Domestic Divas Blog

Lemon Zucchini Chickpea Cous Cous

2012-06-04T11:56:00.000-07:00

Happy Meatless Monday!

Often it feels like there isn't enough time to whip up healthy, home-cooked dishes. That's why I love whole wheat cous cous (like the one sold at Trader Joe's). It's full of whole grains—and nothing else. It also cooks up in a literal flash. Think under ten minutes flat. And, with a few great embellishments, it can be super tasty.

This recipe was inspired by mediterranen flavors. It combines zesty lemon, lightly cooked zucchini, and chickpeas, which add protein. The version pictured is vegan, but feta cheese tastes great with it, too. I love this recipe either as a side dish, or a complete meal unto itself.

So now there are no excuses to eat healthy.

Lemon Zucchini Chickpea Cous Cous

Serves 4-6 people
Cooking time: about 15 minutes
Vegan (if served without the feta cheese)

Ingredients

1 cup whole wheat cous cous, cooked per package instructions
2 cups zucchini, chopped
1 teaspoon ground cumin
1 garlic clove, peeled and chopped
2 tablespoon extra virgin olive oil
juice of 1 lemon
1 14 ounce can chickpeas, drained and rinsed
2 tablespoons fresh parsley, chopped
salt and freshly ground pepper
1/2 cup crumbled feta cheese (optional)
lemon slices for garnishing (optional)

Directions

1. Heat 1 tablespoon of the olive oil over medium high heat. Add the garlic and cumin and cook for one minute. Add the zucchini and cook until tender, about 5-7 minutes. Remove from heat.

2. In a large bowl, combine the cooked cous cous, zucchini, chickpeas, parsley, lemon juice, and remaining 1 tablespoon of olive oil. Toss well to combine. Season to taste with salt and pepper.

3. To serve, top with the crumbled feta if desired. Garnish with lemon slices and chopped parsley. Enjoy!

Celebrate Memorial Day with Healthy Grilling Recipes!

2012-05-28T12:16:00.002-07:00

Grilled Pork Chops with Peach Salsa

Happy Memorial Day!

The temperature is rising. Summer is almost here. It's a long weekend. So why not fire up the grill?

Not only is grilling a fast and easy way to prepare food, but it's also a great tool for creating healthy, mouth-watering meals. Here's a round-up of some of my favorite healthy grilling recipes, perfect for Memorial Day or any summer weekend. So fire up the grill and get cooking!

Healthy Grilling Recipes:

Grilled Figs with Honey & Thyme

Snap Pea Mushroom Quinoa Risotto

2012-05-21T09:53:00.000-07:00

Quinoa risotto.

You read that right. It actually tastes quite splendid.

I studded this with snap peas and baby shiitake mushrooms. They provide great flavor and texture—pops of sweetness and umami. But feel free to play around with different combinations. Though this is a vegan dish, the quinoa provides plenty of protein to make it a complete meal.

I'm also still in love with this organic tri-color quinoa blend from Trader Joe's.

How can you resist?

Snap Pea Mushroom Quinoa Risotto

Serves 2 people
Cooking time: about twenty minutes
Vegan; gluten-free

Ingredients

1 cup quinoa
2 cups low sodium vegetable stock
2 tablespoons extra virgin olive oil
2 cups snap peas
1 cup shiitake mushrooms, chopped
1 shallot, peeled and chopped
1/2 cup dry white wine
extra stock for consistency
salt and freshly ground pepper

Directions

1. Rinse the quinoa. Add the vegetable stock and the quinoa to a pot. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes (or per package instructions). Remove from heat.

2. Heat the olive oil over medium heat. Add the shallots and reduce heat to medium. Saute for a few minutes, until softening. Add the snap peas and the mushrooms. Cook for about five minutes, or until the snap peas are tender.

3. Add the white wine to the vegetables. Bring to a simmer and reduce in half. Add the quinoa and stir to combine. More chicken stock may be added to the pan to adjust the consistency. Season to taste with salt and freshly ground pepper. Enjoy!

Meatless Monday Features My Recipe: Slow Cooker Corn Chili

2012-05-14T08:55:00.001-07:00

Don't you love Meatless Monday?

It's a favorite in our household (I'm back in LA folks!). And adjusting and getting caught up and all that jazz. The weather could not be more beautiful—sunny, clear, and mid-70's to low-80's.

My visit to the East Coast was a success. I finished the draft of my new book and am now editing away. In fact, I'm meeting one of my readers today for lunch in Silverlake at a vegan eatery called Sage. Getting feedback can be tough, but very necessary.

This morning, I woke up to see that Meatless Monday is featuring my recipe for Slow Cooker Corn Chili. I love this recipe because it's easy to throw together (it calls for frozen corn, but if you have fresh you can use it), packed with great spices like cinnamon and cacao, and it's super healthy.

If you're feeling ambitious, you can serve this chili with Domestic Divas Honey Cornbread.

Click here to check out my recipe for Slow Cooker Corn Chili on Meatless Monday!

Pomegranate Tarragon Chicken Salad Sandwiches

2012-05-07T07:30:00.001-07:00

Only four days left.

Until I disembark for Los Angeles.

Virginia has been a whirlwind of a trip. Cliche I know, but it did go by too quickly. It was productive (I finished the draft of my new book—now I'm in editing land). The weather finally cooperated. I enjoyed seeing my parents and spending time with them, but I'm looking forward to returning west.

I love the west coast, and I love Los Angeles.

P.S. Check out my friend Jennifer Handford's novel DAUGHTERS FOR A TIME now available on Amazon (and if you're a Prime member, you can borrow it for FREE!).

I know why you came.

Here's a great way to use leftover chicken—Pomegranate Tarragon Chicken Salad Sandwiches. I made these for lunch the other week, and they were delicious. In addition to pomegranates, I added sunflower seeds and tarragon.

Simple, healthy, lots of textures and flavors.

How can you resist?

Pomegranate Tarragon Chicken Salad Sandwiches

Serves 4 people
Prep time: 10 minutes
Dairy-free

Ingredients

2 cups shredded, cooked chicken
2 tablespoons mayonaise
1/2 cup pomegranate seeds
2 tablespoons sunflower seeds
2 tablespoons fresh tarragon, chopped
1 teaspoon dijon mustard
1 shallot, peeled and chopped
1 large celery rib, chopped
juice of 1 lemon
salt and freshly ground pepper
4 pieces of whole grain toast
2 cups mixed greens (for serving)

Directions

1. In a mixing bowl, combine the chicken, mayonaise, mustard, pomegranate seeds, tarragon, shallot, lemon juice, and celery. Mix well.

2. Season the mixture to taste with salt and freshly ground pepper.

3. Place some of the mixed greens on each piece of toast. Top with a generous portion of chicken salad. Serve the sandwiches open faced. Enjoy!

Variations

The bread may be omitted and the chicken salad served over the mixed greens for a lighter lunch.

Indian Tofu With Spinach

2012-04-30T07:16:00.000-07:00

The draft of my second novel is finished!

I finally typed THE END last week.

Still much editing to do, but a major milestone nonetheless.

So now we can get back to the very important business of food. I'm still out in the Virginia countryside for another week and a half. My mother and I have been cooking up a storm.

Most impressive has been my mother's garden, and especially the vast quantities of spinach that it's churning out. She has a serious—and I mean serious—green thumb. There are few foods that I love more than spinach (does that make me strange I wonder?).

This recipe appeared in one of my favorite New York Times columns last week: Recipes for Health. It is written by the fantastic Martha Rose Shulman. It was my mother's idea to cook it. I loved how instead of cheese, Shulman substituted firm tofu. Not only was this recipe quick to make, but it was delicious, loaded with tons of spices, and super healthy, too.

I can't wait to cook it again. I made another Indian dish called Aloo Matar (potatoes and green peas traditionally, but I added cauliflower) to go with this one, and we served everything with brown basmati rice. It was the perfect Meatless Monday feast.

Indian Tofu With Spinach
Adapted from The New York Times
Serves 4 people (or 6 if used as a side dish)
Cooking time: about 30 minutes
Vegetarian; gluten-free

Ingredients

3/4 pound firm tofu, cut into 1-inch cubes
2 tablespoons grapeseed oil
1/2 cup coarsely chopped shallot
4 lengthwise slices peeled fresh ginger (2 inches long, 1 inch wide, 1/8 inch thick), coarsely chopped
1 teaspoon ground cumin
2 whole dried red chilies or 1 teaspoon red chili flakes
1 tablespoon ground coriander
1/4 teaspoon cayenne
1/4 teaspoon ground turmeric
1 1/2 pounds fresh spinach, stems trimmed at the end, or 12 ounces baby spinach
1/2 cup plain Greek yogurt
1/4 teaspoon arrowroot powder
salt to taste

Directions

Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
Combine the shallot and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
Heat the remaining oil over medium-high heat in a wok or skillet and add the whole chilies or chili flakes. Cook, stirring, for about 15 seconds. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the cumin, coriander, salt, cayenne, and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
Whisk the arrowroot powder into the yogurt. Remove the pan from the heat, remove the whole chilies if used, and stir in the yogurt. Taste, adjust salt, and serve with rice or other grains.

My Own Personal Writing Residency

2012-04-23T08:39:00.003-07:00

My location—Floyd, Virginia.

My mission—to finish my new book.

My sustenance—my mother (a/k/a The Original Diva) has been cooking me fabulous meals.

My vino—my father (a/k/a The Wine Lover) has generously opened his well-stocked wine cellar.

It's possible that you've never heard of Floyd (and frankly many local Floydians would probably prefer to keep their idyllic mountain community a secret from the wider world). This little town is nestled in the Blue Ridge Mountains right off the Blue Ridge Parkway. It's the home of bluegrass, artists, cardinals (one just perched on the porch in all its crimson glory), farmers, and so much more.

The view alone (pictured above) tells the story of why I'm here. Though it was lovely last week, it's pouring down snow today due to a freakish cold front.

So excuse the hiatus this week—I've gone writing, as they say.

I'll be back with tons of new recipes just as soon as I wrap up this first draft. If all goes according to plan, this blessed event should occur sometime mid-week. Wish me luck!

Jen

P.S. For more information on my writing, visit my author website:

www.jenniferdawnbrody.com

Broccoli Cheddar Quiche

2012-04-16T04:00:00.000-07:00

I'm off the Virginia countryside for a self-imposed writing residency, where I will be finishing my new book. I can't believe that it's already here!

Though I am sad to leave Los Angeles—and especially my husband and the Adorable Monster—I know that I will enjoy visiting my parents. Also, a change of scenery will be good for my brain.

I'll be gone for about four weeks, but of course I will be blogging in residency, as I always do. I have plenty of fabulous recipes stored up for your viewing and cooking pleasure. So before I get on a jetplane tonight (I'm writing this on Sunday before I leave, but it will post on Monday morning), I wanted to write up this week's recipe.

I made this Broccoli Cheddar Quiche for a lovely weekend brunch. But it's also great for lunch, dinner, or leftover. While we are all familiar with quiche recipes, mine is slightly different for a few reasons. First, I used unsweetened almond milk in place of milk or cream.

For the crust, I used a mix of half whole grain spelt flour and all purpose flour. And instead of making the dough with butter or shortening, I used extra virgin olive oil, which came out fantastic. I based my olive oil crust on this recipe from Chocolate & Zucchini (a great blog that I stumbled across while googling). But you're welcome to use whatever crust recipe floats your boat.

This is a great vegetarian dish, filled with protein and healthy vegetables. I'm even packing my last piece for the airplane. Serve it along with mixed greens tossed with good olive oil and sea salt.

Broccoli Cheddar Quiche
Makes one quiche
Baking time: about 45 minutes
Vegetarian

Ingredients

1 recipe for olive oil crust or whatever crust recipe you prefer
8 large eggs, preferably organic free range
2 cups broccoli, finely chopped
1 small onion, peeled and chopped
2 garlic cloves, peeled and chopped
1/2 cup cheddar cheese, grated
1/4 cup parmesan cheese, grated
1/2 cup unsweetened almond milk
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
1/2 teaspoon smoked paprika (optional)

Directions

Preheat the oven to 425 degrees.
Transfer the pie dough into an oiled pie dish and form the crust.
In a cast iron skillet or heavy-bottomed saute pan, heat the olive oil over medium heat. Add the onion and saute until beginning to soften (about 4 minutes). Add the garlic and saute for one more minute. Then add the broccoli and saute until becoming tender. Season with salt and pepper. Remove from heat and set aside.
Meanwhile in a large mixing bowl, whisk together the eggs and almond milk. Add a pinch of salt and pepper. Stir in the cheese and the broccoli-onion mixture.
Pour the filling into the pie dish. Sprinkle with a little smoked paprika (optional).
Bake at 425 degrees for 20 minutes. Then reduce the heat to 375 degrees and back for another 25 minutes. Remove from the oven and allow to cool before serving. Enjoy!

Chickpea Quinoa Veggie Burgers

2012-04-09T09:21:00.000-07:00

I've always wanted to make homemade veggie burgers.

This is for many reasons. I love them, for starters. But the ones at the store have always seemed too processed, and processed never taste quite as good as homemade. And of course, they can make for a very healthy, complete vegetarian meal. They're great on a whole wheat bun, or simply eaten straight as photographed with a little organic ketchup (one of the best condiments in the world, don't you think?).

These burgers are made with lots of healthful things. The base is quinoa (I love a tri-color blend that I buy at Trader Joe's) and chickpeas, both protein powerhouses. I also use a little yam and egg white as a binder, but if you want to go vegan on these, just eliminate the egg white and turn them a little more carefully. I also throw in sunflower seeds and pumpkin seeds (healthy fats and protein).

For the veggie part of the burger, I used a mix of sautéed carrot, shallots, and bell pepper and raw spinach, which I chopped in a food processor. Finally, I love adding sesame tahini, lemon juice, and cumin, and hot sauce.

This recipe is fungible. You're welcome to play around with different combinations of beans, whole grains, and vegetables. I know I do. For inspiration, here's a great veggie burger recipe round-up.

Chickpea Quinoa Veggie Burgers
Makes about 6-8 patties
Cooking time: about 30 minutes
Vegetarian (with easy vegan conversion); dairy-free

Ingredients

1 cup quinoa, prepared per package instructions
1 14 ounce can of chickpeas, drained and rinsed
1 yam, cooked and skin removed (this can be done quickly in the microwave)
1 red bell pepper, seeded and chopped
2 carrots, peeled and chopped
2 shallots or 1 small onion, peeled and chopped
1 cup fresh spinach, tightly packed
2 tablespoons sunflower seeds
1 tablespoons pumpkin seeds
juice of 1 lemon
1 tablespoon ground cumin
2 tablespoons sesame tahini
1 egg white (optional)
1 tablespoon hot sauce (optional)
salt and freshly ground pepper
flour for dusting
2 tablespoons grapeseed oil

Directions

Preheat the oven to 375 degrees.
In a saute pan, heat one tablespoon of the grapeseed oil over medium heat. Add the shallot or onion and cook for a few minutes, until beginning to soften. Add the carrot and bell pepper and cook for a few minutes under just becoming tender. Remove from heat.
In a food processor, chop the veggie mixture. Add the raw spinach. Process a little more until combined. Place the veggie mixture in a mixing bowl.
Next, add the chickpeas and tahini to the processor and pulse until broken down.
Place the chickpeas, veggie mixture, quinoa, sunflower and pumpkin seeds, and yam in a large mixing bowl. Add the lemon juice, cumin, egg white (optional), and hot sauce (optional). Stir with a spoon until well mixed. Season to taste with salt and freshly ground pepper.
Using your hands, shape the mixture into individual patties. Dust each one with flour.
In a heavy-bottomed saute pan or cast iron skillet that can transfer to the oven, heat the remaining one tablespoon of grapeseed oil over medium high heat. Place the burgers in the pan and cook until nicely browned (about two minutes). Carefully flip the patties.
Transfer the pan to the oven and cook for another ten to twelve minutes, until the patties are nicely browned on the bottom and cooked through.
Remove from the oven and serve with or without buns and ketchup. Enjoy!

Advance Preparation: The patties can be shaped up to 3 days ahead of time and kept tightly wrapped in the refrigerator until you're ready to brown them. They can also be made in advance and then reheated in a low oven or on the stovetop.

Exciting News! 'Domestic Divas' Mentioned in 'Billboard' Article

2012-04-03T10:55:00.001-07:00

(Nicole Pajer, Sean Combs, Jennifer Brody)

I just had to share our big press mention this week!

Domestic Divas and yours truly were mentioned in a Billboard article. It all started the way that many of the best things in life do—with premium vodka and rapper-actor-mogul Sean Combs.

I was invited to attend an event at the SLS Hotel for Ciroc Vodka hosted by Sean Combs (along with much bigger publications like E! and Fox).

Uh... free food courtesy of The Bazaar by Jose Andres (one of my favorite restaurants)... free premium vodka drinks... and Sean Combs?

They had me at hello... err... vodka and chicken croquettas.

You can read all about the event and see our big mention in Billboard by clicking here:

Diddy Shows His Love for Social Media at Beverly Hills Ciroc Party

Baby Kale with Currants & Pine Nuts

2012-04-01T17:33:00.000-07:00

Kale is the biggest food trend right now.

It brings a smile to my face when I think about this poor little leafy green that was marginalized in the American diet for so long. Well, no more. It's the viral sensation of produce. The FIFTY SHADES OF GREY of vegetables, only far more substantive. It's spectacularly delicious, if prepared correctly.

I love baby kale, the immature version of this vegetable. I have a farmer at my market that grows the most beautiful baby kales. My favorite is the lacinato variety.

But any type will work, even if it's not babyish.

Also, feel free to experiment with different sorts of dried fruits (cherries, cranberries, etc.) and different typs of nuts and seeds (sesame, walnuts, slivered almonds, etc.).

I eat this dish for breakfast (it's delicious with eggs and toast), for lunch (it's great on its own), or for dinner (it's a wonderful side dish to any meal). My mother actually first cooked a version of this for me, and I loved it. Pair it with a little grilled tofu dusted with curry powder.

Don't miss out on this trend—eat more kale now!

Baby Kale with Currants & Pine Nuts
Serves 4 people
Cooking time: about 10 minutes
Vegan; gluten-free

Ingredients

4 cups of baby kale, chopped
1 garlic clove, peeled and chopped
2 tablespoon extra virgin olive oil
2 tablespoons currants
2 tablespoons pine nuts
juice of half a lemon
salt & freshly ground pepper

Directions

Heat the olive oil in a cast iron skillet or saute pan over medium heat.
Add the garlic and saute for one minute.
Add the kale and cook until becoming tender, stirring occasionally (about four to five minutes).
Add the currants and pine nuts and cook for another minute.
Finish with a squeeze of lemon juice and season to taste with salt and pepper. Enjoy!

Meatless Monday Features My Recipe for Apricot Cilantro Quinoa Pilaf

2012-03-26T08:55:00.000-07:00

This week, Meatless Monday is featuring my recipe for Apricot Cilantro Quinoa Pilaf.

And my photograph graces their main page, too.

I love this recipe—it's quick (cooks up in less than half the time of rice pilaf), healthy, packed with protein, and flavorful. It's great on its own or as a side dish to any meal.

What a great way to start the week!

Here's the link to my recipe on Meatless Monday

Quick & Easy Greek Salad

2012-03-19T10:58:00.002-07:00

Some of the best recipes are the simplest.

As I have mentioned, this is also true for many of the best things in life.

There are few things I love more than a great Greek Salad. In fact, this is what I'm planning to make for lunch today. The combination of heirloom cherry tomatoes, crunchy cucumbers, crisp red bell peppers, grassy dill, and tangy feta just works.

I toss these great veggies and cheese with mixed greens (or occasionally arugula). The dressing—just fresh squeezed lemon juice and good extra virgin olive oil. Salt and pepper. That's it. Really.

It takes only minutes to make, but you'll want savor it for even longer.

Quick & Easy Greek Salad
Serves 2 people
Prep time: 10 minutes
Vegetarian; gluten-free

Ingredients

4 cups mixed baby greens
1/2 cherry tomatoes, halved
1/2 cup cucumber, chopped
1/2 cup red bell pepper, chopped
1/4 cup feta cheese, crumbled
1 tablespoon fresh dill, chopped
juice of half a lemon
2 tablespoons extra virgin olive oil
salt and freshly ground pepper

Directions

Place the tomatoes, cucumber, bell pepper, dill, and feta into a salad bowl or mixing bowl. Add the lemon and olive oil. Sprinkle with salt and pepper to taste. Toss well.
Add the mixed greens and toss again.
Transfer the mixture to bowls. Top with a little fresh ground pepper if desired. Enjoy!

Pan-Roasted Asparagus with Parmesan and Thyme

2012-03-12T10:36:00.000-07:00

Welcome to spring a/k/a asparagus season!

Even if it doesn't feel like spring yet, it will. March has arrived. Yesterday, we sprung forward, much to the collective grumbling of those of us who rose to alarms this morning. But the net benefit of more sunlight later in the day is worth the pain of losing that precious hour. At least, this is what I told myself when I forced myself out of bed today. Even the Adorable Monster wanted to sleep in later.

But I'm up now and sipping green tea and blogging!

It was an action packed weekend. I hosted a fun wine and pizza party with pies from Pace, one of my favorite restaurants. And had a meet and greet session with my friends' brand new twin girls (so precious!). It was nice to catch up with my college friends, who I don't see as often anymore.

But back to what you really came for—asparagus.

Glorious, jumbo asparagus has been showing up at my local grocery stores and farmers markets. Hands down, this is one of my favorite vegetables. It's flavor is totally unique. It also packs a nutritional punch, with tons of anti-oxidant and anti-inflammatory benefits.

Usually, my go-to cooking method has been roasting asparagus in the oven, but lately I've been slicing up the jumbo stalks and cooking them in my beloved cast iron skillet. I throw a few thyme sprigs into the mix for great flavor, and finish the asparagus with shaved parmesan and a little fresh lemon.

Is this dish simple? Yes. But is it also one of the best tasting things ever? Yes.

That's how it is with many of the best things in life.

Pan-Roasted Asparagus with Parmesan and Thyme

Serves 4 people

Cooking time: about 10 minutes

Vegetarian; gluten-free

Ingredients

a big bunch of jumbo asparagus, cut on the diagonal into 1/4 inch slices
2 tablespoons extra virgin olive oil
2 sprigs of fresh thyme
salt and freshly ground pepper
shaved Parmigiano-Reggiano
fresh lemon juice

Directions

In a cast iron skillet or other heavy-bottomed pan, heat the olive oil over medium high heat. Add the asparagus slices and the thyme sprigs. Quickly cook, stirring occasionally, until the asparagus is beginning to soften. Season to taste with salt and pepper and squeeze in a little lemon juice.
Pick out the thyme sprigs (you may use them as a garnish if desired). Transfer to a platter to serve family style or portion into bowls or onto plates. Top with the parmesan. Enjoy!

Cauliflower Olive Chicken Stew

2012-03-05T09:27:00.000-08:00

Stew.

I love stews.

Comforting. Warm. Healthy. Great leftovers.

That's what I think when I think of stews. I got the idea for this Greek-inspired iteration of chicken stew from the fabulous New York Times column Recipes for Health: Chicken Stews to Savor, or Store Away. In it, Martha Rose Shulman writes about how her niece is about to give birth. She provides several chicken stew recipes that work great frozen (the article is worth checking out for all of them). My good friend just gave birth to twin girls.

This made me want to try out a stew recipe.

What made me choose this one over the others offered was the interesting combination of cauliflower, chicken, and cinnamon. I also loved that she finished it with crumbled feta, though it's great without it, too. She also uses chicken legs and thighs (which I always do), as they don't try out like breasts when braised. Also, they tend to be less expensive.

The resulting dish was everything that you wanted a stew to be (see my list above), yet it was also imbued with a touch of the exotic (this came from the cinnamon). It kept great in the fridge and tasted even better the next night for dinner. I would like to try freezing a portion in the future, too.

The next time I make it, I may try doing a version in my slow-cooker. I love my slow-cooker. And I have a feeling that this stew would taste even better after simmering away all day long.

Cauliflower Olive Chicken Stew
Adapted from Recipes for Health by Martha Rose Shulman
Serves 4-6 people
Cooking time: about one hour
Gluten-free

Ingredients

2 tablespoons extra virgin olive oil
1 large red onion, chopped
2 to 4 garlic cloves (to taste), minced
6 to 8 boneless, skinless chicken thighs
2 tablespoons red wine vinegar
1 28 oz. can of chopped tomatoes, with juice, pulsed in a food processor
1/2 teaspoon cinnamon
salt and freshly ground pepper
1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
1 small or 1/2 large cauliflower, cored, broken into florets
12 pitted kalamata olives (about 45 grams)
1 to 2 tablespoons chopped flat-leaf parsley
1 to 2 tablespoons feta cheese, crumbled (optional)

Directions

Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they’re browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.
Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.
Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes.
Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone.
Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired.

Advance preparation: The stew keeps for 3 or 4 days in the refrigerator and freezes well. With leftovers, make a delicious rice casserole by spreading cooked rice over the bottom of a baking dish and topping with the chicken and sauce. Heat through for 20 minutes at 325 degrees.

Apricot Cilantro Quinoa Pilaf

2012-02-27T10:14:00.000-08:00

Happy Monday!

It's a cloudy, rainy one here in to Los Angeles, but a change of pace is nice sometimes. What news do I have? Firstly, Meatless Monday is featuring my soup recipe from last week (which they are calling Orzo Spinach Soup), and my photograph is on their homepage. Love those guys.

And I'm halfway through my new book (quite an accomplishment I think).

Anyway, I've been cooking up a storm and have lots of great recipes waiting in the wings. But today, I'm writing up this one for Apricot Cilantro Quinoa Pilaf.

You see tons of rice pilaf recipes, but I love using quinoa instead. It's super high in protein and has a great nutty flavor. I used an organic tri-color quinoa blend from Trader Joe's that I just love! But any sort will work.

For this recipe, I combine apricots, cilantro, and toasted pumpkin seeds, giving it a little bit of a Middle Eastern flair. This dish is great on its own (lots of protein), as a side dish, or served with eggs for breakfast.

Apricot Cilantro Quinoa Pilaf
Serves 4 people
Cooking time: about 20 minutes
Vegan; gluten-free

Ingredients

1 cup quinoa
2 cups low sodium vegetable stock or water
1/4 cup dried apricots, chopped
1 shallot, peeled and chopped
1 tablespoon extra virgin olive oil
1/4 cup toasted pumpkin seeds
2 tablespoons fresh cilantro, chopped
salt and freshly ground pepper
lemon juice (optional)

Directions

Heat the olive oil over medium heat. Add the shallot and saute for a few minutes, until softened.
Meanwhile, rinse the quinoa for 2 minutes under cold water.
Add the stock, quinoa, and apricots. Bring to a boil, then reduce to a simmer and cover. Cook for about 10 to 15 minutes (per quinoa package instructions).
Once the quinoa has finished cooking, remove from heat and fold in the pumpkin seeds and cilantro. Season to taste with salt and freshly ground pepper.
If desired, finish with a little fresh squeezed lemon juice and garnish with chopped cilantro. Enjoy!

Tuscan White Bean Spinach Soup

2012-02-20T09:08:00.000-08:00

My mother sent me a picture of snowy Floyd county yesterday, reminding me that it's still winter in much of the country (it's easy to forget when you live in Los Angeles).

The picture made me remember how lovely fresh snow is, and also how nice it is to get a day off to hole up inside and eat warm and toasty things by the fireside. That is another thing about LA—we don't get snow days. It's always go, go, go!

And I've been on the go lately. Over the weekend, I caught a fabulous Ryan Adams concert at the Walt Disney Concert Hall, my favorite venue in the city (the night was made even more stellar by a great meal beforehand at Lazy Ox Canteen, one of my favorite restaurants).

But I had a quite night at home last night. Got back to cooking by whipping up a great pasta dish with fresh pappardelle pasta, jumbo asparagus, red peppers, and spicy chicken sausage. I also made a side salad of mixed greens with dried cherries, sunflower seeds, and feta (I love making winter salads with dried fruit and nuts and tangy cheeses). It was nice to have a night off from the world.

Today, I'm off to the farmers market to stock up for the week. While a part of my just wants to stay home and work on my book (halfway through!!), I know that I'll regret it if I don't go. Where else can you get produce of that quality at that price point? And the freshest fish ever? I'm going...

This week's recipe is a warm and comforting soup that's perfect for snowy winter days. I'm sure there will be a few more ahead before winter has said its piece. This Tuscan White Bean Spinach Soup also contains whole wheat orzo, though regular will work, too. It's made with a tomato-broth. There's something about the white bean-spinach-tomato combo that just works.

I like to finish it with freshly shaved parmigiano reggiano and cracked pepper. One other note on the recipe—if you have a parmesan rind lying about, you can toss it into the soup for an extra rich broth.

Now I'm hungry...

Tuscan White Bean Spinach Soup
Serves 4 people
Cooking time: about 40 minutes
Vegetarian

Ingredients

1/2 cup whole wheat orzo (regular works, too)
1 medium onion, peeled and chopped
2 carrots, peeled and chopped
2 garlic cloves, peeled and thinly sliced
pinch of chili flakes
1 can (28 oz.) of diced tomatoes
2 cans (14 oz.) of white beans (any sort will work)
4 cups of fresh spinach
2 cups low sodium vegetable stock
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
parmigiano reggiano for grating

Directions

Heat the olive oil over medium heat. Add the onion and carrots and saute until beginning to soften (about 5 minutes). Add the garlic and chili flakes and saute for one more minute.
Add the tomatoes, stock, and white beans. Bring to a boil and reduce heat to a simmer. Cover and cook for about twenty minutes.
Add the orzo and simmer in the soup for about ten more minutes, or until the orzo is becoming tender. Add the spinach and cook for a few minutes until tender. (Note: the consistency may be adjusted by adding more or less stock).
Season to taste with salt and pepper.
To serve, ladle a generous portion of soup into a bowl. Top with freshly grated parmigiano reggiano and fresh cracked pepper. Enjoy!

Sesame Tamari Bok Choy

2012-02-13T10:00:00.000-08:00

The other day, I got a wonderful gift in the mail:

A huge box of greens.

Now many a child might cry had they opened this box to behold the packages of kale, beet greens, spinach, pea tendrils, chard, and bok choy. But not me. If I cried, they were tears of joy. The samples came courtesy of Cut 'n Clean Greens and Jade (both from San Miguel Produce).

Usually, I'm very picky about what products I will sample, but if I am anything, I am a greens aficionado, so these products fit right in my sweet spot. Many of their greens are organic. I also love that they come pre-washed and lots of them are already cut for you (hence the name Cut 'n Clean Greens). One of the best things that anybody can do for their health is to eat more green stuff, and any product that removes the impediments to doing so gets a huge gold star from me.

For example, the chopped up rainbow chard could be quickly cooked up in a pan, or tossed into soups or pasta dishes with no prep work required. I loved the mix of beet greens and spinach. Though it's advertised as salad, I ate them voraciously alongside eggs for breakfast a few mornings in a row.

And that leads me to the baby bok choy.

I'm quite obsessed with this vegetable. And the bok choy that they sent me might have been the most beautiful that I'd ever seen—tiny, delicate, dark green. I almost didn't want to eat it it was so lovely.

I love bok choy for breakfast. I saute it up in my cast iron skillet with olive oil, tamari, and sesame seeds. Yup, it's that simple but also that delicious. I'll eat this along with a piece of Ezekiel toast and an organic egg every morning. This can also be a great side dish.

Sesame Tamari Bok Choy
Serves 2 people
Cooking time: 10 minutes
Gluten-free, vegan

Ingredients

4 cups baby bok choy, chopped with white parts separated from leaves
2 tablespoons extra virgin olive oil
1 tablespoon sesame seeds
1 tablespoon tamari (if you're not gluten-sensitive, regular soy sauce works, too)

Directions

Heat the olive oil over medium high heat.
Add the bok choy stems (the white parts) and saute until beginning to soften (about two to three minutes).
Add the leaves and stir to combine. Saute for a minute, until beginning to wilt.
Add the tamari and the sesame seeds and cook for another minute or two, until the bok choy is tender. Enjoy!

Healthy Turkey Shepherd's Pie

2012-02-06T10:08:00.000-08:00

Everybody loves comfort food—not everybody loves what it can do to their waistline.

I must confess here that Shepherd's Pie, a dish that dates back to the 1700's, is one of my favorite guilty pleasures. There's something about the thick layer of mashed potatoes atop the comforting mixture of meat, vegetables, and gravy that makes it irresistible.

It's winter. I was craving it. Enough was enough.

Last night, I had to take matters into my own hands.

And here's the result—a healthy take on this classic dish that is so delicious, you won't notice what's missing (hint: butter, cream, and red meat). And my additions, like smoked paprika and tons of veggies, actually improve upon the original (if you ask me).

For my protein, I chose lean, ninety-nine percent fat free ground turkey. This also makes this dish very friendly to your wallet (in addition to your waistline).

Without further ado, here's the dish that I made last night. I hope that you love it as much as I do.

Healthy Turkey Shepherd's Pie
Serves 8-10 people
Cooking time: about one hour

Ingredients

1 1/2 pounds lean ground turkey
1 bunch of carrots, peeled and chopped (about 1 cup)
1 zucchini, chopped
1/2 cup fresh or frozen peas
1/2 cup fresh or frozen corn
2 garlic cloves, peeled and chopped
1 medium onion, peeled and chopped
1 tablespoon fresh thyme
1 teaspoon smoked paprika
2 tablespoons extra virgin olive oil
1 cup low sodium chicken stock
1/4 cup dry red wine
1 tablespoon flour
salt and freshly ground pepper
1 recipe Healthy Mashed Potatoes

Directions

Preheat the oven to 400 degrees.
To make the filling, heat the olive oil in a heavy-bottomed pan over medium heat. Brown the turkey until cooked through (about five minutes).
Add the onion, carrots, and zucchini and cook until beginning to soften (about 5 minutes). Then, add the garlic, paprika, and thyme and cook for one more minute.
Add the red wine and cook for a few minutes, until it's mostly reduced and absorbed.
Stir in the flour.
Add the the peas, corn, and stock. Bring to a simmer and cook for about five to seven minutes, until the stock reduces and thickens slightly.
Season to taste with salt and pepper. Remove from heat.
To assemble the Shepherd's Pie, transfer the filling into an oven proof dish. Spread the mashed potatoes over the top. Sprinkle with a little paprika if desired.
Bake for about 20 minutes until the dish is burbling and the potatoes have set. Remove from the oven. Serve family style or spoon into bowls. Enjoy!

Healthy Mashed Potatoes with Smoked Paprika

2012-02-06T09:47:00.000-08:00

No, I haven't lost my mind.

It is possible to health up this classic comfort food food.

And no, it doesn't taste like cardboard.

That's thanks to chicken broth, smoked paprika, and my secret ingredient: nonfat plain Greek Yogurt. I'm posting this recipe here so that it can go with my healthy (and delicious) version of the classic Shepherd's Pie. But these mashed potatoes are an easy and healthy treat perfect for any night.

Healthy Mashed Potatoes with Smoked Paprika
Serves 6-8 people
Gluten-free
Cooking time: about 30 minutes

Ingredients

6 medium russet potatoes, peeled and roughly chopped
3 cups low sodium chicken broth
1 (6 oz.) carton of nonfat, plain Greek yogurt
1 teaspoon smoked paprika
salt and freshly ground pepper

Directions

Place the potatoes and the stock in a pot and bring to a boil. Reduce heat to a simmer, cover, and cook for about fifteen minutes, or until the potatoes are tender.
Remove the potatoes from the pot and preserve the stock. Place the potatoes into a bowl with the yogurt and paprika. Add in some of the stock and mash them to desired consistency.
Season to taste with salt and freshly ground pepper. Enjoy!

Sweet Potato Black Bean Chili

2012-01-30T10:39:00.000-08:00

Versatile. Flavorful. Healthy. Tasty. Spicy. Easy.

These adjectives all describe one of my favorite dishes—chili.

An ancient dish dating back to the 1500's, chili has stuck around for the reasons that I describe above. I also love that it's great as a meaty dish (pork, chicken, ground beef, and turkey all make for great chilis), but also works as a vegan dish (chuck the meat and cheese, add lots of beans, and serve with rice for a complete protein).

This dish is the latter—a delicious vegan dish that combines sweet potatoes with black beans to make a hearty, filling, spicy, fiber-filled meal. Also, dollar for dollar, you won't beat a big vat of vegan chili.

Sweet Potato Black Bean Chili
Serves 4-6 people
Cooking time: about 40 minutes
Vegan; gluten-free
Print Recipe

Ingredients

1 medium onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1 15.5-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can red kidney beans, rinsed
2 cups vegetable stock
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces

for garnishing (optional):

cilantro, sliced scallions, sliced radishes, brown rice or quinoa, tortilla chips

serve with Domestic Divas Honey Cornbread

Directions

Heat the olive oil in a large, heavy-bottomed pot over medium high heat. Add the onion and bell pepper and saute until softened and translucent, about 5 minutes. Then, add the garlic and saute for another minute.
Next, add the chili powder, cumin, cocao powder, and cinnamon, stirring it into the mixture. Cook for one to two more minutes. The spices should become fragrant.
Add the tomatoes, stock, beans, and sweet potatoes and bring the chili to a simmer. Cover and cook over low heat for about 30 minutes, or until the sweet potatoes have softened.
Uncover and cook over medium heat for about ten more minutes to thicken the chili if desired. Season to taste with salt and freshly ground pepper.
To serve, ladle a generous helping of chili into a bowl. Garnish as desired (see above for garnish ideas—I love serving chili with brown rice, quinoa, or cornbread). Enjoy!

Saffron Shrimp Zucchini Risotto

2012-01-23T11:56:00.000-08:00

Yup, it's another risotto recipe.

This dish is a staple in my household. I love that it's a base upon which you can demonstrate your kitchen creativity. Many combinations of proteins, vegetables, and spices work.

One of my favorite ingredients to lob into risotto is saffron. While normally reserved for paella, it works great in risotto (they are both rice dishes after all).

In fact, this dish is sort of like a risotto-paella hybrid, now that I think about it.

In addition to saffron, this recipe contains two types of roasted vegetables: zucchini and cherry tomatoes. I love roasting them in the oven to give them that extra oomph and texture for when they hit the rice.

And of course, shrimp, which tastes great with the saffron. I finish this seafood risotto that same way I do all of my seafood risottos—with a fresh squeeze of lemon cheese (no cheese here!).

Saffron Shrimp Zucchini Risotto
Serves 2-3 people
Cooking time: about 40 minutes
Dairy-free; gluten-free
Print Recipe

Ingredients

1/2 lb shrimp, peeled and deveined
2 cups cherry tomatoes, halved
2 cups zucchini, chopped
1/4 cup extra virgin olive oil
4 cups vegetable stock (preferably homemade)
2 shallots, peeled and chopped
1 cup arborio rice
1/2 cup dry white wine
juice and zest of one lemon
1 teaspoon saffron
salt and freshly ground pepper

Directions

Preheat the oven to 350 degrees.
Toss the cherry tomatoes with 1 tablespoon of the olive oil and season with salt and pepper. Do the same thing with the zucchini.
Spread the cherry tomatoes evenly over a cookie sheet. Do the same thing with the zucchini on another cookie sheet.
Roast both in the oven until they're tender and gently caramelized (about 15-20 minuts for the tomatoes, and a little bit longer for the zucchini). Remove from the oven and set aside.
Meanwhile prepare the risotto by heating the remaining 2 tablespoons of olive oil in a heavy bottomed pan over medium heat.
Add the shallots and saute until softened, about 5 minutes. Add the lemon zest and cook for one more minute. Then, stir in the rice, coating it with the oil, and cook for another two minutes.
Pour in the white wine, stirring until it's absorbed by the rice.
Once the wine has been absorbed, add 1/2 cup of the vegetable stock and the saffron. Stir until the stock is absorbed before adding another 1/2 cup at a time. Continue adding stock and cooking until the rice is al dente (note: you may not use all of the stock).
Once the rice is almost cooked, add the shrimp and a little more stock. Continue cooking until the rice is tender and the shrimp are cooked through.
Stir in the roasted tomatoes and the roasted zucchini. Squeeze in a little lemon juice. Season to taste with salt and pepper. Enjoy!

Sous Vide Bison with Arugula and Parmesan

2012-01-16T10:41:00.000-08:00

Chances are you don't eat enough bison.

This may conjure up images of Native Americans hunting on the plains of pre-colonial America. But they knew something that we seem to have forgotten—bison is a fabulous food source.

It's a favorite in my household. Bison is lean and exceptionally meaty. It's almost always grass-fed and raised on smaller farms. And most importantly, it tastes great. I have two sources for bison—Lindner Bison at my farmers market and my local Whole Foods, which has been carrying beautiful rib eye and NY strip steaks. While it used to be tough to find, bison is becoming more common.

Bison does taste great when cooked traditionally, but it's a prime candidate (pun intended) for sous vide cooking. This is due to its lean nature. Not only does it come out of the water bath at a perfect medium rare (my preference), but it also becomes phenomenally tender and juicy.

I've been cooking up NY strip bison steaks in my Sous Vide Supreme and then serving them over a bed of wild arugula that's been tossed with lemon juice and olive oil. The finishing touch? A light shaving of parmigiano reggiano, which gives the dish a nice nuttiness. This is simple, healthy eating at its best.

Notes on this Recipe: If you can't find bison, then regular beef steaks will work great. Also, if you don't own a Sous Vide Supreme (yet), then the bison steaks may be grilled or cooked traditionally, too.

Sous Vide Bison with Arugula and Parmesan
Serves 4 people
Sous Vide Cooking Time: about 2 hours
Gluten-free
Print Recipe

Ingredients

4 bison steaks, fat trimmed (I like New York strips)
4 cups wild arugula
juice of 1 lemon
2 tablespoons extra virgin olive oil
2 tablespoons grapeseed oil
1 teaspoon dried garlic powder
salt and freshly ground pepper
parmigiano reggiano for shaving

Directions

Heat the Sous Vide Supreme to 130 degrees (F).
Meanwhile, rinse the steaks and pat them dry. Sprinkle with salt (generously), freshly ground pepper, and a little garlic powder. Vacuum seal the steaks into pouches.
Place in the Sous Vide Supreme and cook for about 2 to 2 1/2 hours (see instructions). Once they've finished cooking, remove from the pouches.
Whisk together the lemon juice and olive oil. Season to taste with salt and pepper. Toss with the arugula and plate either on one big platter or four individual plates (the dish may be served family style or plated individually).
Quickly sear each steak in the grapeseed oil and then remove it to a plate or cutting board. Slice the steaks horizontally (as pictured) and layer over the top of the arugula mixture.
Shave the parmigiano over the top and finish with a little freshly ground pepper. Enjoy!

Kale Orzo Chickpea Soup

2012-01-09T11:01:00.000-08:00

It's cold and flu season.

Officially.

This is according to my own very scientific polling, which consists of having just gotten sick myself and knowing a number of people who are also sniffling and hacking away. Like I said, very scientific.

I'm recovering from some kind of death flu situation. My husband now appears to be succumbing to my killer germs (though he tends to handle illness better than me—less complaining and feeling sorry for himself/more sucking it up).

On Saturday, I helped to throw a baby shower for a friend who is pregnant with twin girls (what an adventure that's going to be!). Almost everybody, including two of the other hosts, were sick or getting over something. It's going around people—so wash your hands, sanitize yourself, consider hunkering down in a bomb shelter until the season passes. You get the idea—whatever floats your boat.

Whenever I get sick, I go on a soup only diet. It is my own personal penicillin (and thank god, since I'm deathly allergic to real penicillin). Soup is the best medicine for anything sniffly, fevery, coughy. In my book, the saltier and the heartier, the better. It's warm and comforting.

In short, it makes me feel less hellish.

So in honor of cold and flu season (or just if you're feeling chilled by the januaryness), this recipe for Kale Orzo Chickpea Soup is the perfect antidote. It has a nice seasonal vibe with the addition of kale (not to mention vitamins and nutrients). The chickpeas provide protein and a Mediterranen feel, as does the orzo. I use a whole wheat variety that I found at Whole Foods, but regular works, too. Rounding out the soup and imbuing it with more heartiness are a few baby potatoes that I tossed in.

And frankly, doesn't everything taste better with potatoes?

I prefer a chicken stock for this soup, but vegetable would taste great too (and veganize the recipe). If you're not sniffling, then shave a little Parmesan Reggiano on top at the end. It's fabulous.

Kale Orzo Chickpea Soup
Serves 4-6 people
Cooking time: about 30 minutes
Print Recipe

Ingredients

2 cups fresh kale, chopped
1 cup orzo (preferably whole wheat)
1 can (14 oz.) chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 celery rib, chopped
2 cups baby potatoes, chopped
2 garlic cloves, peeled and chopped
6 cups chicken stock (vegetable stock may be subbed)
salt and freshly ground pepper
optional: parmesan reggiano for serving

Directions

Heat the olive oil over medium heat. Add the onion, carrot, and celery and saute until beginning to soften (about 5 minutes). Add the garlic and saute for 1 more minute.
Add the kale, chickpeas, potatoes, and chicken stock and bring to a simmer. Reduce heat to low, cover, and cook for about 20 minutes, or until the potatoes are tender.
Add the orzo and bring to a simmer. Cook until the orzo is tender (about 10 minutes for my whole wheat variety, but check package instructions).
Season to taste with salt and freshly ground pepper. For serving, ladle into bowls and top with a little grated parmesan reggiano if desired. Serve with warm, crusty bread. Enjoy!

My Ten Favorite Recipes of 2011

2011-12-31T10:17:00.000-08:00

Roasted Baby Eggplant with Cilantro-Yogurt Sauce

Happy New Year's Eve!

Can you believe that 2012 is almost upon us?

This year has flown by for me, as I'm sure that it has for you, too. I find that today is a great time for reflecting on the past year and how far we've all come. I love making a list of all of the things that I've accomplished this year.

Here are a few quick ones in no particular order:

1. I finished my debut novel and signed with a fabulous agent and went out on submission with it (still waiting to hear back from some publishers).

2. The traffic for Domestic Divas more than doubled this year! Thank you to my wonderful readers. Just last night, I wanted to look at swordfish recipes for dinner. So I typed into google search: "Swordfish Recipe." Lo and behold, my own recipe for Blackened Swordfish with Tarragon Yogurt Sauce came up on the first page of results! That's amazing! I made it for dinner and it was delicious.

3. I launched a new website and blog for my writing (www.jenniferdawnbrody.com). You can also follow me on Twitter @jennifer_brody.

4. I conceived and began writing my new novel (YA science-fiction).

And that's just the beginning.

Not to mention, all of the cooking and great recipes that have filled my year. I'm a better cook now than I was at the start of the year. I also always think about health and fitness and love and the Adorable Monster and my husband and family and give thanks for all of it.

This year, I am meditating on my new year resolution. It's pretty simple really:

To write and write and write and write and then write some more!

I want to finish my new book and follow whatever path it may lead me down. I also want to continue on my journey to eat beautiful, fresh, healthy foods and exercise.

If you feel inclined, share what your resolution is in the comments section. I'd love to hear how everybody is planning to rock out 2012!

I also thought I'd share a list of my ten favorite recipes from 2011. There were so many great ones to choose from, but here they are in no particular order.

Sous Vide Scallops with Pea Tendrils & Buerre Blanc Sauce

My 10 Favorite Recipes from 2011:

So there you have it! Happy New Year!