hamms kitchen

Just in time!

2011-12-31T12:48:00.009-07:00

Howdy all! Admittedly I have been very lax in the last several months about keeping up my blog. So, in honor of the new year, I have set the goal to get back on track. And, why wait until after the new year? I'm starting now! Just in time right? ( :
In addition to getting back to my blog, I have also set the cliché goal of eating better and exercising. I started a cleanse 5 days ago and feel better already-love getting back to basics with fresh fruits and veggies. Last night my husband and I debated about what to have for dinner. I desparatetly wanted something that would taste deliciously sinful yet still meet my dietary goals. What oh what could make my tastebuds dance to a healthy rhythm? Indian Food of course!
As I have mentioned before, my husband and I love Indian food. We don't usually have a lot of time to cook together, but last night we cozied up in the kitchen together and made 2 lovely Indian-ispired dishes. Below is the shrimp dish I made; I'll post his Chicken Vindaloo later ( :

Shrimp Curry

You will need:

3 tablespoons canola or vegetable oil
1 medium onion, chopped
2 teaspoons curry powder
1 tablespoon ginger (I used the stuff in the tube)
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground turmeric
2 small tomatoes, chopped
1 1/2 pounds medium shrimp - peeled and deveined
1/4 cup water
1 teaspoon garam masala
fresh cilantro (optional, but so worth it!)
Cooked Basmati Rice (optional)

Heat the oil in a large skillet over medium-high heat. Add the onions; cook and stir until browned. Add the curry powder, ginger, coriander and salt. Cook and stir for a minute or so.
Stir in the turmeric and tomato. Once they are well mixed add the shrimp and water. Reduce the heat to medium and cook for 7 to 8 minutes, until shrimp are opaque. Stir in garam masala, and remove from the heat.
Serve over basmati rice (if using) and garnish with cilantro.

iPad Blogger Test

2011-11-05T09:29:00.001-06:00

Greetings and happy fall y'all!
I have come to the realization that even though I love to cook, try out recipes, and try my best to improve my food photos, sitting down and actually writing my blog has not been my forte.
I recently got an iPad and realized I wasn't using it to its full potential-I mean it's good for more than playing Angry Birds right?!
Today I went in search of a blogger friendly app for my iPad. So, I present my test run of Blogger+. Hopefully this turns out well and I will be back soon and finally catch up on some very past due blogging!
Happy cooking & blogging!

Georgia on my mind

2011-08-27T18:47:00.001-06:00

Hi everyone! I've missed you!
Earlier this month, my husband's brother turned 50 years old. Although we don't make it back east very often, we decided that this was an event not to be missed. After a few months of planning with my sister in law, we made the plans to fly to Georgia to surprise my brother in law...and it was about time. My husband had not seen his brother in over 5 years. So, after calling his brother to wish him a happy birthday, we hopped on a plane to Atlanta and enjoyed a wonderful long weekend in Georgia!
My brother and sister in law live near Athens, Georgia. I had only driven through the state and had no idea what to expect...except the humidity! But what a pleasant surprise! Athens proved to be a fun, eclectic town. And, best of all, GREAT food.
The day after we arrived, my husband and I went on walk about around Athens and I stopped in to the Five Star Day. Southern comfort food with a twist. And, of course, I had to have the fried green tomatoes!

Next, my sister in law and I enjoyed a lovely late breakfast at Big City Bread. The french toast was out of this world! Challa bread with a hint of orange...DELISH!
No vegetarian can visit Athens without visiting The Grit. Again, I had a delicious french toast dish, and again it had that wonderful orange flavor.

Our last evening in Georgia, we had dinner at The Last Resort. The food was great, I had a wonderful seafood pasta dish.

All in all it was an awesome trip. Family AND great food, you can't go wrong! So next time you're in Athens, be sure to check out these places...you won't be sorry!

Seeds of Change Indian Simmer Sauces

2011-06-05T14:29:00.000-06:00

Have I mentioned I love Indian food? The flavors are intoxicating. And, although my husband and I love making Indian flavored dishes from scratch, there's nothing wrong with taking a shortcut now and then :)

So, you can imagine my surprise when I came across Seeds of Change Indian Simmer Sauces at the grocery store recently. As excited as I was, I was a little wary. I mean, jarred Indian sauce?

Well, I was pleasantly surprised! I mean nothing beats homemade, but these sauces were really great, especially for a quick and easy dinner. For my first time out, I went super simple-just shrimp with the Madras sauce. And it couldn't have been easier. I just sauteed the shrimp until they were almost done, added the sauce, covered, and simmered on low for 10 minutes. Pour over rice (I used brown rice, but basmati would be outstanding!) and enjoy!

Since finding them, I have all 4 sauces: Jalfrezi, Korma, Tikka Masala, and Madras. And, while I really liked them all, I thought the Tikka Masala was the closest to what we have made at home. I have also added vegetables to the mix. Just saute them with the protein of your choice (or just use veggies) and simmer as directed.

So, if you love Indian food but either haven't tried to make it at home or are looking for a quick and flavorful meal, give these sauces a try!

Tempeh Temptation

2011-04-26T19:48:00.000-06:00

Have you tried tempeh? It's a great source of protein, has a subtle nutty taste, and has a firmer texture than tofu. So if you're looking for something different, give this recipe a try. Then try substituting it for meat in some of your other favorite dishes.

You will need:

-1 block of tempeh, cut into 1 inch cubes

-2 tablespoons oil

-1 large tomato, sliced

-1 small onion, chopped

-1/4 cup soy sauce

-3 tablespoons brown sugar

1. Heat oil in a large non-stick pan over medium heat.

2. Add tempeh and cook about 8 to 10 minutes to brown.

3. Add onions and cook until translucent, about 7 minutes.

4. Add tomato and cook another 5 minutes.

5. Mix brown sugar into soy sauce then add to pan. Stir and cook another 3 minutes.

And feel free to get creative, add more or different vegetables-broccoli would be great!

Beer Steamed Shrimp

2011-04-25T19:35:00.001-06:00

Hi foodie friends! I love shrimp all year long, but there is something about the anticipation of summer and warmer weather that really makes my mouth water for them. So, when I had an opportunity through the FoodBuzz Tastemaker Program to use beer from New Belgium, a local Colorado brewery, I knew exactly what I wanted to do. So, here it is :)

You will need:

-1 pound of large or extra large raw shrimp (with shells and all!)
-1 bottle of New Belgium Ranger IPA
-1 cup of water
-1/4 cup shrimp boil mix
-1/4 cup apple cider vinegar
-Old Bay seasoning

1. In a large pot, pour in beer, water, shrimp boil mix, and vinegar. Bring to a boil.
2. Place shrimp in a steamer basket and liberally sprinkle with Old Bay.
3. Place steamer basket over beer mixture, cover, and steam for about 7 minutes or until shrimp are pink and opaque.

This recipe is easily doubled, tripled, etc. So grab some beer and shrimp and get steamin'!

Pasta with Asparagus Cream Sauce

2011-03-05T16:14:00.000-07:00

I fall in love too easily...with recipes & food that is. ♥
For the past 4 weeks I have been livin' la vita low carb-and really liking it actually. But, adding another food restriction to my diet has definitely thrown a wrench into meal time with my husband. We already have very different food tastes, so low carb eating has made it even more difficult to prepare meals we will both eat. So, the other night when I realized I had frozen shrimp, low carb pasta, asparagus, and cream on hand, I realized I had the making for something special.
If you've never tried/heard of it, Dreamfields pasta is a low carb luxury. I'm not sure how the whole science of it works, but it comes out to about 5 net carbs per serving. I like to keep a few boxes on hand for times just like this.
We immediately loved the dish. But I wouldn't be me if I didn't immediately start thinking of ways to improve it. More on that in a second...here's what I whipped up:

You will need:

-1 pound of large shrimp, peeled and deveined (and of course thawed if they're frozen!)
-1 1/2 pounds of asparagus, trimmed and cut into 1 inch pieces
-1 box of Dreamfields rotini pasta (or pasta of your choice)
-1 cup stock (I used vegetable)
-1/4 cup sour cream
-1/4 cup heavy cream
-2 tablespoons flour
-1/4 teaspoon salt (or to taste)
-1/8 teaspoon pepper
-1 tablespoon lemon juice
-1/4 cup grated cheese (parmesan, romano, or other Italian cheese)

1. Cook asparagus in boiling water, covered, for 6 to minutes or until crisp tender.
2. Drain, but reserve 1/4 cup of the cooking liquid. In a blender or food processor, puree asparagus and reserved cooking liquid.
4. In a large saucepan, cook pasta according to package directions. In the last 3 minutes of cooking, add the shrimp. Drain immediately and place in serving bowl.
5. In a medium saucepan, combine stock, sour cream, cream, flour, salt and pepper, and half of the cheese mixture. Stir in the asparagus puree and lemon juice. Cook for 1 to 2 minutes.
6. Pour over pasta and toss to coat. Top with remaining cheese and serve.

Like I said, we loved the dish. However, next time around I think I might sautee some garlic & shallots and add to blender with asparagus to puree. We'll see...enjoy!

SURPRISE!

2011-02-06T14:00:00.000-07:00

I love surprising people. Whether it's with an unexpected gift, a card in the mail, or even a phone call, I love to surprise!
So, last year I decided to undertake the biggest surprise I have ever attempted-a surprise 40th birthday for my husband. Big because I planned all of this 2000 miles away from the planned party site over a period of 9 months. Thank goodness I had the help of some very wonderful friends.
Finally, after all that planning, the surprise was revealed last week. My husband was greeted with the shouts of "surprise" from all of the wonderful people that were able to make the trip. It was an evening of fun, laughter, and even some tears.
As usual, our time together was too short. However, it has already got us planning for another reunion next year! I am so very thankful for the gift of their friendship and can't wait to see them again.
The picture below is the AWESOME cake I ordered from The Original Smith Island Cake Company in Ocean City Maryland. Amber, the cake artist, did an outstanding job and I highly recommend them if you're ever in the are and need a cake! And yes, it is a trout-my husband is a fly fishing addict ( :

New Blog Awards! Thanks Lynn!

2011-01-13T16:40:00.000-07:00

If you haven't checked out Lynn's blog, Seasoned & Stirred, you're missing out. She has some really great tips, wonderful recipes, and insightful reviews. And, she's a fellow Marylander :) (well, I'm a former Marylander).
Recently, Lynn bestowed upon me not one, but two blogger awards:

What a nice way to start off the New Year! Thank you Lynn! And, without further ado, I would like to pass the awards to some fellow foodies:
Sharlene at Solar Cooking for Mainstream Cooks
Monet at anecdotes and apple cores
Kim at Liv Life
Terra at Cafe Terra

Thanks ladies!

♥ hamms (Dawn)

Brown Rice & Chickpea Salad

2011-01-11T19:30:00.001-07:00

And, did I mention it's a cold, raw salad in the middle of winter? Yep, I know, crazy. But don't run in horror just yet. I mean what's a girl to do when she fails to prepare meals for the week, gets home after a long day at work tired and hungry, but wants to eat a healthy dinner? She throws this yummy dish together!

You will need:

-1 can of chickpeas (garbanzo beans), drained & rinsed
-1 can of diced tomatoes (petite diced if you can find them), drained
-3 carrots, cut into bite sized pieces
-1/2 of a cucumber (use the whole thing if you love cucumbers!), cut into bite sized pieces
-1 bunch of green onions, white & light green parts, sliced
-1 green bell pepper, cut into bite sized pieces
-juice of 2 lemons
-1/4 cup of cilantro, chopped
-2 cups of brown rice, prepared
-salt & pepper to taste

1. Throw everything into a bowl and mix.
2. Yep, that's it.
3. Really.

Enjoy!

Lentil & Black Bean Chili

2010-12-13T19:23:00.001-07:00

Ah Weight Watchers, we meet again.
You may have heard, Weight Watchers has totally revamped their Point system. After announcing their new Points Plus System last month, I decided to give them another try. So far so good ( :
I have to say, their online tools are quite extensive and useful. After quickly perusing their vast library of vegetarian recipes, I chose a few and whipped them up this past weekend. Here's one of them-with a few personal tweaks.

You will need:

1 Tbsp olive oil

1 large onion, diced

1 large sweet red pepper, diced

1 eggplant, chopped

2 Tbsp minced garlic

3 Tbsp chili powder

2 tsp dried oregano

1 1/2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper

1 tsp salt

29 oz canned diced tomatoes, undrained

31 oz canned black beans, rinsed and drained

1/2 cup(s) cilantro, fresh, chopped

1. Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes; drain well and set aside.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook onion, pepper, garlic, and eggplant stirring often, until vegetables are softened, about 10 minutes.

3. In a cup, combine chili powder, oregano, cumin, cayenne, paprika, and salt; add to skillet and stir well to combine. Cook, stirring often, about 1 minute.

4. Add tomatoes and their juice, and beans to skillet; stir well to combine. Cover skillet and simmer so flavors can blend, about 5 to 10 minutes. Fold in lentils and cilantro; serve.

Vegan Oatmeal Breakfast Bars

2010-12-12T16:23:00.003-07:00

We spend a lot of money on 'bars" as we refer to them around here. They are my husband's go-to snack. In an older post, I shared a recipe for energy bars, but was searching for something a bit more breakfast like. Judging by how my husband scarfed these down for breakfast this past week, I'd say I found it! Enjoy!

You will need:

2 cups regular rolled oats
1/2 cup dried fruit (raisins, craisins, cherries, anything you want!)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 cup non-dairy milk (I used Almond Milk)
1/2 cup unsweetened applesauce (1 unsweetened applesauce snack cup is perfect!)
1 teaspoon vanilla extract

1. Preheat the oven to 350F. Lightly spray an 8-inch baking dish with non-stick cooking spray and set aside.
2. In a medium bowl, mix together the dry ingredients (oats through baking powder). Make a well in the center and add the non-dairy milk, unsweetened applesauce, and vanilla extract. Stir to combine.
3. Spoon the oat mixture into the prepared baking dish and spread evenly. Place on the middle rack of the preheated oven and bake for 25 minutes.
4. Remove from oven, cool in pan, cut, and enjoy!

Seriously Delicious Chocolate Chip & Walnut Cookies

2010-12-12T15:51:00.001-07:00

If you haven't watched America's Test Kitchen, you're missing out. It's a wonderful educational cooking program on PBS. They take the time to test recipes over and over again until they are darn near perfect. And, they explain the science behind it. Think Alton Brown in a more down home way without the props.
My husband is a major chocolate chip cookie fan, yet I don't feel as comfortable baking as I do cooking. So, after seeing the Test Kitchen's Perfect Chocolate Chip Cookie episode, I knew the time had come to bake some cookies. I don't want to toot my own horn (honk, honk!), but I think they came out great! They are a bit more work than the standard Toll House variety, but so worth it!

You will need:

1 3/4 cups unbleached all-purpose flour

1/2 teaspoon baking soda

14 tablespoons unsalted butter

1/2 cup granulated sugar

3/4 cup packed dark brown sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 1/2 cups bittersweet chocolate chips

3/4 cup chopped walnuts (optional)

1. 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. 2. Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.

5. 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Farfalle with Tomato-Goat Cheese Cream Sauce

2010-12-12T15:14:00.001-07:00

Ahhh how I love Vegetarian Times magazine. The delicious recipes found within its pages are definitely worth the cost of my subscription. I highly recommend checking it, vegetarian or not.
I recently made this delightful dish, which had me at goat cheese...

You will need:

12 oz. farfalle pasta

1 cup frozen petite peas

2 Tbs. pine nuts

1/2 Tbs. olive oil

3 cloves garlic, minced

11/4 cups prepared creamy tomato soup

1/4 cup nonfat or regular half-and-half

1 Tbs. dry white wine, optional

3 oz. creamy mild goat cheese

1. Cook pasta in large pot of boiling salted water according to package directions until al dente, adding peas during last 3 minutes of cooking. Drain in colander, and set aside. Quickly return empty pot to same burner (with heat off). Wait a few seconds until pot looks dry, then add pine nuts. Cook over medium heat 1 minute, or until fragrant and lightly toasted. Transfer nuts to plate.
2. Add oil to pot, and sauté garlic over medium heat 15 seconds, or until just beginning to brown. Stir in soup, half-and-half, and wine, if using; bring to a brisk simmer over medium-high heat. Reduce heat to medium-low, and simmer gently 3 minutes, or until mixture is slightly reduced and begins to thicken, stirring occasionally. Add cheese, and cook 2 to 3 minutes more, or until cheese is completely melted into sauce, stirring occasionally. Season with salt and pepper, if desired.
3. Stir pasta, peas, and nuts into sauce in pot; toss well, and serve.

Vegetarian Chili & Cornbread Casserole

2010-11-07T17:19:00.000-07:00

I LOVE vegetarian chili. Admittedly, its the only chili I have ever known, but I love it. I found the base of this recipe on my Whole Foods iPhone app and went to work. I knew it needed more protein, so I found LightLife's Mexican Style Crumbles. I also wanted to control the ingredients and nutritional value of my cornbread, so I used Bob's Red Mill Cornbread Mix and used egg replacer rather than eggs.
And, with that said...it was FANTASTIC!
The recipe makes 6 small servings or 4 large ones.

You will need:
Non-stick spray for coating baking dish
1 pan of cornbread (I made one pan of the Bob's Red Mill)
1 15-ounce can vegetarian bean chili (I used Amy's brand)
1 15-ounce can kidney or black beans, drained
1 1/2 cups of salsa
1 package of LightLife's Mexican Style Crumbles
1 1/2 cups shredded Monterey Jack & Cheddar cheese (I used Organic Valley's Mexican style shreds)

1. Preheat oven to 350°F. Coat the inside of a 9x11 baking dish with non-stick spray.
2. Crumble half of the cornbread into the baking dish.
3. In a large bowl, combine the chili, beans, salsa, and crumbles-be sure to break up the crumbles. Spoon the chili mixture evenly over the cornbread. Crumble the remaining cornbread over the chili mixture. Sprinkle the top with shredded cheese.
4.Bake in the top third of the oven for 30 minutes, until cheese is melted and top is golden brown. Allow to sit 5 to 10 minutes before serving and enjoy!

Taco Simplicity

2010-10-14T20:27:00.000-06:00

Earlier this week, I put together this simple, fresh, and healthy taco-and reveled in its simplicity.
I used Quorn brand naked chik'n cutlets (vegetarian) to make these yummy tacos. But, feel free to use chicken, or another meat if you choose, but going meatless really rocks!. Enjoy ( :

For 4 servings, you will need:

-4 low-carb/low-calorie wheat tortillas
-1 avocado, divided into 4 servings
-prepared pico de gallo (I like the one found at Safeway)
-4 Quorn Naked Chik'n cutlets (prepared and either sliced or shredded)

1. Microwave tortilla for 15 seconds to soften.
2. Place one Quorn cutlet, 1/4 of the avocado, and a tablespoon or two of the pico onto each tortilla.
3. Fold, and eat...delish!

Garden Bounty

2010-10-02T12:27:00.002-06:00

Greetings friends & followers!
My apologies for my long absence. I am hoping that as the weather turns cooler, I will spend more quality time in my kitchen, and on my blog!
Earlier this week I went in for mild surgery. And, my mother was kind enough to fly into town to help take care of me. Thankfully, she came in early so we had time to cook and spend non-Percocet induced time together.
Her second day here, we decided to peruse the garden and collect vegetables and spices for a nice red sauce.
With that said, I thought the picture really said more about the fruit of our labor than anything else. Not to mention, I have never written down my sauce recipe-and not sure I could remember it to share here. It's kind of like the lyrics to an old song: you can sing them along with the tune, but have a hard time remembering them a capella. Buon appetito!

Aglio e Olio Pasta with Zucchini

2010-07-29T09:44:00.000-06:00

Our first try at vegetable gardening has yielded us nothing so far but zucchini. Not that I'm complaining, I loves me some zucchini. So, after giving a few away and trying different techniques for cooking it, last night I made my favorite zucchini dish so far.
Aglio e olio is a classic Italian pasta dressing meaning quite simply, garlic & oil. I decided to dress it up a bit and couldn't be happier with the results-we're looking forward to leftovers tonight ( :

You will need:

-1 pound of pasta (I used rotini and was pleased with the results)
-5-6 cloves of chopped garlic-divided
-1 large zucchini sliced and quartered
-3 tablespoons fresh sage, chopped or 1 tablespoon dried, crumbled
-1/8 teaspoon crushed red pepper flakes (optional)
-1/4 cup olive oil + 2 tablespoons
-1/4 cup butter, cut into pieces
-grated parmesan cheese

1. Cook pasta according to package instructions, set aside when done.
2. Heat the 2 tablespoons of olive oil over medium heat. Add 1/4 of the chopped garlic. Add zucchini and sautee until they get a little color. Turn heat down to low and cover pan. Cook for about 10 minutes until zucchini have softened, stirring every few minutes. Remove from pan once done and set aside.

3. In now empty pan over medium-low heat, add remaining 1/4 cup of olive oil, butter, sage, and pepper flakes. Cook until butter has melted and garlic is fragrant. Add cooked pasta to pan and coat well with olive oil mixture. Add cooked zucchini, give it another good stir to coat, top with parmesan cheese and serve. Mangia!

Shrimp Paella

2010-07-25T19:45:00.000-06:00

Traditional paella usually calls for a variety of meats, not to mention steps. I have no doubt that the many steps produce a meal full of depth and flavor.
However, as a seafood-eating vegetarian, I must make do with what I can and tweak recipes to meet my needs.
So, that is what I did to this wonderful recipe I discovered one day while watching one of my favorite cooking shows, America's Test Kitchen. I hope yo enjoy it as much as we do!

You will need:

-2 pounds extra-large shrimp, peeled and deveined
-Table salt and ground black pepper
-olive oil
-8 medium cloves garlic, minced or pressed through garlic press
-1 red bell pepper, seeded and cut pole to pole into 1/2-inch-wide strips
-1 green bell pepper, seeded and cut pole to pole into 1/2-inch-wide strips
-1 medium red onion, chopped fine
-1 can diced tomatoes, drained, minced, and drained again (14 1/2 ounces)
-2 cups Arborio rice
-3 cups vegetable broth
-1/3 cup dry white wine
-1/2 teaspoons saffron threads -- crumbled
-1 bay leaf

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees.
2. Toss shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl; cover with plastic wrap and refrigerate until needed.
3. Heat 2 teaspoons oil in large Dutch oven over medium-high heat until shimmering but not smoking. Add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer peppers to small plate and set aside.
4. Add 1 teaspoon oil to now-empty Dutch oven; heat oil until shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant,
about 1 minute.
5. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. Stir in vegetable broth, wine,
saffron, bay, and 1/2 teaspoon salt.
6. Cover pot and transfer to oven; cook until rice absorbs almost all liquid, about 15 minutes.
7. Remove pot from oven (close oven door to retain heat). Uncover pot; scatter shrimp over rice and arrange bell pepper strips in pinwheel pattern. Cover and return to oven; cook until shrimp are opaque, about 10 to 12 minutes.
8. Let paella stand, covered, about 5 minutes. Discard bay leaf, if it can be easily removed.

Amazing Sangria

2010-07-25T19:23:00.000-06:00

I love wine. I mean I LOVE wine. And, by wine, I mean good, big, Italian wine. But sometimes the summer heat calls for a more refreshing libation. Enter sangria.
I found this recipe on All Recipes and could not be more impressed. I find some sangria recipes taste like citrusy iced wine. Not this my friend. But take heed, this packs a punch ( :

You will need:
-1 lemon
-1 lime
-1 orange
-1 cup rum
-1/2 cup white sugar
-1 bottle dry red wine
-1 cup orange juice

1. Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
2.When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Serve over ice.

Grilled Polenta

2010-07-21T13:15:00.000-06:00

Mmmm....I LOVE polenta. And grilling it makes an already delicious dish yummier and ready for summer.
This makes a perfect side dish to other grilled food and is even good cold! I admit, I was snacking on it straight out of the fridge! Super easy, healthy, and delicious...

You will need:

-1 tablespoon olive oil
-1 small onion, finely chopped
-1 garlic clove, minced
-1 cup corn kernels
-1 tablespoon fresh rosemary, finely chopped
-1/4 cup freshly grated Parmesan cheese
-3 cups water, divided
-1 teaspoon salt
-1 cup stone-ground cornmeal
-Additional olive oil

1. Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Stir in rosemary and remove from heat.

2. Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil.

3. Reduce heat to medium-low and cook polenta until smooth and thick, stirring often, about 30 minutes. Stir in corn mixture and cheese.

4. Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.)

5. Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side

Asparagus, Mushroom, & Goat Cheese Foil Packets

2010-07-10T09:05:00.002-06:00

Seriously, this is my new favorite meal. Easy, delicious, and healthy. What more could you ask for. And, oh yeah, there's goat cheese!
I found this recipe in my most recent Vegetarian Timess magazine. The original name was "Mushroom Asparagus Tartines", but I thought my revised name sounded yummier : )
The recipe is for four servings. However, as I was the only one eating them and I didn't think these would make good leftovers, I simply quartered the recipe and made one each day. Delish!

You will need:

-4 slices whole-grain bread, toasted
-4 c. thinly sliced mushrooms (I left my chunky)
-1 lb. asparagus cut into 1" pieces (3 c.)
-2 large shallots, thinly sliced
-1-3/4 c. vegetable broth
-1 large egg (I used Egg Beaters)
-1 large egg white (I did NOT use the egg white)
-2 teaspoons thyme
-salt & pepper
-4 oz. goat cheese, crumbled

1. Preheat oven to 400 degrees. Place 4 16-inch lengths of foil on work surface. Fold foil in half from the short side. Unfold and shape corners and edges of one half into semi-circular "bowl" with 1/2" sides. Coat insides of foil with cooking spray.

2. Place 1 slice of toast in each foil packet. Combine mushrooms, asparagus, and shallots in a medium bowl. Add 1/4 c. broth, and season with salt, pepper, and thyme. Divide mixture among packets.

3. Whisk together remaining 1-1/2 c. broth, egg, egg white in a small bowl. Season with salt and pepper, if desired. Drizzle each packet with 1/2 c. broth mixture. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet, and bake 25 to 30 minutes.

4. Transfer to serving plates. Open the packets carefully and sprinkle with goat cheese.

My First Blog Award! Thanks Lynn!

2010-06-23T09:57:00.001-06:00

Thank you so much Lynn at http://lovewithfood15.blogspot.com/ for this appreciated, yet unexpected award! My very first. Since I am new to this, I am following your lead...

In order to accept this award I ...

a) must brag about it
b) will display the badge on my blog & link the one who tagged me
c) will share 10 things about myself. (Following the rules and other awards)
d) will pass the award to other fellow bloggers by visiting their site

I am passing this award on to:
-Monet at http://anecdotesandapples.weebly.com/
-Drick at http://dricksramblingcafe.blogspot.com/
-JodieMo at http://www.getonthegravytrain.blogspot.com/
-Cinnamon Girl at http://www.cinnamonspiceandeverythingnice.com/
-Tara at http://whatwechow.com/

There are more I would like to pass to, but I don't know what the rules are ( :

And now, Ten Things about me:

1. I love to cook , particularly for guests and crowds
2. I want to learn Italian fluently and would love to find a class as I haven't been in one since college.
3. I can not imagine a greater love than my husband and dog-son, Frank.
4. I love all things geography and making & collecting maps.
5. Although I don't practice, I find Wiccan principles to be a beautiful, very natural loving, and most of all, misunderstood belief system.
6. I love living near the mountains, but miss the ocean terribly.
7. I am absolutely addicted to all things Harry Potter...seriously.
8. I really want to travel more-I have never left the U.S.
9. I dream of a sustainable house, on water, with lots of windows and a BIG kitchen.
10. I want to grow my own food, and as a vegetarian, keep cute little farm animals as pets!

That's it! Thanks again Lynn! Have a great day!

♥♥♥♥♥♥

Shout Out to Cuvee-Basalt, Colorado

2010-06-13T19:56:00.001-06:00

My husband and I recently took a much needed, though short, 3-day weekend vacation-an early 7 year wedding anniversary trip in fact ♥. The town of Snowmass Village, Colorado was holding its annual Beer & Chili Fest. And, although I neither drink beer or eat chili (meat), a singer I adore, Brett Dennen, was performing so it was a perfect excuse to head to the mountains.

Since we were in the area, it was also a great opportunity to fish The Frying Pan river, a Gold Medal fishing area. The fishing was outstanding-I caught my first brown trout! After a day of fishing, we headed to the town of Balsalt to relax and take in the local food and atmosphere. After consulting with an employee at our hotel, we settled on having dinner at a delightful restaurant called Tempranillo. Their beautiful porch was the perfect setting for a wonderful bottle of wine and a delicious dinner. And, although it felt we could spend the rest of the evening just taking in our surroundings, we decided to venture out to explore more of the town. Enter Cuvee. For once, bees, of which I am very allergic, actually made for a great evening.

As the weather was absolutely perfect, we decided to again opt to sit outside. However, an unexpected visit of bees forced us inside. We saddled up to the bar to enjoy a few libations and itt was there we met Shelly, the bar manger of Cuvee. Shelly's personality and kindness was definitely the epitome of great service. After sharing with her our love of wine, she took the time to not only share some of her extensive knowledge of wine, she gave us an incredible wine sampling as well. In fact, Shelly was so good at her job, she actually found a white white I liked-and believe me, this was no small feat!

We walked away from Cuvee both tipsy and more wine smart. Thank you Shelly for your outstanding service! If you are ever in the area, I definitely recommend stopping by these outstanding restaurants.

Grilled Chicken Satay

2010-06-01T17:01:00.000-06:00

I usually get the urge to cook on the weekends and am always looking for something new. This past weekend, I came across a version of the following recipe, which I tweaked, as usual. My husband loved the Thai-like flavors, I loved the simplicity!
* This needs to marinate for at least 2 hours so plan accordingly!*

You will need:

-1 tablespoon creamy peanut butter
-1/4 cup soy sauce
-1/4 lime juice
-1/2 tablespoon brown sugar
-1 tablespoon curry powder
-1 clove garlic, chopped
-1/2 teaspoon hot pepper sauce
-2 pounds skinless, boneless chicken breast halves -sliced lengthwise

1. In a mixing bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and evenly coat. Refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
2. Preheat grill to high heat.
3. Weave the chicken onto skewers, then grill for 5 minutes per side, or until juices run clear and chicken is no longer pink.