molly's bite

Collard "Noodles"

2013-04-02T20:51:00.001-07:00

The past weekend had a series of adventures including trekking excursions with a friend, precarious tree climbing/rope fetching with another, Easter holiday, and unexpected free groceries. A friend of mine has recently decided to move on in life and pursue new things. Thus, he is getting rid of everything he owns. In that he has gifted me his old climbing rope. No longer worthy of weight baring activities where your life hangs in the balance, it is suitable for some snazzy dog leashes and other fine products. Equipped with an idea, an old rope and some vintage carabiners - my next project will be constructing roughly 20 6ft. dog leashes.

In addition to the rope, my friend also gave me a grocery bag full of fresh collard greens from his garden. I never buy them at the store, but love them! Tonight I wanted to make something kind of original with them. Inspired by seaweed salads at Asian restaurants, I made Collard "Noodles." Seriously, once the greens have been cut thinly and then quickly cooked using this method, they taste like a perfect Asian pairing.

Pan Seared Chicken Breast with Asian Collard "Noodles"
and roasted Turnip Fries
serves: 1

Ingredients:

1 chicken breast
1/2 large turnip
1 tsp fresh grated ginger
1 clove garlic
1/4 tsp sage
salt and pepper to taste
5 large leaves of collard greens
1/2 tsp olive oil
1 tsp soy sauce
sesame seeds (to garnish)

Instructions:

Cut along the middle of each leaf lengthwise, and cut out the center stalk of the collard greens.
Stack the halves on top of each other, with the cut sides aligned with each other.
Roll the pile tightly like a fruit-roll-up.
Cut the roll, using a very sharp knife, into thin slices, producing long "noodles."
Toss the "noodles" in a bowl with olive oil and a little salt and pepper and set aside.
Heat a large skillet on medium heat.
Chop ginger and garlic into fine pieces.
Julienne turnip into fry shapes.
Sprinkle one side of the chicken breast with sage, salt and pepper.
Coat skillet with extra virgin olive oil - I usually eyeball it, but I would say no more than 1 Tablespoon, no less than 1 Tsp. Just pour a little into the center, swirl it around as it heats until all areas of the bottom of the pan are covered.
Place chicken breast in the center of the pan and top with the chopped ginger and garlic and a sprinkle or two more of salt and pepper. Add the turnips around the chicken breast. Cover the pan with a lid and let sit undisturbed while the chicken cooks on one side.
To get a good sear, do not touch the chicken for about 5 minutes. Wait until you see steam escaping from the edges of the lid, then check to see if it has "seared" off (meaning that it has gotten crispy enough that the flesh has released from the pan and is not stuck to it any more).
Flip the chicken breast over, and let cook another 5 minutes or until it is at the desired temperature of about 145-155 ºF.
Remove from the pan to your plate and let sit.
Quickly add the green noodles to the pan and stir around for about 30 seconds and then add the soy sauce. Stir for another 30-60 seconds until the greens darken in color and are a rich, deep green.
Plate next to the chicken and turnips, sprinkle with sesame seeds to garnish.
ENJOY!

White Chile

2013-02-22T13:24:00.001-08:00

Occasionally we all cause ourselves more stress than we ever needed to experience. The worst is admitting that the only source of the trouble was you. Stubborn, stupid, and (in the words of my sister) impetuous you. Is it an age thing? A gender specific thing? Or perhaps you're just mentally unstable.

I hope that it is merely age to blame. Thankfully, the hard part of pulling off the band-aid (admitting to yourself that you're stupid mistake is not unique to just you, it happens to everyone) is not too painful, and the sting subsides, leaving that feeling of relief.

Certain things remind you that things aren't as terrible as you initially made them out to be. For example, you could come down with a mysterious disease leaving you bedridden in the hospital for days. Such a thing happened to a friend of mine recently. Thankfully, he is all better and he and his fiance are back into their normal routine. As a special "happy you are alive!" gesture, I made this chili for them. The great thing about this chili is the value. Memory value, I mean.

My Mom has made this since I can remember. One of my favorite chilis growing up, it was gobbled down in Winter, Spring, Summer and Fall. Just give it a try. I promise, it will help you feel energized and warm inside. Ready to tackle anything that jumps in your way.

An additional note: I usually add a little extra cumin, and if I want a little extra heat, a few drops of my favorite peppers sauce! (I recommend "The Pepper Plant" from Gilroy, California - best ever!)

Butternut Squash Fries!

2013-01-22T17:42:00.001-08:00

The new year of 2013 has arrived with great opportunities waiting in the folds of its calendar. So many things have changed for me personally, and for my family, my friends, and community.
It wasn't until I made these fries tonight that I remembered - I haven't blogged in over a month!!!
So I whipped out my camera and took a picture before I took another bite - otherwise I would have missed the opportunity and would have devoured them all before a decent photo was taken.

Butternut Squash Oven Fries
serving size for 1

Ingredients:
1 cup butternut squash cut into 1/2 inch thick fries
1 tsp olive oil
1/4 tsp garlic powder
1/4 tsp season salt
1/4 tsp ground pepper
1/4 tsp ancho chili powder
1/2 tsp chili powder

Instructions:

Heat oven to 400ºF
Spray baking sheet with a little cooking spray or coat with a little bit of olive oil.
Combine all ingredients in a medium bowl.
Toss to coat.
Spread on baking sheet.
Bake for 20 minutes, toss, and then bake for another 20-25 minutes (until soft and tender, and starting to get crispy!)

ENJOY!

Banana Bread's Secret Ingredient

2012-10-25T10:50:00.000-07:00

There is always something you can make from sub-optimal ingredients. When life gives you lemons, make lemonade... when life makes you so busy where you forget about those bananas in your pantry until they are brown and rotten, make banana bread.

I might need to qualify "brown and rotten," because that seems to be a point of contention. Where my friend might call a banana perfect for baking, I might see it as worthy of composting. So, to define the perfect banana for baking I should say that it is brown and spotted, very soft, and has the permeating smell of bananas combined with pipe tobacco. It is not so brown and rotten that it oozes caramel colored juices... ahem... *eyebrow raise towards a particular person.*

The last thing I will add about banana bread is that, well... you can really use any ingredients you like. The bread can be as multi-grained and packed with your own secret ingredients as you would like.

The recipe used for this loaf originated from a restaurant that pioneered the organic and wholefoods movement in the 70s. The Moosewood Restaurant in Ithaca, N.Y. The recipes in their restaurant and cookbook reflect the home made origin of their cuisine. All of the recipes take their queue from healthy, loving homes with a fusion of influences from many cultures leading to what they call "an eclectic cuisine, with vegetarian and ethnic emphasis, using the freshest ingredients available." (Freshest except for those perfect bananas for baking that is).

Banana Bread
Adapted from The Moosewood Cookbook

Ingredients:

1/2 cup butter (softened)
1 cup packed brown sugar
3 eggs
2 tsp pure vanilla extract
1/4 tsp almond extract
1 tsp grated orange rind
1/2 cup 0% plain yogurt

3-4 overripe bananas
2/3 cup black coffee

3 cups whole wheat flour
1 cup white flour
1 tsp salt
1/2 tsp baking soda
3 tsp baking powder
3 tsp ground cinnamon (or more if you REALLY like cinnamon)
1/2 tsp fresh ground nutmeg
1/4 tsp ground clove

3/4 cup raisins
2 Tbs wheat bran
2 Tbs wheat germ

Instructions:

Preheat oven to 350ºF.
Grease bread pan (the recipe makes 2 loaves so if you have two pans grease both).

Add butter, brown sugar, eggs, vanilla, almond extract, orange rind and yogurt in a large bowl.
Puree (or mix well with a fork) the bananas and coffee. Add to the butter and sugar mixture.

Combine dry flours, salt, baking soda, baking powder, cinnamon, nutmeg and clove in a medium bowl.

Gently add about a cup of the flour mixture to the banana mixture. Do not over beat or mix because that will toughen the bread (it will be really dense and dry).
Add the raisins until just combined.

Pour half the mixture into bread pan and sprinkle with wheat bran and wheat germ to create a crust.

Bake for 40-50 minutes or until the handy-dandy toothpick comes out clean.
Let cool and remove from pan.

Delicious by itself or with some pumpkin butter or any other favorite spread. This is sure to go fast.

By the way - the secret ingredient in this loaf? The Black Coffee.

You could easily turn this into pumpkin bread by swapping the bananas for 1 1/2 cup of pure pumpkin puree (either homemade or canned).

Pumpkin and Black Bean Taquitos

2012-10-23T11:34:00.001-07:00

Getting ready for Halloween and somehow I just can't think of any flavors that bring the spooky holiday to life than spicy southwestern! I've been going crazy this week with salsas, taquitos, guacamolés and even a southwestern inspired quiche. (Which reminds me of the pumpkin and black bean quiche I intend to make...)

For this post I want to share the taquitos. Initially, I made these for a Clothes Swap (a group of ladies with lots of never-to-be-worn clothes comes together and swaps 'em). I also made some spicy plum tomato salsa and grilled pineapple and avocado salsa - those recipes will come soon, I promise.

Think of it as a healthy and festive way to celebrate Halloween and even Dia de los Muertos - all while eating seasonally delicious foods. Halloween does not have to dedicate your teeth to sugary candies. Try something different.

If you make these for a party or get together, you could even roll the taquitos and add a pumpkin seed on the end to make it look like a fingernail to get the "spooky" thing going.

Pumpkin and Black Bean Taquitos

Ingredients:

Filling:

1 tbs extra virgin olive oil

1 half medium sized yellow onion (chopped into tiny pieces)

3 gloves fresh garlic (chopped finely)

1/4 cup freshly chopped cilantro

2 tsp ground cumin

1/4 tsp cayenne pepper

1/2 tsp chili powder

1 tsp freshly chopped oregano (or dried if you don't have fresh)

1/2 tsp garlic salt

black pepper to taste

1 cup pure pumpkin puree (either homemade or canned)

1 cup cooked black beans

3-5 dashes of your favorite chili hot sauce *optional* (my favorite is a Gilroy, CA delicacy called The Pepper Plant)

1/2 cup shredded cheese *optional*

24 small, soft corn tortillas *see note*

Instructions:

Heat olive oil in a skillet over medium to medium high heat.

Add the onion and cook for about 3 minutes until it starts to soften. Add the garlic and cilantro and continue to cook for another 3-5 minutes until the onion starts to look translucent.

Add the spices to the onions and stir to combine.

In a bowl, slightly mash the black beans with a fork so that they are partially split. Add the black beans to the onions and continue to cook over medium heat for about 3-5 minutes.

Add pureed pumpkin to the black beans and onions and continue to stir. Keep cooking until you smell the pumpkin beginning to cook (about 5 minutes more).

Remove from heat and set aside.

Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.

(To prevent tortillas from cracking while you roll them, steam them before you roll the taquitos. Either use a tortilla warmer or wrap them in a damp dish towel and microwave them for about 20 seconds.)

Spoon 2 tsp or so of mixture on to the center of the tortilla. *Add shredded cheese if using.*

Lay one side of tortilla over the filling and tighten it around the filling until it is about a finger's width.

Roll up the rest of the taquito and place seam side down on the cookie sheet.

Continue until you have used up all of the mixture or tortillas.

Bake in the oven at 400ºF for 15 - 20 minutes, until the tortillas look golden brown.

Remove from oven and sprinkle with a little bit of sea salt. Serve with your favorite salsas or guacamolés!

* Do not use the cheep corn tortillas that are usually on the bottom shelf at the grocery store. Either make your own (always the best bet) or choose a brand that is a softer, more moist tortilla. The cheep ones are flavorless and crack a bunch. If you can't find small corn tortillas that are soft enough for a good taquito, use the next size up of your favorite corn tortillas (I really like the Mission Corn and Whole Wheat Blend Tortillas) and cut them into perfect half circles. Then just roll them up as usual.

Go for Granola-Gold

2012-09-30T11:21:00.001-07:00

Too many distractions and I start to cook - even though a pile of homework stares at me and I feel anxious about completing it. Yet, without fail, cooking wins out and something new emerges from the kitchen. It's starting to become a problem.

Today I am going to let it slide. It is the weekend, after all. This granola will be a great snack or breakfast throughout the week... so here is to a healthy (distracted) start to Sunday!

Honey Nut Granola

Ingredients:

2 cups rolled oats

1 cup honey nut cheerios

1/2 cup chopped almonds

1/4 coconut flakes

1 tsp cinnamon

1/2 tsp ground nutmeg

pinch of sea salt

1/4 cup **fat free condensed milk (a little less than 1/4 cup, more like 1/5 cup)

1/4 cup maple syrup

1/4 cup honey

1 tsp almond extract

dried fruit (cranberries, blueberries, raisins, etc.) *optional*

Instructions:
Preheat oven to 300ºF.
Line a baking sheet with parchment paper (the paper helps to keep moisture from accumulating, making the granola more crunchy).

In a large bowl, combine the dry ingredients except for any dried fruit.
In a small bowl, combine the wet ingredients.

Stir the wet ingredients into the dry oats mixture until everything is combined.
Spread onto the baking sheet.
Bake for 20-30 minutes. (Flip the granola every 10 minutes or so to make sure it gets crunchy throughout).
Remove and let cool. Mix in any dried fruit.

Enjoy with your favorite cold milk, or as a handful on your way out the door!

I Dare You...

2012-09-13T20:55:00.002-07:00

Always keep an open mind; theory or command? Some say that this phrase is just a romantic theory while others and myself consider it incontrovertible truth. Too many experiences have proven to me that allowing myself to feel uncomfortable, adventurous, or slightly hesitant brings upon a sea of unforgettable memories. I'm learning that the best things come from daring discovery - and you'll never know until you give yourself that freedom.

So, tearing away from that little bite of insight...
I would like to introduce to you this yummy little recipe that is three, very amazing things (1) Fast to prepare (2) Easy on your budget and (3) it tastes exactly like your favorite mandarin house.

When I say that it is fast, I mean 1 minute of slicing chicken + 1 minute dicing broccoli + 1 minute making sauce + 5 minutes of cook time = about 8-10 minutes of your time to make this. You want to test my math? Try it yourself. I dare you. Read the recipe so you know where you're going, sharpen your knife, and get out your skillet.

Go.

Chinese Chicken with Broccoli
served with couscous
Ingredients:

• 1 chicken breast - sliced into thin medallions
• 3/4 cup broccoli - chopped
• Tbs (or so) sesame oil (if you don't have sesame, use canola or olive oil - it's not a big deal)
• 1 Tbs fresh minced garlic **see tip**

Marinade
• 1/4 cup soy sauce + Tbs or so more for good measure
• 1 tsp cornstarch
• 1 tsp olive oil
• 1/4 tsp crushed red pepper
• 1/2 tsp granulated sugar
• 1/4 tsp rice vinegar

• 1-2 Tbs water

Couscous, noodles or rice to serve it on

Instructions:

Prepare your ingredients:

Slice chicken into thin medallions, place in small bowl and set aside.
Whisk together ingredients for marinade, pour over chicken and let sit while you prep everything else.
Chop broccoli into bite size pieces, place in another bowl and set aside.
Mince garlic into a paste
TIP **use a small grater or zester - take whole glove and grate into a small prep bowl or on your cutting board**

Heat medium skillet to medium-hi heat. **Make sure your skillet has a lid you can use**
Pour a little sesame oil into skillet and spread around evenly with your spatula (I use this one every day for a million things... get one).
Add garlic and let it cook for about 3 seconds, stirring it around so it doesn't burn.
Add Chicken to skillet and let it cook for about 3 minutes (until the pieces look halfway cooked through).
Add Broccoli and extra soy sauce and give a couple quick stirs. Cover skillet with lid and let it steam for another 2-3 minutes (until chicken is cooked and broccoli is bright green; tender but still crisp.

Prepare your plate with your couscous, noodles or rice.
Plate your chicken and broccoli, grab some chopsticks and take a bite.

Salmon Burgers

2012-09-05T19:12:00.000-07:00

I really don't have much to say tonight, but something about my mood is making me want to write. That's the great thing about recipes; you get to write but you don't have to have creative words - just ingredients. Back during the summer, there were evenings when I felt the same, exact way - literate but fresh out of ideas. Those are the best nights to just look at the stars from your window, and think about the way they move.

Salmon Burgers

Makes 4 burgers

Ingredients:

• 1 cup salmon (about 3/4 lb. filet)

• 1/3 cup yellow onion, chopped

• 1 green onion, chopped

• 1 tsp fresh grated ginger root

• 1 tsp fresh chopped garlic

• 1/4 cup bread crumbs

• 1-2 Tbs honey mustard (depending on how sticky the mixture gets)

• 1 tsp basil

• 1/4 tsp garlic salt

• 3/4 tsp ground black pepper

Instructions:

Either using a food processor or a fork, dice the salmon into small chunks, place in medium bowl.

chop onion and green onion into small pieces and add to salmon. Add ginger, garlic, mustard, basil, salt, and pepper. Mix with fingers until combined. The mixture should feel sticky-slimey (but not wet).

Form into 4 patties by portioning into four balls. Compress the salmon mixture in hands and then pat out with your hands until it's a flat patty.

Either wrap in plastic wrap and freeze or...

Heat griddle to sear (400ºF).

Put a light layer of oil on the griddle to keep burger from sticking.

Put patty or patties on the grill and cook for about 5 minutes on each side. Watch carefully, When the bottom starts to look crispy brown and the salmon is looking cooked, it's time to flip!

Finish on the other side and ensure salmon is cooked (the patty should bind together and is light pink all around (not red).

Enjoy on a wheat bun (or I like English Muffins!) and eat your self to heaven.

Cool Blue-Bananas and Lavender

2012-08-28T19:41:00.001-07:00

Summer always feels like the end of a story. As the writer, you have almost completed the story and reached the final chapter, but you don't know how to end it. It's writers-block and you just can't seem to get around it. Yet, here comes another story that is ready to start, not waiting for you to finish the last one...

Well, that is my feeling towards summer. Ever have I been envious of those who say they had the perfect summer... the cliché. Summer is ripe with clichés. Beaches. Swimming pools. Hot Dogs. Part time jobs. Blockbusters. Ice Cream. Unfortunately, for the lactose intolerant that last cliché can't ever be truly enjoyed. That's where this recipe comes in. It is more decadent and refreshing than any double scoop you will ever try and you don't even have to add extra sugar.

Blue-Banana Sorbet with a hint of lavender

Makes 1 pint

Ingredients:

3 very ripe bananas

1 cup frozen blueberries (Archer Farms Maine Wild Blueberries)

1/3 cup peanut butter (Maranatha No Stir Creamy Peanut Butter)

1 Tbs honey

6 sprigs fresh lavender (or a couple of drops lavender extract)

Instructions:

Slice Bananas and freeze in a freezer safe baggy overnight.

The next day...

Gently thaw the bananas so that they are soft enough to purée in a blender (about 40 seconds on the defrost setting of your microwave).

Blend bananas in blender until they are smooth.

Add blueberries, peanut butter, honey, and lavender.

Continue to blend until the mixture is smooth and creamy.

Transfer to a freezer safe container and let it freeze until ready to serve.

Enjoy!

Tacos Rojos

2012-08-16T19:52:00.000-07:00

The American Southwest has an abundance of flavors. If I could I would make an annual pilgrimage just for my taste buds. Since I financially cannot do that, I just have to channel my inner Arizonan and make do.

One cautionary note! When you make Southwestern, Mexican, or any quick food really, you have to prep your ingredients before you start. Make the guacamolé and salsa first. Then prep your cut veggies. Then cook anything that needs to be cooked. Then assemble your taco.

Roasted Sweet Potato and Sautéed Red Pepper Tacos
with Guacamolé and Salsa Fresca

Serves 1
Ingredients:
• 1/2 medium sweet potato
• 1 green onion (chopped thin)
• 1 T olive oil
• 1 tsp ground cumin
• 1 tsp ground chili powder
• 1/2 tsp ground ancho chili powder
• cayenne pepper (to taste)
• 1 T fresh chopped cilantro

• 1/2 Red Bell Pepper
• 1 T fresh minced garlic
• salt and cayenne pepper to taste

• Guacamolé
• Salsa Fresca
• 2 yellow corn tortillas
• fresh chopped romaine lettuce (optional)

Instructions:
Prepare guacamolé and salsa fresca according to recipe. Set aside or in fridge until ready to serve.

Preheat oven to 425ºF. Prepare a baking sheet with foil and cooking spray.

Cut sweet potato into 1/2 inch pieces, about 2 inches long and place in medium bowl.
Chop green onion and put half in the bowl with sweet potatoes, and reserve the other half for bell peppers. Finely chop cilantro and also reserve half for peppers.
Toss sweet potatoes with olive oil, cumin, chili powder, ancho chili, cayenne, and half the cilantro.
Spread on cookie sheet and roast in the oven for 20 minutes. Watch them carefully while you prepare everything else - ovens are different, and you might cut them thicker or thinner than I do.

While potatoes roast chop red bell pepper.
Heat a medium skillet on the stove over medium heat. Add a little olive oil in order to sauté.
Add garlic to skillet and cook for a bout a minute. Add the other half of green onion and stir through pan for another minute. Add bell pepper and reserved cilantro. Keep stirring while you sauté and add any salt or cayenne if you like a zip. Reduce heat to its lowest setting and cover pan with lid.

Finish preparing your plate by heating corn tortillas in a damp towel in the microwave for about 15 seconds.
Spread guacamolé along the center of the tortilla. Top with sweet potatoes, red peppers, lettuce, and salsa fresca.
Enjoy! Have a side salad or some beans if you like.

Mama's Salsa Fresca

2012-08-16T19:07:00.001-07:00

In my days as a home-schooled kid I didn't realize that my education was significantly different from many of my piers. They didn't spend eight to ten hours outside, on a school day, exploring their yard and finding pinecones, juniper berries, and javelina tracks. Nor did their teachers organize lesson plans around a dinner table - practicing daily culture as the natural means to becoming a sensible and mindful person. My mother taught my sisters and me in this manner. We learned our basic subjects, but instead of reading about life science we explored life around us. Instead of biology class, I was taught gardening. Instead of reading through simple books, my sisters and I read together (even building a model of the Globe Theater and hand painting miniature tapestries to hang for each of Shakespeare's well known plays.

Our yard was an exploratorium. One side was a jungle of long grasses and Arizona broom flower. On the opposite side of were towering cypress trees, a colossal pine with a girth of at least twelve feet, and a prickly pear that reminded me of the valley of thorns Maleficent casts in Prince Philip's path in Sleeping Beauty. Our back yard however produced delicious foods, plums from a gorgeous tree (the centerpiece in the center of the yard) and then the vegetable garden. The garden actually was tended to by our neighbor, who had built it straddling our property line. In exchange he let me and my sisters pick from his harvest, sometimes help in planting.

It was from this garden that my mother made her delicious salsa. Fresh and spicy, I have a thing for fresh salsa. The only store bought that has ever come close is a salsa from Trader Joe's - and it doesn't really compare. To quote a friend, whom I made the salsa for recently, "there are so many flavors happening in my mouth!"

Salsa Fresca

Makes 28 oz.

Ingredients:

• 28 oz. can of diced tomatoes (I prefer Muir Glen Organics)

• 8 green onion

• 1 c fresh cilantro (about 3/4 of a bunch bought from the store)*

• 4 jalapeño peppers (removed of seeds)**

• 6-8 whole cloves of fresh garlic

• 1/2 tsp cayenne pepper

• salt to taste

Instructions:

On a large cutting board, coarsely chop green onion. Remove long stems from cilantro. Dice jalapeño peppers. Remove paper skin from garlic.

Pour can of tomatoes into a blender. Add all other ingredients and blend until combined.

Adjust heat level if you prefer and salt preference.

Keeps refrigerated in an air tight container for 1 week.

* I like a lot of cilantro, but if you like you can use a little less or a little more.

** Jalapeños will vary in spiciness depending on the season and the grower. If you like a very mild salsa, start with 2 jalapeños. If you like medium salsa use 4. For Hot salsa add as many as you want.

Summer Anticipates Fall

2012-08-15T21:02:00.000-07:00

I'm getting anxious for Fall to start, and I haven't even been living in a place that experiences extreme summer temperatures. In California summer temperatures are 65º and in Texas... 105º. I don't know what I am complaining about, since I should be acclimated to such temperatures. Fall just can't come soon enough. I love the season and everything associated with it. Which is why I couldn't help myself - I had to make an Autumn inspired snack to eat as a dessert, and with the freshness of ingredients, these count as both Summer and Fall eats.

Cranberry Orange Spiced Bread

Ingredients:

• 2 c flour

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1 T wheat germ

• 2 T ground flax

• 1/2 c quick oats

• zest from 1 orange

• juice from 1 orange

• 1/4 cup unsweetened applesauce

• 2/3 c granulated sugar

• 1 T honey

• 1 egg white

• 1 tsp pure vanilla extract

• 1 c dried cranberries (reconstituted*)

Instructions:

Preheat oven to 375ºF.

Grease Mini Loaf Pan with cooking spray or butter, set aside.

*Boil dried cranberries in water for a few minutes, reconstituting them to make them juicy again.*

Using a small bowl, combine flour, baking soda, baking powder, salt, wheat germ, flax, and oats.

Combine orange zest and applesauce in a large bowl. Add sugar and combine until sugar is absorbed. Add honey, egg white, vanilla, and orange juice.

Add flour mixture to applesauce mixture 1/2 cup at a time. Stir till just clumpy.

Add cranberries and fold in.

Pour batter into prepared mini loaf pan, or in standard cupcake pan.

Bake for 15-18 minutes at 375º or until they are golden brown and a toothpick comes out clean.

Yum!

The Root of That [Cake]... is Greek

2012-07-18T21:58:00.003-07:00

I love to cook because I love to share with my friends. It is more entertaining to prepare a delicious meal than it is to go out. When you cook at home you partake in the action - pairing together herbs and ground spices that were never paired before, watching the food change from raw to perfectly done, and modifying recipes with adventurous detours and alternative ingredients to create your first "family recipe."

Dinner parties create memories; the ones that stick to your heart like marshmallows in your hair. Partially because you use all of your senses when preparing a meal with friends. All five: your eyes, ears, fingers, nose, and tongue.

You can't possibly get that from a bar with your friends. Tell me if I'm wrong.

This recipe brings to mind a very good memory...

Long story short, I was stressing out because I had to move in a day and at 4pm I had no car or anyone to help me. A small group of my friends joined together and helped me move and by 8:30pm I was moved in.

I couldn't believe it when they all jumped in and helped. It was like a movie script, the climactic scene with the award winning score.

As a way to express my gratitude, I prepared a delicious meal for them. I do Greek very well; the chocolate cake being the most memorable item on the menu (and I made the recipe up!)

Greek Chocolate Cake

with Fig Preserve Filling and Almond-Chocolate Frosting

for the cake

• 1/3 cup dark cocoa powder

• 1/3 cup hot black coffee

• 1 1/2 cup whole wheat flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp sea salt

• 3/4 cup apple sauce (unsweetened)

• 3/4 cup sugar

• 2 whole eggs

• 1 T vanilla extract

• 1/4 tsp almond extract

• 1/2 cup + 2 T Greek Yogurt (I used Fage 0%)

for the frosting

• 8 oz. greek yogurt

• 1 T vanilla extract

• 1/2 cup almond butter

• 1/4 cup dark cocoa powder

• 3/5 cup powdered sugar

for the filling

• fig preserves (any brand you like)

Instructions

Preheat oven to 350ºF.
Prepare 8x8 square dish or two 6 in. cake pans with cooking spray.
Whisk hot coffee and cocoa powder together in a small bowl until smooth and combined.
Combine together flour, baking soda, baking powder, and salt in a medium mixing bowl.
Combine apple sauce, sugar, egg, vanilla extract, and almond extract until smooth in a large bowl.
Add cocoa mixture to apple sauce mixture.
Slowly add flour mixture to apple sauce mixture 1 cup at a time until just combined.
Add yogurt to batter a half cup at a time.
Pour into your cake pan and bake for 30-35 minutes. Test with a toothpick to ensure doneness.
Allow to cool slightly before removing from pan(s) and let cool completely on rack or on a cake stand.
Spread fig preserves on one layer of the cake, and top with the second layer.

To prepare frosting...

Combine all ingredients in a mixing bowl until smooth and whipped looking.
Frost cake.
Opa!

Orange-you glad I made Stir Fry?

2012-07-10T18:41:00.001-07:00

It has suddenly dawned on me that many people might look at food bloggers and think "don't these people have any fun in their real lives?" I got that reaction the other day when talking about food bloggers with someone - little did they know that I was in fact a blogger.

In defense of foodies and food bloggers I would point out to any cynics out there that this pastime is a 21st century version of Home Economics. The art of the kitchen (not just cooking and baking) is a deep and rich area of study that has more moving parts than a Kitchen Aid Mixer. Do you, Señor Cynic, know the correct temperatures at which to cook chicken, pork, tilapia, and sea urchin? Have you ever de-boned a fish? What about the proper ratio of ingredients to create the perfect rise in homemade bread? Yes, I said bread. Not the plastic wrapped bread from the grocer, but homemade bread.

Sometimes I allow myself to feel frustrated when I see people who are ignorant to real cooking techniques that surpass the "Heat Up" button on the microwave. Yet, when I am able to share my enthusiasm with others for cooking and healthy eating, that frustration melts away.

So many times before I have stated that I really do not approve of take-out. Why pay 200% more, wait for a slow delivery boy to bring it to you, and have to eat it cold, when you could make it at home for a fraction of the cost, with all the things you want in it, and in far less time than the delivery method?

I've said this about Pizza - well, I will also say it about Chinese food. Going out for Chinese is loads of fun - no competition there. Yet, waiting for delivery is not fun... and personally, if I'm going to have stir fry at home, I want to have fun making it myself.
So here is a great, healthy little recipe for Orange Chicken. Hope you like it!

Orange Chicken Stir Fry

with Red and Orange Bell Pepper and Mukimame

Ingredients:

makes 2 servings

for Orange Sauce

• 1/2 cup fresh squeezed orange juice (not store bought)

• 2 tsp soy sauce (low sodium)

• 1/3 tsp brown sugar

• 1/3 tsp rice wine vinegar

• 1 tbs teriyaki sauce

• 1/2 tsp fresh crushed garlic

• pinch of orange zest from rind

• pinch of fresh lemon juice

for Stir Fry

• 2 chicken breasts

• 1/2 red bell pepper

• 1/2 orange bell pepper

• 1/2 cup mukimame soy beans

• 1 Tbs fresh crushed garlic

• a few fresh cut strips of orange peel

• Orange Sauce (recipe above)

• 1-2 cups cooked brown rice (optional)

• chopped green onion (optional)

Instructions:

Combine and whisk all ingredients for the sauce in a small sauce pan and let simmer on low heat.
Heat wok or skillet to about 375ºF.
Add oil (use a peanut or vegetable based oil because olive and canola oils will smoke).
Cook garlic until it is aromatic.
Add chicken and cook for about 1-2 minutes.
Add bell peppers and orange peel. Cook for about 3 minutes more.
Add mukimame and continue to cook until the chicken is fully cooked through (about 3-5 minutes more).
Pour orange sauce into stir fry and coat.
Serve with brown rice, fresh orange slices, and sprinkle with some fresh chopped green onion for a delicious meal!

Me, Mom and Orzo

2012-06-29T00:00:00.001-07:00

Home for the summer.
Escape from intense, big Texas heat of 100 plus degrees to the moderate, sea salt infused air of Monterey. Being home, I can play with my dog (mostly just working on her training since she is only 8 months old), go for long runs, and... do yoga on the beach!

The best part of this summer, however, has been getting quality time in the kitchen with my Mom. Since she is the main teacher that helped me to value the importance of home cooked meals, spending time with her now is all the more meaningful.

Tonight, Mom and I made a tasty side salad for some smoked chicken. What better than a greek salad with orzo?

Ingredients:

• 3 cups of cooked orzo (you can also sub quinoa)

• 1 large red bell pepper

• 1 medium cucumber (peeled and chopped)

• 1/4 cup chopped red onion

• 1/2 cup kalamata olives (halved)

• 1/3 cup crumbled feta cheese

• 1 tbs dried parsley

• 1/2 tbs garlic salt

• 1/4 cup Trader Joe's light champagne dressing

Instructions:

Bring large pot of water to a boil.
Add orzo and cook for 9 minutes.
Add 1 cup of cold water to the boiling water.
Drain the orzo in colander.
Allow the orzo to cool.

Meanwhile...
Chop bell pepper, cucumber, red onion, and olives and combine in salad bowl.
Add feta, parsley, garlic salt, and champagne dressing.
Once orzo is cool, add it to the other ingredients and toss until mixed.
Chill in the fridge and serve as a side with grilled or roasted meets or have as a great take along lunch!

Porridge for Happy Days

2012-06-16T18:02:00.001-07:00

Not only does porridge make you feel like you are stepping back 100 years, it nourishes your body in dozens of ways.
Simply cooked, oats and other whole grains treat your body to nutritive benefits such as:

Beta-glucen: a fiber that helps reduce LDL cholesterol
Neutrophils: immune cells that fight bacterias in our bodies, they are strengthened by Beta-glucen.
Avenanthramides: antioxidants in oatmeal that protect HDL cholesterol (the good kind) and prevent heart disease.
Stable Blood Sugar: the high levels of fiber stabilize your blood sugar; and also helps prevent diabetes.

Those are just a few of the benefits.
Then talking about the add ins that you have for oatmeal you access another world's worth of nutritious benefits. Here I have chosen figs, bananas, blackberries, strawberries, chia seeds, almonds and ground flax. The combination of all of them makes for probably one of the best tasting breakfasts. In my opinion, passing up this healthy bowl of goodness for a pop tart or a donut is insane. Just take a look and that donut will never satisfy...

Happy Porridge
Ingredients:
• 1 cup water
• 1/2 cup oatmeal
• ground cinnamon to taste
• your selection of dried fruits
• your selection of fresh fruits
• your selection of nuts or seeds
• 1 tsp brown sugar

Instructions:

Boil water in a sauce pan with cinnamon and dried fruits.
Add oatmeal once the water is boiling and reduce heat to low.
Cook until the water is absorbed and the oats are your desired consistency (for thicker oatmeal, use a little less than one cup water or cook just a little longer).
Transfer to a bowl and add the seeds, nuts, fruit, etc.
Sprinkle with some brown sugar.
ENJOY!

Energizer Bunny Muffins

2012-05-13T21:52:00.003-07:00

Some foods just keep you going. And going. And going. These muffins (which also make a yummy little bread loaf as well) seriously keep you sated for hours. Perfect for when you have a long day ahead of you. This recipe has been tweaked, reshaped, altered and customized by me and my good friend; they are great to bring to work or on a road trip for a little treat that keeps everyone happy.

I feel like I have to keep making these, since my friend moved to Durango, CO. I miss her a lot, but these muffins remind me of fun times together. Despite the fact that she posts pictures of beautiful Colorado making me extremely envious of her, I still make these and think fondly of long nights chatting about history, the narrow-mindedness of high school students, and the spice girls.
Just a word of caution when making these - you might end up eating half of the batter before they make it to the oven...

Durango, CO; Photo by Sarah W.

Sweet Potato and Dark Chocolate Whole-Energy Muffin/Bread
(Recipe makes about 3 dozen mini muffins)
Ingredients:

• 2/3 cup whole wheat flour
• 1/3 cup all purpose flour
• 1 cup rolled oats
• 1/4 cup wheat germ
• 1/2 tsp baking soda
• 2 tsp baking powder
• 2 Tbs ground cinnamon*
• 1 tsp ground nutmeg*
• 1/2 tsp ground clove *
• 1/4 tsp ground ginger

• 1/4 cup granulated sugar (a little less than 1/4 actually)
• 1/2 cup dark brown sugar
• 1/4 tsp salt
• 1/2 cup plain, fat-free greek yogurt
• 1/4 cup unsweetened almond milk
• 1 flax seed egg (instructions below)
• 2 tbs canola oil (or other mild flavored cooking oil - coconut would do nicely)
• 1 medium sweet potato (baked)
• 1/2 cup unsweetened applesauce
• 1 tsp pure vanilla extract
• 2 Tbs pure dark maple syrup

• 6 oz. (about a half of a bag) of semi-sweet or dark chocolate chips

*I like a LOT of flavor, so those ratios are just a suggestion... I personally add a little more depending on the strength of flavor in the spices.

Instructions:

Bake sweet potato by preheating the oven to 425ºF.

Wrap the sweet potato in foil and bake for about 45-60 minutes at 425º.
Meanwhile...

Prepare flax seed egg. Mix 1 Tbs ground flax seed with 3 Tbs of warm water in a small container or bowl. Shake or stir vigorously for about 20 seconds. Set it aside and let it reach the right consistency for about 30 minutes or more.

Cream together sugar, brown sugar, salt, and yogurt in a large mixing bowl. Add milk, flax seed egg, canola oil, applesauce, vanilla, and maple syrup in a medium sized mixing bowl.
Combine the flour, oats, wheat germ, baking soda, baking powder, cinnamon, nutmeg, clove, and ginger in a medium mixing bowl.
Remove the skin from the sweet potato and add to the wet mixture. Mash with a fork until it is smooth.
Make sure you turn the oven down to 350ªF after taking the potato out.
Allow the potato to cool before adding the chocolate chips otherwise they will melt!
Now is the time to...
Grease your muffin tins.
Add flour mixture slowly to the sweet potato mixture.
Add the chocolate chips and stir until just combined.
Spoon the batter into your chosen baking tin or dish.
Bake for about 8-10 minutes (if you are doing mini muffins).
If you like gooey little bite sized treats then bake them for about 8 minutes. If you like them solid and not gooey, bake for about 9-11 minutes. Watch them carefully!
The larger the muffin tin you are using (medium to large size muffins) bake them for about 5 minutes longer, and test with a toothpick.

(These are suuuuuper good if you put them in the fridge. I love them when they are cold because the chocolate becomes a little harder and makes a nice texture)

So, let's be honest... how much batter was really left after you made these? I know you're lying if you say you made a full 3 dozen... ^_^

No Stress; Just Me and Some Salmon

2012-05-07T18:19:00.000-07:00

There are few opportunities in life when your work load (from school and your job) seems to lift off of your shoulders and you have a moment to just breathe and nourish yourself. Yes, I have had to study for finals, but comparatively they are a breeze when I look at the rest of the things I dealt with this semester.
Tonight, I enjoyed my own Yoga practice, for the first time in weeks. I had the space and peace of mind to cook whatever I wanted, and enjoy it with some quiet music and my studies.

My favorite main course always consists of salmon. Here I roasted the salmon with a dry rub, served it atop a dollop of tzatziki sauce, and a mukimame pureé. With all that yoga giving me excellent circulation, the protein and omega-3's to give me energy and mental focus. All I can say is "Earth Science final... Bring it."

**A later addition to this post, I wanted to share an awesome resource that I use to find sustainably caught seafood in my area. Check out the Monterey Bay Aquarium's "Seafood Watch" App on your smart phone or iPad. It informs you on the Best Choice, Better Choices, and Options you should Avoid. It also helps you find locations in your area that sell sustainably caught fish. Keep our oceans and your body healthy! Use this APP!**

Roasted Salmon with Mukimame Purée
and Tztatziki Sauce

Serves 1

Ingredients:
For the Tzatziki Sauce
• 1 cup plain non-fat greek yogurt
• 1/3 of a medium cucumber, removed of seeds
• 1 Tbs minced garlic
• 1 Tbs extra virgin olive oil
• 1/4 tsp apple cider vinegar
• 4 large mint leaves, chopped fine
• 1/2 tsp sea salt
• pinch of fresh lemon zest

For the Mukimame Purée
• 1/2 cup frozen mukimame (shelled soybeans)
• 1 tsp olive oil
• 2 large mint leaves
• 1 tsp fresh minced garlic
• 1/2 tsp sea salt

• 1/4 cup plain non-fat greek yogurt
• 1 Tbs hot black tea (or hot water if you don't have the tea!)

For the Salmon
• 1 4-6 oz fillet of salmon (or your preferred size)
• 1/2 tsp McCormick Rotisserie Chicken Seasoning
• 1/2 tsp garlic powder
• pinch of parsley
• salt and pepper to taste
• pinch of cayenne pepper
• 1/4 tsp basil
• 1/2 tsp olive oil
• fresh lemon zest

Instructions:

Prepare the tzatziki sauce first.

Chop cucumber into small, tiny pieces (make sure you remove the seeds!)
Mince the garlic.
Comine all the ingredients in a bowl and mix well.
Refrigerate in an air tight container (it will keep for about a week and a half!)

Prepare the Mukimame Purée

Combine all ingredients in your food processor or blender.
Pulse/blend until it is smooth, but still has texture.
Refrigerate until you are ready to serve.

Prepare the Salmon

Preheat oven to 400ºF.
Line a baking sheet with foil, and spray with some cooking spray.
Lay salmon on the baking sheet.
Combine all dry spices in a small bowl; then sprinkle evenly on top of the salmon fillet.
Drizzle the olive oil on top of the fillet and smooth around with the back of a spoon.
Sprinkle some fresh grated lemon zest on top.
Roast in the oven at 400ºF for 12 minutes (depending on the size of your salmon fillet, it might need a couple more minutes - watch carefully!)

Serve the salmon on top of the tzatziki sauce and top with a dollop of your pureé.
Accompany the meal with some tossed salad and some toasted pita bread and you have yourself a delicious and nutritious pre-final exam meal!

P.S. This also marks the first time that I have cooked a meal in my new apartment! This marks the end of my year in the dorm and learning to deal with cooking by using just a couple appliances. So happy to have a kitchen! Although, I did still use my Breville Toaster Oven, since it is 100º outside and the larger oven tends to make my apartment REALLY hot.

P.S.S. This also marks the first recipe to make it onto the popular foodie database, Tastespotting! I am so excited!!!

P.S.S.S. Just an update on that Earth Science Final - I got a 94!

The Up-Cycled Box

2012-05-05T17:03:00.001-07:00

I get care packages from time to time; little collections of treats and necessities that my family sends to me. Usually the boxes include my favorite food-stuffs from Trader Joe's, a movie or two, a book to read, maybe special present like a necklace or cute shirt. I always love the assortment and utilize every last bit of the package - including its box!

Honestly, whoever coined the phrase "Waste not, Want not" should be given a medal - because you have everything you need right at your fingertips - you just have to be creative!

In my new apartment I needed boxes to store my groceries: vegetables, cereals, breads, nuts, etc. so that it looked a little bit cuter, and not just a bunch of food on an open shelf. Having a storage box for things helps you to stay organized, aware of what you have, and helps preserve your foods by protecting them from other piles toppling over, any bugs that might wander in... (okay so it doesn't stop those, but it hinders their advancement to your food).

Instead of buying those organizing boxes and drawers from Target or Ikea, I used those "care package" boxes that I had saved from before. I had some contact paper, which I bought to line my bathroom drawers and cabinets, and still had plenty left over. Therefore, I thought in my little efficiency apartment, I could do with some decorating themes to be carried throughout the space. Connecting it, yet segmenting it in different ways. So voila! Here are my new organizing boxes, which cost all of maybe 40¢ to make since the boxes were free and an entire roll of contact paper costs about $5 (of which I used about 1 sq. yd.

Decorative Storage Boxes
Materials:
• Up-Cycled Cardboard boxes (Any size that you have saved from shipping, shoe boxes, etc.)
• Contact Paper in your choice of color/pattern
• Scissors

Process:

Prep box: (If you are using a shipping box, fold the lid inside the box so that the top edges are smooth) Wipe out any dust or dirt.
Measure contact paper so that it is the height of your box (from top to bottom; plus about 3 inches extra.
Cut contact paper.
Wrap around the sides of the box with about 1.5 inches over hanging on the top and bottom (see picture).
Fold corners by making slits in the paper at the corners of the box (see picture) and then fold the lips of the paper over.
Organize your things!!!

Re-Vamped!

2012-05-04T20:56:00.000-07:00

I haven't blogged about food for a while... mainly because things have gotten so busy. Apart from being bogged down with school, teaching multiple classes, and figuring out a plan for college housing, I also needed to find some inexpensive ways to furnish an apartment. One of those ways was rubbing some elbow grease into an old sewing table. The cutest little antique table I've seen, I knew it would be just right for me as a little writing desk.

One attribute about myself, which I credit entirely to my Dad, is handiness with tools. I've watched him assemble things, repair things, sand things, paint things, and create things. Some of his skills somehow managed to carry over and this past weekend I put those skills to work. It was wonderful, with the help of my good friend, Grace, to pick the paint colors and concentrate my energy into a project. It made me feel closer to my Dad, since he is so many miles away. It made me feel like I was working on a project with him.

This sewing table is now a focal point for my little studio apartment. It brings everything together, in my opinion, and matches my style. It went from being a country style sewing table to an Asian/Mid-Century Modern style writing desk. LOVE IT!

How to Re-Vamp a Desk:

If you have an old piece of furniture that looks a little worse for wear (dinged and scratched, worn finish), then by all means give it a little love! This took a grand total of about 10 hours. 10 hours of fun labor that led to a wonderful result. (It wouldn't have taken as long if I had a power sander).

Materials:

• Variety pack sandpaper (200, 500, 1000 grit)

• Sponges and rags

• Painters tape

• White paint or primer (Use a semi-gloss latex paint).

• Your chosen color of paint for finished product (Use a semi-gloss latex paint).

• 3 inch nylon brush (not angled)

• 1.5 inch nylon brush (not angled)

Process:

Remove all hardware: handles, knobs, drawers, etc.
Sand desk with 200 grit paper. (Sand "with the grain," meaning you rub the sand paper along the direction the wood grains are on the wood).
Brush excess wood dust off with a rag.
Sand desk with 500 grit paper.
Brush excess wood dust off with a rag.
Sand desk with 1000 grit paper.
Clean the desk with warm water and a sponge. Let dry completely.
Prep the desk by taping any areas that you don't want painted.
Prime the desk with your white paint or primer. Let dry.

If the color of the original finish is still seeping through, give it one more coat of primer.

Paint the desk with your chosen color.

Use long smooth strokes on the desk top.
The latex paint will dry quickly and become sticky (prone to pealing off if you brush over it again while painting). Make sure you move steady and smoothly, but not slowly!

Allow paint to dry and repeat with additional coats if needed. (I used 3 coats on the legs and sides of the desk, and 4 on the desk top).

Grilled and Noodled

2012-04-11T21:38:00.002-07:00

There are words that your mouth loves to say. My friend Sarah loves the word Plum. It pulls your mouth into a complete closure.
Can you think of words that you love to say? I could list dozens...

Owl

Jazz

Plume

...

NOODLE!

The word noodle makes me smile - mainly because it makes me think of the Duck in Kung Fu Panda, as well as other pop culture characters (16 Candles?)

Anyways, I felt like sharing something this week, and I wanted to restate that healthy, simple food can easily be made in a dorm room. Easily made in your small apartment. And if you live in a house with a full kitchen, well then you have no excuse to not eat healthy and take care of your nutritional health.

Grilled Chicken with Egg Papperdelle in Roasted Garlic Marinara

serves 1

Ingredients:

Roasted Garlic Marinara

• 4-6 whole cloves garlic

• 1/2 - 1 tsp olive oil

• pinch of salt and pepper

• 1 Tbs fresh chopped parsley

• 1 Tbs fresh chopped basil

• 1 cup marinara sauce (I used Market Pantry Traditional Marinara, but your preference!)

Grilled Chicken

• 1 chicken breast (4-5 oz.(

• 1 tsp olive oil

• 1 tsp fresh chopped parsley

• pinch of salt and pepper

Egg Papperdelle Noodles

• 1 serving your choice of egg noodles or semolina pasta (I used Trader Joe's Papperdelle Egg Noodles)

Instructions:

Preheat the oven to 400ºF.

Peel the garlic cloves of their skin and place on a sheet of aluminum foil (about 6'' x 6''; large enough to fold into a packet).

Drizzle olive oil on the cloves and sprinkle with salt and pepper.

Seal the aluminum foil packet by folding in half and crimping the edges.

Roast in the oven for 25 minutes.

Meanwhile...

Preheat Gridller or grill pan on High heat.

Drizzle olive oil on chicken breast and sprinkle with parsley, salt and pepper.

Place chicken on grill and cook for about 8-10 minutes per side (making sure the chicken reaches 155ºF for fully cooked meat).

Prepare...

Heat marinara sauce in a small sauce pan or in a foil boat (as I made when cooking stir fry on my Griddler).

Add basil and parsley.

Add roasted garlic once it is out of the oven and let the sauce continue to cook in the flavors.

Cook the pasta according to package directions - Timing is KEY when cooking.

Make SURE! that you have the water boiling and ready for the pasta before you grill the chicken. Or use the microwave to cook the pasta, adding 2-3 minutes to the package cooking time.

Strain and plate pasta.

Slice chicken breast and layer on top of pasta.

Pour sauce over your bed of pasta and chicken.

Serve with a tossed salad and enjoy your easy, healthy, delicious meal!

Roasted Sweet Pow-Wow

2012-04-02T19:00:00.001-07:00

The first time I made this meal, the ingredients were a combined effort between me and friends with the recipe inspiration owing mostly to my Arizona roots. After bouncing from thrift store to thrift store, two friends and I picked up some ingredients and made our way back to the kitchen. We all enjoyed cooking, tasting, and eating while we prepared our meal. It was a wonderful day - which ended with us doing some Yoga and laughing at videos. Surely, this recipe has a good story to be told with it.

Southwestern food has an earthy component, and in Sedona there is a fusion of Mexican, Native American, and Japanese cuisine that makes my tastebuds cheer. When I made this sandwich, it was almost like that moment in Ratatouille, when Remy and his wild-mushroom are struck by lightning - this sandwich is lightning-y! On top of its flavor, it now holds a spot in my recipe repertoire of sentimental bites.

Roasted Sweet Potato Panini

with Caramelized Onions, Feta Cheese, and Fig Preserves

Ingredients:

makes one sandwich

• 2 slices of bread (your choice; I recommend a wheat or three seed)

• 1/2 sweet potato

• 2/3 tbs olive oil

• salt and pepper to taste

• 1/6 cup caramelized onions *see note*

• 2 tbs crumbled feta cheese (or provolone)

• lettuce or spinach tossed with a little balsamic vinaigrette

• 2 tbs fig preserves

Instructions:

Preheat oven to 425ºF and line a baking sheet with foil.

Slice sweet potato lengthwise into 1/2 inch thick slices. Brush lightly with olive oil and sprinkle with salt and pepper. (don't use a lot of oil because that will make the potatoes become overly crispy).

Roast sweet potatoes for about 35-40 minutes, flip once halfway through. Check them frequently during the last 15 minutes with a fork until they are fork tender.

Preheat skillet or panini grill.

Assemble your panini:

Lay out 2 slices of bread.
Spread a tablespoon of fig preserves (or more if you like gooey!) on each slice.
Arrange sweet potato slices on one slice of bread.
Top sweet potato with feta cheese.
Add caramelized onions.
Stack up some lettuce or spinach.
Complete with your second slice of bread.

Grill your panini until each slice of bread is toasty and crispy, and the cheese is melted. Serve immediately!

*Note about Caramelized Onions*

To caramelize onions, you must take a few minutes of extra time. I like to have them on hand for sandwiches, so I would recommend buying an onion and caramelizing the whole thing - then store in an air tight container in the fridge. They will keep for about 4-5 days.

Instructions:

Slice onion in half, and then into long strips.

Heat a tsp of olive oil in a skillet.

Add the onion and let it start to cook.

Stir gently, keeping the onions moving - don't let them stay in one place too long or they will be burned onions.

After about 10 minutes, add a pinch of brown sugar and salt.

Caramelization takes about 15 minutes, watch for the onions to become a honey golden brown color.

Blue Crust and Red Dust

2012-03-29T20:34:00.000-07:00

It might not come as a surprise to those of you who (a) have been following my blog, or (b) know me and my full love of the American Southwest, but the hue of Arizona red dirt and the taste of Southwestern cuisine make me feel at home. Many dishes in Arizona consist of earthy, rustic flavors such as robust chili pepper, corn, and cumin. All of these flavors at once make me joyous! I honestly cannot explain. All I can say further is that at one point or another in your life you must visit Arizona. Not questions asked - except "What's for dinner?"

This dish makes a great family meal in either cooler Winter months, or in the fresh days of Spring. Honestly, who doesn't love that crispy layer around seared fish? Not to mention when it has a nice layer of finely ground blue corn tortilla around it.

Blue Corn Crusted Tilapia with Ancho Chili Roasted Sweet Potatoes

Blue Corn Crusted Tilapia

Ingredients:

• 1 Tilapia Filet

• 2/3 cup chopped blue corn tortilla chips

• 1 tsp olive oil

• 1/2 tsp ground chili powder

• 1/2 tsp ground ancho chili powder

• 1/2 tsp ground cumin

• 1/2 tsp garlic powder

• pinch of salt

Instructions:

Crush tortilla chips in a food processor (or if you don't have one, use a blender or mortar and pestle) until they are small granules. A few larger pieces are good to have in the mix, as it adds to the texture.

Combine spices and tortilla chip crumbs in a small bowl.

Brush each side of the tilapia filet with olive oil.

Spread crust mixture evenly on each side of the filet with fingers or spoon.

Sprinkle a pinch of salt on each side.

Heat a skillet or griddle on high heat.

Brush a small amount of oil across the skillet or griddle using a basting brush.

Immediately lay filet in skillet (you should hear an immediate searing sound).

Cook for 5 minutes on each side (total 10-12 minutes), ensuring that the fish is fully cooked.

Serve immediately.

Ancho Chili Roasted Sweet Potatoes

Ingredients:

• 1 medium sweet potato

• 1 tbs olive oil

• 1/2 tsp ancho chili powder

• 1/3 tsp ground cumin

• 1/4 tsp ground black pepper

• 1/4 tsp ground cinnamon

• pinch of cayenne pepper *optional*

• pinch of sea salt *optional*

Instructions:

Preheat oven to 400ºF.

Line a baking dish/sheet with aluminum foil and coat with cooking spray or a light brush of canola oil (using a basting brush or corner of a towel).

Cut sweet potato in half, and then slice in half discs, 1/2 inch thick (see potatoes in photos above).

Toss potatoes with olive oil and all seasonings listed above.

Lay potatoes on baking sheet or dish, evenly spaced so they aren't touching.

Cover dish with a sheet of aluminum foil.

Roast at 400ºF for 20 minutes. Remove aluminum cover, and roast for another 25-30 minutes. During the last 10 minutes or so, check periodically for doneness with a fork. Potatoes should be soft and tender - enticing, and barely able to resist!

Enjoy as a great mid afternoon snack, as a side dish, or pair with dipping sauces for an appetizer.

Sunshine, Yoga, and Mixed Berry Pancakes

2012-03-12T13:15:00.000-07:00

After my Good Morning Yoga class at 7:45 a.m. I felt incredibly refreshed and happy. One of my good friends was able to make it to the class, and I felt like my teaching-game was on today! It was a beautiful, sunny, dewy morning and need I make a clichéd remark - the birds were singing.

So what should someone make for breakfast after a lovely yoga class and a bright sunny morning greets them?
What else but whole grain, mixed berry (and fat free) pancakes!
Pancakes can be healthy, so long as you use the right ingredients and don't soak them in a bowl of syrup and half a stick of butter. So here, take this healthy serving suggestion from me...

If you prepare a fat free batter, then you can add a little, healthy serving of fat. Remember, that fat is what your body uses to burn its energy, so those fat free, or carb free, or sugar free diets are FAD diets. Just be smart and natural about what you prepare, and you can eat pancakes for breakfast - no worries about your waistline.

Whole Wheat and Flax Mixed Berry Pancakes

Ingredients:

for one serving (about three 4'' pancakes)

• 1/3 whole wheat pancake mix (recipe below) OR

1/3 cup store bought pancake mix

+ 1/2 tsp ground flax seed

• 1/3 cup unsweetened almond milk

• 1 Tbs unsweetened applesauce

• 1/2 egg *see note*

• 1/4 - 1/3 cup berries (frozen or fresh)

Instructions:

• Preheat griddle or skillet to High heat.

• Mix pancake mix and flax seed in medium sized bowl.

• Pour milk, egg and applesauce in bowl with pancake mix and stir until JUST combined (you want it to be slightly lumpy with air pockets, otherwise your pancakes won't be fluffy).

• Add berries and quickly stir (just so they are evenly mixed, so you don't ruin the fluffy batter!)

• Grease griddle with a little cooking spray or your preference.

• Pour 1/4 cupfuls of batter on griddle and let the pancakes cook until you see bubbles forming on their surfaces (about 4 minutes, give or take) and they are golden brown on the griddle side.

• Flip pancakes over and cook another minute or so, until the bottom side is golden brown.

• Remove and serve immediately - now would be a good time to add a little teaspoon of butter or some maple syrup!

** to sub flax seed for an egg, mix 1 tsp ground flax with 2 1/2 tsp warm water. whisk until thickened and add to the recipe**

Homemade Whole Wheat and Flax Pancake Mix

Ingredients:

• 2 1/4 c whole wheat flour (I use King Arthur White Whole Wheat)

• 1/8 c ground flax seed

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1 Tbs salt

• 1 Tbs sugar

Instructions:

Mix all ingredients together and store in an air tight container.

Serving Size (per person)	Pancake Mix	Milk	Applesauce	Egg	Berries
1	1/3 cup	1/3 cup	1 Tbs	1/2 egg	1/4 cup
2	2/3 cup	2/3 cup	2 Tbs	1 egg	1/2 cup
3	1 cup	1 cup	3 Tbs	1 egg	3/4 cup
4	1 1/2 cup	1 1/4 cup	4 Tbs	2 eggs	1 cup

Grilled Trout "Pitadillas"

2012-03-11T19:26:00.000-07:00

Fish Tacos are a fresh tasting dinner that I always enjoy. When you are a fish lover like me, what's not to enjoy when you combine succulent grilled fish in a tasty tortilla? Not only are fish tacos delicious, but grilling them as a quesadilla are wonderful as well.

The sad thing is, when you have a great piece of fish begging to become a fish taco, and you don't have any tortillas (homemade or store-bought) you almost miss out on that delicious, international version of the American Sandwich.
So many cultures have their own traditional breads, wraps, and rolls; upon which they place layers of yummy spreads, grilled meats, fresh vegetables, and the possibility of some sort of cheese...

Well, I just so happened to have some fresh red-pepper hummus, some soft pita, and the best friend to someone who is lactose intolerant (with cows milk) - FETA!
So here I am with pita bread, trout, red-pepper hummus, tomatoes, and feta... What's a girl to do?
I say, Let them eat Pitadillas!

Seared Rainbow Trout and Red Pepper "Pitadilla"

Ingredients:

• 4-5 oz filet of trout
• 1-2 tsp olive oil
• 1/2 tsp dried basil
• salt and pepper (to taste)
• 1/2 pita bread
• 2 Tbs Red Pepper Hummus
• 1 - 2 Tbs feta (depending on your preference)
• 2 thin slices of fresh tomato

Instructions:

• Preheat skillet or griddle on medium high heat to sear.
• Brush the trout with a little olive oil and sprinkle with basil, salt and pepper to taste.
• Heat a little olive oil in the skillet as well.
• Sear the trout until it is cooked through and flakes easily with a fork (about 4-5 minutes per side).
• Remove and let sit while you prepare the rest of your meal.

• Preheat grill, grill pan, or panini press to high heat.
• Spread hummus and feta on inside of the pita.
• Insert trout filet and tomatoes into pita pocket.
• Grill pita until the trout is hot, the cheese is melted, and you have dark-gold grill marks on the pita bread.
• Remove and slice in half. Serve with your choice of sides, or just as is!