Snacking in the Kitchen

Good Morning, Gourmet.com - Road Trip: 10 Must-Try Seattle Eateries

2012-05-31T08:23:00.001-07:00

Ever wonder where to eat in Seattle? Wonder no more! Gourmet.com just published a list of 10 Must-Try Eateries. How cool is that?

What's even cooler is the fact that I got to contribute to the list and write about one of my favorite Seattle bakeries: (full link to the post)

What is the city’s best bakery? And what pastry or bread can’t be missed?

Do not be alarmed by the lines that are likely to greet you on weekdays and weekends at Bakery Noveau. Instead, make your way to the counter and order a double-baked chocolate croissant. This flaky, sweet, buttery pastry packed with dark-chocolate decadence is worth every second of waiting and every penny spent. And don’t miss the jewel-colored macarons. My favorite flavor is cassis, with beautiful black-currant mousse between two wispy almond wafers. Pack your sweets in a brown bag and enjoy them on a stroll along Alki Beach with an unbeatable view of Seattle, rain or shine.

#seattle #bakeries #croissant #travel #desserts #gourmet #foodies #foodwriting

Ever Wondered what Two Dozen Oysters Look Like?

2012-05-23T09:10:00.000-07:00

Happy hours are fantastic! You save a dollar or two on a drink, perhaps order an appetizer, and hang out with your friends earlier in the evening. But what happens when a happy hour is for oysters?

Yesterday, I joined my friend Lera for the Oyster Happy Hour at Whole Foods. I arrived to two platters holding four dozen oysters, and mistakenly assumed that Lera preordered oysters for the four of us. Wrong! As if I haven't known this girl for years. The oysters were just for Lera and her boyfriend, Travis. So off I went to order my own two dozen and a glass of wine.

The oysters arrived with wedges of lemon, cocktail sauce and a delicious habanero sauce with rice vinegar and mirin. Our group thought it would be great to have a grilled baguette to go along with the oysters. Whole Foods - are you listening? :)

I was going to share the oysters with the Artist. However, once I started slurping these delicious morsels, I quickly figured out that the Artist would have to get his own two dozens, I wasn't going to share.

I'm not sure if it was the wine or the oysters, but I was quite "happy", and possibly tipsy, by the end of the happy hour. Can't wait till the next one!

Cost of dinner: $22. Happy hour information:

Oyster Happy Hour from 5pm-7pm! Join us for .69 oysters on the half shell plus wine ($4.99/glass) and beer ($1.99/bottle)! Shuck yeah!

(206) 621-9700
2210 Westlake Ave, Seattle, WA
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Boozy Sour Cherry Tiramisu ~ Sweet Recipe for Success for Mother's Day

2012-05-21T21:30:00.002-07:00

A few years ago, I wrote a simple post for Mother's Day that turned this blog of mine upside down. That recipe for Sausage and Broccoli Egg Muffins brought thousands of you to my site and fed thousands of hungry mouths.

Every Mother's Day that follows, I try to create a new recipe that will bring joy to my mom and live up to the popularity of that initial post. I can't guarantee the latter, but the former is definitely true!

This year, I whipped up Boozy Sour Cherry Tiramisu ~ my adaptation of one of Italy's most popular dessert. You will find mascarpone and ladyfingers in my version, but the coffee is replaced with delicious sour cheerry juice, that's not so sour! Won't you give this one a try? And if you are looking for more tiramisu recipes, check one made by MangoTomato with pomegranate! But if cherries are more to your liking, you will also want to make Sour Cherry Crustless Cheesecakes ~ baked inside your muffin tin!

Boozy Sour Cherry Tiramisu

Ingredients

1 pint whipping cream

16 ounces mascarpone cheese

1/3 cup cherry liqueur (I used the bottle of Ginja I brought from Portugal)

2 tablespoons powdered sugar

24-ounce jar pitted sour cherries

2 cups sour cherry juice

3 packs Italian ladyfingers

Directions

1. Beat together whipping cream, mascarpone cheese, cherry liqueur and powdered sugar in a large bowl, until stiff peaks form.

2. Drain cherry juice from the jar of cherries and combine with the other two cups of juice. Quickly dip ladyfingers into sour cherry juice and line them on the bottom of the 9x13 glass dish.

3. Spread the first layer of ladyfingers with 1/3 of the mascarpone and sprinkle with 1/3 of the sour cherries.

4. Repeat with two more layers of ladyfingers and mascarpone, leaving the cherries off the last layer. Cover the Boozy Sour Cherry Tiramisu with plastic wrap and refrigerate for several hours or overnight.

5. Remove the cake from the refrigerator and garnish with the remaining cherries. Eat up!

The cake gets better as it sits and the layers of ladyfingers absorb the rich, boozy, sweet mascarpone cream. Enjoy a slice (or two) with a cup of tea or a shot of cherry liqueur!

What did you make this year for Mother's Day?

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Potatoes 101: Smashed Red Skinned Potatoes

2012-05-15T22:39:00.001-07:00

Because there are never enough ways to cook potatoes, I wanted to share with you this recipe for Smashed Red Skinned Potatoes. I prepared these to go along with the Seared Halibut with Tomatoes and Capers. Trust me though, you would be happy with a plate of these crunchy-on-the-outside, tender-on-the-inside potatoes on their own -- perhaps with a sprinkling of sea salt and coarsely ground pepper.

For best results, use small, new potatoes - they will cook up quickly, smash nicely into a perfect portion size and look beautiful on the plate all at the same time.

Before you start, you might want to invest in a cast iron skillet, fish spatula and a meat tenderizer!

Smashed Red Skinned Potatoes

Ingredients

6 new red-skinned potatoes

salt

olive oil

Directions

1. Place potatoes into a pot and cover with cold water; salt.

2. Bring the water to a boil; lower heat and simmer potatoes until tender.

3. Drain potatoes and cool completely.

4. Smash potatoes using a meat tenderizer or any other flat heavy utensil you might have on hand. Be careful not to break apart potatoes completely - you want them to hold together and be approximately 1/2-inch thick.

5. Heat olive oil in a cast iron skillet over medium-high heat. Cook potatoes 3-4 minutes per side, or until crisp and heated through.

6. Season with extra salt and freshly ground pepper; eat immediately.

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First Time for Everything: Tuna Melt Sandwiches for Grown-Ups

2012-05-12T19:58:00.001-07:00

I love tuna salad. I probably love it because it contains a copious amount of mayonnaise. When I was little, my mom would make the salad with chopped boiled eggs, cooked rice, and lots of dill. We would eat the salad on its own, without bread, crackers, or potato chips.

As I grew older, I started incorporating more ingredients to my tuna salad. I love the color and flavors added by pickles, onion, celery and cilantro. I usually try to make the salad several hours ahead so it can have plenty of time to chill in the refrigerator.

But what about a hot tuna salad sandwich? I was skeptical for the longest time, but then I made these Tuna Melt Sandwiches with the help, encouragement, and guidance of my dear friend Alla -- and am now a convert. Will I change your mind with these delicious melts?

Ingredients

1 can tuna*

1 boiled egg, peeled and chopped

1/4 cup cooked rice

2-3 dill pickles, finely diced

1 tablespoon finely diced red onion

1 tablespoon finely diced celery

2 tablespoons mayonnaise

1/2 tablespoon spicy mustard

salt and pepper to taste

2 slices of bread

shredded extra sharp Cheddar cheese

*(I prefer mine in water, but feel free to use the kind in oil, just be sure to buy the best quality tuna you can afford. Be aware of ethically-fished and sustainable tuna brands.)

Directions

1. Preheat the oven to 375 degrees. Line a baking sheet with foil and place a cooling rack on top. Set aside.

1. Mix together tuna, egg, rice, pickles, onion, celery, mayonnaise, salt and pepper. Taste for seasoning and adjust the flavor. I personally like to add more pickles. You should feel free to play with proportions of ingredients.

2. Spread the tuna salad on bread and sprinkle with cheese. Transfer the open sandwiches on the prepared baking sheet.

3. Bake the sandwiches in the oven until they are heated through and the cheese has melted. This will take about 15 minutes. For extra crispness, cook the sandwiches under the broiler for the last two minutes.

4. Eat the sandwiches immediately. Or, if you are at my house, you sit on the couch, waiting for a sandwich while I take photographs. And if you are Alla, you probably pout... a lot!

Serve these Tuna Melt Sandwiches with extra pickles and Pop Chips or your favorite potato chips. I also drizzled some hot pepper sauce for an extra kick.

Enjoy!

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Birthday Celebration at Anita's Crepes ~ Seattle's Creperie

2012-05-09T21:07:00.000-07:00

Crepes. The world's thinnest pancakes. Round, golden brown, and delicious, they wear many hats. They can be simple or complex, sweet or savory, but they must be delicious! I grew up eating my mom's crepes and finally matured to cook my own. But when it came to celebrating my birthday with some of my favorite Seattle girlfriends, I turned to Anita's Crepes.

It was an especially cold and rainy Sunday morning and the girls and I huddled outside of this small, charming restaurant, waiting for our table to be ready. We stared impatiently inside the restaurant, almost drooling, as we saw the lucky patrons sipping on bright orange mimosas and steaming coffee while enjoying plates of crepes, both sweet and savory. Unfortunately, Anita's Crepes does not take reservations, but the wait was very much worth it.

Our server was amah-zing! She quickly put together two tables and got us seated. Fortunately, we had some time to inspect the menu while we stood outside, waiting for the table, and were ready to order right away once our server returned with our drinks. Word of advice: the white substance in the little bowls at the table is salt, not sugar. Do not put it in your coffee...This one is for you, Carly.

I loved the fact that you could order your crepes made from regular flour, buckwheat, or a low-gluten mix (especially great for gluten-conscious guests).

We were all too hungry and too busy talking to take pictures, but everyone truly loved their crepes. Several of us ordered the mushroom sauce on a side to go along with the crepes - delicious! Savory, creamy, and earthy, the sauce made the crepes so much richer.

Are you surprised that there was room for dessert? After all, it was a birthday celebration! All of us shared this gorgeous dessert crepe (pictured above) filled with sweetened ricotta and candied papaya, and garnished with chantilly, pistachios, powdered sugar, and raspberry sauce.

I am looking forward to visiting Anita's Crepes this summer to enjoy their crepes on the outside patio.

Anita's Crepes

4350 Leary Way NW
Seattle, WA 98107
(206) 838-9997
Thank you for making my birthday special!

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Pan Seared Halibut, Braised in Diced Tomatoes with Capers

2012-05-07T20:24:00.000-07:00

I was thrilled when I came home to a box of goodies from Muir Glen Organic. Over the next months I will feature recipes using items from the box as inspiration. Today, I want to share a three-ingredient recipe with Red and Yellow Diced Tomatoes. This recipe for Pan Seared Halibut, Braised in Diced Tomatoes with Capers took under 30 minutes to prepare and sang with bright notes of flavor.

The halibut, one of my favorite fish, turned out perfectly tender after leisurely simmering in diced tomatoes. Salty, briny capers snuggled along the fish and imparted a vibrant, lemony taste.

I served the fish along with Smashed Red Potatoes (recipe to come) and Simply Broiled Asparagus.

Pan Seared Halibut, Braised in Diced Tomatoes with Capers

Ingredients

12 ounce halibut fillet

salt and pepper to taste

2 teaspoons olive oil

14.5 ounce can Muir Glen Yellow and Red Diced Tomatoes

2 tablespoons capers

Directions

1. Season halibut with salt and pepper on both sides.

2. Heat oil in nonstick pan over medium high heat. Sear halibut, presentation side down, for 5 minutes.

3. Flip the fish and add tomatoes and capers. Lower the heat, tightly cover the pan and simmer for 15 minutes.

4. Season with additional salt and pepper, if needed. The fish is ready when it's flaky, bright white, and springs back to the touch.

This was a surprisingly simple meal - after all, only three ingredients! Try this recipe with your favorite fish. Serve with smashed potatoes and asparagus, as pictured below, or pieces of crusty bread to soak up the tomato goodness.

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Discovering Arabica Lounge in Seattle ~ Not Another *$

2012-05-04T12:23:00.000-07:00

No offense, but when it comes to coffee, I prefer to stay away from the mega blockbusters of coffee shops (yes, I'm talking about you, Starbucks). On a recent visit to Capitol Hill, I met with my friend Priya at Arabica Lounge for a cup of coffee and something sweet.

The place was buzzing with the smell of freshly ground coffee beans, and cherry blossoms stuck in glass jars adorned beyond-gorgeous wood tables. I wanted to pull out my laptop, or grab a book and settle in for an hour or two. Short on time, I waited on Priya to arrive, ordered a "cup" of coffee and a chocolate cookie. A word of advice ~ if you are serving a naturally gluten free item, like this delicious flourless chocolate cookie, perhaps you should call it a Flourless Chocolate Cookie instead of Gluten Free Chocolate Cookie. Thoughts?

The experience at Arabica Lounge left me amused and caffeinated. Let's discuss the amusing parts first. My coffee was served in a glass jar, rather than a cup. I suppose that gives it a more rustic, down-to-earth feeling, but I would have preferred a cup with a handle and a thinner rim to sip the coffee.

Instead of a register to take the payment, the Lounge used an automated, touch-screen computer for credit cards. Everything was touch-screen and automated. I had to ask for the receipt to be printed. Adding a tip was almost forced, since your server waited for you to add it in before printing the receipt.

I loved the community table at the center of the cafe. While sitting at the table with Priya, the gentleman across from us, seemingly of European decent, struck up a conversation with us and suggested a few cocktail lounges/bars to visit in the area. Priya - we still need to go!

The array of baked goods in the display case was quite appetizing. I decided to go for a Gluten Free Chocolate Cookie, which I think should be renamed to a Flourless Chocolate Cookie. The cookie was thin, dense, and chocolaty rich. It reminded me of the cookies sold at the Apple Pie Bakery at the Culinary Institute of America. The top was lightly crackled. I could've had eaten another one, but shared the one I had with Priya, instead.

Next time you are in the area, skip the overpopulated, big-name corporate coffee shops, and stop at Arabica Lounge instead.
Location:

1550 E Olive Way
(between Denny Way and Summit Ave)
Seattle, WA 98102
Neighborhood: Capitol Hill
(206) 347-6093

http://www.arabicalounge.com

Hours: Mon-Fri 7 am - 10 pm; Sat-Sun 9 am - 9 pm

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I am Finally at Allrecipes.com! New Work Project

2012-05-03T11:22:00.002-07:00

Hello world! I wanted to share exciting news about my new project. I am the newest contractor with Allrecipes.com and will be working with their Video Production group for the next six months.
Here's the welcome email I sent out to my new group. Perhaps you will learn a thing or two about me as well :)

About me:

On the day of my interview I snapped a photo of the Allrecipes sign at the entrance to the building. On my first day of work, I posted the photo with a caption “Dreams do come true!” I have been trying to get a job at Allrecipes for the last four years and can hardly believe that I am finally here! Orange is my favorite color. I love food. I love to write about food. I love to cook. I couldn’t have found a more perfect place to work. Originally from Russia, I moved to the United States when I was thirteen. Following the traditional path of high schoolàcollege, I graduated from UW with Bachelors in Economics and Political Science and headed to Dallas, TX to work for the Federal Reserve Bank of Dallas. After five years filled with regional economics, charts, and graphs, I decided to go to culinary school and found myself in Hyde Park, NY at the Culinary Institute of America. six-month stints in Iowa and Alabama followed, and I was ready to return to Seattle.

Outside of work I find myself traveling, salsa dancing, cooking and enjoying the beautiful Pacific Northwest. This winter I finally got back on skis after 20+ years – it’s just like riding a bike. I look forward to meeting you all!

Brush with Fame:

When I was just about to graduate from the Culinary Institute of America, I took a train down to New York City to drop off my resume at several magazines. As I was walking into the building that housed Gourmet Magazine, I ran into Sara Moulton. Sara was at the school a few weeks ago for a food writing panel, so I decided to be brave and say hello. We briefly chatted and I headed up the elevator to Gourmet’s HR office. I didn’t make it past the reception desk (after all, I was “cold calling/dropping” my resume.) Making my way back to the elevator, I was greeted, once again, by Sara Moulton. Seeing that I was still there, Sara invited me to step into her office, filled with a multitude of cookbooks and magazines. We chatted about my hopes for the future, what I wanted to do, etc. Sara listened, shared her personal stories and advised me on how to proceed. Sara looked a lot smaller in person than what I had imagined, but she was incredibly warm, honest, and kind.

Do you love Allrecipes.com? Share your favorite experience with the site.
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Chopped Salad with Roast Beef and Homemade Croutons - Recipe for Spring Lunch

2012-04-24T21:50:00.000-07:00

Lighten up! Spring is here and summer is just around the corner (alright, alright, just let me dream for a second). You can almost smell the aroma of ripe tomatoes, taste the sweetness of fresh corn, and wipe the juice of Georgia peaches dripping down your chin.

For now though, I celebrate longer, lighter, sunnier days with this Chopped Salad with Roast Beef and Homemade Croutons. The salad took place of crepes on our Sunday breakfast table. Along with the salad, I drank a glass of tomato juice. The Artist sipped a glass of chilled Chenin Blanc. Regardless of your beverage choice, I encourage you to chop the ingredients for the salad and enjoy the meal in the company of someone you like.

Chopped Salad with Roast Beef and Homemade Croutons

Ingredients

1 large tomato, diced

1/2 cup diced English cucumber

1/2 cup diced red bell pepper

1/2 cup yellow corn, fresh

1/4 cup chopped Kalamata olives

2 tablespoons banana peppers, finely chopped

2 tablespoons red onion, diced

salad greens (pick your favorite)

olive oil

2 slices of crusty bread, cubed

salt and pepper to taste

balsamic syrup (purchased or made at home from balsamic vinegar)

sliced roast beef

Directions

1. Combine all vegetables in a large salad bowl.

2. Heat olive oil in a large nonstick pan over medium high heat.

3. Add bread cubes; season with salt and pepper and saute, stirring often, until bread is golden brown. Reduce heat to medium and continue to cook croutons until crisp. Set aside.

4. Drizzle the salad with olive oil and balsamic syrup. Mix gently and adjust seasoning with salt and pepper to taste.

5. Mound the salad on two plates. Lay roast beef on top of the salad and garnish with croutons. The croutons, still hot, will sizzle slightly as they come in contact with the salad - fun!

Add your beverage of choice and enjoy this delightful, colorful, and healthy salad.

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How to Roll Sushi at Home: Spicy Tuna Roll and Inverted Salmon Roll

2012-04-22T21:35:00.001-07:00

"Do you like sushi?" I asked my Fish professor Corky Clark at the Culinary Institute of America. "If by sushi you mean vinegar-flavored cooked rice, then no, I don't like it," said Chef Clark. I remember his answer from over four years ago, as if he said it to me yesterday.

Well, regardless of your definition of sushi, I love it. I prefer creative sushi rolls, with large chunks of fresh, silky fish, tobiko, fatty avocado, and exotic sauces. I am a big fan of the Rainbow roll - a California roll draped with tuna, salmon and yellow tail (I ask to leave the shrimp off). But I discovered my all-time favorite roll while living in Dallas - the Volacano roll: a California roll topped with scallops that have been coated in spicy mayonnaise and broiled. My friend Nicole, who tried the roll in my company during her first sushi experience ever, said, "It's like an orgasm in my mouth." Need I say more?

Seattle clearly doesn't have a shortage of sushi restaurants. There are plenty of places, some better than others, scattered all around the city. This weekend, however, we decided to roll some sushi ourselves. A quick trip to Uwajimaya to pick up fresh fish (salmon and tuna) and a stop at HMart for rice, seaweed, and a few other staples, and we were ready to roll.
Spicy Tuna Roll and Inverted Salmon Roll

Ingredients

1 cup Sushi rice

nori sheets

toasted sesame seeds

cream cheese

wasabi mayonnaise

Sriracha

tuna, fresh, sliced

salmon, fresh, sliced

cucumber, sliced into thin strips

avocado, sliced

soy sauce

wasabi paste

Chenin blanc

Sake

plastic wrap

bamboo mat

Directions

1. Prepare rice according to the directions. Be sure to cool your rice completely before rolling sushi.

2. Set all ingredients in front of you along with a bowl of water - you will dip your hands into water when pressing and spreading the rice along the nori sheet.

3. Lay nori on top of a plastic-wrap-covered bamboo sheet.

4. For the Inverted Salmon Roll: Spread rice over the nori, leaving just about an inch uncovered and sprinkle with toasted sesame seeds.

5. Flip the nori sheet on the other side - this will create the inverted sushi roll. Spread wasabi mayonnaise over nori and arrange tuna, avocado, and cucumbers in line at the bottom of the nori.

6. Roll the nori, applying even pressure along the length of the roll. Lightly moisten the edge of the nori with water - it will act as glue to hold the roll together.

7. For the Spicy Tuna Roll: Spread rice over nori and sprinkle with sesame seeds. Spread cream cheese and top with Sriracha, salmon, cucumbers, and avocado. Roll as explained in step 6 above.

8. Set your rolls in the refrigerator until you are ready to slice them.

9. Slice and arrange on a plate. Serve with soy sauce, wasabi, pickled ginger, sake (I prefer sake served warm) and/or a glass of crisp white wine (we had Chenin Blanc).

Why so sad, Mr. Artist? You'll just have to wait a few more minutes while I finish taking photos of the sushi, and then we can eat!

Delicious!

Teaching points:
~ Taste your rice. Make sure it's perfectly seasoned (use seasoned rice vinegar, rice wine, sugar, and salt).
~ Don't overstuff your sushi rolls.
~ Keep plenty of wet towels around - the sushi-making tends to get quite messy
~ Get your fish only from trusted, reputable sources - if you don't have one, or don't want to pay the price for fresh fish, buy smoked salmon or crab instead.
~ Don't forget a bowl of green tea ice cream for dessert and be sure to sprinkle it with toasted sesame seeds.

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The List: Top Ten Things to Teach your Boyfriend when Sharing a Kitchen

2012-04-20T08:22:00.000-07:00

I wasn't the one who wanted to write this list, but the Artist insisted, saying it will be very popular and bring a new audience to my blog. "Alright," I thought, "I shall give this a try." I am not going to lie -- the idea of finding a new audience is quite attractive, but the main reason I chose to write this post is to help new couples navigate one of the most dangerous rooms in the house... the Kitchen!

Keep in mind, the list is written from my perspective. I consider myself very well acquainted with the kitchen, its tools and gadgets, appliances, towels, plates and platters, and the ingredients inside the refrigerator and the pantry. My particular audience, the Artist, has a thing or two to learn. And so I share the lessons and suggestions in no particular order in hope of a happier side-by-side kitchen existence. Share these rules with your significant other and let me know what happens.

Top Ten List to Teach your Boyfriend when Sharing a Kitchen

1. Do not put a paring knife inside a drawer filled with measuring spoons, measuring cups, chopsticks, and spatulas.

2. When drying dishes in a drying rack, place the bowls and cups upside down, so that the water can drip and the dishes will dry faster. Do not use excuse "the water will eventually evaporate" to explain why it's ok to place the bowls inside of one another and stack them up inside the drying rack.

3. If I cook, you clean! That means washing all of the dishes, not just the plates and the forks we used to eat dinner. There are cutting boards, pans, pots, knives, etc.

4. If I give you a grocery list that has only 2 items (limes and chocolate), please do not forget to pick up chocolate! And while we are on the topic of chocolate, chocolate is always, I repeat, always welcome in my kitchen.

5. I love when you cook for me. I will try to stay out of your way and not hover over your shoulder telling you to turn down the heat or add salt.

6. I make delicious pizza. Do not judge me on one failed attempt you have tasted months ago. Instead, pick up some flour, cheese, tomatoes, and a bottle of wine, and let's make a pizza together.

7. There are two types of towels in the kitchen: one you use to dry your hands and one that you are not to touch under any circumstances! The latter is only for decorative purposes. It is pretty to look at and adds color to the kitchen. Learn which towel you are allowed to touch and for what purpose and nobody will get hurt!

8. When washing dishes, you must use soap. That means dish soap. And hot water. Rinse all dishes. Then soap all dishes. Then rinse all dishes again and let them dry. Do not rinse, soap, rinse, and dry one dish at a time.

9. Be honest. If you love my food, tell me. If you don't like my food, tell me, but try to be nice about it.

10. Stay with me in the kitchen even if you don't have anything to do. I love your company and the occasional shoulder massage.

Would you like to add something to the list? Let me know!

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Save Your Herbs, Save Money ~ Basil, Parsley, and Mint "Pesto" Ice Cubes Recipe

2012-04-17T20:53:00.000-07:00

Whenever I clean out my refrigerator, I end up throwing away bunches of wilted, wrinkly, dried-up herbs. What I am really throwing out is money. Straight into the garbage can go my pennies, quarters, and dollars. I shall never see them again. Sigh.

In order to stop the madness of throwing away my money, I had to do something drastic--immediately. And so, I pulled out the herbs before they had a chance to die, and turned to my small food processor.

I stared at the bunches of thyme, sage, basil, parsley, oregano and mint. The idea of putting all these herbs together did not make sense. Instead, I chose my three favorites: basil, parsley, and mint, and hoped they would harmoniously come together. Into the food processor they went.

Basil, Parsley, and Mint "Pesto" Ice Cubes

Ingredients

4 cloves garlic, minced

1 cup basil leaves, roughly chopped

1/2 cup parsley leaves, roughly chopped

1/4 cup mint leaves, roughly chopped

1/4 cup olive oil

1 tablespoon Champagne vinegar

salt and pepper to taste

Directions

1. Place garlic and herbs in a food processor. Pulse several times, scraping in between with a small rubber spatula. Note: be sure your herbs are very well washed and dried before using them. Pack the herbs tightly into a measuring cup.

2. Drizzle in olive oil and vinegar. Pulse until a smooth paste is formed. Season with salt and pepper.

3. Spoon "pesto" into an ice cube tray and freeze.

Keep the "pesto" cubes in the freezer until ready to use. They keep the bright, green color for quite a while - thanks to the addition of vinegar.

I used these cubes over cooked pasta and shrimp. Added a cube or two to a potato and bell pepper hash. Stirred one into a bowl of creamed tomato soup. And the ideas are endless! How would you use these?

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Eat Your Matzo ~ Savory and Spicy Matzo Brei Passover Recipe

2012-04-09T10:42:00.003-07:00

Happy Passover! I have been bread, pasta, and cake free for the last three days. I even passed on a basket of bread and cookies at dinner last night. Staying strong!

One of my favorite culinary Passover traditions is matzo brei: pieces of broken-up matzo mixed with eggs and fried up in oil as little cakes. I grew up eating this deliciousness on a regular basis (not just for Passover), usually on Sunday mornings, as prepared by my Dad. His matzo brei was always particularly crisp, salty, and impossible to resist.

This weekend, as a replacement for traditional Sunday crepes, I prepared a batch of Savory and Spicy Passover Matzo Brei.

Savory and Spicy Passover Matzo Brei

Ingredients

3 matzo pieces

3 eggs

1/2 teaspoon garlic
powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon Szechuan pepper

1/8 teaspoon cayenne pepper

2 scallions, thinly sliced

olive oil for frying

horseradish

Directions

1. Break matzo into 1-inch pieces and set aside.

2. Whisk together eggs with spices.

3. Cover the matzo with warm water and allow to soak for 30 seconds. Squeeze matzo dry.

4. Combine matzo, eggs, and scallions.

5. Heat olive oil in a nonstick pan over medium-high heat.

6. Saute matzo brei about 3-4 minutes on each side or until golden brown.

Be sure to serve these immediately with a dollop of horseradish and sour cream. You might want to season the brei with extra salt as soon as it comes off the pan.

Do you have a favorite matzo brei recipe? Please share!

And speaking of matzo, be sure to read The Great Matzo Showdown by Hanna Raskin - I was a part of the testing and tasting panel for the article.

Happy Passover!

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BOA Trinity Salad ~ Beets, Oranges, and Avocado

2012-04-04T21:21:00.001-07:00

A few days earlier, I shared with you a slice of birthday cake. The sweet memories of the stacked honey cake layers still linger. But that sweetness had to wait until after dinner. What came before the cake was a culinary experience of sorts, and a test of boundaries for my family. Would a group of somewhat conservative eaters (I'm primarily pointing fingers at my dad and my brother) appreciate a trinity of beets, oranges, and avocado? There was only one way to find out.

As I spent several hours in my parents' kitchen preparing a few salads for my birthday dinner, I came across three beets at the bottom drawer of their refrigerator. I am pretty sure the beets were intended for a pot of borscht, but I had something else in mind for their final destination. I decided to drizzle them with olive oil, generously season them with salt and pepper, and roast them in a hot oven. Oranges and avocado joined the party and offered a glorious array of colors.

Let me tell you, the salad got high scores and was approved by every picky eater.

BOA Trinity Salad ~ Roasted Beets with Supremes of Orange and Avocado

Ingredients

3 beets

1-2 tablespoons olive oil

salt and pepper to taste

2 oranges

1 avocado

Directions

1. Preheat oven to 450 degrees.

2. Scrub the beets, trim off the ends and stems, and cut the beet into six wedges.

3. Place beets on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 35-45 minutes or until tender.

4. Supreme (segment) oranges, reserving orange juice for the dressing.

5. Arrange cooled beets on a platter in a circular shape.

6. Slice avocado and arrange between wedges of beets, alternating with orange supremes.

7. Drizzle the salad with orange juice and olive oil, and season with salt and pepper.

That's it folks! If you feel super fancy, you might add nuts and cheese to the salad. You can also arrange the salad on top of arugula or your favorite salad greens.

Why the salad works: the texture variation between the buttery, creamy avocado and the hearty beets offers a perfect mouthfeel in every bite. The sweetness of the oranges compliments the earthy sweetness of the beets, while the oranges' acidity cuts the avocado's richness nicely.

The rest of the birthday dinner table:

And one more shot of the cake:

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Birthday Celebration ~ Let There be Cake, Beets, and Potatoes!

2012-04-02T22:34:00.002-07:00

Last week I celebrated my birthday! (Thank you). While I didn't get a pony, or a kangaroo for that matter, I did get to celebrate my birthday with family and friends. What could be sweeter, except for a slice of my mom's Honey Cake with Sour Cream Frosting and Toasted Walnuts? Not much. The cake was exactly what I wanted for my special day. In fact, I was sure to request the cake on more than several occasions, weeks before my actual birthday.

The cake: layers of honey cake spread with sweet and tangy whipped sour cream and sprinkled with toasted walnuts. The cake stood tall and proud. Since the birthday celebration took place in the evening, the lighting did the cake very little justice. I used this light deficiency as an excuse to ask for an extra slice of cake to take home and photograph. I was a very happy girl the next morning!

Thank you to my mom for baking this special cake for me and for beautiful sunflowers (scroll down to see those sunny beauties!). I hope one day to get the recipe for this cake and bake it for my own daughter.

Curious about the beets and potatoes in the title of the post? Check back in a couple of days for details.

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German Chocolate Cupcakes with Coffee and Toasted Coconut Walnut Frosting

2012-03-28T12:07:00.002-07:00

Last time there was a birthday in the family, I baked a dozen Vanilla Raspberry "Surprise" Cupcakes with Raspberry Lemon Cream Cheese Frosting. They were gorgeous, festive, and pink, and held a delicious raspberry surprise that sunk to the bottom of the cupcake. To get the full story, be sure to read the entire post.

Fast forward a week: there was another birthday to celebrate. Anja was turning...well, it was her birthday. My brother, being the best boyfriend that he is, informed me that Anja is a fan of German Chocolate Cake and suggested that I bake a dozen of German Chocolate cupcakes. He then proceeded to invite the family over to my place to celebrate Anja's birthday with the cupcakes. Meanwhile, I went to bake the cupcakes.

Once again, I turned to the "150 Best Cupcake Recipes" cookbook by Julie Hasson. I used Julie's recipes for Best Chocolate Cupcakes and Coconut Pecan Frosting as guides for my own dessert creation. (Excerpted from 150 Best Cupcake Recipes by Julie Hasson © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.)

To make the cupcakes even more flavorful, I added coffee to both the cake and the frosting. For extra depth, I toasted coconut, and used toasted walnuts instead of pecans. For the extra-special birthday factor, I used some of the Toasted Coconut Walnut Frosting in the middle of the cupcake - you should do the same, you'll thank me!

German Chocolate Cupcakes with Coffee and Toasted Coconut Walnut Frosting

Ingredients

For the Toasted Coconut Walnut Frosting

1/2 cup packed light brown sugar

1 tablespoon cornstarch

pinch of salt

1 cup evaporated milk

2-4 tablespoons prepared coffee, cold

1/4 cup unsalted butter, at room temperature

1/2 cup sweetened flaked coconut, toasted

1/2 teaspoon vanilla

1/2 cup walnuts, toasted, and chopped

For the Cupcakes

1 1/4 cups all purpose flour

1/2 cup unsweetened, high-quality cocoa powder, sifted

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

1/3 cup vegetable oil

2-4 tablespoons prepared coffee, cold

1 egg

1 teaspoon vanilla

1 cup buttermilk

Garnish

sweetened flaked coconut, toasted

Directions.

1. Whisk together brown sugar, cornstarch, and salt in a heavy-bottomed pan over medium heat.

2. Whisk in evaporated milk and coffee, continue whisking until sugar dissolves.

3. Add butter and continue to cook the frosting, whisking constantly, until it is smooth and thick.

4. Remove from heat and stir in coconut and vanilla. Cool. Stir in toasted walnuts, and set aside.

5. Preheat oven to 350 degrees. Line a muffin pan with paper liners. Whisk together flour, cocoa powder, baking soda, and salt.

6. Whisk together sugar, oil, coffee, egg, and vanilla until smooth.

7. Combine flour mixture with the oil and sugar mixture, and buttermilk, alternating between dry and wet ingredients. Do not overmix.

8. Scoop the cupcake batter halfway up each paper liner.

9. Scoop 1-2 teaspoons of frosting and cover up with the remaining cupcake batter.

10. Bake cupcakes in the oven for 22-25 minutes. Remove and cool in the muffin pan for 10 minutes. Remove cupcakes and finish cooling completely on a cooling rack.

11. Cover each cupcake with a dollop of frosting and spread evenly over the top.

12. Sprinkle the cupcakes with toasted coconut.

The cupcakes were a sweet delight! I really believe that adding coffee enriched the overall flavor and highlighted the chocolate. My father, who is not a fan of coconut, said he loved the cupcakes and wasn't bothered by the coconut. I bet toasting coconut was a key to getting rid of the raw flavor.

Anja was one happy birthday girl and my brother took all the credit! Why am I not surprised? :)

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Vegetarian Coconut Curry Delight~ Meatless Monday Recipe

2012-03-26T10:20:00.002-07:00

It's another Meatless Monday rendition at Snacking in the Kitchen. This throw-in-the-pot recipe for Vegetarian Coconut Curry Delight is a perfect way to clean up your refrigerator and use up a variety of vegetables you may have on hand. By the wrinkles in some of my vegetables, you are sure to know that this is exactly what I did. Waste not, want not.

The way I prepared the recipe was somewhat experimental. Usually when making curry I cook the vegetables first, in batches if necessary, and then add the coconut milk. This time around I switched the order, simmering the coconut milk with Thai red curry paste, garlic, and ginger and then adding the vegetables. I can not decide which method I prefer - they both work pretty well. Try it both ways and let me know which one you prefer.

The curry tastes delicious on its own, sprinkled with lime juice, a dash of hot sauce, and chopped cilantro. To make a more substantial meal, serve the curry with a side of brown rice or rice noodles.

Vegetarian Coconut Curry Delight

Ingredients

2 tablespoons coconut oil

1-2 teaspoons Thai red curry paste

3 cloves garlic, chopped

1 tablespoon minced ginger

1 can coconut milk

1 cup water

1 tablespoon brown sugar

1 tablespoon soy sauce

1 large sweet potato, cubed

4 medium carrots, sliced

1 bell pepper, sliced

1 poblano pepper, sliced

2 Japanese eggplants, sliced

1 cup frozen peas

salt and pepper to taste

Garnish: lime wedges, chopped cilantro

Directions

1. Heat coconut oil in a large heavy-bottom pan. Add Thai red curry paste, garlic, and ginger.

2. Saute 3-5 minutes, or until aromatic and the garlic is softened.

3. Stir in coconut milk, water, brown sugar, and soy sauce. Bring to a simmer and cook for 5-7 minutes.

4. Prepare vegetables while the coconut broth simmers.

5. Add sweet potatoes and carrots to the broth and cook for 5 minutes. Add bell and poblano peppers and eggplant, and simmer for another 15-20 minutes, stirring occasionally.

6. Sprinkle peas on top of the vegetables and cook for another 5 minutes, or until the peas are heated through. Season with salt and pepper to taste.

7. Eat!

The recipe makes quite a bit of Vegetarian Coconut Curry Delight. This is your chance to feed a large family, share with a group of friends, or have a lot of leftovers! If you are stuck in the leftover camp, do not worry! The curry reheats very well and can be dressed up for its second and third appearance on your table with the addition of shrimp, chicken, or as mentioned earlier, brown rice and noodles.

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Vanilla Raspberry "Surprise" Cupcakes with Raspberry Lemon Cream Cheese Frosting

2012-03-21T11:44:00.002-07:00

The stars have aligned. Instead of pulling out yet another bill or a credit card application from the mailbox, I pulled out a "150 Best Cupcake Recipes" cookbook by Julie Hasson. It happened to be my grandfather's birthday this week, so to celebrate, I decided to bake him a batch of cupcakes (and save a few for myself and friends).

Picking out a flavor was challenging: the book has an impressive array of 150 recipes ranging from simple to gourmet. The book is organized by section (chocolate, fruit, nuts, adults only, kids' corner, spice it up, new twists, vegan, and frostings, glazes and fillings) and also has decorating tips and techniques.

Paging through the book, I stopped on a color photo of a Raspberry Vanilla Cupcake. Scanning through the recipe, I decided to make a few adjustments and use a variation of the book's Cream Cheese Frosting recipe. A quick trip to the store and I was ready to bake Vanilla Raspberry "Surprise" Cupcakes with Raspberry Lemon Cream Cheese Frosting.

You can use your favorite jam to substitute for raspberry. If you do choose to follow the recipe, I suggest using a seedless raspberry jam. Feel free to garnish the cupcakes with fresh raspberries, especially if you are baking these in the summer.

Vanilla Raspberry "Surprise" Cupcakes with Raspberry Lemon Cream Cheese Frosting

Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1/2 cup vegetable oil

2 eggs, at room temperature

1 teaspoon vanilla

1/2 cup milk

1/2 cup seedless raspberry jam

For the Frosting

4 ounces cream cheese, at room temperature

1/4 cup unsalted butter, at room temperature

pinch of salt

2 1/2 cups confectioner's sugar

1/3 cup seedless raspberry jam

zest of 1 lemon

Directions

1. Preheat oven to 350 degrees. Line muffin pan with cupcake paper liners.

2. Whisk together flour, baking powder, and salt.

3. Whisk together sugar, oil, and vanilla until smooth.

4. Combine flour mixture, milk, and sugar and oil mixture in intervals, mixing until smooth.

5. Scoop cupcake batter into the bottom of each paper liner, about two tablespoons.

6. Drop a spoonful of raspberry jam and cover with the remaining cupcake batter.

7. Bake in the oven for 20-25 minutes or until the tops of the cupcakes are golden brown.

8. Cool cupcakes on a rack for 10 minutes, then remove from the muffin pan and cool completely.

9. Beat together cream cheese, butter, and salt until creamy.

10. Beat in confectioner's sugar to the cream cheese mixture on low speed, adding a little bit of sugar at a time.

11. Increase speed and beat in raspberry jam and lemon zest until fluffy.

12. Pipe frosting on top of cooled cupcakes.

13. Eat immediately or refrigerate until ready. Remove from refrigerator and allow to stand at room temperature for 15 minutes before eating. Garnish with fresh raspberries.

Final thoughts:
The cupcakes were a success with the grandparents and the rest of the family.

My "surprise" element of raspberry jam inside the cupcake needs some work. I envisioned the jam staying suspended in the center of the cupcake, but, unfortunately, it sunk to the bottom. Apparently, my brother was not disappointed, and instead, loved this happy accident. His response to the cupcake was: "Whoa! There was like a surprise on the bottom!"

Next time, in addition to figuring out how to keep raspberry jam in the center of the cupcake, I would also add lemon zest and perhaps even lemon oil to the cupcake batter, and use more lemon in the frosting.

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Green Olive, Banana Pepper, and Cilantro Quesadillas

2012-03-19T10:56:00.002-07:00

Last week I shared with you a recipe for No-Thrills Butternut Squash Soup. It's true, you could make the soup and enjoy a bowl or a cup of it on its own. But like many other things in life, the soup is better with an accompaniment, a friend you might say. What I prepared to go along with the soup, with my friend Alla, was these Green Olive, Banana Pepper, and Cilantro Quesadillas. (If you have been reading the blog for a while, I bet you can guess that Alla's quesadilla came sans banana peppers and cilantro. It was still delicious!)

This was a vegetarian recipe, if you feel like adding a little bit of non-dairy protein, roasted chicken or shrimp would taste great in the quesadilla.

Green Olive, Banana Pepper, and Cilantro Quesadilla

Ingredients
(for 1 quesadilla)

1 flour tortilla

1/4 cup shredded cheese

4-6 green olives, stuffed with pimento, chopped

1 banana pepper, chopped

1 tablespoon cilantro, chopped

salt and pepper to taste

1 teaspoon oil

Directions

1. Lay the tortilla on top of a flat surface.

2. Cover half of the tortilla with cheese, olives, banana pepper, and cilantro. Season with salt and pepper.

3. Fold the tortilla in half, slightly pressing so that ingredients stick together.

4. Heat oil in a large nonstick skillet over medium heat. Cook the quesadila 2-3 minutes per side, until golden brown.

5. Remove the quesadilla and cut into wedges.

6. Serve with a bowl of No-Thrills Butternut Squash Soup.

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No-Thrills Butternut Squash Soup Recipe

2012-03-15T09:13:00.002-07:00

Me: "Hey, do you want to come over?"
Alla: "Yes! Will you feed me?"
Me:  "I suppose so. How about some butternut squash soup?"
Alla:  "Yes! And Anna's famous grilled cheese?"
Me:  "Sure, but I don't have bread or cheese, so can you pick some up on your way?"
Alla:  "Oh, I have some tortillas and cheese, I'll bring those and we can have quesadillas."
Me: "Perfect! And you're in luck - I don't have any onions on hand either, so they won't go into the soup."
Alla:  "Cool! And don't put any other icky stuff into the soup either, please."
Me:  (rolling my eyes) "Ok, fine! See you soon."

And that's how I made this No-Thrills Butternut Squash Soup. Had I been making the soup for myself, I would have thrown in some extra ingredients: cayenne pepper, coriander, perhaps some onions. But this "no-thrills" version was delicious on its own! Serve the soup with Green Olive, Banana Pepper, and Cilantro Quesadillas.

Extra! Extra! Please notice the beautiful additions to this post: towels from my sister MangoTomato and a plate from my friend Priya - thank you girls!

No-Thrills Butternut Squash Soup

Ingredients

1 tablespoon olive oil

1 medium butternut squash, peeled, seeded, chopped

6 garlic cloves, peeled

1 teaspoon ground cumin

1 teaspoon ground sweet paprika

1 teaspoon coconut sugar

4 cups water (or liquid of your choice)

salt and pepper to taste

1 cup milk

chopped cilantro, for garnish

Serve with Green Olive, Banana Pepper, and Cilantro Quesadillas

Directions

1. Heat olive oil over medium heat in a heavy-bottomed soup pot.

2. Add butternut squash, garlic, and spices.

3. Saute, stirring occasionally, for 5-10 minutes.

4. Cover with water, bring to a boil, and simmer for 15-20 minutes, or until the butternut squash is tender.

5. Remove soup from heat. Puree soup until smooth using a stick blender.

6. Whisk in milk and reheat the soup to temperature.

7. Season with salt and pepper to taste and garnish with cilantro. Serve with Green Olive, Banana Pepper, and Cilantro Quesadillas.

The next day, when reheating some of the soup for lunch, I threw in a handful of shrimp and let them cook gently while the soup was simmering away. The shrimp were perfectly tender and flavorful!

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Philadelphia Roll Meets Russian Blini

2012-03-13T13:14:00.002-07:00

I've been cooking up a lot of crepes, or Russian blinis, in my kitchen lately. Thanks to a very hungry and appreciative artist and a set of new nonstick skillets, these blinis have become a weekend breakfast tradition. Most often, the blinis get a smear of sour cream and a dollop of jam and are quickly rolled up, and even more quickly gobbled up.

The blinis also make an appearance at night. A few weeks ago when I was having the girls for a Bachelor viewing party, I discovered a fantastic sweet filling combination: sour cream, sauteed apples, and walnuts inside the blini, and apricot jam on the outside.

But as far as sweets go, I have a limit, and so the other day I craved a savory Russian blini. At home, I've often had blinis with chili, cheese, and sour cream. I'm also a fan of a spoonful of taramasalata with diced tomatoes and dill. This time around, my inspiration came from a Philadelphia sushi roll.

Philadelphia Roll Blinis

Ingredients

Russian blinis
cream cheese
smoked salmon
julienned cucumber
sliced avocados

***I promise to share my recipe for blinis on a later occasion. It's been a labor of love trying to figure out the right proportions. I grew up watching my mom make these thin rounds by mixing everything up by hand without using a measuring cup or a measuring spoon. There is still some approximation involved in my recipe, but for the most part, it's a great, full-proof guide.

Directions

1. Spread cream cheese over 1/3 of the blini.

2. Stack the rest of the filling ingredients over the cream cheese in a linear direction.

3. Roll up the blini, cut in half and eat.

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"Baaa!" says the lamb. "Yum!" I say ~ Braised Moroccan Lamb Shanks

2012-03-08T10:11:00.001-08:00

I am my sister's sister. And when I saw her post for Braised Lamb Shanks with White Beans and Tomatoes, I wanted to catch the next flight across the county, knock on her door, and sit down at her table for a bowl of tender lamb meat, starchy beans and tomatoes. Instead, I walked to my freezer and pulled out two frozen lamb shanks.

Rather than follow her recipe exactly, I chose my own combination of flavors, virtually heading to Morocco. In went cinnamon, cumin, paprika, and brown sugar. The spices blended together with the red wine and bathed the lamb shanks gently and slowly while they braised in the oven for three solid hours.

Braised Moroccan Lamb Shanks with Chickpeas, Tomatoes, and Potatoes

Ingredients

1 tablespoon vegetable oil

2 lamb shanks

salt and pepper to taste

1 large onion, diced

6 cloves of garlic, smashed

1 tablespoon brown sugar

2 teaspoons ground cumin

2 teaspoons sweet paprika

1 teaspoon ground cinnamon

1 15-ounce can chickpeas, rinsed and drained

1 14.5-ounce can diced tomatoes

4 potatoes, cubed

2 cups red wine

2 cups vegetable broth

Directions

1. Preheat oven to 350 degrees. Heat oil in a large, heavy-bottomed pot.

2. Season lamb shanks with salt and pepper and sear in hot oil on all sides until evenly browned, about 3-4 minutes per side. Remove lamb from the pot.

3. Add onion, garlic, and spices to the pot. Stir and cook for 5-7 minutes. Add chickpeas, tomatoes, and potatoes; cook for another 5-7 minutes.

4. Return lamb shanks to the pot and nestle inside the vegetables. Cover with wine and vegetable broth and bring to a boil.

5. Cover the pot tightly and transfer to the oven. Bake for three hours.

6. Skim off excess fat. Serve the shanks with the vegetables. I threw in a handful of peas at the end for a touch of color and freshness.

Speaking from experience, the shanks keep in the refrigerator for solid 3 days without losing any flavor. Reheat slowly on top of the stove or in the oven. If you desire a thicker sauce, feel free to puree some of the vegetables or thicken with a cornstarch slurry. You may also simmer the sauce, uncovered, to thicken it naturally.

This is definitely a recipe I will make again and again! Don't fret if you don't like lamb or don't have it on hand. The recipe will turn out just as fantastic with chicken or beef.

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Champagne Brunch with a side of Roasted Sweet Potato Hash and Sunny Side Up Eggs

2012-03-06T20:15:00.002-08:00

Apparently I cook and write about breakfast/brunch quite often! So often, in fact, that one of my friends, Diana, suggested I dedicate the whole blog to breakfast only...Boring! But in all seriousness, I love breakfast. I especially love breakfast on the weekend, when breakfast doesn't start until at least 10 am, and can be enjoyed leisurely in the company of someone special, with mood music coming from Pandora.

Last weekend, I decided that breakfast must include Champagne! And so with a chilled bottle of Champagne in the refrigerator (alright, let's be honest - it was a bottle of sparkling wine, but let a girl dream a little, ok?) I began chopping sweet potatoes, bell pepper, and onion and heating up a cast iron skillet in the oven. Cracked eggs and toasted bread followed.

Sadly, I was once again reminded that I turn into a useless ball of tired after a single mimosa, and spent the rest of the day in dire desire of a nap. I did manage to pull myself together after a 90-minute nap to visit my parents and wash and fold 2 loads of laundry. Yay me! I am Super Woman, hear me roar.

Roasted Sweet Potato, Bell Pepper and Red Onion Breakfast Hash

Ingredients

1 large sweet potato, scrubbed and diced (1/3-1/2 inch)

1 red bell pepper, seeded and chopped (1 inch)

1 medium red onion, chopped (1 inch)

1 tablespoon coconut palm sugar

2 teaspoons sweet paprika

salt and pepper to taste

1 tablespoon olive oil

Directions

1. Preheat oven to 450 degrees. Place a large cast iron skillet inside the oven.

2. Mix sweet potato, bell pepper, and red onion in a bowl.

3. Add sugar, paprika, and salt and pepper to taste.

4. Drizzle olive oil and gently toss to coat all ingredients evenly.

5. Transfer vegetables to a hot cast iron skillet.

6. Roast vegetables for 30-40 minutes, stirring halfway through.

7. Serve Roasted Sweet Potato, Bell Pepper and Red Onion Breakfast Hash with a sunny side up egg, toasted bread, and a glass of mimosa.

When it comes to mixing up your mimosa, you are your own bartender! I prefer orange juice without pulp. Freshly squeezed is truly the best. I compose my mimosa of 50% juice and 50% champagne. Feel free to discover your own ideal proportion. As you can tell, my breakfast partner chose 0% juice and 100% champagne.

Salute!

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Project "You Buy, I Cook" ~ Gluten Free, Dairy Free Baked Italian Beef Meatballs with Rice Pasta and Tomato Sauce

2012-02-28T20:36:00.001-08:00

I love my friends, but let's be honest - they are a bunch of picky eaters! Alright, some of them are picky. Others are perfectly happy to eat whatever, whenever, wherever. Project "You Buy, I Cook" is my way to share cooking and dining experiences with friends - picky and otherwise. For the most part, I think the project challenges my friends to eat something new, try an exotic ingredient or discover an unusual flavor combination.

For the latest "You Buy, I Cook" I was the one challenged! The challenge, posed by my friend Nadiya, was to develop a recipe for Gluten Free and Dairy Free meatballs. Extra challenge points: no onions, minimum use of spices, and obviously no cheese, milk or bread.

Nadiya showed up with a pound of beef, some instant oatmeal, a few eggs, diced tomatoes, and tomato sauce. We rolled up our sleeves (and later meatballs) and went to work.

Gluten Free, Dairy Free Baked Italian Beef Meatballs with Rice Pasta and Tomato Sauce

Ingredients

Meatballs

1 cup gluten free instant oats

1 1/2 teaspoon Italian seasoning, salt-free

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 garlic clove, minced

2 eggs

1/2 cup water

1 pound ground beef

Tomato Sauce

Olive oil

1 can diced tomatoes

1 can tomato sauce

1-2 tablespoons sugar

1/2 teaspoon Italian seasoning

Directions

1. Combine oats, Italian seasoning, salt, pepper and garlic in a food processor. Pulse until oats are coarsely chopped. Set aside. The oats are one of the binders in the recipe and keep your meat balls together. They also add lots of nutritional value!

2. In a small bowl, whisk together eggs and water. If you don't mind having some dairy in your diet, feel free to substitute water with milk.

3. Gently stir the oatmeal mixture and eggs with the ground beef. Mix enough to combine without overworking the beef. Overworking the beef will result in tough meatballs and who would want those?

4. Using a scoop, form meatballs (my medium size scoop allowed for 24 meatballs). Place meatballs on a lightly greased cooling rack set inside an aluminum lined baking sheet. Refrigerate the meatballs for 30-60 minutes to allow the oatmeal to absorb the liquid and the meatballs to set.

5. Meanwhile, make tomato sauce by sauteing canned tomatoes in olive oil along with Italian seasoning. Add a can of tomato sauce and sugar, and simmer on low until the meatballs are done. If it were up to me, I would start the sauce by sauteing onion and garlic, adding red pepper flakes and finishing up with freshly grated cheese.

6. Preheat oven to 375 degrees. Remove meatballs from the refrigerator and bake for 30 minutes.

7. Serve meatballs, garnished with parsley or basil, along with tomato sauce and cooked rice noodles.

Remember, this is a very basic recipe. Once in your kitchen, feel free to flavor these meatballs with a variety of spices and herbs. Leave Italy and travel to Turkey or Morocco, using cumin, turmeric, and perhaps even cinnamon.

Thanks for reading! Let me know if you make these Gluten Free, Dairy Free Baked Italian Beef Meatballs with Rice Pasta and Tomato Sauce. Check out the rest of the "You Buy, I Cook" projects.

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