in the freezer until I need them.

Tonight's recipe has a total of 313 calories per serving and is full of protein. This is a great option for a meat free, vegetarian based meal. To keep the sodium down and the flavor amazing I have used organic pumpkin pie filling and dried beans not canned. I know dried beans can sometimes seem like a time consuming option but it really isn't. Here is a great tip to help get you in and out of the kitchen. Cook the whole the bag of beans at one time (follow the instructions on the bag) after they are cooked, cooled and dried portion them out into 1 cup freezer bags and place in the freezer. That way they are just as easy as grabbing a can but are so much better for you and offer much more flavor.

Pumpkin Ravioli
1 Package of Wonton Wrappers
1/2 Cup of Ricotta Cheese
2 Cups of Pumpkin Pie Filling
1/2 Cup of Cannellini Beans
1 Garlic Clove
Salt & Pepper to taste

Preheat oven to 250 degrees, since the ravioli cook in batches placing them in the oven in between will keep everything warm until they are ready to be served. Place all filling ingredients (minus seasonings) into a food processor or blender. Mix until completely smooth, season with salt and pepper to taste. Fill a small bowl with water and place a damp paper towel over the open wonton wrappers. I prefer to work as an assembly line, placing numerous wonton wrappers on the working surface, putting a small spoon full of filling into the center of each wrapper and then wetting all corners of the wrapper . Fold the wrapper in half, sealing the filling inside. Set aside on a sprayed/oiled cooking sheet. After you have made the desired amount of ravioli place in the fridge for 5 to 10 minutes. You can skip this step but I find the ravioli stick together (do not open while cooking) if they have rested in the fridge first.

While the ravioli rest in the fridge, bring your water to a boil. Season the water with salt and cook 5 to 8 ravioli at a time, cooking 4 to 6 minutes until they float to the top. Make sure you do not over crowd the pot. Once the raviolis are ready to be removed us a large slotted spoon and gently remove ravioli. Place the cooked ravioli on your baking sheet and pop into the warmed oven.

While your ravioli is cooking start your sauce. I would usually pair this with a browned butter sauce but since this is a waistline friendly meal I have created a lighter option.

Balsamic Sauce
1/2 Cup of Chicken or Vegetable Broth
1/4 Cup of Balsamic Vinegar

Pour balsamic vinegar in a sauce pan, on medium to high heat and cook sauce until it begins to thicken. You must continually whisk sauce as you do not want it to burn. Once the sauce has reduced (almost in half) begin to add your broth, add the broth a little at a time until you reach the desired taste and consistence. If you prefer a thicker sauce you could always thicken with cornstarch.

For those of you wanting the Brown Butter Sauce here you go:
Brown Butter Sauce
3/4 Cup of Butter
1/4 tsp of Sea Salt
1/4 tsp of Freshly Ground Black Pepper

In a large, heavy sauce pan over medium heat. Add butter and cook until the butter starts to brown, approximately 3 minutes. Season with salt and pepper.

Once all the ravioli are cooked, plate the ravioli and drizzle the desired amount of sauce.
Optional - Finish with a drizzle of very good extra virgin olive oil and a sprinkle of Pecorino cheese.
Since there are only two of us in my house, I usually freeze half my ravioli for another quick meal when I'm in a pinch for time. Instead of making another batch of ravioli, this time I made tortellini so the hubby doesn't feel he is getting the same meal next week.

Hope everyone has a great week. I would love to hear your comments about the recipes, please feel free to post comments and or questions.

Repurposed Meals

2011-03-19T11:14:00.000-07:00

It's was not only a crazy busy week but also grocery week which means repurposing leftovers and quick, simple meals with anything I can find in the fridge. One of my favorite things to do is cook up a few chicken breast, portion them out and freeze them individually. This is perfect way to incorporate lean protein easily into my lunch or even a lazy night dinner. This week we had a variety of dinners, from tofu to corned beef so when Wednesday rolled around I wanted something simple and quick. To the freezer I went, defrosted two flat bread doughs, if you haven't tried my flat bread pizza please check it out and two chicken breast.

As former vegetarians we have chosen to eat only organic meat. I realize organic can be much more expensive but even if you set aside the numerous benefits such as no antibiotics, all chickens are raised to maturity and allowed to roam free, the taste alone will bring you back time and time again. The flavor of organic meat has so much more depth and deliciousness.

Simple Chicken Breast
3 to 4 Medium Size Organic Chicken Breast (skinless)
1 cup of Chicken or Vegetable Broth
1 tbs of Thyme
2 tbs of Oregano
1 tbs of Olive Oil
1 clove of Garlic (smashed)
Salt and Pepper to taste

In a small to medium size pan heat up your olive oil and garlic, your temperature should be a low to medium as you do not want to burn the garlic. Keep garlic whole but broken because we are just infusing the olive oil with the garlic. After a about 2 minutes pull the garlic out, turn up the heat and place the chicken into the hot pan. Sear the chicken for about 3 to 4 minutes until you see a nice golden brown color add 1/2 the chicken broth into the pan and turn the heat to a low medium and simmer for another 3 to 4 minutes. Until the chicken is cooked 1/2 way through and all the broth has evaporated. Then turn up the heat and flip the chicken and repeat the same steps, sear and add broth. When I am cooking this chicken for my freezer meals, I prefer to have the chicken a bit pink that way after I have re-heated the chicken I am left with a juice piece of meat.

So tonight I made a Zesty Chicken side salad to go with my pizza.
For the dressing, I used
2 tbs of Greek plain Yogurt
2 tbs of Fire Roasted Salsa
1 tbs of White Vinegar
Juice of 1 fresh lime
This is a great fresh salad dressing minus the oil and calories.

For tonight's pizza I used a ladle full of my simple tomato sauce, 1/2 cup of mozzarella, 1 to 2 ounces of goat cheese and 2 handfuls of arugula. I prefer to grill my flat bread first with a spritz of olive oil. After grilling on both sides I add all my toppings minus the arugula and bake at 350 until cheese has melted. Then finish the cooking process by broiling it for 1 to 3 minutes depending on how hot your broiler is, just until cheese has become golden brown. Finally, topping the entire pizza with fresh, peppery arugula.

This is one of my favorite combination's, though I prefer a ricotta base this is a great substitution when in a pinch. Enjoy your weekend. Feel free to leave any comments, I would love to hear feedback.

Easy Entertaining

2011-03-14T16:42:00.000-07:00

Having people over doesn't have to be stressful. My sister and her boyfriend were coming over for dinner last Saturday night, so what better to prepare than Penne alla Vodka. Here is an easy dinner that has a nice presentation and a wonderful wow factor. Well, technically I made Rigatoni alla Vodka because that is the pasta I always have on hand but either way this is a dish everyone is sure to enjoy.

VODKA SAUCE

1 quart Simple Tomato Sauce
1 cup vodka
1/2 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
1 pound of Pasta
16 oz Pancetta (chopped into small cubes)

In a large deep pan or pot simmer your tomato sauce and vodka over low heat for about 20 minutes, the mixture should reduce by 1/4. Add cream and simmer until heated through. Add your Parmesan into the sauce mixture, stir so that the cheese is melted and well blended. While the tomato and vodka sauce reduces, start browning your Pancetta. Add your chopped Pancetta to a hot medium size skillet, reduce to a low to medium heat. Cook the Pancetta until browned and crispy about 10 to 12 minutes.

After you add the cream to your sauce, its time to start your water for the pasta. Bring your water to a boil, add salt and then add your pasta. Your pasta should take about 7 to 9 minutes to cook. Cook pasta until al dente, tender but still firm. Drain your pasta and then transfer to the finished sauce, toss and coat.

Just in case you do not have a simple tomato sauce, here is a quick and easy recipe.
Simple Tomato Sauce
2 tbsp virgin olive oil
1 small onion
2 cloves garlic
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
a few shakes of oregano
Sea salt and freshly ground black pepper

Throw all the ingredients into a food processor and puree. In a large pot add your tomato sauce, bring to a boil and then turn the heat down to a simmer, simmer uncovered for at least an hour. I usually make two batches at a time and then freeze 1/2 so the next time a recipe calls for tomato sauce I have it on had. Once you've had the real thing, jar or canned sauce just won't do.

Pour your sauce and pasta into a large serving bowl, sprinkle with Pancetta. Since I knew not everyone was a fan of Pancetta, I didn't sprinkle it over the entire pasta and had a separate bowl with the remainder. I wish I had a few more pictures to show you but this was such an amazing dish I just couldn't wait to give it a try.

Ciao

Chickpea Soup

2011-03-05T09:52:00.000-08:00

This week I have had a sick husband at home! For me the best comfort when your sick is Mom but when you just can't go to Mom's house and let her take care of you the next best is homemade Chicken Noodle Soup. My husband, a former Vegetarian, is not a fan of chicken and won't eat regular Chicken Noodle Soup. So I have to get creative and create new versions of this comforting, classic soup.

Though very similar to my Twisted Chicken Soup this soup is a vegetarian based recipe and has a unique protein. Both soups start with the same basic veggie mix or mirepoix. Mirepoix is a combination of onions, carrots and celery.This is a great base for many stocks, soups, stews and sauces. The twist on this soup is that I used Chickpeas for the protein. Chickpeas are fantastic and easy to prepare. They are full of protein and high in fiber. A great way to replace meat in just about any dish.

Chickpeas Veggie Soup
1 12 ounce can of Chickpeas drained
1 tbsp of Smokey Paprika
1 tsp of Red Chili Powder
1 tsp of Cayenne Pepper
4 cups of Veggie Stock or Broth (or Chicken but then the recipe is not Vegetarian)
2 to 3 cloves of Garlic (chopped)
2 to 3 Celery Stalks (chopped)
2 to 3 Carrots (peeled and chopped)
2 Roma Tomatoes (Roughly chopped)
1/2 teaspoon of Bay leaves ( or if whole Bay Leaves 2)
2 to 3 Fresh Basil leaves (chopped)
2 tsp Italian Parsley (chopped)
Salt and Pepper to taste
1 package of your favorite pasta (this time I used Rigatoni)

In a large pan or grill pan, start your Chickpeas. Spray the pan lightly with olive oil or cooking spray, after the pan is hot pour the Chickpeas in. Sprinkle with Cayenne Pepper, Chili Powder, Smokey Paprika and salt and pepper. Let roast for about 2 to 3 minutes (until you start to see color) then flip and roast on the other side. Meantime start cooking your meripoix, garlic and bay leaves in a large stock pot on medium to low heat. Once onions start to become translucent and celery/carrots become soft add tomatoes and roast for another two to three minutes. Then add your stock and simmer for 10 to 15 minutes. The longer the soup simmers the better it tastes. Start your water to cook the pasta 4 to 5 minutes before serving. Follow directions on pasta package or bring your water to a boil, add salt and then pasta, cook until al dente about 4 to 6 minutes depending on the pasta. I like to compose my soup in each bowl so I can control the ratio of protein, broth and pasta.

Typically I would recommend egg noodles for this type of recipe but being Vegetarian Soup, I decided to opt for small rigatoni noodles. Sprinkle with freshly chopped parsley and enjoy. I added a few chunks of mozzarella to finish it off (but that was a husband request and of course optional).

Counting down the days to Spring!

Comfort Food on a Cold Day

2011-02-13T11:57:00.000-08:00

Happy Weekend Everyone, it has been way too long since I last checked in. A crazy few weeks for me but no complaints here, my mother-in-law always says "Don't wish your days away" so I try to enjoy every day no matter what is going on. I have made a lot of quick, easy meals this past week and I thought I would share with everyone my Polenta Casserole. Since moving to Chicago from the sunny West Coast, I have enjoyed the type of foods that bring you warmth and comfort so much more. My love for soups, stews and casseroles is on a completely different level now that it is below zero outside. After working 10 + hours you just don't always want to spend two hours in the kitchen. Well, my polenta casserole offers you all the depth of hours of cooking in half the time.

Polenta! If you have never tried it you must. Polenta is quick and easy and can be served in so many different ways. My favorite kind is Bob's Red Mill, they are dedicated to making all natural foods, using the traditional way of stone grinding. They have many different products; I love their 7 Grain Hot Cereal as well as the vast selection of flours and mixes.

This dish could also be called Polenta Veggie Lasagna as I layer the polenta, cheese and veggies similar to a lasagna. The polenta offers depth and creaminess you wouldn't get with noodles. This is why it is a perfect meal for a cold, windy Chicago day.

Polenta Veggie Casserole

2 Cups of Corn Grits (Polenta)
1 package of Soft Tofu

3 or 4 Zucchini (medium)

1 1/2 c of Ricotta Cheese

1 c of Parmesan

1/2 c of Mozzarella

1/4 Onion

2 to 3 cloves of Garlic

2 tbsp Basil

1 tbsp Oregano

1 tbsp Italian Seasoning

Salt and Pepper

1 tbsp of Olive Oil

Pre-heat Oven to 425
Start your polenta first, in a large deep pan or pot ( I use my cast iron pot, which I then cook the entire casserole in) bring 6 cups of water to a boil. Once the water is boiling add 1 tsp of salt, if you add the salt before the water is boiling it will take longer to boil. Meantime grate your Parmesan cheese and chop your veggies. Add 2 cups of polenta to your water and reduce heat. The Polenta will take about 30 min, stir frequently, your mixture should become very thick. Spread the polenta out onto a large cutting board and let rest.

Pour the olive oil in a pre-heated deep pan, you can use the same pan that you cooked the polenta in but have a large bowl ready to transfer the veggie mixture. Saute the onion and garlic a few minutes until fragrant, add your tofu, stir slightly and then add veggies, Italian seasoning and salt and pepper to taste. Cook for about 4 to 5 minutes, you want the veggies to be al dente as the veggies will continue to cook in the oven. In a separate bowl mix your cheeses, basil and oregano (leave 1/2 cup of Parmesan out for the top of the casserole).

Cut or shape your polenta, I use the lid of my casserole dish but you could easily free hand it. You will need two polenta sheets, similar in size. Carefully place the polenta in the bottom of the casserole dish, then 1/2 of the cheese mix, then 1/2 of the the veggies and repeat. Sprinkle the remainder of the cheese on top and any remaining polenta bits.Cook in the oven for 20 to 30 minutes until slightly browned on top.

Stay warm!

Asian Stir Fry

2011-01-29T09:49:00.000-08:00

Today's recipe is a great one after a long day of work. This past week has been a bit crazy for me, a lot of late nights and early mornings which means less time in the kitchen. This is one of my favorite go to recipes when I have a time crunch, it's quick and tasty plus waistline friendly. It doesn't get much better than that and I always seem to have these ingredients in the house.

I used Quorn Tenders for the protein in this meal. Quorn is my favorite "meat" substitute, the texture is wonderful the flavor is great and it truly provides a mouth feel of chicken. Quorn is high in protein, low in fat and not made from soy products like most of your vegetarian options. All Quorn products are mycopretein or made from fungi, they taste completely different from other "meat free options". This is not a Vegan option as the product does contain eggs.

Vegetarian Asian Stir Fry
1 Bag of Quorn Tenders
1/2 Onion (chopped)
1 package or 3 handfuls Green Beans
(cleaned and cut in half)
3 Cloves of Garlic (crushed)
2 tbs Sesame Oil
1 tsp Ginger
1 tsp Crushed Red Pepper
2 tsp Cornstarch
1/4 c Veg Broth or Water
2 tsp Rice Vinegar
2 tbs Wine
2 tbs Soy Sauce

I paired our stir fry with brown Jasmine rice. Start your rice first so everything will be completed at the same time. Cook as per the directions on the package but a good rule of thumb with rice is 1 to 2 ratio, meaning 1 part rice to 2 parts liquid. Most whole grain rice will take 40 minutes to an hour to cook.

Heat the oil in a wok or large deep pan. Add garlic and chili flakes for about 30 seconds. Then add Quorn cook for about 2 -3 minutes until slightly brown. Add green beans and onion, sprinkle all ingredients in pan with ginger. Remember when using a wok it is best to use High to Medium heat, tossing ingredients frequently.Cook for 2 to 3 minutes, and remember, all ingredients will continue to cook when you add the sauce. Add soy sauce, wine and rice vinegar and toss, coating all ingredients in the pan. Finally, mix broth and cornstarch in a separate bowl stir to combine, then pour over all ingredients. Cook until sauce begins to thicken, about 1 to 2 min. Serve over a bed of rice and enjoy.

Twisted Chicken Noodle Soup

2011-01-19T13:51:00.000-08:00

This recipe is really easy as you are in and out of the kitchen in no time. At my house Sundays equal FOOTBALL, I am a huge Chicago Bears fan and try to never miss a game. So when I was deciding on what to make for dinner Sunday this was the perfect choice. Plus on a cold Chicago day what is better than a piping hot bowl of soup.

This recipe is a twist on a classic as I do not use a whole chicken but rather Chicken Sausage from Whole Foods. I am in love with this Chicken Sausage made by The Original Brat Hans. They make all different varieties and all their products are natural and organic. Their website says, they work with small family farms throughout the U.S. who have the same conviction as they do for natural and organic animal raising practices. So not only are you enjoying their delicious products, you are supporting family farms and putting quality, all natural food into your body. This time we tried the Spicy Cilantro and it did not disappoint.

Twisted Chicken Noodle Soup
1 Package of Chicken Sausage
1 Package of Noodles
1QT Chicken Stock or Broth
2 to 3 Celery Stalks
2 to 3 Carrots
1 Medium to Large Onion
3 Garlic Cloves
1/3 Jalapeno Pepper
1 Dried Bay Leaf
1/2 tbsp Marjoram
1/2 tbsp Basil
1 Handful of Fresh Cilantro
1 tbsp of Olive Oil
Sea Salt and freshly ground Pepper to taste

Place a large soup pot over medium to low heat, add olive oil. Once the oil is hot add your chicken sausage. Brown on all sides, cooking for about 15 minutes. In the meantime chop celery, carrots, onion, jalapeno and garlic. It's best to cut celery, carrots and onion around the same size. Once the chicken sausage has been cooked remove and set aside. In the same pot, add all your chopped vegetables and spices. Cook for about 7 to 8 minutes, until your vegetables are soft (not browned). Then add stock or broth and bring to a slight boil. Slice the sausage, return it to the pot and bring back to a boil. Then turn down and simmer for 45 minutes to 2 hours, the longer it cooks the more developed the flavors become. Season with salt and pepper to taste, remember unless you're using low sodium chicken stock there is already a good amount of salt in the soup.

10 Minutes before serving fill a large pot with water and bring to boil. Add a pinch of salt and noodles, cook for about 7 to 8 minutes until soft or per the directions on package. I prefer egg noodles for this recipe but I do not always have those on hand. This time I used Fusilli noodles with a few Rigatoni thrown in. * Please note you can cook your noodles in the same pot as your soup but I prefer to keep them separate as the noodles do not hold up well (when sitting in soup) for leftovers.*

Whether it be a serving bowl or your favorite soup bowl, place desired amount of noodles to soup and then sprinkle with cilantro. I served with garlic toast as my husband always request some type of bread with every meal. If your soup is thicker than you desire you can always thin it out with a cup (or less ) of noodle water, start with less and move up to desired taste.

Enjoy and stay warm

Simple Fish Dinner

2011-01-15T12:59:00.000-08:00

It's been a long week for me, not sure why really but when it came to dinner last night I was up for something simple and easy. I had de-thawed some fish the night before so I knew that was going to come into play somehow. My husband and I have always been health conscious, eating whole grains, lots of vegetables and of course limiting our red meat in-take. Living on the West Coast we ate a lot of fish and the options were just amazing. Now in Chicago, it's not as easy to get the same quality fresh fish so I have been purchasing more frozen options, which to my surprise have been delicious and easy to prepare.

After watching a special on today, regarding the quality of Seafood outside the U.S. My decision in purchasing local when ever possible was reaffirmed. The special stated that 80% of the Seafood consumed by Americans is imported and a study done by Department of Agriculture in Alabama showed that 40% to 50% of that fish contained chemicals that are so toxic to humans they are banned in all foods in the U.S. So check your labels and support U.S. companies. When buying from local companies, you not only receive food at it's peak of freshness you also help the small local farmers.

WILD TURBOT FILLETS - Turbot is a white, delicate fish and is perfect for a light, healthy meal.
4 Fillets
1/2 tsp Paprika
1/2 tsp Coriander
1/4 tsp Mustard Seed
1/4 tsp Celery Salt
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Freshly Ground Pepper
1 1/2 tbsp Olive Oil
Pinch of Salt

Mix all spices together then evenly sprinkle on both sides of each fillet. In a large saute pan, coat bottom of pan with olive oil. Heat the pan to low to medium heat. Once the oil is hot (if you are not sure if the oil is hot, sprinkle a drop of water into the pan, if it sizzles the pan is ready to go) place the seasoned fish into the pan and leave for 2 to 3 min, carefully flip the fish and cook for the same time on the other side. When the fish is ready it will become flaky and easily break apart. You should have a nice golden color on each side.

Tonight I served the fish with steamed baby carrots, seasoned with just salt and pepper and a whole grain couscous. By starting my carrots first, then the couscous and then the fish everything was finished and ready to serve at the same time. Perfect choice for a quick and healthy dinner, the entire recipe including prep time only took about 20 minutes.

Have a great weekend everyone.
GO BEARS!

Out and About

2011-01-12T14:48:00.000-08:00

As many of you know I hurt my ankle only two weeks after we moved to Chicago, so exploring the City has been put on hold since I was on crutches. Finally 12 weeks later I am walking without any assistance. So last week was my first week to venture out of the house in quite some time.

Being new to the area I have joined a few Meetup's. If you have never heard of Meetup you should check it out. It's a great place to meet people with common interests and hobbys. I recently joined a Book Club and I attended my first Meet up last week. The host picked a Moroccan Restaurant: this would be my first time trying Moroccan cuisine and had no idea what to expect. So I made my way to Andalous Moroccan Restaurant and was pleasantly surprised. Upon walking into the restaurant the atmosphere is very inviting and warm, with lots of color. The overall space is on the small side but the layout and table settings make for easy conversation. This is a BYOB place which is always nice and to add to its appeal NO corking fee. My group of 6 started out with a white bean dip appetizer that was accompanied with pita bread. On a scale of 1 to 10, I would have to rank this a 3. The dip was bland, looked unappealing and cold, which might be authentic but a major turn off to me. Plus, the pita bread was definitely not homemade nor fresh. For my main course I ordered the Kefta Kabob, seasoned beef accompanied with a couscous and vegetables. The beef was very good, it had a mild spice to it and grilled to perfection. I also enjoyed the couscous, it was light and fluffy with a nice nutty flavor. My only complaint is that the grilled vegetables as they called them, were just a few pieces of onion and red pepper, not exactly what I was expecting. Overall, the service was great, the atmosphere was inviting and the food was decent. For my first Moroccan experience I give it a 5; maybe next time I will venture out of my comfort zone and try something a little more daring.

My second adventure last week was Saturday afternoon. Much to my husband's dismay, I was itching to get out of the house and run some long needed errands. Since I am still not able to drive nor did I want to run the errands by myself my husband was enticed to come along. After dragging him to numerous stores, I thought it was time for lunch and a cocktail . We were near Old Town so what better place to stop for lunch. After driving up and down the street, we noticed O'Brien's. From the outside it look liked an average Irish Pub and they had free parking to boot! We were SOLD. We parked and made our way inside, upon entering we realized this place was not a typical Irish Pub. The decor is a bit out dated but overall the place was very clean. We sat in the bar area and reviewed the menu. The menu was eclectic to say the least, offering Irish favorites, American and Seafood to name a few. After reviewing the menu, we both decided on the Black Angus Burger, which came with parmigiana cheese, arugula and white truffle oil. I ordered a Beer and my husband a Bloody Mary. As Bloody Mary's go this one was a 10 and my husband considers himself Bloody Mary expert. It had just the right spice, celery, olives and lemon plus celery salt around the rim! And for only $5! How could you go wrong! Our server was prompt and pleasant. Our burgers were cooked perfectly but next time I think I would ask for the truffle oil on the side as it really took over the flavor. I expected to taste the saltiness of the cheese and the peppery bite of the arugula but all I could taste was the truffle oil. Overall I would rank this place a low 6. With all the options available not sure that I would visit O'Brien's again anytime soon but my experience was a good one.

For all my home cooks out there keep tuning; in a recipe will be coming shortly!
Enjoy your Wednesday

Happy New Year...Let's make 2011 Memorable

2011-01-03T15:20:00.000-08:00

Happy New Year!
The Holidays are over and in the Licari Robertson household this is bitter-sweet. Both my husband and I really enjoy Christmas, it is my favorite time of year. This was the first year in many that we didn't have to board a plane and take vacation days to spend some quality time with our families. Though it went by fast, we are very appreciative for great family.

We spent Christmas Eve with my family, getting all the Aunts, Uncles and Cousins together. We haven't all been in the same room since 2007. We had great food, lots of wine and good company, my only regret is that we didn't get a picture of all of us together. We really should get together more often. Then bright and early we were off to spend Christmas morning in Michigan with my husbands family. We took the train to Ann Arbor, what a great experience. If you have never taken the train, it is a must and should be on your 2011 to do list.

Then all the sudden New Years was upon us, as newbie's to the area we were unsure of what to do for New Years. Plus, I'm just finally off crutches and not quite walking normal so we didn't want to venture to far....so a night in it was. I decided to make us a smorgasbord to choose from for dinner and after stuffing ourselves and opening a bottle of Prosseco (we brought back from our trip to Italy this summer) we were ready to ring in the New Year.

Here is a peek of what we had that night.

SWISS FONDUE
1/2 cup Gruyere
1/2 cup Jarlsberg
2 tsp cornstarch
1/2 garlic clove
3/4 cup dry white wine
4 tbsp Jamison
pinch nutmeg
freshly ground pepper to taste

Cut cheese into small cubes, toss together with cornstarch. Heat in heavy saucepan, rub inside with garlic. Add wine and 2 tbsp of Jamison (I also add the garlic clove whole to the pot, once the liquid is about to boil remove the garlic clove, this step can be omitted if sensitive to garlic.) Once liquid is almost to a boil reduce heat to low - medium and add a handful of the cheese mixture. Constantly stirring until mixture is hot and smooth, continue to add cheese by the handful until all the cheese is incorporated. Add remaining Jamison, if mixture seems thick. Season with nutmeg and pepper and then transfer to your fondue pot. It is import to heat up for fondue pot before transferring the hot cheese.

Serve with cubed Italian or French bread, veggies and granny smith or any tart apples. I usually purchase the bags of pre-cut, pre-washed veggies just makes it that much simpler.

Spicy Beef Kabobs

1 1/2 pounds boneless beef sirloin ( I made 1/2 Beef, 1/2 Chicken)

3 cloves garlic

2 tsp smoked paprika

1/2 tsp cayenne pepper

1/2 tsp ground turmeric

1/2 tsp ground cumin

1 tsp sea salt

1/3 cup red wine vinegar
1/2 Cup Olive Oil
the juice of two small limes

If using wood skewers make sure to soak them for 20 to 30 min before grilling. Cut beef into cubes. Either in a blender or food processor combine garlic, paprika, turmeric, cumin, salt, pepper, lime juice and red wine vinegar. With the processor going pour the olive oil in. Once all ingredients are combined pour marinade over the meat and toss. Refrigerate for 2 to 4 hours, if you have the time 4 hours really makes a difference. Skewer meat three to four pieces to a skewer, do not over crowd the skewer you want this to be a fast cooking time. On a pre-heated grill (medium to high) cook for 2 to 3 minutes on each side, depending on your preference. Remove from heat and wrap in foil, let meat rest for 3 minutes AND ENJOY.

The Beef Kabob recipe originated from Alton Brown, though I have changed a few ingredients to our liking I must give credit where credit is due. Thank you Alton Brown.
http://www.foodnetwork.com/recipes/alton-brown/spicy-beef-kebabs-recipe/index.html

Felice Anno Nuov

NO YEAST BREAD

2010-12-15T12:40:00.000-08:00

I could live off of Bread and Bread alone and it is often the way my family starts many meals. This blog is dedicated to my Dad or maybe my Mom since she will be the one in the kitchen doing the cooking. Recently my Dad found out he was allergic to yeast, due to health reasons it was necessary for him to eliminate this from his diet. I wanted to make him a yeast free bread that would satisfy his craving for that starchy carb. So I began researching and found many recipes but I didn't want something similar to flat bread, I wanted a recipe that looked and felt like BREAD.

I came across an Irish Soda Bread Recipe, that used vinegar instead of yeast to get a rise and began trials in my kitchen. The result is this crunch on the outside, soft in the middle perfect substitution for a yeast bread. Hope you enjoy it as much as my Dad did.

YEAST FREE BREAD
4 cups Flour ( I used 1/2 Wheat and 1/2 White, you can do all wheat but I feel the texture is not the same)
1/2 tbsp of Blue Agava or if you prefer 1 tbsp of Sugar
1/2 tbsp of Baking Powder
1/2 tbsp of Baking Soda
1 1/2 cups of Water
2 tsp Cider Vinegar
1/4 tsp of Salt
1 Clove of Garlic
1 tbsp of Olive Oil

Pre-heat your oven to 425. In a large mixing bowl or an electric mixer, Combine water and vinegar. Add dry ingredients and mix until well incorporated, dough should form a ball. Lightly flour your working surface, kneed your dough for two to three minutes. Shape your dough (whether it be round as the picture or long), then with a sharp knife (dipped in flour) cut an X into the loaf . Bake your bread for about 35 to 40 min.

Optional:
35 minutes into baking, take the clove of garlic and gently rub all over the loaf (this gives it a mild garlic flavor with out over powering the bread). Then drizzle olive oil over the top.
*You can also brush the bread with vinegar to get create a nice brown crust.*

This is a very versatile Bread, you can adapt it to your meal or craving by adding herbs and spices. One of my favorite versions is to add Italian Seasonings and freshly grated Parmesan.

Buon Appetito

Crispy Sole

2010-12-02T18:58:00.000-08:00

Hope everyone had a great Thanksgiving, I sure did! I had way to much pie and enjoyed spending time with family for the first time in many years. As many of you know my husband and I recently moved from sunny southern California to the Windy City. Though it has only been two months, I can honestly say we have fallen in LOVE with the Windy City but of course there are many things we miss from our year in California. So tonight I thought we would remiss and give you my take on one of the best meals I had while in California.

Enterprise Fish Company was one of our frequent restaurants while in Los Angeles, the food was excellent, the drinks were affordable and we always left happy and full. This recipe uses sole one of my favorite types of fish. Sole is very versatile, affordable, mild white fish that is easy to prepare and quick to cook. I usually use panko (Japanese) bread crumbs as I feel it gives the fish a little more texture and much more crunch (without frying) but today all I had was regular bread crumbs in the pantry, so as usual I adapted.

Crispy Sole

6 to 8 Sole Fillets

3/4 cup of Bread Crumbs

1/3 cup of flour

1 egg

Lemon zest of 1 lemon

2 to 3 tbsp of olive oil

1/4 tsp Salt

1/4 tsp Pepper

Lay sole fillets on your cutting board, season on both side with salt and pepper. Lightly flour each side, just sprinkling the flour on top of the fillet. Beat one egg and tbsp of water in a medium bowl. In a deep bowl or large plate, mix remaining flour, bread crumbs, lemon zest, salt and pepper. Dip the lightly floured fillet in the egg, then in the bread crumb mixture. Then place on cookie sheet or cutting board. Once all fillets have been coated place in the fridge for 5 to 10 minutes. In a large non-stick pan add olive oil, once the pan is hot place fillets in pan. Brown on both sides, should take about 4 to 5 minutes on each side, only flipping once.

Have with your favorite side dish and or vegetable!

Tonight I laid the crispy sole on a bed of wild arugula next to garlic broccoli and risotto (per my husband’s request).

APPETIZER NIGHT

2010-11-13T15:37:00.000-08:00

Oh how I love Friday. Friday is my favorite day of the week, it’s the end of the work week, beginning of the weekend and usually means HAPPY HOUR! My husband and I both have a soft spot for a good cocktail and some yummy munchies. So this Friday I decided to have Appetizer night at our house, I chilled a bottle of buttery Chardonnay and began deciding our menu.

After a long week of work, my goal is to have a nice glass of wine and good conversation, so limiting the time in the kitchen is key. As I scan our options I remembered I had some flat bread dough in the freezer (from a few nights back) and some frozen shrimp and so La Robertson Cucina dinner begins.....

FLAT BREAD PIZZA

This is one of my favorite recipes because it is a yeast free dough, it is a great way to make homemade dough without much prep time. I love the flavor the grill offers the pizza and by placing it under the broiler the last few minutes of cooking I still get that golden brown cheesy topping I crave. Though I have tweaked the original recipe I must give credit where credit is due. I first saw this recipe in Giada De Laurentiis cook book, Giada at Home . Giada is one of my favorite chefs, I find her recipes refreshing and simplistic. We not only share in a love of our Italian heritage but she also believes in local, fresh ingredients.Thank you Giada!

3 ½ cups of flour (I prefer ½ all purpose and ½ wheat)

½ tsp of baking soda

1/3 cup of butter (unsalted, cut into small pieces, room temperature)

1 tsp of Italian Seasoning (optional)

1/3 tsp of Garlic Powder (optional)

1 tsp salt

Combine flour, baking soda, and sea salt in a large mixing bowl or standing mixer. Add the butter and mix until incorporated. Once everything is incorporated slowly add approx 2/3 cup of water, you are looking for the dough to form a ball. This is easiest in a stand up mixer though I have down it by hand when in a pinch. Place dough on a lightly floured surface and knead for about 5 minutes. Separate the dough into 4 equal balls. Wrap in plastic wrap and place in fridge for about 30 min.

Since there are just two of us in my household at this point I freeze two dough balls for later use. Just another bonus, I use the dough for just about anything…pita bread, flat buns, etc. Place dough back on your lightly floured surface and roll to desired thickness. Remember there is no yeast in this dough so it rises very little during cooking. Drizzle olive oil over the dough and place on hot grill, grill on both sides for 2 to 3 minutes or until grill marks appear.

Depending on what type of pizza you're craving and or what is in your fridge at the time this can vary. I made two white pies with a little Lightlife's Gimme Lean fake sausage to top.

PIZZA TOPPING

½ cup of Mozzarella Cheese Shredded

½ cup of Sharp Cheddar Cheese Shredded

1 cup of Low Fat Ricotta Cheese

1 tsp of Italian Seasoning
1/2 tsp of Red Pepper Flake

Salt and Pepper to taste

4 slices of Lightlife’s Gimme Lean Fake Sausage (grilled and cut into small pieces)

Mix salt and pepper, Italian Seasoning and Ricotta Cheese together. Lightly spread across the top of each pizza. Then sprinkle on the remaining cheeses and meat, place under the broiler until cheese has melted and slightly browned.

CAJUN SHRIMP

Shrimp is one of my go to proteins; we almost always have a bag in our freezer. I prefer to let the professionals peel, clean and devein those little guys making the preparation of the meal that much easier. I love shrimp because of their versatility . Plus, what other protein can you throw a few spices on, throw them on a grill and voila it’s time to eat!

20 Med Shrimp (cleaned and deveined w/ tails on)

½ smoked paprika

½ ground cayenne red pepper

1 tbsp chili powder

2 cloves of garlic (finely chopped)

2 tbsp of olive oil

Salt and pepper

In a large bowl drizzle olive oil over shrimp, add garlic and spices over shrimp. Mix together, making sure each shrimp has been coated. Set aside for 10 to 15 minutes. Pre-heat your grill or grill pan to a medium to high heat. Drizzle olive oil on your pan or use any type of grill spray, place the shrimp on the grill, turning after 3 to 4 minutes. Shrimp should only take about 6 to 8 minutes to cook. When the shrimp turn pink to orange, they are ready to be pulled off. This recipe is for frozen shrimp, if you are using fresh or thawed shrimp adjust the cooking time to 4 to 6 minutes.

I hope you enjoy these Friday night pleasers as much as we did
Salute!

*Please bear with me as I evolve my skills in food photography*

VEGETARIAN NIGHT

2010-11-08T14:51:00.000-08:00

Growing up in the Midwest, dinner just wasn’t dinner without some type of meat. When I met my husband he was a Vegetarian and had been for 7 years. It was an interesting concept to me, I mean I love vegetables but never considered a meat free diet. I dove into the task of creating veggie centered meals and two years later I found myself a vegetarian by circumstance. As much as I enjoyed being a vegetarian and discovering new foods, I missed the many flavors that a great piece of protein had to offer. So, now as two reformed carnivores, we still incorporate meat free dinners three or four times a week.

As I surveyed the options I decided on Chickpea burgers, though my husband knows them as Veggie Burgers due to his weird aversion of chickpeas. Call me sneaky but he loves these burgers and wouldn’t even give them a try if they were labeled “Chickpea”, so that can be our little secret.

I love these burgers due to their versatility; I make 6 burgers at dinner and can have lunch or even a re-purposed dinner with the leftovers throughout the week. Enjoying them as a burger on the first night, on top of rice the next and possibly even in a soup or veggie stew. These little patties are packed with protein and are a great meat replacement.

Veggie “AKA Chickpea” Burgers

1 Can (15 ounces) of Chickpeas (drained and rinsed)

1 ½ Carrot

2 cloves of Garlic

¼ of a large Onion

3 or 4 springs of Thyme (removed from stems)

1tsp of paprika

¼ cup of Bread Crumbs

½ cup of Flour (plus extra for forming patties)

¼ cup of fresh parsley or cilantro

1 Egg

Begin with heating up your grill pan, thinly slice carrots and onion and place on grill pan. Sprinkle with salt and pepper and grill for about 5 minutes or until tender. Remove from heat and place in a food processor or blender. Add all remaining ingredients, season with salt and pepper and pulse. I prefer a rather chunky burger, so pulse is a better option for me but feel free to blend/process to your liking. If your mix seems too runny, add flour a tablespoon at a time until you reach your preferred consistency. Lightly flour your working space, form 6 burgers, lightly flouring each side. This makes it much easier to form as well as stay intact during cooking. Lightly drizzle your grill pan with olive oil or spray with a cooking spray. Cook on each side for 5 to 7 minutes at medium heat or until you have nice grill marks and the burger is warmed all the way through. Once you have flipped your burger you can add the cheese of your choice.

Before removing the burgers lightly toast your buns. I then top the burgers with our favorite Verde Salsa from Trader Joe's but the other options could be; avocado, lettuce, tomatoes.

*This recipe is very adaptable, I often substitute the carrots with red peppers or any other vegetable I have on hand at that time. Keep your burgers on the thin side about ½ inch or the texture will be a little off.*

I hope you enjoy this light alternative to a heavy burger.

BREAKFAST CRAVINGS

2010-10-30T10:56:00.000-07:00

Saturday and Sunday in my house means a homemade Breakfast! Though this can sometimes be a difficult task for me because my husband will NOT eat eggs, which can really limit the options. This morning as I scanned the fridge and cupboards and noticed 3 bananas a little past their prime. So Banana Muffins it is! This is a basic recipe with a simple twist, to lower calories and keep me full. They are easy, yummy and done in no time. I have removed the sugar and substituted Blue Agave.For those of you who don't know Blue Agave is a low glycemic natural sweetener great for diabetics, people watching their calorie intake or who just want to reduce the amount of refined sugar in their diet. I hope you find these as yummy and moist as my husband and I......ENJOY

EASY BANANA MUFFINS
3 to 4 Bananas (I prefer 4 for a stronger banana flavor)
1/4 cup of Blue Agave (you can use 1/2 cup of sugar instead)
1/4 cup of Ricotta (this is optional, I like to add it for moisture and little protein)
1 Egg
1/4 cup of butter
1 teaspoon baking soda
1 tsp baking powder
1/2 teaspoon salt
1 1/2 cups Flour (make the 1/2 cup heaping to even out the addition of the Blue Agave)

Preheat over to 300 degrees F. Mix all the wet ingredients together banana, sugar, eggs, ricotta and butter. Then in a separate bowl mix the dry ingredients, baking soda, baking powder, salt and flour. Then combine the dry into the wet ingredients. Either spray your tin with a cooking spray or lightly grease, then pour your batter into the muffin tin. Bake for about 30 to 35 minutes or until golden brown. This recipe makes 12 muffins. *The low heat is due to the Blue Agave, if you use regular sugar adjust cooking temp and time to 350 degrees F for 20 min.*

Additions: Personally, I would love to add chopped walnuts, dried cranberries or even chocolate chips but my husband likes his sweet and simple. If any of you are more adventures please let me know what you added and how they turned out.