K.Chen in the Kitchen

Herbed Pomegranate Barley Salad

2013-11-04T12:59:00.002-08:00

This post is once again in thanks to Bon Appetit. I was going through their spread on alternatives to Thanksgiving sides and found their twist on the classic cranberry sauce pretty intriguing. They suggested using pomegranates instead of cranberries, which is the perfect alternative since Ty hates cranberries. I couldn't wait for Thanksgiving to try their pomegranate-mint relish recipe so I incorporated it into a seasonal herbed barley salad. By the way, this was my first time deseeding a pomegranate. In fact, I had never seen a pomegranate until I had to buy one for this recipe. The best recommendation I have for anyone dealing with pomegranates is make sure you're wearing clothes that can get dirty because pomegranate stains. You will get messy! It's so worth it though. Here's an image tutorial on how to deseed a pomegranate.

Pomegranate Fruit


Step 1: Slice crown end and discard


Step 2: Score the rind around the pomegranate, but do not cut too deep. You don't want to "pop" any seeds.


Step 3: Remove the seeds from the rind in a large bowl of water. The seeds will sink to the bottom of the bowl. Separate and drain.

Step 5: Now you have seeds!

And finally, on to the salad!

What you'll need:

1 cup barley (couscous, orzo, etc. are all great options)
3 cups of water (you can use stock)
Pomegranate seeds (1 pomegranate is enough)
1 chopped orange pepper
1 chopped shallot
Handful of mint
Handful of cilantro
1 tsp. lemon juice
2 tbsp olive or avocado oil

A dash of salt and pepper

Directions:
1. Cook the barley. Per 1 cup of barley, use 3 cups of water or stock. Simmer for 30-40 minutes on low heat. Set aside and let cool down.

2. Deseed your pomegranate and prepare your herbs and vegetables.
3. Mix chopped orange pepper, pomegranate seeds, herbs, lemon juice, and oil in big bowl. Season with salt and pepper. Refrigerate.

4. Once barley is cooled down, mix together and refrigerate. Serve once cooled down.

Grilled Pork Chops with Date and Cilantro Relish

2013-10-27T18:52:00.001-07:00

I was happily surprised the other day when I checked my mailbox and found Bon Appetit magazine waiting for me. Who knows how they found me, but I'm so glad they did. I ripped out a bunch of recipes and put them on our fridge. The first recipe I made was the grilled pork chops with date and cilantro relish. It was delicious and more importantly, super easy. All I have to say is Bon Appetit, you've won me.

What you need:

2 pork chops or 1 pork tenderloin (go to Bon Appetit's website for the pork tenderloin recipe)

* You can use any other meat that floats your boat. It would do beautifully with poultry or lamb.

Relish

3 tbsp. olive oil or avocado oil

2/3 cup Medjool dates, deseeded and chopped into small pieces

2 tbsp. fresh orange juice

3 tbsp. chopped fresh cilantro

Dash of salt and pepper

Marinade

1 cup orange juice

1/2 cup chopped cilantro

3 tbsp. salt

Directions:

1. Get your pork chops marinating to get the meat infused with flavor. Mix all the marinade ingredients together and place your pork in the mix. Refrigerate until you're ready to cook. 1 to 3 hours is the perfect amount of time.

2. Prepare your date-cilantro relish. Mix all the ingredients together and refrigerate.

3. Remove pork chops from marinade. Dry with a paper towel and season with salt and pepper. Mist the grill pan with a little oil and grill away. Getting the grill really hot will make sure your pork chops get a beautiful sear

4. Serve with date-cilantro relish on top!

Red Lobster's Cheddar Bay Biscuits

2013-10-17T19:44:00.003-07:00

This post is a short one, but a delicious one! I surprised Ty with Red Lobster's very own cheddar bay biscuits with butter-herb drizzle (thank you Walmart!) the other day. Ty used to make them from scratch all the time when we first started dating, so I thought they would be the perfect surprise for a lazy Sunday football day. They definitely don't compare with Ty's homemade cheddar bay biscuits (I'll do my best to convince Ty to share his recipe), but they sure made for fun snacking. In fact, they were gone in minutes.

Boxed Goodness: Maple-glazed pumpkin donuts

2013-10-13T12:38:00.002-07:00

Ok, so I went where no food blogger should go. I used a pre-made mix. I saw the maple-glazed pumpkin donut mix sitting on the check-out counter and thought it'd be fun to try making donuts for the first time and even more fun to eat. It delivered! Those donuts with a hot cup of coffee made the perfect breakfast. You can buy the Stonewall Kitchen Pumpking Doughnuts mix here!

Potato and Leek Au Gratin

2013-10-02T08:33:00.002-07:00

It boggles my mind that it's already fall, the leaves are changing, and we're already seeing Thanksgiving, Halloween, and Christmas decorations in the stores! I guess it's time to say goodbye to those summer skirts and say hello to those sweaters and stockings packed away. To celebrate the first day of October (and the furlough, thanks Congress!), Ty and I made a wickedly awesome potato and leek au gratin. Ty's been going to the local farmer's market every Saturday (yay for local!) and got a really great deal on some leeks this past weekend.

I scrubbed the internet for a bunch of leek recipes, but decided to make something with whatever Ty and I already had. Luckily, potatoes and leeks are one of those classic combinations so we went with the au gratin. Who can say no to a scrumptious, cheesy au gratin? So that's what we did and finished it off with some delicious chocolate blackberry cream pie from Whole Food's. A perfect way to start the fall and the first day of furlough!

Here's how we made it!

4 yellow potatoes
5 stocks of leeks
3 stocks of thyme
1 cup of parmesan cheese or any cheese you have in the house
1 egg
1/2 cup of 1% milk* or cream
salt/pepper
avocado oil*, olive oil, or butter

* = Healthier options and always the better choice

Directions:

1. Preheat oven to 400F.
2. Peel potatoes and slice into thin circular slices about 1/8 inch wide. Use a mandolin if you have one. Once sliced, place potatoes in a bowl of really cold water to keep it from turning brown.

2. As that's sitting, put a tsp of avocado oil (my new obsession) in a frying pan and sautee your leeks over medium heat for 3 or 4 minutes. Season with salt and pepper and set aside.

3. Coat a deep baking dish with the avocado oil (avocado oil has a very high smoking point meaning it won't burn and it's healthier for you)
4. Start placing your layers and repeat until you are rimmed to the top! I wouldn't add anymore salt since cheese has so much sodium, but if that floats your boat, by all means.

Layer 1: Potatoes
Layer 2: Leeks and Thyme leaves
Layer 3: Cheese (top layer should always be cheese to get the crispy golden brown!)

5. Mix the milk or cream with the egg and pour all over. This gives it the rich decadent feel.
6. Cover with aluminum foil and bake for 45 minutes.
7. Serve with lots of extra grated cheese for people to add as topping. So good!!

And here's a pic of the awesome chocolate cream pie we had for dessert. Thank you Whole Foods!

Hashtag Wedding Diet

2013-03-29T05:52:00.006-07:00

With Ty and I's wedding fast approaching in May, we're both realizing that those fast food runs to Wendy's and lazy pick-up orders from the nearby Thai restaurant might not be the best idea (me being the most guilty of eating out and choosing not such healthy eats). We both want our figures at its best and I personally want my skin glowing and radiant, and pimple free. Yes, I'm convinced that what you eat does show on your skin (at least it does on mine). That's why we've started this "non-diet" diet! It's not based off of any existing diet that I know of. Really it just prioritizes healthy balanced meals that offer all the different elements of the food pyramid. If you focus on eating a balanced meal and remember to stay away from some not so good for you things, you're well on your way to a healthier you. And that's what matters most. Weight loss comes second. Though here's a fun fact, I started this diet on Monday, and my pants are already starting to feel looser, really!

What I've been staying away from:

Alcohol
Soda
Refined sugars
Fried/Greasy foods
Processed foods (pretty much things that come in a box and have a never-ending shelf life)

What I've been eating so far:
Breakfast:

Plain oatmeal with fruit (blueberries, strawberries, bananas, etc.) and a little low-fat milk
Kashi high fiber cereal and a little low-fat milk
Plain cottage cheese with fruit
Boiled egg

Lunch:

Spinach salad with chickpeas, kidney beans, cucumbers, tomatoes, beets, carrots, mushrooms, sunflower seeds, and a little balsamic vinegar

Snacks (throughout the day):

A handful of trail mix (the no m&m kind)
Dried apricots
Dried prunes
Fresh fruit
Baked vegetable chips
Low-fat string cheese

Dinner:

Chicken cacciatore with any vegetable on the side (broccoli, asparagus, etc.)
Turkey burger (without the bun) and with a salad on the side
Fried rice with peas and corns and ground turkey
Grilled lamb kabob with basmati rice and vegetables on the side

Dessert:

I allow myself one guilty treat a day. For me, that's one milano cookie, or one small brownie, or a bite of Ty's favorite coffee ice cream, after dinner.

What I've been drinking so far:

Lots of water
Lots of green tea
Trying to stay away from coffee since it dehydrates and I prefer coffee with sugar

Hope you guys find this helpful!

Taiwan: Part 7

2012-12-09T12:17:00.003-08:00

We ended our trip with a hike through one of Taiwan's most beautiful mountains and an early morning Tai Chi session with grandma and her friends. Even my grandma's dog, Gui-Gui (which means obedient in Chinese) joined us! It was the perfect way to end our trip to Taiwan.

A trip to Taiwan is not complete without a trip to Din Tai Fung. Din Tai Fung is famous for their soup dumplings (小笼包 pronounced xiao long bao), which is a steamed dumpling with a savory broth on the inside. You eat it carefully with slices of ginger and dipped in a vinegar, soy sauce. Din Tai Fung also serves classic Taiwanese dishes that are just amazing. You must go if you go to Taiwan.

Soup Dumplings

How you eat soup dumplings! Make sure you eat it whole. You don't want the broth to leak out. Be very gentle when you take the dumpling out of the steamer and place it on the spoon.

Soft tofu with black fungus and lima beans

(Super) drunk chicken

Chive dumplings in hot chili oil


Red bean sticky rice with sweetened dried fruit. Enjoy with a hot cup of tea.

Hope you enjoyed Taiwan, even if just through pictures!

Taiwan: Part 6

2012-12-09T11:44:00.000-08:00

Taiwan is full of little bakeries. They line the streets of Taipei. And luckily, there were some great ones right near our home in Taiwan. Here are some of the great baked goods we found and got to enjoy! We went to visit this bakery near the end of our trip in Taiwan.

We found another snack stand and was delighted to see our favorite treats. I brought a big bag home for everyone to share. I definitely miss seeing this on every street corner.

On our second to last night in Taiwan, my aunt made a super gourmet meal and taught me how to make each dish. I'll make sure to walk you all through these dishes. But for right now, here's a quick snapshot of her culinary genius. She made a wonderful grilled fish, green vegetables with dried fish, fried Taiwanese pork chops, and a beef kimchi stew. For dessert, we enjoyed a Taiwanese mango beer.

Taiwan: Part 5

2012-12-09T11:05:00.000-08:00

A close friend of the family's took us out the next day to an upscale restaurant in Taiwan, the Ahmi Cafe. What a treat it was. A beautiful fusion of Asian and European cuisine. Looking at these pictures is making me hungry again! We started the meal with a delicious light spring salad and miso soup, then enjoyed a delicious grilled steak or seafood platter. Fresh fruit and a lovely cup of tea ended this delightful meal.

Afterwards, my mom and I ventured off to do a little shopping. We found a super cute kitty sitting on the check out counter of a jewelry store. She was just too cute to not post on this blog.

Later, we headed out to eat, again! This time we got beef noodle soup, philly cheese steak and fries (so funny!), and almond shaved ice and almond tofu dessert to top the evening. The beef noodle soup was completely different than the other we had, but just as delicious. You can get two types, super spicy or not spicy. I didn't have any philly cheese steak, but I did have some almondy desserts! :)

The almond shaved ice was just heavenly. I added red bean as my topping. It is a must try!

Taiwan: Part 4

2012-12-09T10:18:00.000-08:00

We started another day in Taiwan with a visit to the Chiang Kai Shek memorial. No food, but still very worth sharing!

Afterwards, we headed over to a restaurant that serves modernized Taiwanese classics and I have to say, I was very impressed. It really does a great job elevating those traditional Taiwanese dishes, while still keeping those classic flavors. We got so many dishes: noodles with meat sauce, rice with meat sauce, fried tofu with chives, grilled milk fish, and fried baby oysters. Simply a wonderful meal.

Later that night, we enjoyed a homemade meal of hot pot, which is one of my favorite things of all time. Hot pot is exactly that; it's a hot pot with a delicious broth where we throw vegetables, meats, and all sorts of treats. Everyone picks from the hot pot so make sure you claim a good spot close to the pot, otherwise, you'll be out of luck! And make sure you prepare a great bowl of sauce. Use lots of soy sauce, sesame oil, garlic, chives, and hot pot sauce, and you're set!

Taiwan: Part 3

2012-12-09T09:50:00.000-08:00

I'm on a roll today and playing catch up with all my posts. Here is Taiwan: Part 3!

We visited one of our favorite restaurants in Taiwan. We've gone to this restaurant since I was a little girl and it's still considered to be one of the best yi-mein restaurants in Taiwan. It serves a specialty Taiwanese noodle dish, that can be served either in broth or with a sweet and savory sauce. But that's not all. You can get a bunch of little dishes that are exquisite and uniquely Taiwanese. We got cow heart, duck liver, shark, roasted pork, green vegetables, and all sorts of other dishes. We also ended the meal with a flan on shaved ice and a red bean dessert with condensed milk.

Next, we traveled to visit one of Taiwan's best restaurants that serves really good beef noodle soup (牛肉麵, pronounced niu rou mian). It had a killer beef broth, super tender strips of beef, and perfectly cooked noodles. We also ordered small dishes of pork belly with seaweed and tofu slices. A perfect meal to end the day.

Taiwan: Part 2

2012-12-08T18:51:00.001-08:00

It has been a busy, busy month! With the holidays coming up and Tyand I's wedding getting much closer, we are in go, go, go mode. But here is a little more of Taiwan. Here are some more pictures of the cuisine and the city for you.

I got to tour one of Taiwan's famous night markets, Shilin night market. It's full of fun foods and great finds. When you go, you have to get the Oyster Omelette (蚵仔煎, pronounced oagen). Oagen is a fantastic mix of scrambled eggs, scallions, cabbage, fresh oysters, and gelatinous flour, coated in a beautiful sweet and savory sauce. The stand selling the oagen had dozens and dozens of customers lined up waiting to try a bite, and for good reason. Oagen is one of those dishes that defines Taiwanese cuisine.

Another Taiwanese favorite is stinky tofu and boy is it one of my personal favorites. It's exactly how it's described, it's stinky. But the crispiness of the tofu skin and the soft texture of the tofu itself, mixed with the wonderful pickled cabbage and hot sauce, you've got the perfect bite.

You'll find stands like this everywhere you go in Taiwan. They sell a wonderful mix of tofu, meats, and more meats. It's the perfect snack to go. My favorite thing to get in stands like this are the tofu squares, the fish cakes, and the duck heads! Just don't forget to ask for a little spice when they prepare your snack.

Another specialty dish is pork intestine soup. It's a simple broth with rice and pork intestines. It's not a complex soup, but it's so flavorful, especially with a dash of white pepper. We got ours to go, but here is a snapshot of it being prepared!

The next I want to share with you is a drink that defines Taiwanese culture. Most people would guess bubble tea, but not quite so. This drink has been around for ages. It's the perfect Taiwanese drink that helps cool you down and renews your palette. It's an ice tea, with lime, grass jelly and tapioca. It's super refreshing and a wonderful end to all those snacks we've enjoyed at the night market.

Taiwan: Part I

2012-11-07T21:02:00.001-08:00

After a long flight to Taiwan, 24 hours in all, I was ecstatic to find a bowl of Oyster Vermicelli (阿宗面线 pronounced oh ah mee suah) waiting for me at my a-ma's house. This dish is the heart of Taiwan cuisine and can be found at food stalls at every night market you explore in Taiwan. It's richness comes from the oysters, chunks of pig's large intenstine, and mushrooms. While the ingredients may sound intimidating and a bit strange, it's what makes this dish so unique and flavorful. It's well worth the "risk"!

I slept in the next day; thank goodness I did since I didn't sleep one bit on the plane. After I awoke and got ready for the day, we went over to my uncle and aunt's house and found another fantastic meal waiting: sesame oil chicken soup (麻油雞湯 known as ma you ji tang) and bok choy (小白菜 known as xiao bai cai) with a wonderful chili shallot sauce. The soup is so simple, with only a few ingredients, but a spoonful of it will change everything you thought about Chinese food, in a very good way. The broth is a beautiful marriage of sesame oil, ginger, and rice wine.When coupled with soft rice noodles, you have the perfect soup. And of course you can't forget about the bok choy. The crunch of the bok choy, the savory richness of the shallots, and the spicy kick of the chili oil makes it so easy to eat your vegetables.

The next day, we took a ride to the city where my mom grew up to explore all the small stores lining the streets and to visit old friends and family. While visiting my great uncle, we were treated with a delicious sweet peanut soup (花生糊 known as hua sheng tang). The beauty of this sweet soup is that it allows the nuttiness of the peanuts to shine. The peanuts are boiled for hours and hours until it reaches that perfect softness and the sweetness of the peanuts fill the soup.

This post is to be continued!

Taiwan: An Introduction

2012-11-05T21:18:00.000-08:00

Taichi in the mornings;

Fan tuan (反團 - rice roll), you tiao (油条 - fried dough stick), and dou jiang (豆漿 - soybean milk) for breakfast;

Long naps;

Bargain shopping in Shilin District;

Stops at random CoCo stores to get bubble milk tea;

Snacking on local Taiwanese cuisine at the night food markets;

Exploring the unique creations at bakeries dotting the many streets of Taipei;

And late night talks and singing sessions with my a-ma.

These are only some of the things I love about Taiwan and some of the things I got to do while traveling there these last two weeks. In the next few posts I would like to share with you my stories and experiences in Taiwan, except told through food. It's amazing how food can make and transform memories, bring people together, and tell a story. And that's a story I would love to share with all of you!

Plus, you can count this as a helpful introduction to Taiwanese cuisine. If you ever do decide to go to Taiwan, which I strongly strongly recommend (did I say strongly?), you can use these posts as a reference for some of the speciality Taiwanese dishes you should not miss. Many of these dishes are dishes that I grew up eating and are the heart of Taiwanese cooking. Believe me, you will not want to miss this!

Stay posted! :)

Apple pie

2012-10-22T18:51:00.001-07:00

This post is devoted to another fall favorite of mine and Ty's absolute favorite dessert, apple pie! I love how this classic American dessert perfectly marries, yet spotlights the tartness of granny smith apples, the flakiness of a perfectly made pastry crust, and the fragrances of all those fabulous spices like cinnamon, cloves, and nutmeg. This was actually my first pie and boy was I happy with how it turned out. You will be too! Enjoy!

What you'll need:
1 package of pie crusts (normally comes with two)
5-6 granny smith apples peeled, cored, and thinly sliced
1/2 lemon juiced
1/2 cup sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
Pinch of salt
1 tbsp. of butter

Directions:
1. Prepare pie crust according to directions on package for 1 filled crust pie.
2. Preheat oven to 350 degrees.
3. Mix slices apples with lemon juice, sugar, cinnamon, nutmeg, cloves, and salt. Set aside.
4. Heat 1 tbsp of butter in a pan and cook the apple mixture for 5 minutes. Not too long otherwise the apples will turn a bit too mushy.
5. Spoon apple slices into pie crust

6. Arrange lattice crust on top of apple mixture. It's really easy! For detailed instructions, please see the Simply Recipes website.
7. Bake for 45 minutes.
8. Remove from oven and let cool down!

Spiced Pumpkin Cheesecake

2012-10-17T19:05:00.002-07:00

Fall is here, fall is here! It's time to pull out those chunky sweaters, patterned scarfs, and cute boots. It's also time to get ready for some delicious fall flavors. I know I have! I'm already craving those fall-y decadent and creamy soups, heartwarming baked desserts, and roasted vegetables and squashes and meats. To celebrate the coming of fall, I made a spiced pumpkin cheesecake, my first cheesecake in fact! The recipe is an adaptation from Paula Deen's pumpkin cheesecake recipe and I have to say, it's so good and really easy to make. The hardest part is honestly waiting for the cheesecake to set in the fridge! Hope you enjoy!

What you'll need:
2 pre-made graham cracker crust*
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

* If you use pre-made graham cracker crust like I did, the recipe below makes two cheesecakes. Make sure you get two pre-made cracker crusts from the store otherwise you'll have too much filling! Another thing is I added a lot more cinnamon, nutmeg, and ground cloves than the recipe asked for. Feel free to add as much spice as you want.

Directions:
1. Preheat oven to 350 degrees.
2. Beat the cheesecake until it's soft and moldable (enough)
3. Mix the pumpkin puree, eggs, egg yolk, sour cream, sugar, spices, flour, and vanilla until it is fairly well mixed. Mix in blender or food processor for a really good mixing
4. Pour filling into crust. Bake for 1 hour. Some reviewers have said the pie can take longer to cook. Poke the cheesecake with a toothpick after 1 hour and see if the cheesecake is runny. If it is, keep baking and check every 10 minutes. You don't want it to overbake!

5. Cover cheesecake with plastic liner and refrigerate for at least 4 hours!

Crockpot Beef Bourguignon

2012-10-04T19:05:00.000-07:00

Hi, this is Tyler, this is my first guest post! I've selected Beef Bourguignon, a very tasty dish. This is the third time I've made it. This dish originates in Burgundy and brings a deep richness of flavor via red wine. I first had this dish after a long day of skiing in New Mexico and decided I had to make it myself. My spin on it is intensely flavorful and relatively simple.

What You'll Need:
2 lbs cubed beef (very easy to find)
1 large yellow onion
1 package baby portobello mushrooms
1/2 bottle inexpensive Pinot Noir or Burgundy
2 shots brandy (optional)
1 small 6 oz can tomato paste (perfect size)
12 oz beef stock or top off crockpot
Salt
Black Pepper
Cayenne Pepper
Garlic Powder
Celery Seed
Thyme
Oregano (I use a lot of seasoning in things)

Directions:
1. Place all the beef in a large frying pan. Brown the meat on high heat, turning the chunks to brown each side. Some pink on the inside is ok, it's going to be cooked for a long time in the crockpot.

2. Dump all the meat into a pasta strainer. This will drain off most of the drippings and make your final result healthier and less greasy.

3. Dice the yellow onion and quarter the mushrooms. Place these in the crockpot with the drained beef.

4. Turn your crockpot on high as you prepare the liquid portion of the stew. Pour in the red wine, the stock, the and scrape the tomato paste in. Optionally add a small amount of brandy for intense flavor. Stir it all together.
5. Add all the seasonings. For me I can never add too much dried oregano but be sure to get your salt level right and be sparing with the cayenne. Taste the liquid and adjust accordingly, don't be alarmed by the "booziness," the alcohol will cook off.

6. Top off your crockpot and set it to low. Let it cook overnight or while you're at work, I usually put it in before bed.
7. When you come back to you have a huge batch of stew! Like any stew it keeps well in the fridge, I get at least 4 servings out of this, if not more. Such a good value.

Thai Flank Steak Pita Sandwiches

2012-09-30T17:41:00.001-07:00

Today was such a great day! Ty and I joined a bunch of our friends to go apple picking and wine tasting in southern Virginia, and it couldn't have been prettier. I loved seeing all the trees changing colors and the rolling hills and the acres of green everywhere. To celebrate the coming of fall, we celebrated with a picnic at the winery. Ty and I brought Thai Flank Steak Pita Sandwiches, which turned out absolutely perfect. It was flavorful, colorful, and super healthy. It's adapted from Cooking Light's Thai Steak Recipe. You'll love it and so will your guests, I promise!

What you'll need:
1 flank steak, trimmed
1/2 tsp. freshly ground black pepper
1/4 tsp. cup fresh lime juice
1 tbsp. brown sugar
2 tbsp. lower-sodium soy suace
1. tbsp. fish sauce
2 tsp. minced fresh garlic
1 tsp. siracha sauce
1/2 red cabbage
1/2 cup of julienne-cut carrots
1/2 cup of snow peas (make sure to remove the ends and the string on the side!)
1/2 cup of baby corn (break into bite size pieces)
1/3 cup fresh mint
1/3 cup fresh cilantro
1/3 cup fresh basil
1 package of pita breads (about 12 slices)

Directions:
1. Season steak with salt and pepper and grill ove rmedium high heat. Cook about 5-7 minutes each side. Remove steak from pan and let rest. Once well rested (about 5-7 minutes), cut steak diagonally across grain to form thin slices.
2. Prepare the red cabbage, carrots, snow peas, and baby corn, and fresh garlic.
3. Time to make the sauce! Combine the lime juice, brown sugar, soy sauce, fish sauce, fresh garlic, and siracha sauce. Mix well.
4.Combine cabbage and remaining ingredients in a medium bowl. Add mixture to cabbage mixture and toss well.

5. When ready to serve, slice pita breads in half. Stuff pita halves with cabbage mixture and top with several slices of the flank steak. For a vegetarian option, keep out the flank steak and add a ton more vegetables. Everyone will love it!

Sweet and Spicy Roasted Cashews

2012-09-28T20:58:00.000-07:00

This recipe is dedicated to those lazy days you just want something a little delicious to nibble and snack on; something that's fast, easy, and yummy. I came up with this sweet and spicy roasted cashews recipe when I was in my scavenger mode yesterday and came across a bag of cashews in our pantry (thank you Ty for tossing it in our grocery cart at the last minute)! It only took 10 minutes to make and it hit just the spot. I'm definitely going to start making this more often!

What you'll need:
1/2 bag of unseasoned cashews (even better if you use mixed nuts like walnuts, pecans, and almonds, maybe even some dried cranberries)
2 tbsp. of brown sugar
2 tbsp. of cinnamon
1/2 tsp. of cayenne pepper
1 tsp. of butter

Directions:
1. Preheat oven to 350 degrees. Place cashews on baking sheet and bake for 10 minutes.

2. Meanwhile, mix the brown sugar, cinnamon, cayenne pepper, and butter together in a separate bowl. Season to taste.
3. Toss the cashews with the brown sugar and cinnamon mixture until all cashews are coated. Serve warm!

Julia Child's Ratatouille

2012-09-22T22:03:00.000-07:00

Rainstorms always put me in the mood for something heart-warming, cozy, and filling. Lucky for my tummy, it rained the other day and I decided to make ratatouille, an eggplant casserole with tomatoes, onions, peppers, and zucchini. I based my creation on the ratatouille recipe expertly crafted by the queen of French cooking, Julia Child. I changed a few things to the recipe, only to make it easier and a little more colorful. It'll be hard work, but it's so worth it and you'll see why. For the original recipe, please go to the following link Knopf Double Day: Julia Child's Ratatouille Recipe

What you'll need:
1 eggplant
1 zucchini or green squash
1 yellow squash (added to bring a little more color to the dish)
1 tsp. salt
4 tbsp. olive oil
1 yellow onion
1 green pepper
1 red pepper (added to bring a little more color to the dish)
1 green pepper
2 to 3 tablespoons olive oil
2 cloves mashed garlic
1 pound red tomatoes (about 4 large tomatoes)
3 tablespoons minced parsley
Salt and pepper to taste
Red pepper flakes (added cause Tyler and I love a little kick)
Thyme (added cause who doesn't love thyme)
Shredded mozzarella (added to top with - really takes the dish to the next level!)

Directions:
1. Heat oven to 350 degrees.
2. Wash all vegetables. Thinly slice the eggplant, zucchini, yellow squash, yellow onion, green pepper, and red pepper. Season with salt and set aside. Try not to mix the vegetables. It makes it easier to arrange the vegetables later.

3. Saute the eggplant, zucchini, and squash in olive oil for about 5 minutes browning each side lightly. Remove to a side dish.
4. In the same skillet, cook the onions and green pepper and red pepper for about 10 minutes. While that's cooking, mince garlic and mix in with vegetables.
5. Next, dice tomatoes. Mix with onions and peppers. Cook down until tender and soft. Season with salt and pepper and red pepper flakes and thyme to taste.
6. Place the mixture of onions, peppers, and tomatoes into the bottom of an olive oil-coated casserole pan (I used fresh tomatoes and the mixture of onions, peppers, and tomatoes, as the base of the casserole). Sprinkle minced parsley over tomatoes.
7. Arrange eggplant, zucchini, and yellow squash so you can see all the different colors.
8. Do steps 5 and 6 repeatedly in that order until the casserole pan is full. Sprinkle fresh parsley, more thyme, and red pepper flakes on top.
9. Place in heated oven and bake for 30 minutes.
10. Serve with shredded mozarella cheese and a good slice of bread to dip into the ratatouille sauce.

Almondy Almond Cake

2012-09-18T20:11:00.005-07:00

I first learned of this almondy almond cake recipe from Ty's dad when he made it for a neighborhood pool party. It looked and smelled so delicious as he was making it. The fragrance of the roasted almonds and vanilla extract permeated the kitchen. It was hard waiting until the pool party to try a slice. But believe me when I tell you, it was a huge hit and well worth the wait. It was super moist and like the title promises, very almondy, which is a very good thing!

So thank you to Jim for introducing this recipe to me. You made this rainy day that much better; cause on a rainy day like today, there's nothing better than a perfect slice of cake.

What You'll Need:
2 1/2 cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
1/2 cup ground almonds
1 cup butter
1 1/2 cups granulated white sugar
4 eggs
1 1/2 tsps almond extract
1 2/3 tsps vanilla extract
1 cup milk

1/4 cup milk
3/4 cup powdered sugar
1/2 teaspoon almond extract
1/2 cup toasted sliced almonds

Directions:
1. Preheat oven to 350 degrees. Grease and flour a bundt pan (or 2 9-inch loaf pans if you don't have one like me). Mix together the flour, baking powder, salt, and ground almonds. Set aside.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond and vanilla extract. Beat in the flour mixture alternately with 1 cup of milk, mixing just until incorporated. Pour batter into prepared pan.

3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer and then place on waxed paper.
4. While that's cooling, place sliced almonds on a baking sheet and toast in the oven for 10 minutes.
5. As that's going, start making the glaze. Combine 1/4 cup milk, 3/4 cup sugar, and 1/2 teaspoon almond extract. Add almonds when finished toasting.
6. Poke little holes in the top of the cake with a fork. This will let the glaze permeate the cake. Do this gently so you don't break the cake. Once complete, pour glaze over cake.
7. Get a glass of milk and eat!!

Watermelon, Mint, and Feta Cheese Salad

2012-09-17T19:47:00.002-07:00

Ty and I went to the grocery store the other day and saw the cutest little baby watermelon. I knew it was a little out of season, but I couldn't resist. I had to have it! I did a quick inventory of what we had in our fridge and remembered the feta cheese we used for the chicken roulade. So that's what we did! We grabbed the watermelon, some mint, and headed home to make an incredibly simple, but bright and flavorful watermelon, mint, and feta cheese salad. Enjoy!

What you'll need:
1/2 baby watermelon
2 or 3 leaves of fresh mint
1/4 cup of crumbled reduced fat feta cheese

Directions:
1. Cut the watermelon into 1 inch cubes.
2. Finely chop the mint and mix with watermelon.
3. Mix in the feta cheese and you're done!

Mediterranean Chicken Roulade

2012-09-15T18:04:00.003-07:00

As the fall season approaches, the herbs in Ty's garden have begun getting ready for the colder weather. We've been trying all sorts of new recipes to incorporate the herbs before they go dormant. Today we used Ty's oregano plant to make a Mediterranean chicken roulade. It turned out absolutely perfect and I have to say it looked and tasted quite gourmet. Hope you enjoy it as much as we did!

What you'll need:
1 package of thinly sliced chicken breasts (about 4 slices)
1 tbsp of extra virgin olive oil (EVOO)
A dash of salt and pepper
A dash of red pepper flakes
A dash of sumac and za'atar
1 package of reduced fat crumbled feta cheese
A handful of oregano
1 lemon
4 cloves of garlic
Toothpicks

Directions:
1. Heat oven to 450 degrees.
2. While that's heating up, make the filling. Start by finely chopping the oregano and garlic. Once chopped, mix with feta cheese. Zest half a lemon and mix in with filling. Set aside.

3. On to the chicken! Coat bottom of ceramic roasting pan with EVOO. Place chicken breast in pan and make sure both sides are covered with EVOO. Season chicken breast with salt and pepper, red pepper flakes, sumac, and za'atar.

4. Place filling on the skinnier side of the breast. Roll as tight as you can. Set in place with a toothpick or a string of cooking twine.

5. Once all are wrapped, sear the chicken in a frying pan until brown on all sides. This should only take 5 to 7 minutes.
6. Place chicken in roasting pan and bake in oven for 10 minutes. Flip sides and bake for another 10 minutes.
7. Let the meat rest for a minute or two and then begin slicing. Place slices in a separate plate. Once all are placed, drizzle the remaining EVOO from the roasting pan and sprinkle a little more filling if you have some leftover. You can also squeeze a little lemon juice on top and/or place a few lemon slices for presentation.

Lamb Chops with Yogurt-Mint Sauce

2012-09-10T18:25:00.001-07:00

Tyler and I went on an impromptu run to Williams & Sonoma this past weekend and boy did we have the best luck! We found a Chinese bamboo steamer (I've always wanted one), a jar of sumac and za'atar (love!), and the star of the meal tonight, a hot mint jelly, which was only $2.99 for a big jar! Ty came up with the idea to make lamb chops with a yogurt-mint sauce for dinner and it turned out perfectly. Not only was it delicious, but it was so easy to make. We made it in less than 30 minutes. Hope you love it as much as we did!

What you'll need:
2 lamb chops
1 tsp. of sea salt
1 tsp. of sumac
1/2 cup of fat-free plain yogurt
4 tbsp. of hot mint jelly
Handful of fresh parsley

Directions:

1. Season the meat with sea salt and sumac. Sumac has a really tart, lemony flavor. It's the perfect seasoning for a more gamey meat like lamb.

2. Grill on the foreman or on the stove. It should take about 10 minutes per chop. Once it's done, set aside. Always let your meats rest to ensure maximum tenderness and minimum runniness.
3. Now it's time for the sauce! Chop up some fresh parsley. We used the parsley from Tyler's herb garden. Mix the yogurt, hot mint jelly, and parsley in a bowl.

4. And you're done! Just add a sprig of parsley on top of the meat and drizzle a little sauce on the chop or you can set it on the side. It's delicious!

Fattoush Salad

2012-09-05T18:12:00.002-07:00

Fattoush, which means "crumbled bread" in Arabic, is one of my favorite Levantine mezza dishes. I first had it in Amman and was absolutely floored by the bright flavors I tasted in each bite. Who knew vegetables could be so delicious?! Traditionally, fattoush is a mix of lettuce, cucumbers, tomatoes, onions, parsley and mint, olive oil, lemon juice, sumac or za'atar (fabulous!) seasoning, and of course, pita chips! When I was looking in the fridge tonight, I realized I didn't have a lot of the ingredients, but I went ahead and tried making my own version, using the ingredients I did have! I'll show you how to make a simplified version of fattoush and you'll be saying "wow". And even better, it doesn't take long to prepare at all! This version is just for one person. Enjoy!

What you'll need:
1 Cucumber
Lots of Grape Tomatoes, around 15
A handful of pita chips
A handful of dill (thanks to Suzanne for letting us pick some from the garden. It was delicious)
A dash of sea salt and pepper
1 tbsp. of extra virgin olive oil
1 tbsp. of lemon juice

Directions:
1. Peel and dice the cucumbers into one inch cubes.

2. Slice the grace tomatoes into small one inch cubes.

3. Mix cucumbers and grape tomatoes together.
4. Finely chop the dill and mix in with the cucumbers and toatoes.

5. Dress the mixture with the EVOO, lemon juice, and season with salt and pepper.
6. Now crush the pita chips. You can either use store-bought pita chips like I did or make your own. If you do decide to make your own, just take a pita, break into bite size pieces, and bake in the oven till golden brown. Season with a little salt and pepper or get creative, and use some interesting seasonings!

7. Mix the pita chips in with everything else. Serve immediately. You don't want the pita chips getting soggy!