Domestic Divas Blog

Gluten Free Honey Cornbread

2013-06-17T11:54:00.004-07:00

I spent the weekend on a girls trip to San Diego. Getting out of town, spending time with friends, making new ones, stunning California weather, some pool time, some going out time, grilling up my Spicy Herbed Turkey Burgers...

But now I'm back!

Today I thought I'd share my recipe for Gluten Free Honey Cornbread. I bake my cornbread up in my cast iron skillet and often serve it with braised chicken stew or chili for a satisfying meal. It's also great leftover for breakfast with eggs.

Need I say more? It's cornbread people...

Enjoy...

Gluten Free Honey Cornbread
Prep time: 10 minutes; Baking time: 25 minutes
Serves about 4-6 people

Ingredients
1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
1/4 cup honey
1 egg
1 cup milk or unsweetened almond or rice milk
1/4 cup extra virgin olive oil or vegetable oil

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, baking powder). In a separate bowl, beat the egg. Then mix the honey, milk, and olive oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix.

3. Grease a pyrex dish or cast iron skillet. Pour the mix into the dish and bake for 20-25 minutes until golden brown. Serve with butter and fruit preserves. Enjoy!

Spicy Herbed Turkey Burgers

2013-05-27T09:04:00.002-07:00

Happy Memorial Day!

A quiet weekend in the canyon with my husband and my dog. Sometimes a staycation is just what the doctor ordered—time to reflect, catch up, do a bit of work, and yes—cook.

In honor of this holiday, I thought I'd share my recipe for Spicy Herbed Turkey Burgers. I love making them for summer dinner parties and serving them with with a grilled vegetable platter. I'll also be making them for a friend's bachelorette party next month by special request. For the ground turkey, I prefer a mix of white and dark meat, but there's no hard and fast rule.

For the gluten-free variation, you can buy gluten free buns (Udi's Gluten Free Classic Hamburger Buns pictured above). They also taste great without a bun for a lighter meal. I used gluten free breadcrumbs in place of regular in the burger mix. Most stores like Whole Foods carry a variety of GF options, or you can make your own. I do this sometimes. It's quite satisfying and a good use of old bread.

And these turkey burgers are great leftover.

Need I say more?

Enjoy.

The grassfed beef version can be found here

My chickpea quinoa veggie burgers can be found here

Spicy Herbed Turkey Burgers
Serves 3-4 people
Cooking time: about 25 minutes

Ingredients
1 pound ground turkey
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon chili flakes
1/2 cup chopped fresh herbs (parsley, dill, cilantro, etc.)
1 egg, beaten
2 tablespoons breadcrumbs
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
4 slices of sharp cheddar cheese (optional)

for serving
1 cup wild rocket arugula
ketchup
mustard of your choosing
Kosher pickles
4 buns (Udi's Gluten Free Classic Hamburger Buns pictured)

Directions
1. Preheat cast iron griddle or grill.

2. In a mixing bowl, combine the ground turkey, egg, spices, herbs, and breadcrumbs. Add a generous pinch of salt and some pepper. Mix well with your hands. Divide the mixture into four parts and shape into patties. Brush with the olive oil.

4. Either cook stovetop in a cast iron griddle or on the grill, flipping once, until cooked through (about 2-3 minutes per side depending on thickness).

5. Once just cooked through, top the burgers with cheese if using and allow it to melt. Note: you may place the cast iron pan under the broiler to fully melt the cheese if needed.

6. To serve, place each patty on a toasted bun. Top each with some arugula. Garnish with pickles, ketchup, and mustard as desired. Enjoy!

Fox News Features My Recipe For Chickpea Quinoa Burgers

2013-05-14T10:39:00.001-07:00

So I woke up this morning... and checked my blog traffic.

It was a tad elevated, so I checked where people were coming from and realized that Fox News is featuring my recipe for Chickpea Quinoa Veggie Burgers on their website. It's also been featured by Meatless Monday and was included in their Meatless Burger E-Cookbook. The version published here is vegan, but feel free to add one egg white to the mix in order to bind them together better.

And if you feel up to it... hop over and help get the rating up on the recipe!

I guess people aren't loving the meatless burger concept over there?

Here's the link to my recipe on Fox News!

Product Reviews: EVOL Gluten-Free Burritos & Essentia Water

2013-04-29T14:49:00.001-07:00

As a food blogger, I get offered lots of products to sample. I'm picky though. I only accept products that fit the mission of this blog—and I only write about the ones that I love. So today, I thought I'd break from my normal recipe posting to let you know about two of my recent favorites.

EVOL BURRITOS & BOWLS

First up, a company called EVOL sent me a variety of their frozen Gluten-Free bowls and burritos to sample. Unlike many frozen products, these bowls and burritos fit within my eating parameters. Real ingredients that I can pronounce, dairy-free in many cases, gluten-free, natural products, compostable packaging. Oh, and they were really taste. I loved that the Chicken Burrito came with a hefty packet of guacamole. These were quick to heat up and tasty in a pinch.

But even more than the burritos, I loved the bowls. My favorite flavors were the Bean & Cheddar Enchilada Bake, Fire Grilled Steak, and best of all, the Chicken Enchilada Bake. All these bowls are high in protein and fiber, and importantly, gluten-free. They carry EVOL products at Whole Foods Market, Costco, Kroger, Safeway, and Publix, among other retailers.

For more information on EVOL:
Facebook: www.facebook.com/evolfoods
Twitter: www.twitter.com/EVOLfoods

ESSENTIA WATER

The other product that I've tried recently and loved is Essentia Water. While there are many bottled water products available, the difference with this water is the pH. This water has a pH of 9.5.

Essentia is different from other high pH brands and the enhanced waters that simply add minerals to their water. Essentia removes acidic ions and increases the alkaline earth minerals resulting in an optimal higher pH of 9.5 and therefore faster hydration. Drinking Essentia can neutralize the body’s acidic condition and restores it to a more balanced state. High acidity can result in loss bone density, muscle and strength and can impact critical organs like the kidneys.

My mother first got me interested in alkaline water when she added special filters to her house, but since I live in a rental property, that wasn't really an option for me. So that's why I jumped at the chance to sample this water. I'll be drinking it regularly from now on.

More more information:

Facebook: www.facebook.com/EssentiaWater
Twitter: www.twitter.com/essentiapHwater

Blueberry Coconut Breakfast Quinoa (Gluten Free)

2013-04-15T12:11:00.000-07:00

As my adventures in gluten-free eating continue, I was craving an oatmeal-esque breakfast.

I'd heard of quinoa being used as a gluten-free breakfast hot cereal, so I decided to give it a shot. Quinoa is packed with protein and has a great, nutty flavor. I cooked mine with rice milk (though you could use regular milk or even water). In the last five minutes of cooking, I stirred in dried blueberries and cinnamon. I served it with chopped walnuts, toasted coconut, and maple syrup.

However, you could try many different variations. The resulting dish was delicious and super filling. A nice change of pace from the usual breakfast suspects.

Blueberry Coconut Breakfast Quinoa

Serves 2 people

Cooking time: about 20 minutes

Gluten-free; vegan

Ingredients

1 cup quinoa, rinsed

2 cups water or rice milk

1/8 teaspoon ground cinnamon

1/4 cup dried blueberries

1 tablespoon toasted coconut

2 tablespoons chopped walnuts

maple syrup for serving

Directions

1. In a saucepan, bring water or rice milke to a boil. Stir in the quinoa, reduce heat to low, cover and cook until three quarters of the liquid has been absorbed (about 15 minutes).

2. Stir in the dried blueberries and cinnamon. Cook for another five minutes, or until most of the liquid has been absorbed.

3. Spoon into two bowls and top with chopped walnuts, toasted coconut, and maple syrup. Enjoy!

Coconut Macaroons (Gluten Free)

2013-04-03T12:35:00.002-07:00

My adventures in gluten free eating continue.

I'm fresh off a trip to Vegas, where I stayed at the Encore (part of the Wynn) and also the most gluten-free friendly place I've ever been. They had gluten-free menus at every single restaurant in both hotels. That removed a lot of the stress of traveling. I also had a fabulous meal at Cut Las Vegas. The wait staff and chef were also super-accommodating to my dietary restrictions.

One reader wrote in to ask if I'd noticed any health benefits from my strict gluten-free eating. And

the short answer is—yes! My gums and skin are much healthier. It's been almost three months, and just this week I feel like I'm turning a corner. My sinuses are finally clearing up. In full disclosure, I've been eating mostly dairy-free also (a little cheese here and there). I've also been working with a holistic allergist to rebalance my system. My first treatment was two weeks ago.

I've read that gluten antibodies can stay in your system for three to four months (that's so crazy!), and gluten is now in about eighty percent of food. Even so, it's never been easier to be gluten-free with so many products now available. However, it's still important to read labels (gluten-free does not mean it's healthy). But I'm still on some medications and not 100%. I plan to visit my allergist again in a week or two for another treatment and to continue to work to improve my health.

Before I left for Vegas, I baked a batch of my mother's Coconut Macaroons. Not only was it Passover, but I knew that making them gluten-free was an exceptionally easy modification that wouldn't alter the taste. They only require two teaspoons of flour per a huge batch. I'd also been wanting to play around with King Arthur's gluten free products. I used their Gluten Free All Purpose Flour. They're also dairy-free (and I usually try to avoid dairy when possible).

Mostly these addictive little nuggets are made with coconut, organic sugar, and organic egg whites. They can be served with dark chocolate for dipping and/or fresh berries. Thanks to my mother for the recipe! Everybody loved them!

Coconut Macaroons

makes about thirty macaroons
baking time: about 15 min. per batch
gluten-free; dairy-free

Ingredients
4 egg whites, whipped to soft peaks
1 1/2 cups sugar
2 teaspoons gluten-free flour
14 ounces shredded coconut

Directions
1. Preheat oven to 350 degrees. Add egg whites to a stand mixer, or whisk by hand, until they have soft peaks. Then add the sugar and flour, mixing into the egg whites, followed by the coconut.

2. On a cookie sheet lined with parchment paper, spoon one tablespoon mounds of the mixture. Bake them for about 12 to 15 minutes, or until nicely toasted. Keep an eye on them to make sure they don't burn on the bottoms. Using a spatula, transfer to a rack or plate to cool.

3. Serve with dark chocolate dipping sauce and/or fresh berries and whipped cream. Enjoy!

Black Bean Spinach Pepper Potatoes

2013-03-18T13:19:00.004-07:00

Wishing you a delicious Monday!

Ever have leftover baked potatoes and wonder what to do with them?

They just sit around unhappily in the fridge.

This happens frequently in my household. I love to fry them up in my cast iron skillet with spinach, bell peppers and black beans. I often top this hash with salsa for a delicious vegan lunch. It's also great with a sunny side up egg for breakfast, or served with fish or meat for dinner. You can whip this dish up from scratch by simply precooking some potatoes in the microwave or oven first.

Black Bean Spinach Pepper Potatoes

Serves 2 people

Gluten-free; vegan

Cooking time: about 15 minutes

Ingredients

1 large russet potato, cooked and chopped

1 red, yellow, or orange bell pepper, seeded and chopped

2 garlic cloves, peeled and chopped

3 cups baby spinach

1 14 ounce can black beans, rinsed and drained

1 teaspoon ground cumin

2 tablespoons extra virgin olive oil

salt and freshly ground pepper

salsa for garnishing (optional)

fresh cilantro, chopped (optional)

Directions

1. In a cast iron skillet, heat the olive oil over medium-high heat. Add the garlic and cumin reduce the heat to medium. Saute for one minute until fragrant. Add the peppers and potatoes and cook until the peppers are beginning to soften (about three to four minutes).

2. Add the baby spinach and quickly wilt. Fold in the beans and cook for another few minutes. Season to taste with salt and pepper.

3. Serve topped with fresh salsa or chopped cilantro. Enjoy!

Sausage, Zucchini & Bell Pepper Pasta (Gluten-Free)

2013-03-04T12:52:00.000-08:00

Happy Monday!

The gluten-free journey continues, and so far I feel much healthier. Though I'd been pretty strictly gluten-free when I started this blog, I'd fallen off the wagon, and consequently, my health suffered. BIG TIME. So I'm back to to it and no more shortcuts this time—I've seen the light!

I'm sure you've heard the news about the Mediterranean diet's health benefits and how it could ward off thirty percent of heart attacks and strokes, so I thought I'd share a gluten-free pasta recipe. In today's world there are so many great options for gluten-free folks, including lots of pasta choices. For this recipe, I used an organic brown rice rotini from Trader Joe's.

This yummy recipe is simple to make and super yummy with no gluten or dairy (cheese). I saute chicken sausage (organic Italian variety from Applegate that's gluten-free) with zucchini and orange bell pepper. I toss the sausage-vegetable mixture with the cooked pasta and top with just a little chopped parsley (basil would be great, too). The resulting dish is healthier than many traditional pasta recipes, but just as satisfying. I might even make it for dinner again tonight.

Sausage, Zucchini & Bell Pepper Pasta (Gluten-Free)

Serves 4 people
Cooking time: about 25 minutes
Gluten-free; dairy-free

Ingredients

1 package gluten-free pasta (such as the organic brown rice rotini from Trader Joe's)
1 package Italian sausage (Applegate makes a good gluten-free variety)
1 orange, yellow, or red bell pepper (seeded and chopped)
2 cups zucchini, chopped
1/4 cup Italian parsley, chopped plus more for garnishing
2 garlic cloves, peeled and chopped
2 tablespoons extra virgin olive oil
salt and freshly ground pepper

Directions

1. Bowl water for the pasta and cook according to package directions.

2. Meanwhile, heat the olive oil in a pan over medium-high heat. Add the garlic and reduce heat to medium. Saute for one minute. Add the zucchini and bell pepper and cook until beginning to soften (about five minutes). Add the sausage and cook for two minutes, until heated through (the sausage should come precooked, but if not then make sure to cook first). Stir in the parsley and season to taste with salt and freshly ground pepper.

3. Toss the sausage-vegetable mixture with the pasta, adding a little pasta water and/or olive oil if needed to keep moist. Garnish with chopped parsley. Enjoy!

Chili-Rubbed Pork Tenderloin (Sous Vide)

2013-02-18T09:54:00.000-08:00

Happy President's Day!

Just took the Adorable Monster out for his morning jaunt and fed him his kibble (poor thing doesn't eat human food). I may hit the farmer's market this morning and maybe do a little shopping with some friends. Dinner is still up in the air—any suggestions?

Was thinking of maybe making mussels and fries. Yum yum yum.

In the meantime, here's one of my favorite sous vide recipes I've made using my Sous Vide Supreme—Chili-Rubbed Pork Tenderloin. This dish was inspired by the restaurant Salt's Cure in Los Anegeles, which does a killer chili-rubbed braised pork shoulder over stone ground grits. I decided to cook a version of it with pork tenderloin and cooked sous vide, although this recipe could easily be made with conventional cooking methods as well.

I served it with an Apple-Ginger Relish (recipe here) and over stone ground grits. It can be plated individually, or served family style as I did for New Year's Eve.

Chili-Rubbed Pork Tenderloin (Sous Vide)

Serves 2 people
Prep time: 15 minutes; Sous Vide Cooking Time: 2.5 hours
Gluten-free; dairy-free

Ingredients

1 pork tenderloin (cut into two pieces/logs)
2 tablespoons chili powder
2 pats of butter
salt and pepper
2 tablespoons grapeseed oil (for searing)

Directions

1. Fill the Sous Vide Supreme with water and preheat to 135-140 degrees, depending on desired degree of doneness (135 = medium rare and my preference, 140 = medium).

2. Meanwhile, rub the pork chops with the chili powder, salt, and pepper. Place each piece of pork tenderloin into a separate plastic bag with a pat of better. Vacuum seal both bags.

3. Once the Sous Vide Supreme has reached the proper temperature (hint—filling it up with hot water will help it heat up faster), place the pork tenderloin bags in the water bath, making sure that the meat is submerged and that the bags are not touching each other. Cook the pork tenderloin in the Sous Vide Supreme for about two hours to reach pasteurization (though it can stay in longer).

4. Remove the pork tenderloin from the Sous Vide Supreme and cut open the bags to remove the meat. In a saute pan, heat the grapeseed oil over medium-high heat. Quickly, sear the pork tenderloin on all sides until nicely caramelized (about 1 minute per side). Remove from the pan and allow to rest for 5 minutes before slicing.

5. To plate, layer the slices and top with the Apple-Ginger Relish. Enjoy!

My Bookshelf: "Wheat Belly" by William Davis, MD

2013-02-04T10:06:00.000-08:00

Let me start by saying that I have tons of great recipes to write up, already cooked, already photographed. Let me continue by saying that I'm crunched for time right now.

It's a high class problem.

My agents LOVE my new book. That's super duper awesome. It means that my novel will be going on submission to publishers (it's young adult science fiction in case you're curious). I'm very proud of the book and hope it will find a great home. It's also responsible for my time crunch. My agents gave me a set of notes, so I'm working hard to turn around revisions in a timely manner.

Adding to the pile, we've just attached a director to my romantic comedy script. So right after the book, I'll be rolling right into revisions on that project.

Like I said—a high class problem.

I promise to get back to posting recipes on a regular schedule soon (and I have hundreds of recipes in my archives). In the meantime, I thought I'd share this book that's rocking my world—WHEAT BELLY by William Davis, MD. I suspect that I harbor a wheat intolerance (and that's the reason why this blog is largely gluten-free, with some exceptions that can easily be adapted).

But recently, I'd allowed wheat (mostly in it's whole grain form) to creep back into my diet. It happened slowly and then suddenly, and I've found myself with health problems that I used to experience back in my wheat-eating days (sinus issues, fatigue, insomnia, etc.). Now I can't say definitively that they're caused by wheat, but I'm going back on a strict gluten-free regimen to see if it helps.

While pursuing that, I came across this bestelling book and picked it up. The author makes the argument that the genetically-altered strain of wheat that we call "modern" wheat has crept into almost every aspect of the American diet and causes a litany of health problems, most notably the obesity he calls "wheat belly." Of course, I've known this for years, but he puts the pieces together with a well-researched history of wheat. I also learned that whole wheat bread is just as high on the glycemic index as white bread, and even HIGHER than sugar. Uh, what?!

Of course, there's a lot of nuance to the argument, but the proof is in the pudding. The author is a cardiologist who notes that when his patients go on a wheat-free diet, they lose weight, their blood pressure and blood sugar go back to normal levels, and they can get off their medications.

He also has a blog that many people like—Wheat Belly Blog.

I'll report back on my GF experiment.

And here's the link to the book if you'd like to purchase it from Amazon.

New Restaurant Opening: Smashburger Debuts in LA!

2013-01-22T10:03:00.000-08:00

Smashburger has opened in LA.

Already excited for this restaurant, I jumped when my invitation arrived to be one of the lucky food bloggers to sample the entire menu on a warm, sunny January day. The location is technically in Culver City (the other Southern California location is in Thousand Oaks).

Let's just start with the Smashburger itself. Juicy, tender, great seasoning—the burger lived up to its reputation. I sampled Classic Burger with Smashburger Fries (start with the basics). The favorite burger was the L.A.—made with crispy wonton, fried egg, cilantro, cucumber, and ginger dressing.

We were invited to view the special process as demonstrated by Tom Ryan, the CEO and Chief Concept Officer. The ground beef is loosely packed (and not put through a traditional meat grinder). The key part of the process is when the meat is "smashed" with a patented press.

It's then generously seasoned with a salt and pepper mixture.

Sweet Potato Fries

Other highlights of the menu included the Sweet Potato Fries. If you're craving something healthier, you can do a side of "Veggie Frites"—flash-fried carrot sticks and green beans. Very tasty.

Fresh Mex Veggie Black Bean Burger

If you're not in the mood for beef, the chicken options are stellar. The chicken breast is pounded thin and marinated. Any burger option can be made with chicken instead. And if you're hoping for a vegetarian option, the Fresh Mex Veggie Black Bean Burger was awesome. The biggest surprise, considering that Smashburger is known for being burger restaurant, was the quality of the salads. If you're hoping for something on the lighter side, try the Baja Cobb and add the chicken.

I loved the burger, but the milkshakes made my day. Using Haagan-Dazs ice cream, I loved both the vanilla and the strawberry. Malts are also available in tempting flavors like Butterfinger and Chai. There's also an IBC Root Beer Float.

Vanilla Shake

So if you're in the neighborhood, or looking for a fun foodie field trip, check on the new Smashburger in Culver City (Los Angeles, CA). And now I'm hungry...

Disclaimer: I dined as a guest of Smashburger, but received no compensation and the opinions expressed here are my own.

Curried Butternut Squash Crab Soup

2013-01-07T10:48:00.005-08:00

Happy new year!

Can you believe it's 2013? Did you make your new year resolutions?

I've got about ten or so... you can read about them here on my author blog. One very exciting possibility—a cookbook based on my blog. I'll provide more details as it starts to come together.

After spending a week back East cooking with my mother, I was inspired to whip up a feast for New Year's Eve. I started the meal with this Curried Butternut Squash Crab Soup. The squash is roasted in the oven and then pureed into a velvety rich soup, spiked with curry powder and coconut milk. I garnish it with lump crab meat, cilantro, and toasted pepitos—this adds both texture and flavor.

The resulting soup is spicy, decadent, and creamy (but without dairy). To make it vegan, simply leave out the crab. This is perfect dish for these cold January days.

Curried Butternut Squash Crab Soup

Serves 4-6 people
Cooking time: about one hour
Gluten-free; dairy-free; easy to veganize

Ingredients

1 butternut squash, halved and seeded
1 tablespoon extra virgin olive oil, plus more for drizzling
1 teaspoon chili flakes
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 cup coconut milk
1 tablespoon curry powder
2 garlic cloves, peeled
2 cups low sodium vegetable stock
1 tablespoon maple syrup
salt and freshly ground pepper

for garnishing:
fresh cilantro, chopped
toasted pepitos (pumpkin seeds)
lump crab meat (about 1/4 cup per serving)
extra virgin olive oil for drizzling

Directions

1. Preheat oven to 425 degrees.

2. Place the squash in a roasting pan. Rub the inside of the squash with the olive oil, thyme, and chili flakes. Sprinkle with salt and pepper. Turn the squash face down and poke holes in the skin with a knife. Roast the squash in the oven for about 50 minutes or until tender.

3. Remove the squash from the oven and allow to cool. Once it's cool enough to handle, scoop out the flesh from the skin and place it in a blender. Add the curry powder, garlic cloves, maple syrup, and vegetable stock and puree until smooth, adding more stock as needed for desired consistence.

4. Pour the newly pureed soup into a pot on the stovetop. Stir in the coconut milk and season to taste with salt and pepper. Slowly bring up to a simmer over medium heat and cook for 10 minutes.

5. To serve, ladle soup into bowls and garnish with the crab, cilantro and pepitos. Finish with a drizzle of good olive oil and freshly ground black pepper. Enjoy!

Happy New Year 2013!

2012-12-31T11:03:00.000-08:00

Happy New Year!

My resolution this year is to continue on this culinary journey that I started several years ago. I want to cook and share healthy fabulous food. What more can I ask for?

To ring in the new year, I'm having friends over for dinner and preparing a yummy meal of Curried Butternut Squash Soup garnished with crab and cilantro, Chili Rubbed Pork Tenderloin (sous vide) over stone ground grits, and roasted baby broccoli. My hubby is going to open up his wine cellar (Quilceda Creek, Saxum, and more!). Recipes and pictures are sure to follow.

Wishing you a wonderful and delicious 2013! Cheers!

Sweet Potato Turkey Chili

2012-12-20T11:34:00.000-08:00

Happy Holidays Divas!

Can you believe the holidays are just around the corner?

I can't.

This year simply flew by. I've been deeply bogged down, finishing my new book so I can move it to the next stage and share it with my agent. That task accomplished, now my sites are trained on the domestic front and all that has been neglected. My massive laundry pile being culprit number one. And all the other million things that have to be accomplished before we fly out on Saturday. We'll be spending a week up in the Blue Ridge Mountains with my family. Can't wait!

But in the meantime, here's one of my favorite winter recipes for Sweet Potato Turkey Chili. I made this for a dinner party the day after Thanksgiving in Des Moines, and it was a big hit. This recipe uses lean ground turkey, but if you have leftover turkey from a holiday meal, you can add it at the end of cooking instead of browning at the beginning. It's full of spices and great winter flavors. It's also super healthy—packed with protein and nutrients. Garnish the chili however you'd like (a list of options is below).

Have a great (and most importantly delicious) holiday—and as you're preparing meals, don't forget to check out my recipe archive. There are a ton of great recipe ideas perfect for this holiday season.

Just click here to browse the DOMESTIC DIVAS RECIPE ARCHIVE

Sweet Potato Turkey Chili

Serves 4-6 people
Cooking time: about 40 minutes
Dairy-free; gluten-free

Ingredients

1 pound lean ground turkey
1 medium onion, chopped
1 red bell pepper, seeded chopped
4 garlic cloves, peeled and chopped
2 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
salt and freshly ground pepper
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 15-ounce can diced tomatoes
1 15-ounce can white beans, rinsed
1 15-ounce can red kidney beans, rinsed
3 cups chicken 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

1. Heat the olive oil in a large, heavy-bottomed pot over medium high heat. Add the turkey and saute, until cooked through (about five minutes). Add the onion and bell pepper and saute until softened and translucent, about 5 more minutes.

2. Add the garlic, chili powder, cumin, cocoa powder, and cinnamon. Stir into mixture and cook for another minute, until the spices become fragrant. Add the tomatoes, tomato paste, stock, beans, and sweet potatoes and bring the mixture to a simmer. Cover and cook over low heat for about 30 minutes, or until the sweet potatoes have softened.

4. 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.

5. 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!

Cherry Almond Roasted Cauliflower

2012-12-03T10:07:00.000-08:00

Rainy Los Angeles endures...

...but I kind of enjoy it. This is our version of winter, I suppose, and I shouldn't complain. Only the Adorable Monster's fluff does not do so well in the rain. No dog park runs for him lately. He's currently snoozing on the sofa, the first of many naps he'll take today.

My day consists of revising. I'm hard at work wrapping up my new novel for my agent. Doing my final polish pass. I'd love to finish it before the holiday, so I'm hunkered down working a ton.

But I am still cooking—a girl has to eat, right?

Here's a delicious recipe for cauliflower, quietly one of the most versatile vegetables. In this case, I roast it in the oven, then toss it with curry powder, lemon juice, dried cherries, and slivered almonds. The resulting dish is spicy, a little sour, sweet, rich, and crunchy—all at the same time.

How can you say no to that?

While it works great as a side dish, it's substantial enough to be stand alone too.

Cherry Almond Roasted Cauliflower

Serves about two people
Cooking time: about 30 minutes
Vegan; gluten-free

Ingredients

1 head of cauliflower, cut into smaller florets
2 tablespoons olive oil
2 teaspoons curry powder
juice of one lemon
1/4 cup dried cherries
1/4 cup roasted slivered almonds
chopped cilantro for garnishing (optional)
salt and freshly ground pepper

Directions

1. Preheat the oven to 425 degrees.

2. Toss the cauliflower with the olive oil and season with salt and pepper. Roast in the oven for about 20-25 minutes, until tender and slightly browned.

3. Remove from the the oven and toss right away with the curry powder and lemon juice. Check seasoning for salt and pepper, adding more if needed. To serve, toss the cauliflower with the almonds and cherries and garnish with the cilantro. Enjoy!

Product Review: BlueStar Cookware & Ranges

2012-12-01T13:01:00.000-08:00

For the serious home chef, there's nothing more important than a high quality set of cookware.

That's why when BlueStar offered to send me an 8 piece cookware set, I jumped at the chance. BlueStar makes handcrafted, restaurant-quality ranges and cookware for the home chef. Their cookware features a thin layer of aluminum wrapped in two layers of profession grade stainless steel—this means that it conducts heat quickly and disperses it evenly.

Both are essential for cooking.

Over the last week, I took the cookware out for a spin—and it more than delivers. Handmade in Pennsylvania, the cookware looks great. It also heated quickly and evenly, the two most important factors in my opinion. I made everything from a tofu and vegetable stir fry, to a rice pilaf with golden raisins and slivered almonds, to my egg and greens scrambles in the morning.

What's more, it can go in the oven and tolerate temperatures up to 500 degrees (another huge plus in my opinion, as I often like to go from the stovetop to the oven with my dishes).

I'm excited to have these pans as a new addition to my kitchen. I'm sure you will see them in my photographs going forward.

In addition to their cookware, BlueStar is known for their professional quality ranges for the residential market. I haven't had a chance to try them out myself, but here's a video of NYC Chef Marcus Samuelsson cooking with one. They come in a gorgeous variety of colors, and I will definitely investigate them when I finally get to design my own kitchen. One Day. Sigh. I can always dream, can't I?

Here's a little bit more about their ranges:

For the best range available, chefs and home cooks alike turn to BlueStar. Our restaurant-quality stoves are designed to perform at standards chefs expect and are also tailored perfectly to you. By combining our open burner system with our signature "blue star" patterned flame, our 22,000 BTU burners create an intense heat - perfect for rapid boil, high heat sear or the perfect saute. You'll also have access to a nearly infinite amount of configuration options and 190 standard color options so you can show off your personal style in a handcrafted range that will set your kitchen apart.

For more information, here are some links:

BlueStar Best Range Top

BlueStar Best Stove Top

BlueStar Best Stove

Disclaimer: While I did not receive compensation for this review, the company did send me free products to sample. However, the opinions expressed herein are my own.

Thanksgiving Cranberry Apple Crisp

2012-11-19T09:26:00.000-08:00

Can you believe that Thanksgiving is almost here?

I'm in Des Moines to celebrate this glorious holiday. The weather is actually beautiful and not too cold. Looking forward to a week filled with family—and what else?—food!

As my holiday gift to you, here's one of my favorite recipes for Cranberry Apple Crisp. I love this recipe. It's lovely with the rubicund cranberries studding the dish. It's also delicious. The perfect addition to any holiday meal. Have a happy Thanksgiving!

Cranberry Apple Crisp

Adapted from The Barefoot Contessa Cookbook
Serves 10 people
Baking time: about one hour
Vegetarian (and easy to veganize)

Ingredients

4 to 5 pounds apples (about 10 to 12 apples), peeled, cored, and sliced
zest of 1 lemon
1 tablespoon lemon juice
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
2 cups fresh or frozen cranberries
1/2 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Directions

1. Preheat the oven to 350 degrees.

2. Butter the inside of a 10 x 15 x 2 1/2 inch baking dish.

3. In a large bowl, combine the sliced apples, the cranberries, the lemon zest, the lemon juice, 1/4 cup granulated sugar, 1/2 cup brown sugar, and about 2 tablespoons flour. Toss well. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the apple cranberry mixture into the baking dish and gently smooth the top.

4. Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea sized and the mixture is crumbly. Sprinkle evenly on top of the apples and cranberries.

5. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a 350 degree oven for 20 to 30 minutes, until warm.

My Chickpea Quinoa Burgers Featured by Meatless Monday

2012-11-12T11:10:00.002-08:00

Divas, I have exciting news!

My recipe for Chickpea Quinoa Burgers is being featured by Meatless Monday this week (and my photograph graces their homepage). I also received great news that Meatless Monday is including it in a Meatless Burger e-cookbook that they're putting out. I will share more information on soon.

This is a great veggie burger recipe—free of soy and animal products. Also, it's super delicious. I make them all the time. The ingredients include great fall flavors like yams and pumpkin seeds. I first developed my own recipe recipe when I couldn't find a commercially produced veggie burger that I liked. I love these burgers both with and without buns. They're great leftover too.

So enjoy—and remember one day a week cut out meat.

Here's the link to my recipe on Meatless Monday

Slow-Cooker Curried Chicken & Cauliflower

2012-11-05T03:00:00.000-08:00

Happy Monday & Happy November!

This is a big week with so much in flux. The East Coast still grappling with the aftermath of Hurricane Sandy. A huge election tomorrow. The holiday season approaching.

When the weather turns colder and everything gets hectic (though it seems to be ninety degrees in LA), I turn to my slow-cooker to provide healthy, homemade comfort food. I love throwing my ingredients in there first thing in the morning and smelling them cooking all day long. I also love feeling like somebody else cooked me dinner, even though I did the work.

This is an easy, healthy slow-cooker dish I threw together last week. The main ingredients are chicken thighs and cauliflower, but I also threw in curry spices, green peas, and red bell pepper. I served the dish over brown rice for a warm, tender meal.

Slow-Cooker Curried Chicken & Cauliflower

Serves 6-8 people
Prep time: 20 minutes; Cooking time: 4-6 hours on high (6-8 hours on low)
Dairy-free; gluten-free

Ingredients

1 pound organic chicken thighs
1 head of cauliflower, chopped
1 cup frozen peas
1 medium yellow onion, chopped
1 red bell pepper, seeded and chopped
4 garlic cloves, peeled and chopped
1/4 cup tomato paste
4 cups low sodium chicken broth
2 tablespoons curry powder (any curry blend will work)
salt and freshly ground pepper
chopped cilantro for garnishing (optional)
brown rice for serving (optional)

Directions

1. Whisk the tomato paste and curry powder into the chicken broth. Place all of the ingredients into the slow-cooker, stirring to combine.

2. Cook for 4-6 hours on high or 6-8 hours on low, until the chicken is cooked through and very tender. Season to taste with salt and pepper.

3. To serve, ladle the Chicken & Cauliflower Curried Stew over brown rice and garnish with a little chopped cilantro. Enjoy!

My Chopped Chef Salad

2012-10-22T03:00:00.000-07:00

Fall has finally arrived in Los Angeles... and I sure hope it sticks around!

This month should also be officially renamed "Rocktober." It feels like every major artist and band has been playing the southland this month. In the last two weeks alone I've seen—Florence + The Machine (amazing!), David Byrne & St. Vincent (also amazing), Neil Young and Crazy Horse (words cannot describe the amazingness), a tiny private Deadmau5 show (set to air on KCRW in November), and Peaches (love her). And I only had to pay for tickets to two of them!

I love music and find it great inspiration for cooking and writing. I almost always have it on when I'm making a meal, or sitting at my computer (I'm listening to Yeasayer right now). Today's recipe is one of my favorite dishes to throw together for a healthy, protein-packed lunch.

It's my take on a Chef Salad. I like my salads chopped—more yumminess in every bite. This salad combines high protein ingredients, such as salami, turkey, feta cheese, and quinoa. And lots of great vegetables, like cherry tomatoes, red bell pepper, and arugula. The secret ingredients? Fresh chopped dill and hearts of palm (though artichoke hearts would be great, too). As a note, I love using leftover quinoa (or other grains) by throwing them into salads the next day.

As for dressing, I love Annie's Naturals Roasted Red Pepper Vinaigrette, but any sort of vinaigrette would taste great. You can also just whip up your own dressing (this is my fast lunch recipe, so occasionally shortcuts can really make a difference).

Chopped Chef Salad

Serves 2 people
Prep time: less than 10 minutes

Ingredients

1/2 cup sliced deli turkey, chopped
1/4 cup salami, chopped
1/2 cup quinoa, cooked
1/4 cup feta, crumbled
2 tablespoons fresh dill, chopped
1/2 cup cherry tomatoes, halved
1/2 cup red bell pepper, chopped
1/2 cup hearts of palm, chopped
vinaigrette of your choosing (such as Annie's Natural Roasted Red Pepper Vinaigrette)

Directions

1. Place ingredients in a salad bowl and add the vinaigrette. Toss the salad well.

2. To serve, distribute the salad evenly between two bowls. Garnish with a little fresh chopped dill and freshly ground pepper, if desired. Enjoy!

Bourbon Caramel Brownies

2012-10-08T07:43:00.001-07:00

Happy Columbus Day!

I'm deep into the revise on my new book, so it's not a holiday for me. But I'm hitting up a Florence + The Machine show at the Hollywood Bowl tonight. She's amazing—very excited!

The weather has also finally cooled off, making me believe that it really is fall.

For this holiday, I was thinking... chocolate... caramel... dessert...

I love these brownies and baked them recently for the Cookies for Cody charity bake sale. I just realized that I never actually shared the recipe, so what better day than today?

P.S. Check out my new feature article "The Career Path Less Traveled" for WHOLE LIFE TIMES! It also happens to the their food issue—you can download a free copy!

Bourbon Caramel Brownies

Makes 9 brownies

Baking time: about 25 minutes

Ingredients

2 eggs

1/2 tsp vanilla extract

1 cup sugar

1/2 lb bittersweet chocolate

1/2 cup butter

1/2 cup flour

1/4 cup unsweetened cocoa powder

bourbon caramel sauce

1 cup sugar

1/4 cup bourbon

1/4 cup butter

1/4 cup heavy cream

Directions

1. To make the bourbon caramel sauce, cook the sugar over medium-low heat for about 10 minutes or until golden brown and caremalized. Add the bourbon and stir to combine. Then, add the butter and cream and stir to combine. Cook for another 10 minutes, or until the sauce comes together.

2. To make the bacon brownies, preheat the oven to 350 degrees.

3. Whisk together the eggs, vanilla and sugar until smooth. In a double boiler, melt the chocolate and butter, stirring to combine. Add it to the eggs/vanilla/sugar mixture and stir to combine. Then, sift together the flour and cocoa powder, and fold into the wet mixture.

4. Spread the batter into a parchment-lined 8 inch square pan. Drizzle the caramel sauce over the top (note you may not use all of the caramel). Bake for 20-25 minutes.

5. Let cool in the pan. Cut into 2 inch squares (should yield 9 brownies).

Sous Vide Beef Tenderloin with Mediterranean-Style Cous Cous

2012-09-24T10:49:00.002-07:00

Aloha, Divas!

I'm back from a family trip to Kauai—what a stunning island! One of the most spectacular places that I've ever visited. Prehistoric almost.

But I am happy to be back in (smoggy/hot) LA. Now if only it would cool off. It's the end of September right? October is just around the corner? Why is it 90 freaking degrees?!

Lately, I fantasize about two things. Air conditioning and winter.

But hopefully today will be slightly cooler.

If you read my blog, then you know how much I love my Sous Vide Supreme. I can cook perfectly cooked, lusciously tender meat every time. It's also a great way not to use my oven (which heats up my whole house). This time, I did natural beef tenderloin, which is fabulous sous vide.

I simply salt and peppered it, cooked it for two hours (vacuum sealed), and then seared it. I served it over a Mediterranean-style whole wheat cous cous studded with chickpeas, grape tomatoes, red onion, parsley, cumin, and lemon. The resulting dish was clean, light, and of course...

Delicious!

Sous Vide Beef Tenderloin with Mediterranean-Style Cous Cous

Serves 2 people
Cooking time: 2 1/2 (including sous vide time)
Dairy-free

Ingredients

2 fillets beef tenderloin (about 4-5 ounces each)
2 tablespoons grapeseed oil
salt and freshly ground pepper

Mediterranean-Style Cous Cous
1 cup whole wheat cous cous, cooked per package instructions
1 cup grape or cherry tomatoes, halved
1 teaspoon ground cumin
1/2 medium red onion or 1 shallot, peeled and chopped
juice of 1 lemon
1 tablespoon extra virgin olive oil
1 14 ounce can chickpeas, drained and rinsed
2 tablespoons fresh parsley, chopped
salt and freshly ground pepper

Directions

1. Preheat the Sous Vide Supreme to 130 degrees for medium rare.

2. Season the steaks on both sides with salt and freshly ground pepper. Vacuum seal each steak into its own bag. Place them in the Sous Vide Supreme so that they aren't touching. Cover and allow to cook for about 2 to 2 1/2 hours. Once the steaks have finished cooking, remove them from the Sous Vide Supreme and cut them out of their bags. Quickly sear the steaks for a minute or so on each side in the grapeseed oil, until nicely browned. Allow to rest before slicing.

3. Meanwhile, to make the cous cous, combine the cooked cous cous, tomatoes, chickpeas, parsley, lemon juice, and olive oil. Toss well to combine. Season to taste with salt and pepper.

4. To serve, spoon the cous cous on a plate or in a wide-bottomed bowl. Top with the slices of beef tenderloin. Garnish with lemon slices or fresh chopped parsley. Enjoy!

Late Harvest Raw Corn Salad

2012-09-10T10:54:00.001-07:00

It's been a whirlwind of family and travel!

First up was Portland with my husband and his family. I LOVED this city—more restaurants and food trucks than I could count. I feel like I barely scratched the eating surface Favorites included Ox, Woodsman Tavern, and Salt and Straw for homemade ice cream in unusual flavors.

I can't wait to return for a more extended trip.

My parents just arrived in LA yesterday for a few days, before we all jet off to Hawaii. We'll be visiting the beautiful island of Kauai for the first time. We've rented condos, so we'll be cooking in residence as I like to call it. My chef brother is also flying out from SF.

Should be some yummy food coming out of our kitchen!

I will report back.

In the meantime, here's a great recipe for Late Harvest Raw Corn Salad. It's simple and clean, really showcasing corn in its purest form. I paired it with red bell pepper and arugula, with a touch of lemon juice and cilantro. This makes for a great side dish (I served it with BBQ chicken).

Late Harvest Raw Corn Salad

Serves 4 people
Prep time: less than 10 minutes
Vegan; gluten-free

Ingredients

2 ears of corn, kernels removed
1 red bell pepper, seeds removed and chopped
2 cups baby arugula
2 tablespoons fresh cilantro, chopped
about 1 tablespoon of lemon juice
2 tablespoons good extra virgin olive oil
pinch of cumin
salt and freshly ground pepper

Directions

1. Place the corn, pepper, arugula, and cilantro in a bowl. Add the pinch of cumin, lemon juice (more may be added to taste), and olive oil. Toss well to combine.
2. Season to taste with salt and pepper. Enjoy!

Celebrate Labor Day with Jalapeño Cheddar Grassfed Burgers!

2012-08-28T11:38:00.000-07:00

Can you believe it's almost September?

I'm headed up to Portland, Oregon to spend the long weekend with my husband's family. Fortunately for me, Portland is a foodie and wine mecca. So I'll be chowing down and sipping lots of pinot. My very brave friend volunteered to doggie sit the Adorable Monster in LA. I'm sure they'll have a blast together—I just hope he doesn't terrorize her too much!

Before I head for the Pacific Northwest, I wanted to leave you with one of my favorite grilling recipes. These scrumptious burgers are made with tender grassfed beef, which is mixed with spices, like paprika and cumin, and fresh herbs, like parsley and dill.

I finish them with thick slices of jalapeño cheddar cheese for a nice tangy kick. Then I top the burgers with wild arugula and heirloom tomato slices (super in season right now). Finish them with your favorite burger fixings. I'm sure you'll want more than one!

Serve these burgers with Snap Pea & Bell Pepper Salad and/or Summer Potato Salad

Jalapeño Cheddar Grassfed Burgers

Serves 4 people
Cooking time: about 25 minutes

Ingredients

1 pound grassfed ground beef
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon chili flakes
1/4 cup chopped fresh herbs (parsley, dill, cilantro)
1 egg
2 tablespoons breadcrumbs
2 tablespoons olive oil
salt and freshly ground pepper
4 slices of jalapeño cheddar
1 cup wild arugula
4 slices heirloom tomatoes
4 whole wheat buns, toasted

Directions

1. Preheat cast iron skillet or outdoor grill to medium high heat.

2. In a mixing bowl, combine the beef, egg, spices, herbs, and breadcrumbs. Add a generous pinch of salt and some pepper. Mix well. Shape the mixture into 4 patties, depending on desired size. Brush with the olive oil.

Either cook stovetop in a cast iron griddle or on the grill, flipping once, until cooked to desired doneness. Once the burgers have almost finished cooking, top with the cheese and allow it to melt. Note: you may place the cast iron pan under the broiler to fully melt the cheese if needed.

5. To serve, place each patty on a toasted bun. Top each with a tomato slice and some arugula. Garnish with ketchup, mustard, or any other burger fixings as desired. Enjoy!

Seared Ahi Tuna Nicoise Salad

2012-08-20T08:16:00.001-07:00

Still hot, hot, HOT in Los Angeles!

So is there anything better than a composed salad? Especially when said salad contains delicious bits like seared Ahi tuna, spindly green beans, briny capers, olive oil cured olives, creamy eggs, and poached red potatoes. Welcome to the Nicoise Salad, one of my favorite dishes in the world.

For the dressing, I whip up a mustardy-lemony dressing. I thinly slice red onions and pickle them slightly in the dressing, which I heap generously onto the salad.

Now I'm hungry—I may be making this for dinner again!

Seared Ahi Tuna Nicoise Salad

Serves 4 people
Cooking time: about 20 minutes
Gluten-free; dairy-free

Ingredients

4 cups organic mixed greens
1 pound Ahi tuna
2 tablespoons grapeseed oil
1/4 cup black olives cured in olive oil
10 small red potatoes or Yukon gold potatoes, halved or quartered and boiled until tender
4 eggs, boiled until cooked to desired wellness, peeled, and quartered
2 cups haricot vert (green beans), blanched
salt and freshly ground pepper

dressing:
juice of 2 lemons
1 teaspoon Dijon mustard (or more if desired)
1 garlic clove, minced
1 teaspoon fresh thyme
1/4 cup extra virgin olive oil
1/4 cup red onion, thinly sliced
2 tablespoons capers
salt and freshly ground pepper

Directions

1. To make the dressing, whisk the lemon juice, garlic, capers, and mustard together in a bowl. Slowly drizzle in the olive oil, whisking until emulsified. Season to taste with salt and pepper. Fold in the thyme and red onion. Set aside, allowing the red onion to pickle slightly.

2. Meanwhile, season the tuna on both sides with salt and pepper. Heat the grapeseed oil over medium high heat. Quickly sear the tuna, turning once. Cook to desired wellness (I prefer to leave my rare in the middle). Set aside to rest for a few minutes, before slicing.

3. Make the composed salad by placing the mixed greens in the bottom of four large bowls, dividing it evenly. Repeat the process with the haricot vert (green beans), potatoes, olives, eggs, and sliced tuna. Finish by spooning the dressing generously over the top. Enjoy!