Snacking in the Kitchen | Food Blog

Cronuts ~ Homemade Chocolate Cronuts Recipe

2013-06-16T19:26:00.000-07:00

Cronuts are sweeping the nation. The delectable marriage between croissants and donuts, created by a New York chef, these fried sweets are in high demand. And just to think that a few short weeks ago nobody has heard of them.

I have not heard of cronuts either. Not until we discussed making a video on how to cook cronuts at home during the Allrecipes video meeting. It is possible I was personally fighting against liking these fried croissants, but at the end I could not resist. They were delicious! Flaky like croissants, fried and filled with vanilla cream, like donuts. Coated in chocolate ganache and sprinkled with sugar. Could you resist one?

Check out the video on how to make Chocolate Glazed Homemade Cronuts - notice my hands!

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Muhammara ~ Mediterranean Dip Recipe

2013-06-13T08:12:00.000-07:00

It's been almost a month since Priya and I prepared this delicious Mediterranean feast inspired by the book I was reading at a time - The Language of Baklava - by Diana Abu-Jaber. Each recipe in the book seemed to me more exciting and tempting than the one before and I couldn't wait for a chance to try some of them out. We picked to stick to a vegetarian theme and headed to the kitchen.

I have already shared the recipe for the Tri-Color CousCous "Tabbouleh" and would like to let you know about a new recipe today - Muhammara Mediterranean Dip, inspired by the recipe in the book. The dip is thick and fragrant. You can eat it on its own with toasted pita, but it would be equally as delicious as a stuffing for chicken or lamb.

Muhammara Mediterranean Dip

Ingredients

2 cups of chopped walnuts, toasted
1 roasted bell pepper
1/4-1/2 cup of Panko breadcrumbs
1 bunch parsley
1-2 tablespoons pomegranate molasses
2 garlic cloves, smashed
salt and ground black pepper to taste
Olive oil, as needed

Directions

1. Puree all ingredients in a blender or food processor. Season to taste with salt and ground black pepper. Adjust the consistency with olive oil. Drizzle with extra pomegranate molasses.

I roasted my own pepper on a gas flame. If you don't have gas, you can broil the pepper or purchase roasted peppers from the store.

The recipe called for unsweetened pomegranate juice and sugar. Since I didn't have the juice, I thought the pomegranate molasses would be a perfect substitute. Its sweet and tart flavor worked wonderfully well with the toasted walnuts.

How great does the table look?

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Apricot and Almond Tart ~ Dessert Recipe

2013-06-10T09:02:00.001-07:00

Recently, my mom celebrated her big birthday. In honor of her, my sister (Mango & Tomato) and I hosted a brunch. The dessert was inspired by a recipe from Epicurious for Almond, Apricot, and Cream Cheese Crostata.

When the store didn't carry the almond paste, my sister and I made the almond paste from scratch, a fun and rewarding experience. Rather than baking the dessert as a crostata, we baked in in a pie pan, as a tart. The guest of honor and everyone else was quite delighted with the dessert. Hope you will be too.

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Juicing 101 ~ Carrot, Apple, Celery, Orange, Parsley and Lemon Juice

2013-06-04T21:53:00.000-07:00

Another week, another juice. This time it's the color of mustard with savory undertones from celery and parsley.

Juice together:

2 carrots, chopped
1 apple, quartered
1 stalk of celery, chopped
1 orange, peeled and quartered
1/4 cup parsley
1/4 lemon

Stir and drink. This is frothy and light. I have learned that peeling the orange makes a difference. The result is a lighter tasting and more pure flavored juice. It's worth it!

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Caprese Salad ~ Tomatoes, Mozzarella Cheese, Homegrown Basil

2013-06-03T07:51:00.003-07:00

I present you with one of summer's most beautiful and simple salads: Caprese. With just a few ingredients - tomatoes, mozzarella cheese, fresh basil, good extra virgin olive oil, salt, and pepper, this salad just might become one of your favorites.

It lends itself to many variations. Add a drizzle of balsamic syrup, a spoonful of basil, or sprinkle with toasted pine nuts and chopped olives. A beautiful start to the meal, this salad can also be the meal on its own. Wait for the tomatoes to ripen on the wines, pinch off the leave from the basil plant, and arrange on a beautiful platter. Your eyes and your stomach will be happy with this delight.

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Behind the Video ~ Hedgehog Cookies with Allrecipes

2013-05-29T20:46:00.000-07:00

This is one of the recent videos I prepared and styled for Allrecipes.com ~ Hedgehog Cookies. Aren't they adorable? Because displaying the cookies on their own would not be as much fun, I decorated a purchased cake log with frosting and a selection of pine cones and moss. To make it come to life, I cut up a few marshmallows to create mushrooms growing out of the log. For the finishing touch, a sprinkle of unsweetened cocoa over the top.

And then of course the Hedgehog Cookies! Dipped in melted chocolate, covered with chopped nuts, and piped with chocolate to create the sweet faces. Who can resist?

In the process of creating the log....

And here is the video showing you step by step the creation of these cookies. Enjoy!

Be sure to come back to see more videos!
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Be a Good Neighbor ~ Recipe for Chocolate Chip, Coconut, Cherry, Oatmeal Cookies

2013-05-28T20:17:00.002-07:00

I remember when my family moved to our first house. We were just a few years into our adventures in the United States, still adjusting to the culture and traditions of our new country. I must have been fourteen years old. There was a knock on the door. A couple, middle aged, was standing at the door, holding a plate of cookies. "Welcome to the neighborhood!" they said.

Fast forward many years. The Artist and I moved into our home. A few weeks later, there was a knock on the door and another plate of cookies, with sprinkles.

Turns out that while we were on vacation, our neighbors moved away and we came back to a new family living next door to us. They mowed a strip of our grass and asked if it was ok to use our driveway to move in their piano. We exchanged a few words and our names. I found out I have a Russian accent, as if I didn't know that already.

And then, I baked a batch of Chocolate Chip, Coconut, Cherry and Oatmeal Cookies to take next door for our neighbors. The tradition continues!

As a major side note, this was the first time I used my generous and beautiful birthday gift from some of my dear girlfriends - thank you!

For the cookies, prepare a batch of chocolate chip cookies according to the 12 ounce chocolate chip bag. Mix in 1/2 cup of each: shredded coconut, dried cherries, and oatmeal. Bake according to directions.

The extra cookies went to work with me and the Artist to share with coworkers.

Want to share your favorite tradition or custom?

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Mediterranean Tri-Colored Couscous Tabbouleh Salad

2013-05-20T07:58:00.000-07:00

Who is a huge fan of Mediterranean food? Raise your hands higher! This salad is for you. Traditionally, tabbouleh is made with bulgur. This version is with tri-colored couscous. Won't you give it a try? It's a perfect salad for a summer picnic, a potluck get together. It goes equally well on its own or as a side to grilled lamb.

Mediterranean Tri-Colored Couscous Tabbouleh Salad

Ingredients

1 cup tri-colored couscous
1 English cucumber, diced
2 large tomatoes, seeded and diced
1 sweet bell pepper, cored and diced
1 bunch parsley, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
zest and juice of 1 lemon
salt and pepper to taste

Garnish: butter-roasted pine nuts

Directions

1. Toast couscous in a nonstick pan over medium heat until it is heated through and lightly browned, about 5 minutes.

Photo courtesy of Priya Alahan Photography

2. Pour 2 cups of boiling water over couscous. Cover and allow to sit until the water is fully absorbed. Fluff couscous with a fork, transfer to a salad bowl and slightly cool.

3. Add vegetables, parsley and garlic to couscous.

4. Whisk together olive oil, lemon juice, salt and pepper. Pour over the couscous and the vegetables and stir gently to combine. Cover and refrigerate for several hours. Right before serving, sprinkle with butter-roasted pine nuts.

Photo Courtesy of Priya Alahan Photography

Time to eat!

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Morning Sunshine Juice

2013-05-17T07:59:00.004-07:00

Good morning! I must admit that after two weeks away in Italy, one of the things I have missed most about my daily routine is a glass of fresh juice in the morning. Back to work, I am once again juicing. This week, I have been drinking what I am calling Morning Sunshine Juice.

Ingredients

2 apples, quartered
2 carrots, chopped
1 orange, peeled and quartered
1/2 lime, peeled
1/2 inch ginger root

Directions

1. Juice all ingredients and stir together. Serve straight up or over ice.

This is light and refreshing and super energizing. Enjoy!

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Knife Safety in the Kitchen ~ Where to Store Your Knives

2013-05-08T10:00:00.000-07:00

As some of you may know, I teach Knife Skills classes - the essential know-how for every cook in the kitchen. As part of my classes, I discuss knife safety and a variety of ways to keep the knifes safe.

I've been dreaming of a magnetic knife strip for quite some time and am happy to report that the dream is now a reality.

Usually, the magnetic strips are attached on the kitchen's backsplash and the knives hang vertically. The Artist and I hung the strip on the bottom of the kitchen cabinet (ok, he hung it up and I just watched). The knives are attached to the strip horizontally, taking very little space. I love it!

If you have kids or pets in your household, I would recommend a different system to store your knives, for safety reason.

Interested in signing up for a Knife Skills class? Let me know - I teach both individual and group classes.

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Do Good, Eat Well, Support FareStart ~ Seattle

2013-05-06T10:00:00.000-07:00

There are plenty of restaurants in the vicinity of downtown Seattle where you can stop by for lunch. I want to give you a few reasons why you should pick Farestart as your next lunch destination.

Farestart provides on the job training (culinary education) for homeless and disadvantaged individuals

Farestart feeds thousands of homeless and disadvantaged children, women and men

The menu offers weekly specials based on the availability of produce and the season

You can enjoy a special dinner with food and wine pairings prepared by Seattle's Top Chefs on selected Thursday nights.

So there you go, do good, eat well and support FareStart.

I happened to arrive at the restaurant on a particularly sunny afternoon to appreciate the open space, high ceilings, and light.

The wall of fame displays the photographs of the chefs who cooked at FareStart and plates with the names of donors.

Here are just a few of the core values: sustainability, respect, openness, collaboration and acceptance.

After browsing the menu, I selected fish tacos with corn and bean salad (pictured above) and my lovely lunch friend went for the meat...with bacon...barely cooked. She was a fan. However, word of advice - if you are looking for a glass of wine to go along with your lunch, you will be greatly disappointed (just like my friend) - FareStart does not serve alcohol with lunch.

FareStart is located

7th & Virginia

Seattle, WA 98101

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Dinner Under 30 Minutes ~ Mexican Fiesta

2013-05-01T10:00:00.000-07:00

Are you hungry for a Mexican Fiesta dinner? Stay home, skip the drive to the restaurant, and in 30 minutes you will sit down to a spread of black beans, chicken and duck fajita, fresh yogurt cheese, brown rice, and pico de gallo. How is it possible, you might ask? With a well stocked refrigerator and pantry and a little bit of culinary innovation.

For the Black Beans, in a sauce pot over medium high heat, saute a chopped onion with minced garlic and ground cumin and chili powder. Add an undrained can of black beans, 1 bay leaf and water as needed. Reduce the heat to medium low and simmer the beans, stirring occasionally, until dinner is ready.

For the chicken and duck fajitas, I rescued leftover cooked duck and rotisserie chicken sitting in the refrigerator by slicing it up and cooking in some vegetable oil with slices of red bell pepper, garlic, cumin, chili powder and a little bit of lime juice. Cook until the meat is reheated through and the pepper is tender.

Reheat brown rice, if you are feeling especially in the mood, you can add sauteed onion and jalapeno with garlic and a generous amount of chopped cilantro.

For the pico de gallo, seed and finely chop a tomato. Mix it with minced onion, minced garlic, chopped jalapeno and cilantro. Squeeze of lime juice, salt and peeper season with fresh tomato salsa.

The fresh yogurt cheese was hanging out in the fridge from the Allrecipes.com shoot. More cilantro, more lime, and a little bit of chili powder, turned this into a condiment similar to Mexican crema (sour cream).

Pop open a bottle of beer, heat up a few tortillas, and dinner is ready!

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Pho Seattle ~ Long Provincial Restaurant

2013-04-29T10:00:00.000-07:00

I'm happy to share my latest pho spot in Seattle and it is conveniently located to Allrecipes.com and just a few minutes away from Pike Place Market. Long Provincial Vietnamese Restaurant has a decor of an upscale place with prices of a hole-in-the-wall walk-up with fast and fuss-free service and bowls of steaming-hot pho. The menu is lengthy with rice dishes, rice stir-frys and the house specials. For now, I have been happily dining on pho with rare steak and spring rolls. Come Spring, I might switch to a cooler side and order a noodle bowl with lemongrass grilled pork and pickled daikon with carrots.

If you are in the area, be sure to stop by and discover the dishes of Long Provincial for yourself.

Location:
1901 Second Ave
Seattle, WA 98101

Phone:
206. 443. 6266

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Lasagna Recipe: Meat Sauce, Sauteed Vegetables and No Boil Noodles

2013-04-24T07:46:00.000-07:00

There are times when it's easier to let someone else decide what's for dinner. On this particular night, I turned to my brother and asked him to figure out what I should make for a family get together. "Lasagna!" he said. Perfect! This hearty, comforting dish is relatively easy to make, feeds a hungry crowd and is not too time consuming. Plus, just in time for our trip to Italy, I thought I should make something Italian-esque.

This was the first time I tried using no boil lasagna noodles and I believe I will never return to the other kind.

Lasagna Recipe: Meat Sauce with Creamy Tomato Basil Sauce and Sauteed Vegetables

Ingredients

Filling

1 # ground beef
1 jar creamy tomato basil sauce
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, chopped
2 cups mushrooms, sliced
2 cups spinach leaves
salt and pepper to taste
1 can diced roasted tomatoes, drained

Cheese

1 # ricotta cheese
2 cups grated Peccorio Romano cheese, divided
2 cups shredded Mozzarella cheese, divided
1 egg
1/4 cup chopped parsley

Noodles

12 no boil lasagna noodles

Directions

1. Saute ground beef in a skillet over medium high heat for 5-7 minutes, breaking it up with a back of the spoon into small pieces. Stir in 1/3 of the tomato sauce, lower the heat to low, and simmer the sauce with the beef as you prepare the rest of the ingredients.

2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and mushrooms. Cook, stirring often, until the vegetables caramelize, about 12 minutes. Stir in spinach, season with salt and pepper, and cook just until the spinach wilts.

3. Stir together ricotta, 1 cup Pecorino Romano, 1 cup Mozzarella, 1 egg and parsley.

4. Preheat the oven to 400 degrees.

5. Layer lasagna in a 9x13 baking dish:

1/3 tomato sauce
4 noodles
1/2 cheese mixture
meat sauce
4 noodles
1/2 cheese mixture
sauteed vegetables
4 noodles
1/3 tomato sauce
diced tomatoes

1 cup Mozzarella cheese
1 cup Pecorino Romano cheese

6. Bake lasagna in the oven until the cheese melts and bubbles, 30 minutes. Allow to cool for 10 minutes before slicing to serve. Reheats wonderfully the next day, if you have any leftovers.

What is your favorite recipe for lasagna?

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Recipe for Arugula Salad with Fennel, Cara Cara Oranges and Feta Cheese

2013-04-22T08:06:00.001-07:00

Last night was family dinner at the house. My brother requested that I make lasagna. With the meat sauce bubbling on the stove, I turned to making this vibrant salad of Fennel and Arugula with Cara Cara Oranges and Feta Cheese.

Fennel has been an acquired taste for me - it has a slightly licorice undertone that I was not particularly a fan of when I first tried it. What I found is a little bit of freshly squeezed lemon juice and olive oil mellows out the fennel flavor and brings out its natural sweetness.

And that's what we did. Thinly strips of fennel and red onion were mixed together with lemon juice and olive oil and set aside to marinade. The Cara Cara oranges are true beauties with their almost ruby grapefruit color were peeled with a knife and cut into disks to showcase their true beauty.

Fennel and Arugula Salad with Cara Cara Oranges and Feta Cheese

Ingredients

1 bulb fennel, thinly sliced

1/2 red onion, thinly slices

1 lemon, juiced

2 tablespoons olive oil

salt and pepper to taste

4 cups baby arugula

2 Cara Cara oranges, peeled and sliced

1/3 cup feta cheese, crumbled

Directions

1. Combine fennel, onion, lemon juice, and olive oil in a bowl. Season with salt and pepper to taste and marinate for at least 30 minutes.

2. Arrange arugula in a salad bowl. Drizzle with the marinade from fennel and onions.

3. Place fennel and onions on top of arugula.

4. Arrange orange slices on top of the salad and sprinkle with feta cheese.

The whole family loved the salad. If you have bread on hand, it's fantastic to soak up the juices on the bottom of the salad bowl. For an extra crunch, sprinkle the salad with shelled, toasted pistachios.

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Cabbage Kimchi, Sauerkraut and Homemade Horseradish ~ Cooking and Food Styling with Allrecipes.com

2013-04-18T07:57:00.003-07:00

I get asked quite a bit about what I do for work. Well, I work for Allrecipes.com so naturally food is involved. On the day that I am not in the office, writing scripts for videos, updating a grocery shopping list, or watching mouth-watering recipe videos for quality and content accuracy, I am in the kitchen. I am in the kitchen in our studio, preparing the recipes, styling the food, and lending my hands to be the stars. I am also known to say more than once to our videographers, "Do you think there's too much hand showing?"

This week we shot five recipes in one day. Here are just a few photos. I loved each and every one of the recipes and welcome you to make them at home. Keep checking for the videos to make their debute on our site and on youtube.com

How about slicing five pounds of cabbage, for Sauerkraut? Surely, you can use a food processor or a mandoline, but if you have mad knife skills, why bother?

As much as my stomach and Korean food do not agree, I love the Korean cuisine and its fermented condiments. This was the first time I made kimchi with Napa cabbage. Here, the kimchi is styled with seared tofu and we also mixed it in with brown fried rice, topped with a sunny side up egg. Be sure to check the recipe for Spicy Cabbage Kimchi.

And as if we didn't have enough heat for one day, we filmed this recipe for Homemade Horseradish. If you have a cold or a stuffy nose, get a sniff of this one and you should be cleared up in no time.

Interested to see more? Let me know, I'll be happy to share.

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Recipe for Corn: Roasted Corn Salad with Avocados, Radishes and Tomatoes

2013-04-15T08:00:00.004-07:00

Spring Roasted Corn Salad with Avocados, Radishes and Tomatoes

Lately, I have been trying to take a full advantage of having a gas stove at home. I have roasted eggplant, sweet bell peppers and a few chilies. The other day though, I decided to roast corn! This slightly charred, sweet, vegetable became a base for a very refreshing, crunchy and colorful salad. If you don't have a gas stove at home, try using your broiler or an outside grill instead.

Spring Roasted Corn Salad with Avocados, Radishes and Tomatoes

Ingredients (for 1)

1 ear of corn, husked
6-8 grape tomatoes, halved
3-5 radishes, quartered
1/2 avocado, diced
1 scallion, sliced
2 tablespoons basil, chiffonade

Dressing
olive oil, to taste
lime juice, to taste
cayenne, salt and pepper, to taste

Directions

1. Char corn over medium heat, turning frequently until it's evenly cooked.

2. Cut the kernels off the cob and add to a salad bowl.

3. Fold in the rest of the ingredients.

4. Whisk together dressing, taste, and mix with the salad.

Eat this right away. If you are enjoying the salad for lunch, it might be substantial enough on its own. For dinner, pair it up with grilled chicken, shrimp, or fish. Or simply with a charred piece of bread.

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Quick and Easy Lunch - Buckwheat with Coleslaw Mix

2013-04-08T12:23:00.000-07:00

This lunch is brought to you by necessity, short on time, high in nutrition and perfect for Meatless Monday.

To a plastic container, add 1 cup of cooked buckwheat and 1 cup of coleslaw mix. When ready to eat, stir in 1-2 tablespoons of water and microwave for 2-3 minutes, or until heated through. Season with 1 teaspoon of Sriracha hot sauce, 1 teaspoon of olive oil, and salt to taste.

I'm surprised by how simple, yet delicious and filling this is. Will you give it a try?

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Artichoke and Kalamata Olive Hummus ~ Recipe

2013-04-01T20:49:00.001-07:00

Leave the containers of hummus at the store. Pick up a can of garbanzo beans and a can of quartered artichoke hearts and head out to your kitchen where you will hopefully find tahini paste, lemon, garlic and Kalamata olives. And in just minutes, with the help of your handy-dandy immersion blender or a food processor, you will whip up a batch of fantastic and flavorful Artichoke and Kalamata Olive Hummus.

Artichoke and Kalamata Olive Hummus

Ingredients

1 15-ounce can garbanzo beans

2 tablespoons tahini paste

2 tablespoons lemon juice

2 tablespoons olive oil

2 cloves garlic

1/2 teaspoon paprika

1/4 teaspoon ground cayenne pepper

salt and ground black pepper to taste

1 cup canned artichoke hearts (in water, drained)

8-10 kalamata olives, pitted

sumac, to taste

Directions

1. Blend all ingredients, except for artichoke hearts, olives and sumac with an immersion blender or in a food processor until smooth.

2. Add artichoke hearts and olives and blend. For a chunkier hummus, chop artichoke hearts and olives instead and fold into the hummus. Adjust the flavor with salt and pepper. Garnish with sumac.

What do you like to add to your hummus?

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How to Make Matzo Ball Soup ~ Recipe

2013-03-28T07:54:00.001-07:00

I wonder how many families sat down to a bowl of Matzo Ball Soup this Monday as they celebrated the first night of Passover. You could count my family as one. The Artist and I celebrated at home with my parents.

This Matzo Ball Soup however was prepared a few weeks earlier, as I was battling a cold and allergy attack. I did feel better as I bit into light, airy balls of matzo and herbs and sipped on a delicate chicken broth with vegetables.

Matzo Ball Soup with Vegetables

Ingredients

1 packet of matzo ball mix

2 eggs

olive oil

2 scallions, minced

1 teaspoon smoked paprika

1 teaspoon Szechuan pepper

1/2 teaspoon garlic powder

salt and ground black pepper to
taste

2 carrots, diced

2 stalks of celery, diced

1/2 head of cabbage, chopped

4 cups chicken broth

water, as needed

4 cloves of garlic, halved

Garnish: lime juice, dill

Directions

1. Prepare the matzo ball mix according to the directions, using 2 eggs, olive oil, and adding the scallions, spices, salt and pepper.

2. Form matzo balls, transfer to a plate and refrigerate for 30 minutes. I made the balls small and got 18 out of the packet. You could make them bigger if you wish.

3. Place the vegetables in a large soup pot. Add chicken broth and enough water to cover the vegetables completely. Bring the liquid to a boil over medium high heat. Reduce the heat to medium and cook the vegetables for 15 minutes.

4. Gently lower the matzo balls into the soup and cook for 15 minutes.

The soup is ready! I added a healthy squeeze of lime juice and a sprig of dill. Taste the soup and adjust as needed.

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How to Bake Eggs

2013-03-25T07:58:00.000-07:00

Because there are only so many times you can turn eggs into an omelet or a quick scramble for breakfast , I came up with a new way to prepare this breakfast staple. Baked Eggs with Roasted Tomatoes, Sauteed Spinach, and Queso Fresco.

Perhaps I was inspired by the French Onion Soup that I had prepared and styled for work earlier in the week, but the idea of placing eggs into traditional ceramic crocks intrigued me.

I just happened to have a batch of roasted Roma tomatoes on hand and so the layering process began. Soon enough the Artist and I sat down to a breakfast of individual baked egg scrumptiousness.

Baked Eggs with Roasted Tomatoes, Sauteed Spinach and Queso Fresco

Recipe for 2

Ingredients

2 teaspoons olive oil

3 cups baby spinach leaves

1/4 teaspoon red hot pepper flakes

salt and ground black pepper to taste

6 halves roasted Roma tomatoes

4 eggs

1/3 cup crumbled queso fresco

Directions

1. Preheat the oven to 375 degrees and lightly grease two ramekins.

2. Heat oil in a nonstick pan over medium heat. Add spinach, red hot pepper flakes, salt and pepper to taste and saute until spinach wilts, 3-5 minutes.

3. Layer roasted tomatoes on the bottom of the ramekins. Cover with an even layer of sauteed spinach.

4. Break two eggs inside each ramekin and sprinkle with queso fresco.

5. Bake the eggs in the preheated oven until the whites are set and the cheese is slightly browned around the edges, 15-20 minutes.

Serve the eggs with your favorite hot sauce and crispy corn tortilla strips.

How fun and easy would this be for breakfast in your house? Enjoy!

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Juicing 101

2013-03-19T16:54:00.000-07:00

Today I had a sort of initiation into juicing. We were shooting 10 juicing videos at work and can I just say, I'm a fan? Not necessarily a full convert, yet, but close!

My favorite combination has been beets, apple, carrot, and ginger. Sweet and spicy at once, and the color was phenomenal! Let's see how my body reacts to tasting ten different juices.

Before we have videos available to share, check out the selection of produce we used.

What's your favorite juice?

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Irish Chocolate and Mint Brownies - St. Patrick's Day Dessert Recipe

2013-03-15T09:09:00.000-07:00

Just in time for St. Patrick's Day, be sure to check out the most recent video I worked on at Allrecipes.com. This is a layered brownie with chcoolate and mint flavor, hard to resist and fun to make. Hope you enjoy it!

How to make Luck 'O the Irish Chocolate Brownies

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Vegetarian Dinner in a Hurry ~ Buckwheat, Broccoli Rabe, Hummus

2013-03-13T20:08:00.000-07:00

I have been going vegetarian a lot more often. In fact, I just finished the leftovers of rice and two Indian vegetarian curries. With the combination of paneer cheese and fresh vegetables, I didn't even notice the meat missing. I have mainly two people to thank for the higher frequency of vegetarian meals appearing at my table ~ my friends Priya and Dana.

I love these girls and eating out with them. I have been cooking with Priya quiet often, especially for my installment of You Buy, I Cook. Dana and I haven't spent that much time in the kitchen together until this last-minute meal. Soon after I moved across the bridge, Dana came over for dinner. Neither one of us had a solid plan in mind for what to make.

When she arrived, Dana unloaded a bag of broccoli rabe and a container of my favorite Italian olives - Castelvetrano.

We looked through my yet-to-be-organized pantry and pulled out buckwheat and a can of garbanzo beans.

On the menu:
Buckwheat pilaf
Hummus
Roasted broccoli rabe
Olives
Red wine

This couldn't be easier. The idea of putting these items together might appear strange, but strangely enough, everything went together quite harmoniously.

How to prepare:
Buckwheat pilaf Heat 2 teaspoons of oil in a saucepan over medium-high heat. Add 1 cup of buckwheat, season with salt and stir to coat in oil. Toast buckwheat, stirring, for 2-3 minutes. Add 2 cups of water, bring to a boil, reduce the heat to low and simmer for 15 minutes, or until the buckwheat is tender.

Hummus Puree 1 can of drained and rinsed garbanzo beans with 2 tablespoons of tahini, 2 tablespoons olive oil, 1 tablespoon of lemon juice, 1 clove of minced garlic, ground cumin, cayenne, salt and pepper to taste. If the hummus is too thick, thin it out by adding a little bit of water.

Roasted broccoli rabe Preheat the oven to 450 degrees. Drizzle the broccoli rabe with olive oil and season with salt, pepper, and red pepper flakes. Transfer to a parchment lined baking sheet and roast in the preheated oven for 10-12 minutes.

I would encourage you to give vegetarian meals a try. Cook them together with your friends and enjoy!

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Food Photo Styling Secrets ~ Water

2013-03-10T14:07:00.000-07:00

Food Photo Styling Secret - just add water. Keeping a little spray bottle filled with water in your tool kit can greatly improve the look of your photos. Look at the berries below. Without water they looked dull.
Lightly sprayed with water, the berries get an extra dimension and can reflect extra light.

Here, the berries in the back were sprayed with water, and the ones in the front were not. What do you think?

You can pick up a small spray water bottle at a $0.99 store. If you get an extra one, you can use it for oil to add shine to your food.

What is your food photo styling secret?

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