A Stack of Dishes

Light Lemon Squares: and the joy of the new

2013-06-11T19:17:37Z

It’s time for summer backyard gatherings. These lemon squares have been lightened without losing any lemon brightness. For me, the tanginess of lemon is a great treat after the smoke of a grill.

And now, for the first time in my adult life, I own a Weber kettle grill! (and a backyard to put it in!) After years of grilling stovetop with my grill pan-which if you are any sort of follower of this blog you know how much I love it-I now have the real thing. When I was designing the kitchen here I had the option of installing a cooktop with a grill, but chose to have one in the yard.

The problem is Pam and I go back and forth over whether to have a gas or charcoal grill. We love the taste of charcoal, but hate the hassle, and I would love to be able to grill vegetables on a regular basis. Then a wonderful thing happened- we took a peek into our neighbor’s yard and to our amazement- they had both! So that was all we needed to know.

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Delicate Chèvre Ravioli & Marching Onward

2013-05-24T17:08:48Z

This week it feels like Spring has taken a hop, skip and a giant leap into Summer. During my walk yesterday I overheard a child say to her Mother, “It’s Summer now, when is school over?” It was one of those moments when your insides laughed with recognition- Yes, it feels like it is time to play, Can I? Can I?

Ironically for me school IS over. Tuesday afternoon, with misty eyes, I donned cap and gown and received my Masters diploma. Many years in the past I got the spark of a notion to return to school, which turned into a thought, which turn into an action, and then finally to completion.

I am a woman with many satisfying moments of accomplishments- winning awards, giving birth, finishing marathons and triathlons, slipping an engagement ring onto my love’s hand- all momentous, and rich with emotion. My experience this week has been quite different. When the days of unscrewing my brain and pouring in copious knowledge was complete, when the research and writing were done, and all deadlines were met, I was left with a sense of satisfaction and knowing that I had worked long and hard to create this thing- this bounty of knowledge and passion- and I cried. My tears were of happiness, relief, release and awe.

I did it.

I share this with you because I want you to know that there is this gift that awaits you at the end of a long haul if you choose to strive for it. We are all faced with obstacles, doubts, responsibilities and distractions, but it can be done. It’s cliche, but it’s true, that the first step is the hardest. Big decisions often require big changes, and inertia is the gnarliest demon I know

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An Announcement and a Sneak Peek: Blogger Spotlight and A Healthy Hunger

2013-05-20T10:14:22Z

This past Friday, I was honored with being chosen by Food Network’s Healthy Eats to be the latest choice for their Blogger Spotlight. I owe much thanks to Toby Amidor who introduced me to Lauren Miyashiro at The Food Network, and for all her amazing support.

This column on the Healthy Eats website is a place where they champion bloggers who may or may not have a background in nutrition, but who have definitely been impacted by the healing qualities of food. Some of the previous bloggers are quite remarkable. So if you take a minute and click on over and check it out, you might learn a few things about me you may not have known before, and discover a few other remarkable writers.

One thing you might learn about is the Summer launch of my new business: A Healthy Hunger.com. This is the place where I will bring together my scientific knowledge of nutrition, and my passion for delicious eating. I will be offering weekly menus that are designed specifically for two different audiences. The first is Diabetic Friendly- designed for those who have been diagnosed with the disease, or may have pre-diabetes or insulin resistance. The second is Clean Eating- which is for anyone who wants to eat healthier in general and doesn’t know where to start.

We are looking for the launch in August (perhaps sooner). I am super excited about this and busy building pages and pages of health information, cooking tips, time and money saving tips, support and insight into gaining a healthy lifestyle, and, of course, some beautiful and delicious recipes.

{BTW- if you head over now and sign up for the mailing list I will send you a FREE 3 month trial subscription- with no obligation}

So lots of good news around here-

Please stay tuned, and please sign up for your free trial!

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“Laying Down Those Funky Beets”: Beet Salad with Horseradish

2013-05-24T17:10:38Z

“Sometimes when I’m in a restaurant, I’ll order a beet salad just so that when the waiter serves them to me I can say: Thanks man for laying down those funky beets! …………………….and I don’t even like beets…”

One of the best parts of this past Mother’s Day was to simply just kick back and hang out with my kids. When they were younger I used to refer to them as The Flying Wallendas. This was on account of their non stop acrobatics and general all around goofiness. They bickered and whined about each other during those young years {and occasionally still do}, but the truth is they are a pretty tight bunch. All these years later it warms the cockles of my heart to see the love they have for each other.

They’ve always been a gaggle of comedians. Honestly, the whole family is really. For instance, my Mother just started a blog about her quilting {she’s a legend it these parts and now teaches}. Her tag line is “I’m gonna keep you in stitches!” OK, OK, so I’m the one who bestowed this line upon her- but after a few minutes of knowing her, you would agree that this tag line suits her perfectly.

It was Saturday night, as we lay strewn about on my Mother’s couches watching comedy TV, when a comedian delivered the above joke. Olivia thought it hilarious (me too)- and so here you go my dears- I’m laying upon you my funky beets!

Enjoy

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Frozen Yogurt: Basil and Cracked Black Pepper with Strawberry Sauce

2013-05-24T17:11:13Z

A few leaves of basil and some grinds of black pepper get stirred into store bought frozen yogurt for a sensational, and healthy, dessert for Mother’s Day.

You all should know me by now that I am not opposed to milking a cow for fresh milk for making ice cream- but some days… I get tiiiiired! My packing and sorting have already begun for my move, and though the spirit is crying out to cook and create, the flesh is getting to be a big fatigued.

In my family, Mother’s Day is a trio of celebrations. We have in addition two birthdays (Mom’s and daughter Olivia). It can get a little tricky as to who gets to lay back and enjoy the holiday, and who ends up being the hostess. Since we all love to cook and entertain there are no complaints, just the question of who is going to take the reigns. This year will be a combined effort, which really is the best answer of all.

This dessert is a wonderful last minute throw together also. A good thing to know when the guest who promised dessert shows up empty handed (or you’re that guest who remembered last minute on the way to someones home). You can mash up the yogurt and herbs during dinner prep and let it re-harden as you eat. No one would push aside a nice dish of plain frozen yogurt- but you can get a real WOW reaction with little effort.

Then you can lay back and enjoy the celebration.

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Fiddlehead Fern and Artichoke Freekah Salad

2013-05-24T17:11:56Z

Behold- the latest ancient grain to start popping up on menus- Freekeh. For those who are not in love with the texture of quinoa, you may have found something to get excited about. Freekeh has a similar consistency to wheat berries, but a slightly less chewy texture- and a delicious taste.

Compared to brown rice and quinoa- a half cup serving of Freekeh has slightly less calories, more than twice the fiber (6 grams!) is high in protein and also offers calcium and iron. It’s also rich in lutein, which is important for eye health, and it falls into the low GI category. The glycemic index is only 43, compared to 83 for rice- making it an excellent grain for moderating blood glucose levels.

I had been hearing a lot about this new grain on the block from some of my dietitian friends, so I was excited to receive a sample from Freekehlicious (who has not compensated me, nor asked for this post).

The grains have an interesting greenish color, which I found to be very beautiful. They cooked up easily and have great body and texture to them. For those dieting it can offer that nice chewy bite that makes you feel like you’re eating something substantial and tricks your mind into being more satiated.

Now that we’re finally into Spring, the thought of hearty grains is less appealing, so I made a light and tangy dressing and piled on some herbs to give it a bright taste

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Chili Crab Salad on Watermelon Carpaccio #Sunday Supper

2013-05-05T12:40:54Z

Happy Cinco de Mayo! It’s Mexican Fiesta time- one of my favorite holidays.

As much as I love enchiladas and nachos- after awhile all that cheese, beans and fried corn can be a bit heavy. This is a light crab salad with a nice chili punch so you don’t feel like you’re missing out on any fireworks.

Ole!

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Chipotle Roasted Chickpeas from Home Cooking Memories
Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
Elote (Mexican Grilled Corn) from Magnolia Days
Esquites or Mexican Corn Salad from Kimchi Mom
Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
Guacamole Rice from Foxes Love Lemons
Healthy Mexican Ceviche from Mama’s Blissful Bites
Loaded Cheesy Nachos from Gotta Get Baked
Lobster Guacamole from I Run For Wine
Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

Barbacoa Beef from The Urban Mrs.
Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
Chicken Fajita Feta-ccine from Chocolate Moosey
Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
Chicken Mole Potato Skins from Noshing with the Nolands
Corona Beer-Battered Fish Tacos from Pescetarian Journal
Duck Carnitas from The Girl in the Little Red Kitchen
Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
Fish Tacos with Lime Salsa from Curious Cuisiniere
Japanese Mexican Tacos from Ninja Baking
Lightened Up Taco Salad from Kudos Kitchen
Mexican Pizza with Chipotle Orange Sauce from Family Foodie
Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
Pork Carnitas from From the Bookshelf
Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
Roasted Poblano and Corn Lasagna from Juanita’s Cocina
Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
Slow Cooked Carne Asadas from Peanut Butter and Peppers
Soft Shell Tacos from That Skinny Chick Can Bake
Spicy Shredded Beef Chimichangas from Supper for a Steal
Spicy Steak Fajitas from Cravings of a Lunatic
Stuffed Poblano Peppers from Country Girl in the Village
Tequila Lime Chicken from No One Likes Crumbley Cookies
Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
Tofu Tacos from Hip Foodie Mom
Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

Dairy-free Flan from The Not So Cheesy Kitchen
Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
Fried Ice Cream for a Crowd from Growing Up Gabel
Luxuriously Healthy Chocolate Frosting from What Smells So Good?
Mexican Brownies from Cindy’s Recipes and Writings
Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

Fresh & Fruity Sangria from Webicurean
Fruity Aguas Frescas from The Foodie Patootie
Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
Margarona from The Messy Baker
Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

Join the #SundaySupper conversation on Twitter today to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, there will be a $100 discount available on the full conference pass today if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper. *Note the code is only valid during the chat time frame.

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King Mushroom Salad: Brown Butter and Crisp Sage Dressing

2013-05-01T11:47:49Z

Just in time for National Salad Day: As promised, this is Part II of my ingredient expedition adventure. The “find”- Pleurotus eryngii- better known as King Mushrooms, French Horn, King Oyster, Boletus of the Steppes or Trumpet Royale. They are from the Oyster mushroom family, or otherwise known as pluerotes.

Mushrooms are often the accent of the salad, or a null addendum to a bright flavor base. These regal beauties have enough oomph to stand up on their own, and you’ll want to let them. So gorgeous and plump- they command attention. They also have a hearty shelf life, so if you find them, you can stock up a week of treats and they’ll hold up fine.

The flavor is fairly neutral which makes them a great platform for any handling. Sliced as planks their sturdiness also makes them great for grilling.

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Baby Artichokes: Pan to Plate Goodness

2013-04-28T19:40:45Z

It might be ridiculous to think of oneself as an urban hunter and gatherer, but from time to time this is what I do. Bored with what I typically see in my pantry or market, I will go in search of a new or unfamiliar ingredient. Sometimes this expedition takes me hither and yon to the deepest darkest parts of NYC, but sometimes I’ll simply dig around the shelves in my “around the corner” market. Often tucked away in the Imported area there can be some amazing sauces, grains, or food stuffs that are languishing on shelves, waiting for an intrepid cook to give it a go.

This past week I went on such a trip downtown to a fruit and vegetable store that occasionally stocks a variety of foods not typically seen at local markets. I was actually on the hunt for some peppers that I had gotten a hook onto, but instead came away with these bitty baby artichokes (and some mushrooms you’ll see later this week).

I spotted the artichokes as I came around the corner. They were piled in a soft mound in a cardboard flat at the end of the row, with a hand written scratch of a paper tucked in amongst the pods reporting the name and price. It was the color that struck me at first. That beautiful deep purple that few vegetables really behold. Often artichokes can sport tinges of the aubergine, but usually just a tinge, and then only on the tips. The color on these were rich, velvety, and regal in color, with hidden buds of bright green coming from the centers of some- very sexy and alluring.

The second thing was their adorable petiteness. When I say bitty, I mean bitty. I had never seen such small artichokes before. I was able to put 5 of them easily into one hand.

I had no idea what they would yield. For a typical artichoke it requires peeling layers of outer leaves to get to the tender heart- about ~20% of the whole size of the fruit. Since they were so small I suspected that they might be tender enough to eat almost all of it once cooked. I had no idea, but after all, that’s part of the fun. Regardless- they were too gorgeous to pass up.

This past week I’ve also been reading a book about the art and history of Gregorian Chants. There are delightful passages about the breathtaking wonder of simple chant- or single voice chanting. You can hear the echoing tones of devoted monks singing in unison, creating a holy vibration of music. I am not Catholic, nor religious, but it’s not hard to image divinity in such moments as those.

This has put me squarely in the Italian frame of mind, more specifically the quiet perfection of simplicity well executed to create supreme beauty- or in the case of my artichokes- deliciousness.

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A Stack of Dishes

Light Lemon Squares: and the joy of the new

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Delicate Chèvre Ravioli & Marching Onward

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An Announcement and a Sneak Peek: Blogger Spotlight and A Healthy Hunger

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“Laying Down Those Funky Beets”: Beet Salad with Horseradish

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Frozen Yogurt: Basil and Cracked Black Pepper with Strawberry Sauce

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Fiddlehead Fern and Artichoke Freekah Salad

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Chili Crab Salad on Watermelon Carpaccio #Sunday Supper

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King Mushroom Salad: Brown Butter and Crisp Sage Dressing

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Baby Artichokes: Pan to Plate Goodness

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