Dishin' In The Kitchen

Finding The Best And Bringing It Home ~ An Interview With Bunkycooks

Mac — Fri, 25 Mar 2011 08:00:20 +0000

Click here to subscribe to the podcast at iTunes.
Right-Click here then choose "save link as" to download the podcast to your computer so you can listen to it on your portable device.

"Finding the best and bringing it home" is what Gwen Pratesi is all about. She cooked as a child, and as an adult you can still find her cooking up a storm. For most of us that would be enough, but not Gwen. Heading out on the open road and finding out just where her food comes from is what she now loves to do. Right along with her theme of seeking out what's best in the kitchen, Gwen not only finds out where her food comes from, but she often makes time to meet the chefs that are cooking up good food, too.

At Bunkycooks you'll find Gwen's "On The Road" series, along with her "Chef Interview" series, too. There'll be none of this just sittin' around business for Gwen. Nope she's out there finding the best and bringing it home to share with you and me.

Be sure to take a listen to my chat with Gwen, (click the arrow above). Get to know her a bit better, and her message about the important connection of "farm to table". It's worth taking some time to think about. Find out what she keeps in her pantry, and what tips she's picked up along the way from her "Chef Interviews".

Gwen shares a scrumptious Roasted Tomato Soup recipe with you, too. Perfect comfort food for year-round eating. Enjoy!

Hiyashi Chuka ~ Japanese Cold Noodle Salad ~ Memories of Japan

Mac — Tue, 22 Mar 2011 18:04:37 +0000

Like many of you, my heart has been heavy with sadness for the people of Japan after the devastaing earthquake and tsunami. For those of you who know me, you know Japan has a very special place in my heart. You see, I spent the first five years of my life in Japan. I was born in the United States, but shortly thereafter my father, an officer in the United States Air Force, was transfered to Japan. Japan left a deep, indelible print on my heart. I have nothing but warm memories of Japan's gracious ways, their people, their traditions and the country's beauty.

One of my fondest recollections from my time in Japan is when I would spend time at my babysitter's home. I used to eat dinner there whenever I stayed. "Endo-san" was like an extended member of our family. Endo-san lived in the country side, with her husband and family, in a traditional Japanese wooden home with sliding wood-and-paper-rice doors. There was a large, traditional, short-legged, wooden dining table. We would sit on the floor and eat dinner around that table. I liked sitting on the floor. We never did that in my house. Japanese food has always been a favorite of mine, and I'm sure you can understand why.

Years later, long after we moved away from Japan, I lived in Photo - Setsuko YoshizukaHawaii. You guessed it, Dad got transferred again. Needless to say while in Hawaii there was an abundance of Japanese food and restaurants at my fingertips. One of my favorite restaurants to eat at was a Japanese noodle house in Honolulu. My mother and I would "run away" for lunch or dinner there whenever we could. My favorite dish to order was the cold noodle salad typically known as "Hiyashi Chuka". Hiyashi Chuka would be served in the summer if you were in Japan, but in Hawaii you could find it year-round. The dish is a basic meal consisting of cold ramen noodles with various julienned vegetables on top, and served with a dipping sauce.

These days I'm not eating any traditional noodles that would be heavy in the carbohydrate department, so I was extremely excited to find Tofu Shirataki Noodles at one of my local markets (Ralphs)! These noodles are made from Tofu. They are gluten-free, have only 20 calories per 4 oz serving, 0.5 grams of fat, and only 3 grams of carbohydrates! Oh "Hiyashi Chuka" here I come!

You'll want to rinse the noodles in a colander with cold water. This will help wash away the juices that the noodles are packed in which, to me, smell like mushrooms.

Yesterday for lunch I grabbed whatever veggies I had on hand, which were a red bell pepper, cucumber, mushrooms, and celery. You can use whatever you like. My dipping sauce was made up of a tablespoon of Dijon Mustard and 1/2 a tablespoon of light soy sauce. Simple, easy, and best of all healthy. Enjoy!

If you'd like to make a donation toward relief in Japan, please click on the above Red Cross logo for more information

My Walk In The Rain ~ Sunday's Snapshot

Mac — Sun, 20 Mar 2011 20:18:39 +0000

It’s Sunday morning, seven-thirty-ish. It’s dark; unusually dark for the hour. As I come out of my overnight sleepiness I begin to recognize the staccato tapping sound dripping down from the roof’s eave to the outside window ledge. Now I know why it’s uncharacteristically dark for the hour of the morning. It’s raining. I mean it’s RAINING! Which is fine because I’m tucked down deep into my cozy, warm down-filled comforter, ignoring the rain and wind outside. I take in a deep breath, turn to my side and try to fall back asleep. Tap, tap, tap, tap, tap, tap…nope, no more sleeping on this first day of Spring. Time to rise and shine! Well, rise anyway.

Then came my spur-of-the-moment decision: I’m going for a walk…in the rain. Told hubby what I was thinking. He was silent, but he heard me. “Why am I doing this?” I wonder as I dress. Next thing I knew I was in the kitchen grabbing a quick breakfast drink and wondering if I should bother with a jacket. Well, sure, why not. I mean, after all, I’d want to at least appear somewhat sane as I head out the door– somewhat. Just before I left guess who joined me? Yep, Hubby. God I love that man!

It’s cold, but not bone-chilling cold. Mostly it’s just, well, wet. The wind is blowing. The raindrops are pecking at my face. Our neighborhood was a ghost town. As we passed by the storm drains I could hear the waterfalls of rain cascading down, beginning its journey out to sea. The air was filled with a smoky, wood-burning-in-the-fireplace kind of smell. It was comforting. We took a good long walk.

Once back home we were dripping wet, and that was with jackets on! My pants were sticking to my legs like a second skin, so cold my knees and thighs were stinging. My hands were slightly waterlogged, my shoes squishy wet. Drenched, and it felt great. I had a smile on my face. This was exhilarating. Walks in the rain, especially on the first day of Spring, are life-affirming.

Happy Spring , everyone!

Meet Sanam Lamborn ~ My Persian Kitchen ~ A True Ambassador

Mac — Fri, 11 Mar 2011 09:00:40 +0000

Click here to subscribe to the podcast at iTunes.
Right-Click here then choose "save link as" to download the podcast to your computer so you can listen to it on your portable device.

What a joy it was having the opportunity to chat with Sanam Lamborn, creator of the food-blog My Persian Kitchen. Sanam takes sharing her Persian cooking seriously, but sure knows how to make you feel right at home with it, too.

I'm intrigued by the Persian culture and their food. In fact, if you'd like to know more about some traditions from the Persian New Year be sure to visit Sanam's site. Someday I'd like to really know how to cook up some Persian dishes. I think after meeting Sanam, and getting to know her a bit better makes me think there will be a time when I really will have the chance learn. Sanam is currently trying to work out the details of setting up some cooking classes in the future. I look forward to being her student some day. She likes to teach, it seems to come naturally to her, so it's the perfect fit.

During our talk I told Sanam she was like an Ambassador for her culture with all she does to share her recipes and traditions on My Persian Kitchen. She told me later that the title "Amassador" really made an impression on her. She's taken it to heart.

Be sure to take a listen to my chat with Sanam as she drops by to do a little "Dishin' In The Kitchen". (click the arrow above) Sanam shares a couple of Persian recipes with you that you won't want to miss. Enjoy!

Remember "Fish Friday"? ~ Italian Shrimp and Broccoli ~ A Perfect Dish for Lent

Mac — Thu, 10 Mar 2011 20:07:45 +0000

Good ol' "Fish Friday" has rolled around again. At least that's what a bunch of my friends used to call it "back in the day". Traditionaly during Lent many of us do give up eating meat at least once a week. So when I found out that Smart and Final has frozen Bay Harbor shrimp* going on sale I pulled all my shrimp recipes out and planned to take advantage of the sale during Lent. I'm stocking up! Fish is fine, and I do eat it, but whenever given the chance to choose between fish or shrimp, I'll almost always choose shrimp. Here's a quick weeknight recipe for you to add to your recipe list during Lent. Hope it helps add an option to your meatless "Fish Fridays". This is a great dish to add pasta too!

For a printer-friendly, text-only version of the recipe, click here.

Italian Shrimp and Broccoli
Take Shape For Life

Serves 2

Prep Time: About 5 minutes (make sure your shrimp has thawed)

Cook Time: About 20 Minutes

Ingredients:

7 oz raw, peeled, cleaned, tail-off frozen shrimp, thawed
(I used Bay Harbor Shrimp, 41-50 CT. Raw Tail-On Shrimp, Frozen, Sold in a 2 LB. bag for $9.98 at Smart & Final)*

2 Cups raw broccoli, chopped

1/2 Cup Cherry tomatoes, chopped

2 Tablespoons Kraft Fat-Free Zesty Italian Dressing

1 Tablespoon Parmesan Cheese, grated

1 teaspoon Olive Oil

1/2 teaspoon ground black pepper (to taste)

Optional: If you want to spice this dish up, consider using a jalepaneo infused olive oil, or add a few drops of your favorite hot sauce to the shrimp while they are cooking.

What You'll Do:

1. Thaw frozen shrimp following directions on package.

2. In a skillet, heat olive oil; add broccoli and chopped grape or cherry tomatoes; saute 3 - 5 minutes until veggies are tender-crisp. Place on a plate, cover with foil, and set aside.

3. Spoon dressing into skillet; add shrimp and pepper. Saute until shrimp is heated through and opaque. About 5 minutes.

4. Combine shrimp and veggies into one skillet; cook 2- 3 minutes.

5. Plate, top with parmesan cheese.

Enjoy!

Baked Belgian Endive ~ Weigh-In Wednesday

Mac — Wed, 09 Mar 2011 07:58:00 +0000

Countless times I have traveled around the perimeter of the produce area in many a market, but never have I even once given a glance, or a second thought, to a leafy veggie known as endive. All I knew was that I pronounced it "ehn - dive", not "ahwn - deeve". It's all very toh-may-toe, tah-mah-toe, to me. I still say, "ehn-dive", but am no longer passing it by. In fact, now I'm known to seek endive out before stuffing any other vegetable into my basket. It's now a "must-have".

The first time I paid any attention to endive wasn't all that long ago when Greg, a food-blogging friend, posted a braised endive vid eo on his site. It was then that endive crept into my subconscious (thanks for that, Greg). Not long after seeing Greg's video I discovered that endive is a low-in-carbohydrates veggie, which means it's high, high, high on my short, short, short list of vegetables that I'm alotted one whole cup of! I pay close attention to these little details, because it means when I choose from the column of "lowest carbs" I get more food to cook up and place on my plate each day. Yup, endive is a one-cup veggie! I'm so glad I gave it try. It turns out that when endive is baked for a long period of time (see my cooking instructioins below) the root ends turn out much like that of a cooked artichoke heart, which I'm awfully fond of. If you haven't given endive a try I encourage you to do so. It's a healthy low-carb veggie that can be cooked up easily. I hope you like it as much as I do.

Here's my "weigh-in" update! I'm very pleased to report that last week I lost another 1.6 LBS, and this week I lost 3.8 LBS! I'm SO excited! All that baked endive and my daily 30 minute walks around the neighborhood are really paying off. For those of you keeping track.....that's a total of 15.8 LBS in 5 weeks! *HAPPY DANCE * (I'm doing a little happy dance)!!

For a printer-friendly, text-only version of the recipe, click here.

Baked Belgian Endive
Diana Rattray

Mac's Simple Healthy Changes: (original recipe below)

1. I use 1/2 cup of Swanson's low-sodium Chicken Broth

2. The original recipe calls for bacon. You can probably guess that I did not use any bacon whatsoever! But I have to admit it does sound good.

3. The original recipe calls for bell peppers. I like bell peppers but I didn't have any, so I substituted one whole tomato, chopped. Next time I want to roast the tomato, slice in half, and add it to the finished baked endive. I'll see how that goes.*

*I've baked endive now several times, and sometimes I add 2 cups of grape tomatoes (cherry tomatoes would work, too). I bake them right along with the endive. This has turned out to be a very warm, rustic, and comforting dish. I especially like serving it with baked cod fillets - VERY HEALTHY!

Mac's Preparation:

Pre-Heat Oven to 350 degrees

1. Lightly spray a baking dish with cooking spray.

2. After cutting endive lengthwise and placing in a baking dish pour 1/2 cup of low-sodium chicken broth over the endive, then sprinkle ground pepper over endive.

3. Place tomatoes on top of endive.

4. Cover baking dish with foil, then bake for 60 to 90 minutes. I tend to go the full 90 minutes so that the endive is tender, melt-in-your-mouth soft. It's also much less bitter when thoroughly baked. The ends of the endive, when baked for a long period of time, turn out to be much like a cooked artichoke heart.

Ingredients from Original Recipe:

1 tablespoon olive oil
2 tablespoons butter
1 1/4 to 1 1/2 pounds Belgian endive (about 6 to 8)
Salt and pepper
3/4 cup chicken broth
2 tablespoons crumbled cooked bacon
2 tablespoons diced roasted red bell pepper

Original Preparation:

Heat oven to 375°. Grease a baking dish or spray with a cooking spray.

Trim a thin slice from the root end of the endivce and remove any browned outer leaves. Rinse the endive well, then cut in half lengthwise.

Heat the olive oil and butter in a large skillet over medium-low heat. Place the endive in a single layer in the skillet (you will need to do this in batches), cut side down, and sprinkle with salt and pepper. Cook the endive for about 5 minutes, or until lightly browned. Turn and cook on the other side for 2 minutes longer. Transfer to the prepared baking dish, cut side up. When all of the endive are cooked and in the baking dish, add the chicken broth and bacon to the skillet; bring to a boil. Pour chicken broth mixture over the endive; sprinkle with roasted red pepper. Bake for 30 minutes. Remove foil and continue cooking for about 10 minutes longer.

Serves 4.

A Little Teaser ~ Sunday's Snapshot

Mac — Sun, 06 Mar 2011 07:33:22 +0000

Not such a bad shot considering I'm holding the camera with one hand!

This week's favorite photo from Project 365 is just a little teaser for the upcoming Cheesecake Cupcake recipe I'll be sharing with you soon.

My challenge for this photo: Holding steady! And keeping the egg yolk in place - it wanted desperately to slip right out of that measuring cup and into the creamy cheesecake batter below. Who could blame it?!

My lesson for this photo: Always be willing to play with all sorts of lighting. In this photo there is a combination of softer natural light coming through the kitchen window on the left side, while there is reflection of light from the overhead kitchen lamps. I have another shot without the overhead lights on, and the egg yolk looks kind of "flat". It didn't "pop" out as much.

Have a great week everyone!

Hey! There's A "Man In The Kitchen" ~ The Cookbook Club

Mac — Fri, 04 Mar 2011 08:01:14 +0000

Click here to subscribe to the podcast at iTunes.
Right-Click here then choose "save link as" to download the podcast to your computer so you can listen to it on your portable device.

I just adore it when Hubby is in the kitchen, especially when he's the one cooking! So needless to say, my interest was piqued when I learned about another man in the kitchen: Jeff Baker, better known as "Man In The Kitchen". Jeff's cooking message is all about encouraging men to get in their kitchens and cook.

Ladies, don't feel left out. Trust me when I tell you there is something for everyone. Jeff's recipes are equally as inviting for you to try as well. In fact, Jeff's cookbook, Man In The Kitchen, is chock full of recipes - over 250! There are more than enough for you and your man to share. Recipes that can build up your confidence and get a good meal on the table without overwhelming you with long complicated lists of hard-to-find ingredients, or cooking instructions that you'd have to go to culinaray school in order to understand.

Be sure to take a listen to my audio interview with Jeff (click on the arrow above). We talk about his Cookbook, TV cooking show, instructional videos, and so much more. Find out which recipe Jeff shares with you, what manly liquor he prefers to cook with, and what his culinary guilty pleasure is. Enjoy!

Middlegray ~ Sunday's Snapshot

Mac — Sun, 27 Feb 2011 07:55:01 +0000

Middlegray
by Lenore

Most of life is lived
in middlegray,
that range of tone
where tone is inoffensive.
Photographs gather more—
the highlights and the shadows,
those brightest joys,
and darkest sorrows,
which rely on middle gray
for reference,
but exceed its scale.
The trick is finding
where middlegray
must fall
into your composition—
so that your whites are bright,
and shadows darkly clear.

Middlegray holds me steady,
centers vision,
as long as I remember
to look above, beyond it,
place it carefully
in the world I see.

The Merry Gourmet ~ Happy One Year Anniversary!

Mac — Fri, 25 Feb 2011 09:00:41 +0000

Click here to subscribe to the podcast at iTunes.
Right-Click here then choose "save link as" to download the podcast to your computer so you can listen to it on your portable device.

You just have to respect those in life who step up to a good challenge.

It's easy for me to say that I have a lot of respect and adoration for Merry-Jennifer, creator of the food-blog, The Merry Gourmet. I've been a long-time fan of her blog, and it was a real treat for me to be able to chat with Merry-Jennifer and find out more about her cooking journey.

I'm inspired by Merry-Jennifer's willingness to take on a good challenge, not only in her everyday life as a doctor, mother, and wife, but as a creative writer and good cook as well. The Merry Gourmet is where you'll find good, honest, down-home cooking intertwined with a fresh, honest expression of daily life in Merry-Jennifer's kitchen.

Make some time to take a listen to our chat (click the arrow above) to find out what creamy dish she and I both have a fondness for, and find out what item in the grocery store Merry-Jennifer would be willing to purchase every day of the week! There is a very special cake we discuss, and Merry-Jennifer shares her no-cook recipe with you for Pimento Cheese Spread.

I'd like to wish Merry-Jennifer and The Merry Gourmet a very happy one year anniversary! Congratulations on a job well done. We all look forward to many more years of success. YUM!

Homemade Crispy Curly-Kale Chips ~ Weigh-In Wednesday

Mac — Wed, 23 Feb 2011 02:01:43 +0000

It's not easy bein' green.
It seems you blend in with so many other ordinary things.
And people tend to pass you over 'cause you're not standing out
like flashy sparkles in the water- or stars in the sky.

When green is all there is to be
It could make you wonder why, but why wonder why?
I am green and it'll do fine, it's beautiful!
And I think it's what I want to be.

"It's Not Easy Bein' Green" (lyrics by Joe Rapposo)

It seems to me that our "greens" often get forgotten, especially if we aren't eating healthy. They do seem so ordinary and uneventful at times. But really, if you spend some quality time with them you'll find out just how beautiful they really are.

The past few weeks have been an adventure for me as I add different green veggies to my grocery list. Variety is, after all, the spice of life! Kale has become one of my new favorite "greens". It wasn't that long ago when I first tried Kale and cooked with it in my Lentil and Kale Soup recipe. Now it's become a regular part of my cooking routine. Of late my favorite way to enjoy this full leafy green is to toss them in the oven for a quick bake that transforms the curly, bushy leaves into crispy Kale chips. They CRUNCH, and they are great to munch! I know it's hard to believe this sometimes bitter "green" can turn into a crave-worthy chip, but it's true.

Easy, healthy recipes like this one for Kale chips helps make reaching my optimal level of health much easier. This week, week three, I craved something crunchy, I wanted something "chippie", something not so healthy. But I remembered this recipe passed along to me by my health coach. It hit the spot! I ended up having a very good week, and lost 2.2 Lbs for a total of 10.2. Onward with week 4.

For a printer-friendly, text-only version of the recipe, click here.

Homemade Crispy Kale Chips
Take Shape For Life

What you'll need:

1 Bunch Curly-Kale, washed, dried, stems removed

1 Tablespoon Olive Oil

1 teaspoon seasoned salt

Mac's Simple Changes:

1. I LIGHTLY sprayed the top of the Kale leaves with cooking spray, and did not use Olive Oil.

2. I also added ground pepper.

3. Be sure to tear the leaves into small bite sizes. The smaller the pieces the more crunchy the Kale will become. Bigger pieces will have crunchy edges, but the center of the leaf won't be crunchy.

4. These are best eaten warm and immediately. If you store the leaves they may lose their crunch. This happened to me, so I baked the leaves again, the next day, and enjoyed them.

5. I baked my Kale closer to 20 minutes, but remember all of our ovens heat up differently, so be sure to check your Kale leaves at 15 minutes before baking any longer.

What you'll do:

1. Preheat your oven to 350 degrees.

2. Line a non insulated cookie sheet with parchment paper or silpat.

3. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear leaves into small bite size pieces.

4. Place torn Kale on cookie sheet.

4. Drizzle the olive oil over the leaves, or LIGHTLY spray the leaves with cooking oil spray.

5. Sprinkle seasoning salt and pepper over leaves.

6. Bake until the edges are brown but not burnt, about 15 minutes.

Coming Attractions!

Mac — Mon, 21 Feb 2011 23:15:17 +0000

I just had to take a moment to pull myself out of the kitchen long enough to tell you about some upcoming interviews and recipes that I'll be sharing with you during the coming weeks.

You can hear my audio interviews with Merry-Jennifer from Merry Gourmet, Jeff Baker from Man In The Kitchen, Amanda from The Cilantropist, Gwen from Bunkycooks, and Sanam from My Persian Kitchen! I'm SO happy to meeting and chatting with these home-cooks, and food-bloggers extraordinaire. They'll each be sharing one of their own recipes with you, too.

I've been doing a little cookin' of my own! You have these recipes to look forward to in the coming days - Cheesecake Cupcakes A'la Martha Stewart, Kale Chips, Baked Belgian Endive, Mexican Chicken Chili and much, much more. What's goin' on in your kitchen?

The Poet's Darling ~ Sunday's Snapshot

Mac — Sun, 20 Feb 2011 08:01:47 +0000

Bread feeds the body, indeed, but flowers feed also the soul. ~The Koran

Title: "The Poet's Darling" - William Wadsworth

Italian Garlic Shrimp and Sauted Zucchini ~ Weigh-In Wednesday

Mac — Wed, 16 Feb 2011 06:51:11 +0000

Seven days in each week, 24 hours in each day. Every single day different from the other, but with one common taughtly-pulled thread running straight down the center: the thread of focus. "Stay focused," I say to myself each day. "Keep your eye on the prize." Wrapped in loving support and sincere encouragement by my family I am able to forge ahead with my commitment to reach my optimal health this year.

"Week Two" has been a good one. My headaches are gone. My energy is up. The fog I was in last week has lifted. My weight loss was 1.6 Lbs! And that, folks, was without exercise. Not bad. In fact it's downright amazing! Last week's 6.4 loss plus this week's 1.6 brings me to a total loss of 8 Lbs. My goal is to reach a total of ten Lbs lost by end of week three. I'll start walking in week three, so I'm hopeful that it will bring good results. Rain, rain GO AWAY! I want to walk EVERY DAY!

I hope you had a successful week, too. Any good walking tips?

Here's one of my favorite shrimp recipes I've been enjoying. It's so simple, but has a ton of flavor. Enjoy!

For a printer-friendly, text-only version of the recipe, click here.

Italian Garlic Shrimp and Sauted Zucchini
Take Shape For Life
Simple changes by Mac Ledesma - Dishin' In The Kitchen

Original Recipe Ingredients: (see changes below)

7 oz raw, peeled, cleaned, tail-off frozen shrimp, thawed

2 Cups raw broccoli, chopped

1/2 Cup Cherry tomatoes, chopped

2 Tablespoons Ken's Lite Northern Italian w/Basil & Ramano dressing

1 Tablespoon Parmesan Cheese, grated

1 teaspoon Olive Oil

1/2 teaspoon ground black pepper (to taste)

My simple changes:

1/2 Cup raw zucchini, sliced evenly (instead of the broccoli)

1/2 Cup celery, chopped evenly (this is an addition)

2 Tablespoons Italian Dressing (I use Kraft Fat-Free Zesty Italian instead of Ken's)

3 Cloves garlic, sliced evenly (this is an addition)

1/2 Cup seeded fresh Beefsteak tomato, diced (instead of the cherry tomatoes)

What you'll do:

1. Thaw frozen shrimp following directions on package.

2. In a skillet, heat olive oil on medium-heat and add zucchini and tomato; saute 2-3 minutes, or until veggies are tender-crisp. Turn veggies at least twice to cook evenly on both sides.

3. Add garlic to veggies and continue to saute for 1 minute, stirring constantly. You don't want to burn your garlic.

4. Remove from heat, cover, and set aside. I put the veggies on a plate and covered with foil.

5. Spoon dressing into skillet; add thawed shrimp and pepper (if you want a spicy dish add some red pepper). Saute shrimp until shrimp is heated through and opaque w/ an orange color on both sides. Approx. 5 - 8 minutes.

6. Combine shrimp and veggies in skillet; cook 2-3 more minutes.

7. Plate, top with parmesan cheese, stir if you like, and enjoy!

Trifling with My Affections ~ Sunday's Snapshot

Mac — Sat, 12 Feb 2011 21:56:02 +0000

A dreamy, creamy strawberry trifle in my brand new I'm-in-LOVE-with-it trifle bowl. The bowl was a Christmas gift from Hubby. It's a beauty isn't it?

My Photo Challenge: Lighting and reflection were the challenge this week. Specifically the reflection in the bowl. I definitely wanted some reflection, but not too much. It was a fine balance, and it took several shots before I got the one I wanted. In the end I ended up having to "photoshop" this photo to get a better over all look, but all in all I was happy. Anything to show off my new trifle bowl. ;-)

Dreamy Creamy Strawberry Trifle ~ A Valentine Treat

Mac — Thu, 10 Feb 2011 03:55:26 +0000

I wasn't sure what special treat I was going to put together for Hubby this year to celebrate Valentine's Day. All week I've been poring over my dessert cookbooks trying to figure it out. This year I wanted something different, something dreamy. I just couldn't find the right dessert though. My cookie cookbooks weren't cutting it this time around. I passed on my cake cookbooks because I knew I didn't have a lot of time this week, so cakes were out. What to do? Finally I flipped through my Desserts 4 Today Cookbook and the ideal dreamy, creamy dessert popped out at me - a strawberry trifle. It was just what I was looking for.

I grabbed my grocery list and my car keys, then ran out the door to pick up the ingredients. This week I had one shot at getting out to get my grocery shopping done. I knew just where I was going to go. My local Smart and Final store*. Why? It was a busy day and I didn't have a lot of time to run around looking for everything I needed. It used to be that our Smart and Final store was the "buy in bulk only" store, but not anymore. Now my local Smart and Final store carries both bulk and traditional grocery store sizes. It's the perfect combination for me and Hubby, being empty-nesters. They also have a fresh produce section, which is where I found my fresh strawberries. Boy, was I thankful they had them. Told you I needed a one-stop-shop this week, and I made the right choice!

Not only did I find fresh strawberries, but I also found Organic Whole frozen strawberries. This made me smile. I didn't go into the store looking for "organic" foods, but was very happy to know they were there. I got to thinking about my friends who don't have any fresh strawberries in their region yet. How could they make this dessert? That's when I thought of using frozen strawberries. They worked just fine when it came to blending them into the cream. The frozen strawberries worked, too, for the layers, but they weren't very pretty on the top layer. So if you make this dessert with only frozen strawberries don't plan on including them on the top layer. Instead, use only your cookies to decorate the top layer. It will still make a pretty presentation. I sliced the frozen strawberries while they were still hard, then I let them thaw so they would incorporate into the cream easily. It worked just fine.

Hubby has been happy with his dreamy creamy Valentine dessert. I made it early so that I could share the recipe with you, too. Hubby didn't mind....he's been happily enjoying his special dessert and intends to keep enjoying it over the weekend.

Happy Valentine's Day everyone!

For a printer-friendly, text-only version of the recipe, click here.

Strawberry Shortcake Trifle
Original recipe by Abby Dodge from Desserts 4 Today Cookbook

Serving size 4 - 6

What you'll need:

1 Lb - Strawberries, rinsed, dried, and hulled divided

1 Cup - Heavy cream

1/4 to 1/2 Cup - Confectioners Sugar (sweeten to your taste)

40 to 50 - Crisp Vanilla Wafer cookies (standard size cookie)

My Simple Changes:

I doubled this recipe. It doubles easily.

The standard size Vanilla Wafers were replaced with bite-size white chocolate chip cookies.

If you use a thin bite size cookie I recommend putting the dessert together at the last minute. If the cookies sit in the cream for too long, they get soggy. You can prepare the strawberry cream and sliced strawberries in advance, store in the fridge, then when you are ready put the dessert together. Serve and enjoy!

What you'll do:

1. Have ready a small 6-cup glass or trifle bowl (my trifle bowl is bigger than 6-cups, so I doubled the recipe), make room in the fridge.

2. Pile half of the strawberries into a food processor or blender. Process until smooth, about 1 minute (you'll have about 1 cup). Thinly slice the remaining strawberries and divide into 3 piles.

3. Pour the heavy cream and 1/4 cup of the confectioners' sugar into a medium bowl. Beat with an electric mixer until firm peaks form when the beaters are lifted (don't forget to stop the mixer before lifting!). Pour the strawberry purée into the whipped cream. Using a rubber spatula, gently fold until well blended. Taste and add more confectioner's sugar, if desired.

4. Spoon about 1 cup of the strawberry cream into the glass bowl. Arrange a single layer of cookies, slightly overlapping (I used bite size cookies, so my cookies did not overlap), on top of the cream.

5. Scatter one pile of sliced strawberries on top of the cookies.

6. Repeat layering with the remaining cream, cookies, and strawberries, ending with a layer of cream and decoratively arrranging the remaining sliced berries.

Cover and refrigerate for at least 8 hours or for up to 1 day. But remember, if you use a thin cookie, store the cream and sliced strawberries in separate containers in the fridge, and put this dessert together at the last minute. Just before serving, arrange a few of the remaining cookies and the strawberries on top of the cream. Serve chilled.

*Disclaimer: Something new has come into my life and I'm excited to be telling you all about it. I'm now a writing member of Collective Bias, a social media company that connects bloggers with brands. So from time to time I'll be sharing my thoughts with you about specific brands that I am asked to review, which can also include specific stores. In the interest of full disclosure, if I share my review of a product with you or tell you about a particular store, it's because I've actually tried it, and like it. I was willing to tell you about shopping this week at my local Smart and Final in this post because Hubby and I actually shop at our local S&F store. Yes, I'm compensated for my review, but my viewpoint and opinions are my own.

Flavorful Broccoli and Chicken in Dijon Mustard Sauce ~ Weigh-In Wednesday

Mac — Wed, 09 Feb 2011 03:42:28 +0000

Hello! And happy Wednesday to ya. It's been a very interesting week. I have to say I was pretty nervous about weighing in. Not because anything went wrong, or that I didn't follow this plan to the letter, but because I've been down this path so many times before. In the past nothing ever really felt right, nor worked. All week long I kept thinking "I really need want this to work"...and it did. I lost 6.4 pounds!! WOW! I'm so relieved. Planning ahead has continued to be the key to success each day. It's time consuming at first, but it's been worth it. The first three days, as I was warned, were the most difficult. Those were the days I felt a bit run down and hungry. I had a few headaches too. The rest of the week just got better and better each day. I was still a bit hungry, but less and less each day. Yesterday was the first day I wasn't hungry. That felt good! My energy level is back up, too. It was worth getting through the adjustment week.

The best part of my week was eating out with close friends. Yep, I even went out to eat this week. I did exactly what my health coach told me to do - plan ahead. I looked at the restaurant menu on-line in advance, figured out what I could order to fit into my daily plan, and stuck to it when I got to the restaurant. It worked. I didn't feel out of place that night. Oh, sure more often than not I'm home cooking my "lean and green" meal, but it's nice to know on special occasions I can go out. Fingers crossed for a successful week two!

Here's a meal I made this week and very much enjoyed. I hope you like it, too. What healthy choices did you make this week?

For a printer-friendly, text-only version of the recipe, click here.

Broccoli and Chicken In A Dijon Mustard Sauce
Take Shape for Life

Recipe makes 2 servings

What you'll need:

2 - 6oz Chicken Breasts (boneless, skinless)

1/2 cup reduced sodium chicken broth

1 Tablespoon light soy sauce

4 Cups broccoli florets

1 Clove garlic, minced

1 Tablespoon Olive Oil

2 Tablespoons Dijon Mustard

What you'll do:

1. Mix the chicken broth and soy sauce together; set aside

2. Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp. The broccoli will turn into a brillant green color. I use tongs to turn the broccoli so that it doesn't burn.

3. Remove from skillet; cover to keep warm

4. Add chicken to skillet; cook and stir 4-5 minutes or until cooked thoroughly.

6. Add broth mixture, mix well. Bring to a boil. This happens quickly. Reduce heat to medium-low.

7. Stir in mustard until well blended.

8. Return broccoli mixture to skillet and mix lightly. Cook until heated thoroughly; stir occasionally.

Tip: I bake my chicken in advance in the oven @ 350 for one hour, or until thoroughly cooked. I bake the chicken the day ahead, or when I have some time. Store chicken in the fridge until you need it.

That way when I make this meal on a busy night it takes only minutes. Just follow all the steps, skipping steps 3 and 4. It's becomes a one-skillet meal.

I measure out 6 oz of chicken and measure out 1 cup of broccoli, adding a little of the mustard sauce on top. Healthy dinner ready to go!

Whip-Up-In-The-Blender Easy! ~ Meyer Lemon Cakes With A Buttery Lemon Glaze

Mac — Mon, 07 Feb 2011 09:35:10 +0000

Valentine's Day is rapidly approaching and it seems everyone is anxiously waiting to experience "Death by Chocolate". Not my Hubby. Nope. I know his Valentine heart will pitter patter when I make him these zesty glazed snack cakes that are drowning in kissed by a buttery, sweet, lemon glaze. The glaze is the prefect sweet touch to the lemony tart cakes.

Did I just hear Hubby say, "Give me lemons or give me death!"? Okay, a little too dramatic? Maybe. I'm just here to tell you that if you like lemony baked goods with loads of lemon flavor then you just may want to add this into your baking schedule this week. And you can, too, even if you are busy because you won't have to pull out any heavy small kitchen applianes...you know like your KitchenAid mixer. This recipe makes use of your blender. My blender has KitchenAid envy most days, so today's recipe makes it VERY happy.

And just in case you need convincing, let me share with you that the glaze has two tablespoons of melted butter in it....yes, really, it does! It's so smooth and rich.

These lemon cakes could easily be served with no glaze, too. They'd be a wonderful addition to a savory meal that included a roast, or some other succulent juicy piece of beef....just a suggestion if you aren't in the mood for something sweet.

Hope you try them. They are whip-up-in-the-blender easy!

This is another recipe I made with the beautiful Meyer lemons sent to me by Kim from Rustic Garden Bistro. Enjoy!

For a printer-friendly, text-only version of the recipe, click here.

Meyer Lemon Cakes With A Buttery Meyer Lemon Glaze
Original recipe by Ashley Mackirdy

What You'll Need:

2 to 3 Tablespoons Melted Butter

1&1/3 Cups Sugar

2 Tablespoons Grated Meyer Lemon Zest

2 Whole Eggs

1/4 Cups Olive Oil

2/3 Cups Whole Milk

1 Cup Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

______________

For the Glaze:

1&1/2 Cups Powdered Sugar

2 Tablespoons Melted Butter

3 Tablespoons Fresh Meyer Lemon Juice, or more if glaze needs to be thinned out a bit.

_______________

What You'll Do:

1. Preheat your oven to 350 degrees.

2. Prepare a muffin pan with melted butter and then dust with a little bit of flour.

3. Whisk flour, baking powder and salt in a small bowl. Set aside.

4. Pulse the sugar and lemon zest in a blender until combined.
(The zest in the picture is from meyer lemons; they changed to an orange color when I had to store them in the fridge for a couple of days. They tasted just like a Meyer Lemon though)

5. Add each egg to the blender one at a time; blend each egg into the sugar and zest mixture before adding the next.

6. Gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds total. Don’t over blend or the cakes will be too puffy. The more you blend the higher the center of each cake will rise.

7. Add the flour mixture you set aside earlier to the blender in 1/2 cup batches until just combined.

8. Pour the batter into the prepared pan and bake until the cakes just start to pull away from the sides of the pan and spring back when lightly touched, about 25 minutes depending on your oven.

9. In the meantime make the glaze: whisk the powdered sugar, melted butter and lemon juice in a small bowl until smooth, adding more lemon juice if the glaze is too thick. If the glaze sits for a while it will thicken up. Whisk again until it becomes thin again.

10. Drizzle over cooled cakes.

Simple Changes:

I came across the original recipe just over a year ago. It includes 1 teaspoon Minced Fresh Thyme added to the cake mixture, which I do not use. I have made it with the Thyme, and without. Hubby and I prefer to not add it in. I'm using Meyer lemons in place of regular lemons in this version. I also rewrote portions of the recipe so that the steps would be more clear.

7. Add the flour mixture you set aside earlier to the blender in 1/2 cup batches until just combined.

Poppi and Peanut ~ Sunday's Snapshot

Mac — Sun, 06 Feb 2011 13:39:54 +0000

It was Hubby's birthday this past week. As always we celebrated with "the kids", including our precious Peanut. She's not only a Daddy's girl, but she's become Poppi's girl, too. Grandfathers and granddaughters, it's a special bond.

The challenge for me taking this photo was not just about catching a laughter-filled moment, but light was at a premium. We were in a dimly-lit bowling alley! I had to open the aperture up as wide as possible and brace myself against a table to stay as steady as I could. A tripod! A tripod! My kingdom for a tripod! Certainly the picture could be sharper, but all in all, not too bad. I was so happy to catch this moment. Relieved actually. Happy birthday my dear Hubby!

Colorful and Creative! ~ A Sweet Valentine's Day Treat from Created by Diane

Mac — Fri, 04 Feb 2011 11:05:53 +0000

Click here to subscribe to the podcast at iTunes.
Right-Click here then choose "save link as" to download the podcast to your computer so you can listen to it on your portable device.

I adore creative people. In fact I thrive when I'm surrounded by them, so it's no wonder that I had to get to know Diane Schmidt, creator of Created by Diane. Diane will be the first to tell you she loves to bake and cook. But Diane doesn't just bake and cook, she creates. Her creative style shines through on her blog. Time and again her sparkling, fun personality comes shining through in her work. I mean really friends, have you ever seen anything as cute as a Groundhog Cupcake to celebrate Groundhog's Day?

This Valentine's Day is no exception when it comes to Diane's creative touch being nothing short of wonderful. Have you seen her Raspberry Meringue Cookies in the shape of a rose? Her Red Strawberry Meringue Cookies? And as if that wasn't enough, the creativity didn't stop there. Diane put those beautiful roses smack dab on top of chocolate cupcakes, too! Send me a bouquet of Diane's meringue roses any day of the year!

Come join me as I chat with Diane (click arrow above). I'll bet you'll be surprised to find out just where Diane stores her sweet treats when she's having a party! You'll get a kick out of her bright personality and positive attitude. Diane will share several baking tips with you, too, including which brands of flavoring oils and meringue powder she prefers.

The "Bell" of the Ball ~ Stuffed Bell Peppers ~ Weigh-in Wednesday

Mac — Wed, 02 Feb 2011 12:00:33 +0000

It's pretty amazing to me that we're already sitting here officially in the month of FEBRUARY. Goodness, where does the time go?! Oh sure, I could get down about a whole month having passed and I'm just now getting on track with this weight-loss plan, but really, as you know, this month has been all about getting to where I am now. I'm actually not frustrated or unhappy at all. In fact I feel good. Why? I finally officially started the "Take Shape for Life" plan three days ago!

I have to say that having a health coach is making all the difference in the world. Okay, okay, I know it's only week one. But only three days into this plan and I've been in contact with Dr. Jan (my health coach) EVERY SINGLE DAY. Sometimes several times per day. We email each other back and forth. It's great. She asks me questions, checks up on me and helps me stay on track. I answer her questions and raise a few of my own. I get answers. For me, there's just something so positive about having someone to answer my questions without me having to dig deep into some book or on-line for each and every answer. Sure I could go looking for the answers, and sometimes I do, but let me tell you when you are lying in bed at night trying to figure out if you've eaten just the right amount of food, or you know which recipe you want for dinner the next day but need to clarify a few things first, it's great to be able to reach out and just ask someone who has the answers. She gets it. I know she understands what I'm experiencing because she's gone through the program, too. I find that comforting.

Today is day three and so far so good. Yes, I've been a bit hungry at times, but I'm not surprised. I am, after all, taking in fewer calories than I usually do. I'm okay. I'm not so hungry that I don't feel well. I know, too,that this will pass. I'm told the first three days are the hardest. Already passed over that hurdle. Wonder what the scale will say next week? I'll be sure to let you know.

Something I am especially enjoying is still being able to cook up new recipes. Recipes are being passed along to me. Most of the day I'm stirring or shaking my food, but my dinner (or lunch when I need it to be) is cooked at home. In fact, the recipe below is for my dinner tonight. A very low-carb meal, but healthy and filling. I'll have a small side salad with it, too. I whipped this recipe up this morning and will reheat it later when it's dinner time. I'm finding preparing ahead is what works best for me - my key to success. Having my food prepped, easily accessable and ready to go when I need it is working wonders for me each day. Do you have any tricks that have been keys to your success in your efforts to get, or stay, healthy? What makes you feel like the belle of the ball?

For a printer-friendly, text-only version of the recipe, click here.

Stuffed Bell Peppers
Take Shape For Life

What You'll Need:

1 red or green bell pepper

1/2 cup tomatoes, chopped

1/4 cup scallions, chopped (I substituted Cilantro)

1 Tablespoon olive oil

6 oz. ground turkey

1/4 teaspoon cumin

pepper, to taste

What you will do:

1. Pre-heat the oven to 375 degrees.

2. Hollow out a red bell pepper by removing the top and scraping out the seeds.

3. Heat 1 Tablespoon olive oil in a pan and add the scallions and 6 oz. ground turkey.

4. After the turkey is cooked add the tomatoes, 1/4 tsp cumin and some pepper.

5. Stuff turkey mixture into the bell pepper and bake in a baking dish, uncovered, for 30 minutes or until the pepper is tender.

6. Serve warm. Enjoy!

Hope Springs Eternal ~ Sunday's Snapshop

Mac — Sun, 30 Jan 2011 08:01:05 +0000

Meyer Lemon Ice In Meyer Lemon Cups ~ Let It Snow!

Mac — Fri, 28 Jan 2011 08:02:07 +0000

When I was a kid there was something so special, so magical, about recieving mail. Better yet, receiving a box. What could it be? And of course, "who was it from"? That same wonder of those special moments from years gone by found itself rising to the surface again when a very special box was delivered to my front door. Although this time I knew what was inside the box (Meyer lemons), and I knew who the box was from (Kim, from Rustic Garden Bistro), but still that same very special feeling came rising to the top of my heart once again, which made this box even more special than it already was. It felt exquisite. This was a box filled with friendship. You see, Kim, who I have had the pleasure of meeting, offered on her blog to send out Meyer lemons to anyone who asked, for as long as she had some to send. I follow Kim's blog so I eventually got around to reading about her lemon offer. I asked if I could enjoy some of the fruit from her Meyer lemon tree, and she said, "Sure!" I offered to pay for the shipping but, true to form, Kim said it wasn't necessary, that she was happy to send them out. I've been savoring every last lemon and their golden juices ever since. My camera has been focused on these little yellow gems for a while. And it's been a delight cooking with them, too. Today I'll share with you one of three recipes I've made with Kim's magical Meyer lemons.

My east coast friends may not appreciate having to hear about more "snow", but here in sunny Southern California I just couldn't resist making something snowy, icy, cool and bright to celebrate having Meyer lemons in my kitchen. Not to mention that when I made the Meyer Lemon Ice we were having a mini heatwave. It was 80 degrees, and it was WINTER! Where I live we have no snow. I had to make my own. I'm so glad I did!

Enjoy!

For a printer-friendly, text-only version of the recipe, click here.

Meyer Lemon Ice in Meyer Lemon Cups
Inspired by "Fruit Ices" - The Good Housekeeping Illustrated Cookbook - 1980

What you will need:

8 Meyer lemons (3/4 cup fresh squeezed Meyer Lemon Juice)

1 Envelope unflavored gelatin (I used the Knox brand)

1 Cup of granulated sugar

2 & 1/4 Cups water

Mint, sliced lemon pieces, or lemon zest for garnish (optional)

What you will do:

1. With a sharp knife cut off 1/3 of each lemon from one end. Grate peel from top 1/3 pieces

(about 1/4 tsp.)

2. Squeeze juice from all pieces of lemon to make approximately 3/4 cup of fresh squeezed juice.
Discard tops.

3. Remove all crushed pulp and membrane from lemon cups; cut a thin slice off bottom of each so they can stand. Place in plastic bag; refrigerate cups.

4. In 1-quart saucepan over low heat, cook gelatin, sugar and water, stirring constantly, until gelatin is dissolved. About 4 minutes.

5. Remove saucepan from heat; stir in lemon juice and grated lemon peel.

6. Pour mixture into 9x9 baking pan; cover with foil or plastic wrap; freeze about 3 hours until partially frozen.

7. Spoon lemon mixture into chilled large bowl; with mixer at medium speed, beat until smooth but still frozen.

8. Return lemon mixture to baking pan; cover; freeze about 2 hours until partially frozen.

9. Spoon mixture into chilled large bowl and with mixer at medium speed, beat again as in step 7. Freeze until firm.

10. To Serve: Let lemon ice stand at room temperature about 10 minutes. Scoop into lemon cups; top with your choice of garnish.

If you like Meyer lemon recipes, here are some recipes from a couple of my favorite food-bloggers who were also lucky enough to receive a special box from Kim!

Rustic Garden Bistro - Madarin, Meyer Lemon and Balasmic Glazed Duck Breasts

SmithBites - Lemon Curd

Bunkycooks - Preserved Meyer Lemons

Meyer Lemon Drop Martini

Roasted Cauliflower "Mashed Potatoes" ~ Weigh-in Wednesday

Mac — Wed, 26 Jan 2011 01:53:05 +0000

I made a big decision! I've decided to follow the path my doctor wants me to take and signed up for a specific weight-loss program. It's called Take Shape for Life, which includes the Medifast food program and a health coach. At first I was hesitant to sign up, but the more I meet with my health coach the more I want to do this. Not because I'm excited to be on a prescribed food plan (I'm not) but because I have a health coach in my life now. I've already seen her twice and I haven't even started the plan! That's pretty amazing to me. Mostly Dr. Jan (my health coach) is preparing me by answering all of my questions up front, helping me prep my food lists for the shopping I will need to do, ordering my Medifast meals with me, and sending me recipe ideas for my one "lean and green" meal I will cook each day. The "lean and green" meal will consist of one lean meat and a whole lot of veggies. Of course the program is much more involved than what I'm sharing today, but you get the gist of it. As time passes I'll share more with you. I'm getting excited. I officially begin the program on January 31st. I'll be ready. Is there anything you are preparing to take on?

In the meantime I wanted to leave you with a recipe adapted from the South Beach Diet. I like their veggie-based recipes. The original recipe does not call for roasting the cauliflower, but I did it to add some extra flavor to this recipe. Amazingly the final dish really is close to mashed potatoes. Enjoy!

For a printer-friendly, text-only version of the recipe below, click here

Roasted Cauliflower "Mashed Potatoes"
South Beach

What you will need:

1 &1/2 lb Cauliflower, cut into large florettes (about 8 cups)

Pam Olive Oil Spray

3 cloves garlic, peeled

2 cans (14 oz) lower-sodium chicken broth

2 Tablespoon chopped chives

Kosher salt

Fresh ground pepper

What you will do:

1. Roast cauliflower - place cauliflower florettes on a cookie sheet, season with salt and pepper, spray tops with Pam Olive Oil Spray. Cook in oven at 350 F for 30 minutes.

2. Combine cauliflower, garlic, and broth in large saucepan. If cauliflower is not completely covered by chicken broth, add water to just cover.

3. Bring to a boil, reduce heat to simmer until cauliflower is tender, about 15 minutes.

4. Reserve 2 tablespoons of cooking liquid, then drain cauliflower and garlic. Transfer cauliflower and garlic to bowl of food processor and process until smooth, pulsing in some or all of the reserved cooking liquid if necessary, to moisten mixture.

5. Season with salt and pepper to taste.

6. Just before serving stir in chives. Serve warm.

A Shockingly Delicious Pie Celebration ~ Happy National Pie Day!

Mac — Sun, 23 Jan 2011 11:00:46 +0000

Happy National Pie Day!

Today I'm going "old school" and sharing a written interview with you. I'm so pleased to be introducing you to one of Southern California's "Pie Queens"! There isn't anyone I'd rather be sharing this day with than Dorothy Reinhold, who reigns from her Pie Kingdom in Malibu, California. Dorothy's food-blog, "Shockingly Delicious" hosts Dorothy's award winning recipes, and they aren't all about pie either. So be sure to visit Dorothy at Shockingly Delicious where she'll share her tried and true recipes,and tips that will make you a fabulous home-cook!

I've enjoyed getting to know Dorothy, and reading her food-blog over the last several months. Not to mention Dorothy is just a sweet gal. She probably doesn't know it but she's an inspiration to me. You can't help but be impressed with her cooking and award winning recipes. And those pies! Oh MY! You MUST go check her out!

Interview

Mac: Dorothy, what first sparked your interest in pie making?

Dorothy: Honestly, Mac, I can’t recall the first pie I made, but I do remember my older brother learning how to make a lemon meringue pie from scratch when he was in junior high school, and I wasso impressed! It was delicious, and he made it several times for our family, to great praise. I was probably jealous. Perhaps the pie bug bit me way back then.

In the ‘70s, I recall that Bisquick Impossible Pies were all the rage, and I made quite a
few variations on those. A few of them (coconut, lemon) remain favorites although I don’t make
them frequently (I tend to always be trying new recipes rather than revisiting old ones). I have
an Impossible Cherry Almond Pie on my site that is verrry good, and couldn’t be easier. In fact, an “impossible” pie is a good place to start for very young bakers. They have guaranteed success!
I also recall a phase where I kept making pumpkin pies and putting different things on
top (brulee! streusel! candied ginger!) and different things inside (dulce de leche, sweetened
condensed milk, tofu). That was a delicious phase.

Mac: Do you have a favorite pie, or filling? If so what about that pie or filling makes it your favorite?

Dorothy: I love, love, love fruit pies. Blueberry, blackberry, cherry, fresh peach…yeah, fresh peach is
the ticket in August, when you want to appreciate juicy, sweet, perfumed peaches but you also
want something a little bit special for dessert. The secret is to put a snitch of almond extract in
the filling.

Mac: What pie that you make is your family's favorite?

Dorothy: If pressed, my husband likes the Hazelnut-Scented Pumpkin Pie with Cinnamon-Nut
Topping. That’s my super award-winner.

My 8-year-old son likes Bob Andy Pie, a comforting, silky, custardy, cinnamony comfort pie. Hey, I
just realized my son’s birthday is on National Pie Day, Jan. 23. So he’ll be 9 on Pie Day! How
perfect is that?

My 13-year-old daughter loves apple or cherry pie. Basically, my family loves whatever pie I have made most recently, and/or whatever pie is on the counter or in the fridge for dessert. The one closest to their hearts is the one in the kitchen!

Mac: Any tips on how to make a perfect pie crust?

Dorothy: I want everyone to make pie, and I know that pie crust scares people, and it can be tricky sometimes. So I want to give everyone permission to buy the crust. In other words, if the only hurdle that stands between you and homemade pie is the crust, then buy the crust and proceed! My favorite purchased crust is Pillsbury Pie Crust in the red box in the refrigerated section of the grocery store, usually near the biscuits and butter. The crusts come two to a box, and are already rolled out. All you have to do is unroll it into your pie plate, flute the edge so it looks pretty, pour in your own special filling, and bake. Voila…pie for dessert! (I sound like I am shilling for them, but I am just a satisfied customer.) Pie purists may pooh pooh prepared crusts, but I say let’s make homemade pie approachable and do-able. If you want to make your own crust, go for it! If you want to buy the crust, fine by me. Just make the darn pie! I will also add that I have won ribbons for pies that have had a homemade press-in, no- roll crust. So, easy can also be delicious!

Mac: When and where did you first enter a pie contest? Can you share with us what that experience
was like for you? Do you remember your first pie award?

Dorothy: I’m kind of the Pie Lady of Malibu. I won my first pie award in the Malibu Pie Contest in
2003, for what I called “World’s Best Caramel Pecan Pie.” It won a 2nd place ribbon. I had never
entered a pie contest before, but I saw a blurb about it in the newspaper, and I thought, “Why
not? How much fun would THAT be!” and I showed up that day and entered that pie. (Which, by
the way, I immodestly think should have won 1st place!) Actually, I was so shocked when I heard
my name announced, and they called me up and handed me a red ribbon. Gotta tell ya, I was
hooked at that very moment. I have entered every year since then, and have won 17 ribbons in
that contest so far. One of the best things about that pie festival is it is a pie eating extravaganza
-- people buy slices of the pies and the proceeds go to a church charity, so it’s pie for a good
cause. During the course of the festival, you have thousands? of people eating and enjoying pie
all day in the Southern California sunshine. Now that, my friend, is a good day.

Emboldened by that, I also entered the Pacific Palisades Pie Contest, and have won that
contest 3 times, for, get this….the same pie! My Hazelnut-Scented Pumpkin Pie with Cinnamon-
Nut Topping, which won 1st place in 2006, 2008 and again in 2010. I guess that recipe is a keeper, eh?

Mac: Yes, Dorothy, I'd say that recipe is a real keeper!

Mac: Which pie are you most proud of?

Dorothy: I am most proud of my Fresh Blueberry Pie, which is so easy, and so delicious in the middle of summer when blueberries are abundant and sweet and in season. It’s a bit of a surprise, because it has some cooked berries that act as the “glue,” but mostly it has lots of fresh berries so it boasts a just-
picked flavor. It uses a blind-baked crust into which you pile a fresh blueberry filling that you
have made on the stovetop. No oven baking of this pie! It also doesn’t fall apart like many
baked blueberry pies. It has a subtle, intriguing, perfumed flavor note from vanilla, lemon and
cinnamon, and it is just flat-out gorgeous! I could go on and on about this particular pie.
This pie gained a bit of notoriety because I sent the recipe to the Pie-a-Day blog run by Southern California chef and KCRW radio foodie personality Evan Kleiman, and she
published it. She was to be a guest on a segment on KNBC Channel 4, so she baked and schlepped three pies to accompany her to the interview. One of the three was my Fresh Blueberry Pie! She called my pie “a genius pie,” “soooooo delicious,” “easy to make,” and “so pretty.” Genius pie, though! I was floating on a fluffy whipped cream cloud after that!

Mac: Do you have a favorite pie dish to bake your pies in?

Dorothy: My favorite pie plate is a 10-inch glass plain edge Pyrex plate. I have no idea where or
when I got it (supermarket probably), but I absolutely love using a glass pie dish. And I like a
10-inch pie dish for a very practical reason – there are rarely spillovers. A few years ago I tried
to find another one exactly like it, and discovered Pyrex doesn’t make them anymore. So I went
on eBay and found one and paid $20 for it. So now I have 2!

Mac: If you were stranded on a desert island which pie would you want more than any other?

Dorothy: If I had to pick one pie to take with me on that desert island (hey, let’s make it a DESSERT island!), it would be Pumpkin Pie. Pumpkin pie is a serious multitasker. It is arguably the crowning achievement at family tables across the land at our most important national food holiday (Thanksgiving), it makes a reappearance a month later at many Christmas tables as a treasured dessert, it features a healthy vegetable for cryin’ out loud!, and it is divine the next morning for breakfast. Ever try that? Do
me a favor…make a pumpkin pie today and eat some for breakfast, and then promise to come
back and tell me what a brilliant morning meal that is!

Mac: Okay, Dorothy, that's something I'll have to do! Thanks for coming by to dish in the kitchen!

Dorothy’s Pie Awards: Here is a link to a list of Dorothy's Pie awards. She's amazing!

Happy National Pie Day! What pie will you be making?

Meyer Lemons Filled with Sunshine ~ Sunday's Snapshot

Mac — Sun, 23 Jan 2011 09:00:27 +0000

Kim, from Rustic Garden Bistro, sent boxes filled with sunshine out across the country. I was one of the very fortunate recipients of one of those boxes, which was filled with Meyer lemons from the tree in her own backyard. In the coming week I'll be sharing the recipes I made with those lemons. In the meantime, today I hope to share those lemons with you, too. Enjoy!

Here a Pie, There a Pie, Everywhere a Pie ~ Let's Celebrate National Pie Day!

Mac — Fri, 21 Jan 2011 09:00:12 +0000

Click here to subscribe to the podcast at iTunes.
Right-Click here then choose "save link as" to download the podcast to your computer so you can listen to it on your portable device.

National Pie Day is January 23rd, 2011 and we're celebrating here on Dishin' In the Kitchen. Today my interview is with Sunny Hernandez creator of For Your Pies Only! Sunny is a gal who really knows her pies. She's been learning how to make pies from past generations, and today is carrying on with that family tradition.

To celebrate National Pie Day Sunny shares with you a savory pie recipe and her family secret on how to make a flaky pie crust. Enjoy our conversation, and be sure to visit Sunny and her scrumptious pies!

How will you be celebrating National Pie Day this year?

Easy Grilled Romaine ~ Weigh-in Wednesday

Mac — Wed, 19 Jan 2011 11:05:56 +0000

It's good to be here with you on Weigh-in Wednesday! Are you ready to glide into weeek 3?
So how was week 2? Mine pretty much went like this....I'll let the photo speak for itself.

Be sure to check out the recipe below. I know it might not sound very exciting....grilled lettuce, but REALLY it's so good. Grilling mellows the sometimes sharp flavor of romaine and adds a hint of smoky goodness. It's amazingly easy to make, and freakishly good!

Weigh-in Wednesday:
It turns out I didn't have just a sore throat last week. I had strep throat. One word - YUCK! Thankfullly I'm on the mend. Even though the healing process has taken much longer than I ever dreamed it would there has been plenty going on. I've lost 2 pounds. It's a good start, and not bad for a couple of weeks that made me feel like I'd had a setback almost right out of the gate. Oddly enough though as I write this I'm finding myself at a crossroads. Already!

Starting about 4 years ago I decided to "celebrate" each new year by scheduling my annual physical in January. Crazy, huh? I also have my mamogram, see my cardiologist, my endocrinologist, and of course my dentist. It's quite the way to ring in the new year. 2011 has been no different. I've had some of my appointments, with others still coming down the pike. Part of the outcome of this year's annual physical was having my trusted doctor TELLING me what to do about weight loss, rather than make suggestions. And I'm listening. Although I'll have to admit I'm struggling with what looks like the new game plan. I have more than 50 lbs to lose, so I'm being asked to join a very specific weight-loss program. Originally I didn't want to do that. I didn't want a "one size fits all" program in my life. Mainly because I worry about the transition period out of the program back into what I call "the real world". I was worried about this blog, too. How will drastic changes effect what I do here? Thankfully not all that much. In fact, it may allow me to get back on track with what I really love doing, which are the audio interviews. It's the heart of this blog, so that won't change. And I'll still be in the kitchen cooking my dinner meal every day. That meal, following some guidelines, will be up to me to figure out. Guess I can't drag my feet anymore can I? No more excuses. This program comes with a health coach, too, which may make all the differnce in the world. I meet with her on Friday. Wish me luck!

Pssst....I dare you to try this recipe for Grilled Romaine. Have you ever grilled Romaine before?

For a printer-friendly, text-only version of the recipe below, click here

Grilled Romaine
inspired by Grilled Caesar Salad - Gourmet Magazine

What you'll need:
(Oil mixture is for 4 servings)

1 head of romaine lettuce cut lengthwise, one 1/2 head per serving

Olive Oil - 2 Tablespoons

Fresh garlic, 1 or 2 cloves pressed through a garlic press

Fresh Lemon Juice - 1 teaspoon

Freshly Ground Pepper and Kosher salt to taste

What You'll Do:

1. In a small bowl whisk together the olive oil, garlic, lemon juice, salt and pepper.

2. With a basting brush lightly coat all sides of each 1/2 head of lettuce.

3. Grill on medium to medium-high heat, each side for approx. 3-4 min., until charred and outer leaves are wilted.

4. Once romaine is on plate you can brush the oil mixture on top again - optional

5. Serve and enjoy!

Horseradish Applesauce ~ It was a quick decision

Mac — Mon, 17 Jan 2011 05:32:47 +0000

Last night, a Sunday night, we made a quick decision. About dinner that is. Neither Hubby nor I were up to, or interested in, putting together a traditional "Sunday Supper". Instead we decided it would be a quick meal made up of grilled pork chops and grilled romaine (recipe for grilled romaine coming soon). But it was, after all, a Sunday night so I wanted a little something special. It was then that I remembered a quick recipe for Horseradish Applesauce. The perfect touch to a quick Sunday pork chop supper. What quick fixin's have you made lately?

The horseradish recipe I remembered comes from a brand new cookbook written by Kristine Kidd. A few months ago I met Kristine when she was speaking about her experiences about writing cookbooks. Her newest cookbook, Weeknight Fresh and Fast is now available exclusively through Williams-Sonoma stores. The book will be available through Amazon beginning March 1st.

For a printer-friendly, text-only version of the recipe below, click here

Horseradish Applesauce
Kristine Kidd

What you'll need:

Unsweetened Applesauce - 1 Cup

Cream-style horseradish - 2 teaspoons

Sugar - 4 teaspoons (We only used 2, and it was perfect. Next time we're trying 1 tsp. of Stevia)

What you do:

Stir all ingredients together in a bowl until sugar is completely dissolved. Spoon the applesauce over the pork chops, or serve as a side dish. Enjoy!

So Many Recipes, So Little Time ~ Sunday's Snapshot

Mac — Sun, 16 Jan 2011 02:54:34 +0000

Welcome to "Sunday's Snapshot"!

I joined a group of foodbloggers who are participating in the 2011 - Project 365/FoodBloggers group on Flickr. I'm thrilled to be part of a community where we encourage and motivate each other in our continued efforts to improve our photography skills. It's a way to keep our creative selves charged up. Our photos aren't always focused on food either, which I adore. That freedom allows us to work outside the kitchen, too. Not all of the snapshots I share with you will be kitchen-related, but they will always be a little window into my life.

I'm thoroughly enjoying this project and I wanted a place where I could share some of my creative efforts with you, so I created "Sunday's Snapshot". This series will be a weekly post on Sundays where I'll share one of my photos from the week in my 365 project. Sometimes the post will have only a photo. Sometimes a small description will be included, or even a story. I hope you enjoy this new series as much as I'm enjoying working daily with my camera. Here is this week's "Sunday's Snapshot". Enjoy!

The Title of this Photo is "So many recipes, so little time". It was taken on January 9, 2011. I was inspired to take this photo when I came into my kitchen to find most of my cookbooks strewn across the dining table from the night before, when I was looking for some interesting recipes. There are mostly new cookbooks here with one or two of my old, tried and true favorites. The challenge here was with the lighting coming through the windows and washing out the color of the cookbooks. It took a while, but I finally got the shot I wanted. Closing those shutters inches at a time finally worked out.

Do you have any new cookbooks?

Dishin' In The Kitchen

Finding The Best And Bringing It Home ~ An Interview With Bunkycooks

Hiyashi Chuka ~ Japanese Cold Noodle Salad ~ Memories of Japan

My Walk In The Rain ~ Sunday's Snapshot

Meet Sanam Lamborn ~ My Persian Kitchen ~ A True Ambassador

Remember "Fish Friday"? ~ Italian Shrimp and Broccoli ~ A Perfect Dish for Lent

Baked Belgian Endive ~ Weigh-In Wednesday

Ingredients from Original Recipe:

Heat oven to 375°. Grease a baking dish or spray with a cooking spray.

Trim a thin slice from the root end of the endivce and remove any browned outer leaves. Rinse the endive well, then cut in half lengthwise.

Serves 4.

A Little Teaser ~ Sunday's Snapshot

Hey! There's A "Man In The Kitchen" ~ The Cookbook Club

Middlegray ~ Sunday's Snapshot

Middlegrayby Lenore

The Merry Gourmet ~ Happy One Year Anniversary!

Homemade Crispy Curly-Kale Chips ~ Weigh-In Wednesday

Coming Attractions!

The Poet's Darling ~ Sunday's Snapshot

Italian Garlic Shrimp and Sauted Zucchini ~ Weigh-In Wednesday

Trifling with My Affections ~ Sunday's Snapshot

Dreamy Creamy Strawberry Trifle ~ A Valentine Treat

Flavorful Broccoli and Chicken in Dijon Mustard Sauce ~ Weigh-In Wednesday

Whip-Up-In-The-Blender Easy! ~ Meyer Lemon Cakes With A Buttery Lemon Glaze

Poppi and Peanut ~ Sunday's Snapshot

Colorful and Creative! ~ A Sweet Valentine's Day Treat from Created by Diane

The "Bell" of the Ball ~ Stuffed Bell Peppers ~ Weigh-in Wednesday

Hope Springs Eternal ~ Sunday's Snapshop

Meyer Lemon Ice In Meyer Lemon Cups ~ Let It Snow!

Roasted Cauliflower "Mashed Potatoes" ~ Weigh-in Wednesday

A Shockingly Delicious Pie Celebration ~ Happy National Pie Day!

Meyer Lemons Filled with Sunshine ~ Sunday's Snapshot

Here a Pie, There a Pie, Everywhere a Pie ~ Let's Celebrate National Pie Day!

Easy Grilled Romaine ~ Weigh-in Wednesday

Horseradish Applesauce ~ It was a quick decision

So Many Recipes, So Little Time ~ Sunday's Snapshot

Middlegray
by Lenore